Most of our regulars run a tray, a breakfast table or a small retail shelf, so they need the same blends to land the same way every week. This page is for them: how standing orders work, what we pack for guesthouse tea stations, and how to keep a rotating pantry stocked without guessing at quantities.
Most of our trade clients run a fixed tea tray and add one or two rotating blends beside it. These are the three listings those kitchens keep coming back to, with the harvest notes and brewing ratios they check before reordering.
Stock turns weekly, so seasonal lots move fast.
Single-origin red bush, 250 g refill pouch
Long-cut leaf from one farm and one harvest. Brews deep amber in about five minutes and takes a second steep without going bitter, which suits a tray that sits out all morning.
Loose leaf, 120 g glass jar
Honeybush and chamomile folded close to even, so neither flower takes over. Loose, not dusted, so it needs a strainer. Guesthouses tend to reorder this one for evening trays; it also works iced with orange.
Rooibos, honeybush, chamomile, mint, spice mix
Five 30 g tins with hand-written labels and a brewing note on each base. It is what we send when a guesthouse is trialling a new tray, and the box fits a standard letterbox for courier drop-off.
Running a larger tray or a tearoom list? The full range of loose leaf by weight, refill pouches and strainers sits in the catalogue.
Most of our clients run trays, not kitchens. They need the same blend tasting the same way in March and in November, tins that survive a busy breakfast shift, and a packing note that says which lot went out. That is what this page is about: how a working tea supply actually behaves once it leaves the packing room.
New to the range? Start with the five-tin tasting set, or read how we handle guesthouse tea supply before you commit to a standing order.
Every listing carries a brewing ratio and a harvest note, so a new staff member can make the same pot as the person who trained them. No guessing at scoop sizes on a busy morning.
Once a guesthouse has its glass jars on the shelf, the repeat order is a pouch that tops up the jar. Less packaging to store, less shelf space wasted on empties.
The cart keeps a running note field for delivery windows, grind preference and gift messages. If a tray is going out as a welcome gift, we pack it that way.
Orders placed before the courier cutoff are packed the same day from the Cape Town room. Useful when a guesthouse realises on a Thursday that the evening tray is running thin.
Stock turns weekly and seasonal lots sell out. When a Cederberg lot is gone, the listing says so rather than quietly swapping in a different farm.
Loose leaf by weight, sampler tins, strainers and spice mixes go in the same basket. A guesthouse can restock the tea tray and the kitchen spice shelf in one delivery slot.