The big changes pass
through small revolutions.

Excellence in the best
loose leaf blends.

Enjoy all our
exclusive selections.

about story

INNOVATION

in monodose stick

Great changes pass through small revolutions. Stick Tea is an aluminum disposable infuser. Its 450 holes replace the classic colander in the preparation of loose leaf tea and infusion. Few steps and the top quality variety of teas or blends will reveal their most excellent aroma.

In our stick there is excellent leaf tea directly tested and mixed by us before packing. The absence of powdered leaves allows our blend to maintain a clean taste and a limpid and amber color.

THE REVOLUTION

of the most ancient rite

DESIGN & SHAPE

The unique design of Stick Tea exalts one of the oldest ceremonies of the world: the preparation of loose tea. Designed with respect for tradition and exaltation of taste. Created with passion to innovate in practicality and to speed up the preparation.
How to dispose StickTea?
Just remove the paper from the aluminum foil. The absence of glue facilitates the process. In a final phase it is possible to open the Stick, extract the tea leaves and dispose in the appropriate containers according to the indication of the municipality of residence.

put the stick in an empty cup or glass

pour boiling water and sweeten to taste

stir the water to extract all the taste and aroma

A selection of the finest variety of teas and classic blends.

A selection of the finest variety of teas combined with the best Italian specialties.

A selection of the finest variety of herbal teas combined with the best Italian specialties.

A special box with single stick inside, dedicated exclusively to HORECA channel.

An exclusive gift box and a practical counter display.

all our exclusive lines

STICK TEA

the selections
  • The Classics
  • The Specials
  • Herbal Teas
  • Food Service
  • Gift & Expo

Green tea
GUNPOWDER

The traditional processing of this chinese tea, originating from the province of Zhejiang, makes it unique for its pelleted leaves, similar to gunpowder. Also unique for its sweet and elegant taste, with a delicate intensity, and characterised by floral and light honey aromas. An easy to drink tea.

China Gunpowder

Black tea
DARJEELING

It's one of the finest black teas. Coming from the Bengal region, North-East India, at the foot of the Himalayas, it's amber-colour tea who owns a sweet but balance taste and a great aromatic richness, with fruity, citrus and malt aromas, and a light note of wood. Generous and wrapping, it represents the perfect Afternoon Tea.

Darjeeling

ENGLISH BREAKFAST

Traditional British blend of Black Tea coming from India, Ceylon and Indonesia. It has a robust but not intrusive character, which coppery colour, releases richness, harmony and intensity, with fruity and citrus aromas and delicate notes of honey and wood. A classic breakfast tea to start the day.

English Breakfast

Red tea
KEEMUN

Originating from the province of Anhui, China, it is a tea of the highest quality, harmonious and intense. It has fruity and spicy aromas, flavored by notes of honey and wood. It is a medium-body tea, through its sweetness and freshness it keeps its elegance.

Keemun

Green tea
with MINT FROM PANCALIERI

Elegance and freshness characterise this tea. The aroma of mint is pleasantly intense, and it blends armoniously with Gunpowder Tea notes of wild flowers and honey. The sweet taste and delicate body make it refreshing but not obvious.

Menta di Pancalieri

Black tea
with LEMON FROM SICILY

The strength of Assam Black Tea meets the freshness of lemon from Sicily, giving life to a full-bodied tea with a rich intensity. Citrus and woody notes, combined with the sweet and natural taste, create balance and harmony.

Limone di Sicilia

Black tea
with "LICORICE OF CALABRIA PDO"

The warm and Mediterranean notes of the Liquorice of Calabria play with the fine harmony of Assam Black Tea, creating balance and elegance. Sweet taste, light body, but with a long persistence and aromatic richness.

Liquirizia di Calabria

Infuse
with LEMON OF SICILY AND SAGE

Herbal tea that is rooted in the most ancient Italic tradition. The pleasure of fine lemon from Sicily, combined with the unmistakable aroma of sage, give life to a refreshing pleasure, with digestive and beneficial properties.

Limone di Sicilia e salvia

Red hibiscus
with ORANGE FROM SICILY

Known as Abyssinian Rose Tea or Italian Tea, it is an Herbal Tea, free of caffeine, obtained from red hibiscus flowers. Rich in anthocyanins, it has anti-inflammatory and purifying properties, to which are added, in addition to the taste and the typical aroma, vitamin C and the antioxidants of Sicilian Orange

Karkadé con Arancia di Sicilia

Red bush

Herbal Tea obtained from the leaves of the shrub of the same name, completely caffeine-free and low in tannins. It tastes sweeter than tea. Richin antioxidants, minerals and vitamin C, it is invigorating and relaxing

Roiboos

COFANETTO

A special box with single stick inside, dedicated exclusively to HORECA channel.

Available in blends:
TÈ VERDE GUNPOWDER
ENGLISH BREAKFAST
TÈ VERDE CON MENTA DI PANCALIERI (TO)
TÈ NERO ASSAM CON LIMONE DI SICILIA
IL CANARINO: DIGESTIVO CON LIMONE DI SICILIA E SALVIA

Cofanetto

EXPO DA BANCO

A practical counter display excellent for displaying Stick Tea packaging and making them perfectly visible to customers.

Espositore da banco

SHOPPER

An elegant gift box with the best selected blends.

YELLOW SELECTION:
3 packs of 15 single-dose sticks
TÈ NERO CON LIMONE DI SICILIA
TÈ NERO ENGLISH BREAKFAST
TÈ ROSSO KEEMUN

GREEN SELECTION:
3 packs of 15 single-dose sticks
TÈ VERDE CON MENTA DI PANCALIERI
TÈ VERDE CHINA GUNPOWDER
TE' NERO DARJEELING

Shopper

Tè Darjeeling

Cranberries scones
RECIPE
15 min
20 min
INGREDIENTS

100 g of dried cra - 250 g of flour - 50 g of butter (or vegetable butter) - 50 g of milk (or soy milk or darjeeling tea) - 2 tablespoons of brown sugar - 1 pinch of salt - 1 teaspoon of baking soda

In a bowl, combine the flour, sugar, baking soda, salt, butter and milk. Mix everything. Add the cranberries and mix everything gently.
Roll out the dough on a floured work surface and make small discs of dough with a glass or a round mold. If you have little time or do not want to get too dirty in the kitchen, you can simply pour the scones mixture with the help of a spoon on a baking sheet covered with parchment paper. Arrange the scones on parchment paper and bake at 200 ° C for about 15 - 20 minutes. The surface must be golden when cooked.

Tè rosso keemun

Roast with pink grapes
RECIPE
60 min
25 min
INGREDIENTS

pepper q.b. / salt q.b. - 4 sprigs parsley - 2 sprigs tarragon - 1 yellow onion - 40 g smoked bacon - 850g walnut calf - 1 carrot and a stalk of celery - 30g butter - 2,5 dl white wine - 200g pink grapes

Put the veal nut on the cutting board and, with a sharp knife, make many small cuts on the whole piece of meat; insert a small piece of bacon in each and close the cuts by pressing them with your fingertips. Clean the celery, carrot and onion, cut the first 2 vegetables into small pieces and divide the onion into thin wedges. Melt the butter in an oval saucepan that can go in the oven and place the piece of meat and brown it until it has taken on a uniform golden color. Add the prepared vegetables and parsley sprigs, wet with the wine, season with a pinch of salt and transfer the casserole to a preheated oven at 180 °. Cook the roast for 25 minutes, adding a little hot water if necessary. Shell the grapes, wash the berries thoroughly and dry them with absorbent paper. After 25 minutes of cooking the roast, remove it from the oven, remove the sprigs of parsley and add the grapes, the only leaves of the tarragon and a generous grinding of pepper. Put the roast back in the oven to cook for another 20 minutes. Slice it and arrange the grapes around it, sprinkling everything with the cooking juices.

Tè China Gunpowder

Cucumber and tofu salad
RECIPE
40 min
2 h
INGREDIENTS

black sesame seeds - green peppercorns - tarragon and chives leaves - onion - 250 g tofu - 2 cucumbers - extra virgin olive oil to taste - mustard to taste - lemon to taste - capers to taste - iodized sea salt to taste

Prepare a marinade with tarragon, chives, half a tablespoon of mustard, a drop of extra virgin olive oil, a touch of lemon juice, salt, capers and green pepper. Carefully wash the cucumber and with a rough sponge rub the peel vigorously to remove the outermost layer. Rinse and thinly slice the cucumber with the remaining peel layer. Now season the cucumber with the prepared marinade, possibly adding a drizzle of oil. Cover the bowl and leave it in the fridge for 2 hours. Before serving, cut the tofu into cubes and flavor it with a little lemon, extra virgin olive oil and tarragon; then add it to the salad, mix and add a sprinkling of black sesame seeds.

Tè English Breakfast

English scrambled eggs
RECIPE
40 min
20 min
INGREDIENTS

8 eggs - 8 slices of smoked bacon or bacon - 4 coppery tomatoes - 2 dl of whole milk - q.s. Butter - q.s. Salt and pepper - 8 button mushrooms - 8 slices of sandwich bread - 1 lemon - 100g of red beans

Prepare the mushrooms. Clean 8 mushrooms, remove the earthy part of the stem, rinse them quickly in water acidulated with lemon juice. Cut them in half and brown them with 10g of butter and a pinch of salt, cover and cook for 4-5 minutes. Pour the red beans into a saucepan and heat over low heat and beat the eggs. Shell 8 eggs in a bowl, add a pinch of salt, ground pepper and 2dl of milk or cream and beat with a whisk until foamy. Cook the eggs. Melt 30g of butter in a non-stick pan over very low heat, pour the eggs and cook them on the edge of the stove, stirring occasionally, until they begin to thicken while remaining soft. Toast 8 slices of bacon in a non-stick pan without adding fat, then drain it on a paper towel. Complete the dish. Wash and dry 4 tomatoes, cut them in half and cook them on the hot plate, about 2 minutes per side. Divide the scrambled eggs on plates, add the mushrooms, beans, bacon and tomatoes. Serve with 8 slices of toast and, if you like, some tea.

Tè verde con menta di Pancalieri

Almond-based cinnamon pastries
RECIPE
10 min
13 min
INGREDIENTS

FOR 25 PIECES
80 g of semolina flour - 45 g of flour 00 - 50 g of seed oil - 35 g of chopped almonds - 65 g of powdered sugar - 1/2 egg beaten with a pinch of salt - the grated peel of half a lemon - 1 teaspoon of ground cinnamon - 1 teaspoon of baking powder - powdered sugar to finish

Work the two flours and the oil together until they are sandblasted. Then add the icing sugar, chopped almonds, baking powder, lemon peel and cinnamon. Add the beaten half egg until it forms a workable paste and let it rest for a quarter of an hour. Obtain balls like small nuts (which will grow during cooking), pass them in icing sugar and arrange them spaced on baking paper. Bake at 160 ° for about 13 minutes.

Tè nero con liquirizia di Calabria DOP

Dark chocolate tart
RECIPE
40 min
25 min
INGREDIENTS

FOR THE COCOA SHORTBREAD
280 g of flour 00 - 140 g of soft butter - 1 whole egg - 50 g of almond flour - 15 g of unsweetened cocoa powder - 60 g of powdered sugar - 1 pinch of salt

FOR THE DARK CHOCOLATE GANACHE
360 g of dark chocolate - 250 g of fresh cream - 1 teaspoon of honey - 50 g of butter at room temperature

n a bowl, mix the soft butter (cream) and the icing sugar until it forms a soft cream. Then add the almond flour, egg, salt and mix well with a spatula. At the end pour the sifted flour with cocoa. Form a homogeneous dough by touching the dough as little as possible with your fingers to avoid the risk of heating it too much. Spread the pastry into the pan, let it solidify in the refrigerator, and after having pointed it with a fork on the surface a few times, bake it in the oven at 160 ° for 25 minutes.
Melt the chocolate in a bain-marie. In a saucepan, bring the cream to the boil together with the honey and pour over the melted chocolate three times, stirring and pressing the center with a silicone spatula. At the end add the butter into small pieces and stirring again incorporate it perfectly.

Tè nero con limone di Sicilia

Salted salmon pancakes
RECIPE
20 min
10 min
INGREDIENTS

FOR ABOUT 25 PANCAKES
180 g of flour 00 - 1 teaspoon and 1/4 of baking soda - salt - 3 eggs at room temperature - 125 g of fresh cheese - 250 ml of milk - smoked salmon - desalted capers - fennel - sour cream

In a bowl, beat the egg yolks (keeping the egg whites) together with the milk using a whisk. Add the sifted flour and baking soda and mix until the mixture is smooth and without lumps. Add the fresh cheese and incorporate it with the help of the electric whisk. Finally add the whipped egg whites, stirring gently from the bottom up to avoid disassembling. Season with salt. in a very hot non-stick frying pan, let a little butter melt and pour a ladle of batter into it, letting it spread into a disk. Cook the pancake on both sides without letting it brown too much, turning it with a spatula. Continue until the batter runs out.

Red bush

Lemon and lavender scented shortbread
RECIPE
40 min
14 min
INGREDIENTS

120g (1 cup) of flour - 1/4 of a teaspoon of salt - 60g (about a quarter of a cup) of sugar - 1 1/2 teaspoons of lavender - 1 teaspoon of grated lemon peel - 110g of butter, soft and at room temperature - 1/2 teaspoon of vanilla extract - Brown sugar

Mix the flour and salt in a small bowl and set aside. Mash together the lavender sugar and lemon zest by hand. Pour the lavender mixture, remaining sugar and butter into a large bowl and mix. Incorporate the vanilla extract. Add the flour and salt to the mixture and mix until it forms a smooth and homogeneous dough. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Line a large baking sheet with parchment paper and set it aside. Roll out the dough until it is about 5-6mm thick. Use a glass or cookie cutters to cut the dough as you like and place everything on the baking sheet. Sprinkle with a little brown sugar, then refrigerate for 15 minutes before baking. Preheat the oven to 160 degrees. Cook the shortcrust pastry for 12-14 minutes until lightly browned on the edges. Leave to cool on the tray for five minutes.

Red hibiscus

Risotto with pecorino cream
RECIPE
15 min
30 min
INGREDIENTS

Sant'Andrea rice 180g - infusion of karkadè - shallot - Vegetable broth - butter - fresh pecorino romano 100g - 250ml fresh milk - pepper - Salt - turmeric

Prepare the karkadè infusion. Keep aside. Chop the shallot and brown in a saucepan with extra virgin olive oil. Toast the rice. Deglaze with white wine and add the infusion to the karkadè for cooking. Prepare the pecorino cream: Grate the pecorino and set it aside. Heat the milk in a saucepan and pour in the grated pecorino. Remove from the heat. Add the pecorino vegetable broth, mix and create a homogeneous cream. Finish cooking. Turn off the heat, stir in the butter and Parmesan cheese.

Tea is a work of art, and only the hand of a master can make its noblest qualities manifest

Okakura Kakuzo