How Numa Tea Came to Be
We didn’t set out to start a tea company. Numa Tea began, quite simply, with a few friends who cared a little too much about the tea they were drinking.
Some of us are artists, others have spent years wandering across cultures, and a few grew up surrounded by tea — not in boardrooms, but on misty mountainsides, where tea is grown, picked, and passed down like stories. What brought us together wasn’t business. It was the quiet joy of a shared pot of tea, and a mutual respect for the people and traditions behind each leaf.
What started as a casual exchange — favorite brews, old memories, small discoveries — slowly became something more intentional. We realized we wanted to not just drink good tea, but share it, honestly and directly.
Along the way, we’ve been lucky to cross paths with people who’ve quietly shaped what Numa Tea is now.
There’s Andy, a German teacher based in Vietnam, whose tea table conversations somehow always turn into stories you carry with you. And Mr. Wei — a Chinese artist and stage director, best known for his work on the Impression performance series — who also happens to be a jade carving master. He once told us that tea and art are made of the same thing: patience.
In Yunnan, we work with a longtime tea producer whose family roots stretch back to the Tea Horse Road. He now runs a private museum and a handful of tea houses in China and Canada. His process is rooted in heritage but never stuck in time.
In Fujian, one of our closest partners is a third-generation grower who still walks the same tea hills his grandfather once did. He’s the kind of person who tucks handwritten notes into sample packs, not because he has to — just because it feels right.
We don’t advertise their brand names out of respect for their own businesses. But we can tell you this: the people behind Numa Tea are the reason we exist at all.
We’re not here to chase trends or flood the market. We just want to share good tea, grown by real people, the way it was meant to be shared.
So if you’re here, welcome.
Put the kettle on. Take your time.
There’s a lot to steep in.
