The TeaHouse of Wehmais, a bistro restaurant, is located in the courtyard of an old manor house in Juva, where over a hundred different types of tea are sold.
In Juva, right near Valtatie 5, but still in its own peace in the middle of the country landscape, stands an old stable building with a warm atmosphere inside. The stable building houses the TeaHouse of Wehmais, a bistro restaurant, which also has a tea shop.
Established in 2010, the restaurant is known for its rich selection of teas and high-quality afternoon tea, which uses ingredients from the surrounding area and small producers.
The place is a stopover for many travelers passing by, where you can satisfy your hunger with carefully prepared delicacies.
– The roots come to us 4–5 kilometers from an organic root farm. We use honey from PihlasResort for tea. The meat products come from Wehmaa manor and the fish comes from Kerimäi and Puumala. The Saimaa region has such wonderful ingredients that we are proud to use them in the dishes, says the restaurant manager Anni Tuokko.
Restaurant manager Anni Tuokko says that in the summer there are chickens and other animals roaming around the yard. Wind Lindgren
TeaHouse of Wehmais afternoon tea is all made by hand in the restaurant’s own kitchen, from macarons to various chocolate candies.
Sconces better than in England
The TeaHouse of Wehmais is also known for its scones, which are an integral part of the afternoon tea culture. Scones, or English tea cakes, are raised with baking powder and can be savory or sweet. At the TeaHouse of Wehmaiin, the afternoon tea service includes vanilla cones served with jam and whipped cream.
– Our scones have received special praise for how juicy and delicious they are. One customer said that our scones tasted better than the ones he ate in England, Tuokko says proudly and says that he agrees with that.
Afternoon tea set for two includes finger breads, scones and small sweets. Wind Lindgren
– When I myself have been able to taste British scones on a training trip, ours are definitely better, he says with a laugh.
Although the scones served at afternoon tea are sweet, the restaurant also serves savory scones and combos with both a salty and a sweet scone.
– They have also been really liked.
In salty finger breads, Tuokko says that he wants to use self-made bread instead of classic toast.
– We have an innovative kitchen, and we want to displace toast. We have an extremely good island bread, so why not use it on the table setting?
Afternoon tea cover price is 32 euros per person. Wind Lindgren
Favorite cat strawberry and vanilla
While in the tea room, there is of course also a comprehensive selection of tea available. There are about a hundred types of tea for sale in the shop, more during the seasons.
TeaHouse of Wehmais sells loose tea, and it is available unflavored and flavored, in different tea qualities.
The store mostly buys Studio 54 tea, which has been a customer favorite for years. Studio 54 is black tea flavored with strawberry and vanilla.
The store only sells loose tea. Wind Lindgren
As a novelty, Oolong Melon Splash has become a favorite among the top ten sellers, which, as the name suggests, contains melon. Organic Earl gray is also a lasting favorite among customers.
There is a misconception associated with green tea
So how is good tea made? Tuokko reminds that the most important thing is that the tea leaves have plenty of space when brewing tea. That’s why you should use, for example, a wide strainer for brewing. This way the tea leaves get to give the tea all its aromas.
Another important thing is the water temperature. Tuokko has noticed that Finns especially have a wrong idea about green tea.
– Many times customers come to say that I don’t want green tea at least when it’s bitter. At that point, we always ask the customer to what temperature he has brewed the green tea.
Green tea should be brewed in water at a maximum of 80 degrees. If you stew it in hot, almost boiling water, the end result is bitter.
– Many people have had the thought that they don’t want to drink green tea ever again.
Teahouse of Wehmais also sells accessories for making tea. Wind Lindgren
Black tea, on the other hand, can withstand hot water, as can Rooibos, which is not officially a tea.
White tea is brewed again at a milder temperature, at 75–80 degrees.
– If the customer does not have an adjustable kettle, we usually recommend buying black tea or Rooibos to take home.
Tea can also be used in cooking. This is how TeaHouse of Wehmais tea-engraved salmon is born.
Engraved salmon
1 kg salmon fillet
50 g coarse salt
20 g of sugar
3–5 tablespoons of organic Earl Gray tea
1. Rinse the boneless salmon fillet with cold water and wipe the surface dry.
2. Mix salt and sugar.
3. Rub the mixture onto the surface of the fish fillet.
4. Sprinkle organic Earl Gray tea over the fish so that the fish is completely covered.
5. Wrap the fish in baking paper and put a light weight on top of the fish.
6. Place in the refrigerator and let it brew for 1–2 days. Note that a thicker fillet requires a longer engraving time.
7. Wipe off the excess tea from the surface of the fish.
8. Cut into thin slices and serve.