Chile is the largest tea-drinking country in the Americas. Eduardo Molina Anfossi grew up there, surrounded by tea without thinking much about it. The moment everything changed was a shift at the Ritz Carlton in Santiago, where he realized that tea could be as layered and complex as wine. He quit to become a tea sommelier.

He trained as a sommelier in Chile, then specialized further in Argentina, the USA, and France. For eight years he traveled annually to tea-producing regions across five continents, building relationships with growers and learning their methods firsthand. Eventually he settled in Berlin, where he spent seven years as Head of Tea Experience at Paper & Tea. In late 2025, he left to build Eduard/, teaming up with former colleagues from design, IT, and finance who now support the label as freelancers. The logistics are handled by Mosaik, a social enterprise in Berlin that works with people with disabilities.

Eduard/ works in seasons. Like a high fashion label. Each collection is dedicated to a single tea-growing region, sourced only from gardens Eduardo has visited personally. The debut, Eduard/Himalaya, brings together five teas from three estates: Jungpana Tea Estate in Darjeeling, Jun Chiyabari in Nepal's Hile mountains, and Temi Tea Estate in Sikkim. The range spans a white Silver Needle harvested by torchlight during full moon phases (roughly 10,000 buds per kilogram) to a fully oxidized Imperial Black from Jun Chiyabari, rolled slowly to avoid breaking the leaf. Between those sit a Spring flush picked on a single day in April, a muscatel Second Flush shaped by aphids that trigger a natural defense response in the leaf, and a deep, oaky Autumn Flush from Sikkim's only tea estate.

Eduard/ is built on the kind of transparency that is hard to fake: every tea is traceable to a specific garden, a specific season, a specific method. Eduardo knows the producers by name. The brand follows a lean model with outsourced social-impact logistics and no external funding.