Téi vum Séi: How local herbs become tea
At Téi vum Séi, visitors can take a look behind the scenes and discover how local herbs are turned into tea through careful manual work and specialist know-how.
When drinking a cup of tea, it’s easy to forget how many steps, how much time and how much experience go into its production. A guided tour of the Téi vum Séi production facilities in the municipality of Winseler offers exactly this insight.
The tour begins with a short introductory video showing where everything starts: in the fields of the surrounding villages. Most of the herbs are grown locally, including lemon balm, chamomile and mint. They are cultivated without fertilisers or pesticides. The tea itself is also produced exclusively from natural ingredients, without artificial flavours or additives.
The visit then continues into the production rooms, where each stage is explained in detail: drying the herbs, sorting, storage, blending and finally packaging. Many tea lovers are unaware of how much precision and technical expertise these processes require.
Throughout the tour, the team shares background information about the origin of the plants, their properties and the reasons why herbal teas have been valued for generations. Not as a trend, but as part of everyday life.
The visit concludes with a tasting of several teas. Those who wish can then purchase the products on site.
The tour is shaped by the exchange with a motivated team, keen to show how regional sourcing, craftsmanship and quality naturally come together at Téi vum Séi.
