Specialties
Caj Chai is Barcelona’s first specialized teahouse, founded in 2004 in the Gothic Quarter. We carry over 140 directly sourced artisan teas from producers across China, Japan, Taiwan, India, Vietnam, Nepal, and Korea. We hold gong fu tea ceremonies, seasonal tastings, educational workshops, and a quarterly Tea Club subscription. Caj Chai has been cited among the 150 best teahouses in the world alongside Ippodo (Kyoto), Mariage Frères (Paris), Fortnum & Mason (London), and Postcard Teas (London).
History
Established in 2004.
We opened Barcelona’s first specialized teahouse in 2004.
Our name and our spirit come from Prague’s bohemian tea rooms. In the Czech Republic and across Central Europe, there is a tradition of the čajovna: a teahouse designed not as a café with tea on the menu, but as a place built entirely around the ritual of tea. These rooms are quiet by design. The lighting is low. The tea is served with attention and with knowledge. You sit, you slow down, you taste seriously, you learn. It is the opposite of everything fast.
We brought that spirit to Barcelona’s Gothic Quarter and filled it with teas we sourced ourselves: wild-harvested oolongs from Taiwan’s highlands, ancient-tree Puerh from Yunnan’s mountains at 1,600 meters, Japanese Matcha ground on stone mills, yellow tea from Anhui, Korean Hwangcha, Indian Chai from Darjeeling and Assam, Nepalese white teas with names most Europeans had never encountered.
Meet the Business Owner: Antonio M.
I got into tea over 30 years ago, falling in love with the fact that we can travel around the world through a nice cup of artisan tea.
We are more than just a place for amazing Matcha and Chai. We are tea specialists.
Every tea in our catalog has a traceable origin. We work directly with producers, often small-scale farmers managing plots that have been in their families for generations. We visit growing regions. We cup samples before we commit. We buy organic and wild-harvested teas not because "organic" is a marketing word, but because tea grown without chemicals on old soil in clean air tastes fundamentally different. This is not philosophy. It is something you can verify in the cup. A wild-harvested oolong from a forest hillside in Ha Giang and a plantation oolong from a chemically managed farm are not the same drink. We choose the former every time, not because it sounds better on a label, but because it is better in a cup. You can taste the terroir.