About Bistrotea

Most etymologists agree that the word bistro probably originated in 1814 during the Russian occupation of Paris, whenever Cossack soldiers visited a café where the service was slow they hammered their fists on the tables and shouted “bistro!” which in Russian literally means “hurry up!”. Some Frenchmen say “bistro” in the middle-ages originally meant minor servant.

On the other hand, to us today…..Bistrotea simply defines Genuine Lifestyle Hospitality.In the early 1990′s, Der Bistrozucker München GmbH pioneers of the sugar stick had a simple idea to design a tea pod that would perhaps one day replace the ordinary tea bag. Thus began the pursuit of the ultimate Tea Portion Of Design(TPOD).

Due to its absorbent properties paper also removes all fats from the liquid that it filters. Ordinary filter paper absorbs the brewing colloids from tea, where as a TPOD is a membrane which releases the beverage purely through the perforation without any loss of flavor. The purpose designed TPOD-foil remains neutral and sterilizable even up to 121°C (FDA certified), eliminating any influence to taste. Noxious substances such as remainders of glues or plant-protective agents are absolutely nonexistent. The result is a pure natural beverage.

Bistrotea uses tea leaves

Most traditional tea bags contain floor sweepings and tea dust. The TPOD concept favours the pouching of premium tea leaves which can be enhanced with natural tea extracts or FTNF flavours. Tea leaves absorb the fragrance and flavour from its natural surroundings, therefore to enjoy a fine cup of tea always use neutral utensils.

Bistrotea is simply smart

It enables proper dosage without wastage, it doesn’t drip nor does it require wringing! It is also a perfectly designed stirrer.

Bistrotea (QTPOD©) is dressed in a soft unique translucent envelope

Which is not only aroma and fragrance protective but also moisture-proof and tear resistant.

Exclusive to the T-Boxes




Ceylon Red Tea is produced entirely from the leaves of the tea plant Camellia sinensis and utilizes no foreign substances to influence the unique colour. Unlike green tea it is highly oxidized and is produced using special technology.

Never before has red tea been produced in Sri Lanka and this is due to the lack of know-how and expertise. Sri Lanka records the worlds highest levels of antioxidants found in tea leaves and certain high grown teas have been found to have red colouring in the leaves, a desirable characteristic in the production of supreme quality red teas.

Ceylon red tea has increased health properties, compared to normal green and black teas. Concentrations of polyphenolic antioxidants (Catechins) in it exceeds 24% (on a dry mass basis), and is probably the highest in the world among known teas. The detected additional groups of anthocyanin co-pigments are well established as they are in red wine or beverages derived from red grapes or similar fruits and berries. It is recognized as a nutritious food source with superior rejuvenating benefits.

This marvellous beverage with its excellent soft energizing effect, cholesterol reducing and cancer-preventive properties, is very different to other herbal drinks like Hibiscus and Rooibos which is also being confusingly marketed as red tea. Ceylon red tea is truly a gift of paradise.



Possibly the finest estate in the Ruhuna district of Sri Lanka home of Ceylon Tea. Ceciliyan Estate lies in a little known sub region of Kalawana on the fringe of one of the world’s last remaining rain forests. A unique micro climate produces a rare sweet caramelly (or caramel-like or caramel flavoured…) full bodied brew that goes well with milk.

If drunk plain it’s best steeped for only 3 minutes unless you like your cup of Ceciliyan strong.



Sanquar Estate is nestled in the valley, surrounded by blue mountains and cascading waterfalls up in the Kandy District, approximately 2800 feet above sea level. This picturesque property carries a historical value, as it is said to be the hideout of King Dutugemunu, before he was crowned king of Sri Lanka.

Sanquar is situated in the mid country wet zone and experience both the monsoon as well as the inter monsoons. The average temperature stands at 25-30°C and records an annual rainfall of 2000 mm.

Sanquar is one of the oldest tea plantations in Sri Lanka and its history goes back to the 19th century. Most of the tea fields on Sanquar are old enough to produce some of the best green teas on the island. This estate used to be managed by M/s Rosehaugh Ceylon Tea Company Ltd. up until 16th October 1975.

Since August 1999 part of this estate has been converted into organic cultivation and all chemicals and synthetic fertilizer application have been suspended in the tea field and within two years the estate obtained the organic status from SKAL international. Currently the estate comprises 60% organic cultivation and the rest is inorganic which uses minimum quantum of chemicals which is far below the recommended levels. By having strict measures Sanquar is able to produce some of the “cleanest tea” in the country. The work force consists of workers from all three major races in Sri Lanka and their unity and harmony is one of the key factors in the plantation. The Work force on Sanquar is well looked after and they are provided with necessary amenities such as housing, water, electricity, day care centres, schools, dispensary, sportsclubs, etc. The distance to Sanquar Estate is only 150 Kms from the city of Colombo and can also be reached by rail which is a wonderful experience in itself!

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