Editor’s Note
This article explores the Czech Republic’s thriving specialty tea culture, where discerning consumers prioritize quality and experience over volume, creating a unique and vibrant market that defies its modest consumption statistics.
The Czech Republic boasts one of Europe’s most vibrant specialty tea scenes, where consumers value quality over quantity. At first glance, the Czech Republic might not seem like a tea powerhouse. Annual consumption hovers around 2.2 million kilograms, with the vast majority consumed at home. Yet behind these modest figures lies one of Europe’s most vibrant specialty tea cultures.
Prague hosts two tea festivals annually and features a remarkably high tea house density. What reemerged in the 1990s as post-revolutionary counterculture — building on traditions suppressed during the socialist era — has evolved into a network of importers, educators, and artisans. This cultural foundation sets the stage for a market that, while small in volume, is increasingly defined by quality and expertise.
The Czech tea market shows steady growth and a clear shift toward quality. According to Statista, total tea sales are projected to reach $75.64 million in 2025. Per capita consumption remains modest at 0.2 kilos per year, but this doesn’t reflect growing interest in high-grade Camellia sinensis teas. In cities like Prague and Brno, consumers increasingly seek premium loose-leaf teas sourced directly from small gardens.
Companies such as OXALIS and Dobrá čajovna have shaped this shift by combining product quality with education and direct trade, laying the groundwork for a market defined by informed choices and origin transparency.
Despite this rich cultural foundation, the Czech tea market reflects contemporary trends. Consumer preferences continue evolving, reflecting global influences and local discoveries.
While overall tea consumption remains moderate, preferences among specialty tea drinkers are becoming increasingly refined. There is growing interest in single-origin teas, traditional processing methods, and direct trade relationships — especially in urban centers. Fermented teas, high-mountain oolongs, and early spring Darjeelings are gaining traction for both flavor complexity and traceability. Many consumers actively seek information about terroir, cultivars, and processing techniques through tastings and workshops. This educational approach has yielded remarkable results.
This growing expertise is also visible in preparation styles. The Gong Fu Cha method, once niche, is now common in Prague’s specialized tea studios. Informed choices and authenticity increasingly shape the Czech specialty tea scene.
This blend of tradition and innovation is perhaps nowhere more evident than in Prague’s tea houses themselves. While the modern tea house movement emerged after 1989, Prague’s tea culture has deeper roots.
Prague’s tea houses are cultural institutions. Their emergence in the early 1990s was closely tied to the Velvet Revolution and the country’s sudden opening after decades of isolation. For many Czechs, this marked the beginning of a new era defined by freedom, travel, and cultural discovery.
Tea became a transformation symbol. Young travelers returned from Asia with tea leaves and a fascination for tea rituals. Unlike pub culture, tea houses offered quieter spaces for gathering, learning, and connecting.
This spirit of exploration shaped the first generation of Czech tea houses, many of which are still operating today. Their eclectic interiors reflect global influences. The tea served wasn’t just a beverage — it was a bridge to the wider world.
