Tea in the Tsé tea set

Where art and tea blend beautifully 

The tea plant was discovered more than 5,000 years ago. Legend has it that Chinese Emperor Shen Nung was seeking shade under a tree during a trip around China. The Emperor’s servants boiled water for the Emperor to drink, and a leaf – Camellia Sinensis – happened to fall into the cup of boiling water. The flavour was amazing, and the very first cup of tea in the history of the world was duly brewed. Besides water, tea is the most widely consumed beverage in the world. In each region, country and culture, tea has its own significance and taste. Despite the many variations, the word tea is pronounced in virtually the same way all over the world: TAY, TEA, TEE, TE, CHAH.

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Tea’s transformation from plant to table is long and fascinating. Ultimately, tea is dependent on everything from climate and soil conditions to picking, fermentation, drying, sorting, etc. So, even though the basis of all traditional tea is the small evergreen Camellia Sinensis bush, the end result depends very much on the various stages of production.

Tea is generally divided into three main types, all based on the leaves of the Camellia Sinensis tea bush:

BLACK TEA – consists of tea leaves, dried and fermented
GREEN TEA – consists of tea leaves that are merely dried
OOLONG TEA – consists of tea leaves that are dried and semi-fermented

After these treatments, the tea is sorted according to size. The tea leaves pass through various sieves and are ultimately gathered into various containers according to size – large leaves and small leaves. The quality is the same, regardless of the size of the tea leaf, but size is crucial in determining how the tea can be used in further processing.

Danes love tea, and more than 85% of all Danes drink it, according to a survey conducted by Danish research agency Analyse Danmark.

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Flowering tea 

Flowering tea, also known as blooming tea or blossoming flower tea, has been known for more than 2,000 years. When tea first saw the light of day, it was a very expensive and exclusive drink, reserved for special occasions. Back then, the tea flower symbolised prestige and affluence – even today, the tea flower is used in China to symbolise devotion and pride.

The flowers are carefully selected and are 100% hand-picked – just like back then. The tea leaves are picked by hand and tied together carefully, after which they are permanently sewn together around various flowers into a small ball.


  • Bring 4–5 dl of water to the boil and allow to cool to 85–90°C.
  • Pour the water into your Tsé cup.
  • Then gently lower a tea flower into the water.
  • Wait approx. 7–10 minutes for the ball to unfurl into a beautiful flower.
  • Enjoy your cup of tea, alone or in the company of others. 

Tip: the tea is ready to drink when the flower has fully unfurled. You can even brew the same ball 3–4 times. 

Complete the experience and serve a work of art, just like in the video, with the elegant Tsé tea set.

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Make the perfect cup of tea:


Always use fresh water, as it is well-oxygenated. Oxygen brings out the right flavour and aroma in your cup of tea, so never use water that has already been boiled, or “old” water.

If you want to make your tea really special, use spring water instead, to avoid limescale from tap water. The soft water brings out the flavour and aroma of the tea. Soft, Danish tap water works very well. So, if you really want to spoil yourself with an expensive tea, try brewing a single cup with spring water.


Be sure to catch the water at the perfect temperature for the tea you are drinking. For example, when brewing green tea or herbal tea, the temperature of the water should be lower to maintain the colour and desirable properties of the tea. Only black tea can withstand boiling water.

Preparations and dosage:

Another thing you can do to make your tea-drinking experience extra special is to heat the tea cup or tea pot with boiling water before use. This keeps the tea hot for longer.

Measure 1 to 2 heaped teaspoonfuls of tea leaves into your tea strainer, but feel your way according to taste – some people prefer a stronger brew than others. Tea leaves need room to unfurl for the full taste experience. With that in mind, you must make sure your tea strainer is not completely full.

Brewing time:

Brewing times vary according to the different types of tea, but you should not normally leave your tea brewing for more than 1–2 minutes. Of course, the strength of tea that suits you is a matter of personal taste. Conversely, herbal teas typically need to infuse for longer, 5–10 minutes, but again, this is a matter of personal taste.

Once the tea has brewed, it is ready to be enjoyed. For the best tea-drinking experience, be sure to savour the delicious aroma, taste and appearance/colour.

You can keep the tealeaves for another cuppa later. With some types of tea, you can reuse them up to nine times.


Once the water has reached the right temperature, pour the water over the tealeaves*.

*Please note that some teas first have to be “cleansed” from tea dust. This is usually the case with Oolong and Pu ehr teas. Green, white and black tea do not need to be cleansed prior to brewing. To cleanse the tea: Pour tap water over the tea strainer with the leaves inside, allowing the water to run out immediately.

Pour water over the tealeaves and let the tea brew for the recommended time. Once the tea water has drained from the tealeaves, the tea is ready to drink.



Tse Teapot

White, 1,2 l
EUR 169,00

Tse Teapot lid

White, Ø 12 cm
EUR 27,00

Tse Teacup with base

White, 10 cl
EUR 59,00

Tse Teacup

White, 17 cl
EUR 35,00

Tse Teacup

White, 35 cl
EUR 49,00

Tse Teacup lid

White, Ø 9 cm
EUR 29,00

Tse Bowl with base

White, 17,5 cl
EUR 65,00

Tse Candle holder

White, 12 cm
EUR 65,00
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