Introduction
I first met Nicoletta Tul last July at her charming tea shop, La Finestra Sul Tè, in Padova. The shop, with its inviting window and shelves brimming with rare and artisanal teas, felt like stepping into a paradise for tea lovers. We spent hours tasting exquisite teas and discussing our shared passion for tea culture and sustainable practices. Nicoletta’s deep knowledge and enthusiasm were immediately apparent, and since that meeting, we’ve exchanged teas. She even gifted me her book on Japanese tea "La Finestra sul Giappone, l'arcipelago del tè", a treasure trove of insights that perfectly reflects her dedication to her craft. Here, Nicoletta shares the story of her journey, her philosophy on tea, and the exciting projects she’s working on to bring her vision to life.
LA FINESTRA SUL TE' is situated in VIA SAN GREGORIO BARBARIGO 95, 35141, PADOVA
Lorela: What inspired you to create “La Finestra Sul Tè”?
Nicoletta: It is a timely question since this Christmas, my tea shop has been open for eight years. The journey began with a photograph sent to me by a close friend, depicting a cosy British cottage window with a teapot and two cups in Southern Cornwall, UK. That image inspired me to start my blog, La Finestra Sul Tè, which translates to “The Window on Tea.” When I decided to open my tea shop, I kept the name because it reflects my vision: creating a space where people can explore tea culture in its depth and beauty. My shop, with its prominent window, embodies this concept—a literal and metaphorical window into the world of tea.
Lorela: Your background in tea is unique. How has it shaped your approach?
Nicoletta: My background in agricultural biology and biotechnology deeply informs my work. I even wrote my university thesis on the health properties of tea. This scientific foundation allows me to analyse tea on a molecular level — understanding how processing methods affect the leaves and their flavours. When I teach or lead tastings, I weave in biology and chemistry to help students appreciate the intricate details behind what they’re drinking.
Interestingly, my journey with tea began in a Western way, focusing on analytical tasting—breaking down the aromas and flavours, much like how Italians approach wine. Over time, I transitioned to a more intuitive, Asian-inspired approach. Now, I focus less on identifying specific notes and more on feeling the tea’s essence and how it resonates within me.
Lorela: How do you source your teas, and what makes this process special?
Nicoletta: Sourcing tea is one of the most rewarding but challenging aspects of my work. I prioritize high-quality, artisanal teas from small, independent farmers. This means traveling to remote areas, building personal relationships, and immersing myself in the cultures of the tea-growing regions. For instance, my family and I spent a month in Thailand visiting farms to find exceptional teas. These trips are often transformative. The connections I build with farmers are crucial—they trust me, and often introduce me to other producers in their community. One Thai family I work with transitioned to organic farming despite initial resistance from the older generation. Their commitment to sustainability and quality is inspiring, and supporting them feels like contributing to something greater than just tea.
I also focus on offering teas that are truly unique—small-batch, handcrafted teas that cannot be found elsewhere. These are treasures with a story, reflecting the love and labor of the farmers who produce them.
Lorela: What is your philosophy on pricing and packaging?
Nicoletta: Good tea is a luxury, but it’s a worthwhile investment. When you purchase high-quality tea, you’re not just paying for the product; you’re supporting a network of small-scale farmers, traditional practices, and sustainable agriculture. The cost reflects the time, care, and expertise involved—from the farmer’s meticulous cultivation to the logistics of shipping it sustainably to Europe. I believe in balancing quality with accessibility. I avoid unnecessary spending on flashy packaging that gets discarded after one use. Instead, I focus on beautiful but simple designs that let the tea itself take center stage. To me, what’s inside the package—the quality and story of the tea—is what truly matters.
Lorela: Can you share a memorable experience from your tea journey?
Nicoletta: One of my most recent unforgettable moments was in Taiwan with Master Lin, a remarkable tea producer. Standing amidst lush tea fields on a mountaintop, I felt immense gratitude for the privilege of working in a field I love. Another poignant memory is from my first tea field visit to Vietnam, over 16 years ago. It was on the border with Laos, and the farmers were amazed to see a foreigner among them. They brewed a strong green tea for me in the gong fu cha style — it was overwhelming for my palate, but the experience left a lasting impression.
Lorela: What trends do you see in tea tourism and innovation?
Nicoletta: Tea tourism is a growing trend, much like wine tours. I recently organised a tea tour in Taiwan, where we visited plantations and met farmers, including some from Sri Lanka. Sri Lanka is undergoing a renaissance in speciality teas, moving toward higher quality and innovative techniques. Producers like Amba or Lumbini are pioneers in this space, and I’m excited about the collaborations and experiments coming out of these regions.
Lorela: What advice would you give to someone starting their tea journey?
Nicoletta: Passion is key. When I started over 15 years ago, the tea world in Italy was small and challenging to break into. Resources were scarce, and the field was often competitive. Now, there are more opportunities to learn—courses, books, and masterclasses abound. My advice is to focus on developing your unique style rather than copying others.
"Taste wide, study deeply, and remain humble—you’ll always have more to learn." Nicoletta
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