Wholesale Tea Supplier in Seattle: Sourcing for a City That Asks

Seattle taught America to ask where the beans came from. A city that interrogates a coffee roast to the farm will not accept a tea list that says nothing at all.

That is the opportunity. In most Seattle properties the coffee programme is considered and the tea programme is an afterthought. Guests notice the difference.

Provenance you can put on a menu

If your staff cannot say where a tea is from, the menu is not finished. Origin, estate, harvest. A supplier who cannot tell you is not sourcing, they are reselling.

Sustainability that survives a follow up question

Seattle guests ask. Biodegradable silk sachets, ethical sourcing and honest answers about packaging hold up. Vague claims do not, and in this city they invite scrutiny rather than deflect it.

Tea that can sit beside a serious coffee programme

A hotel that has invested in espresso and pours a dust bag for tea has made a visible choice. Loose leaf service in the dining room and properly built sachets everywhere else closes a gap guests already see.

Green tea and matcha done correctly

The Pacific Northwest drinks green. Grade and freshness matter to this audience, and they will notice a ceremonial grade matcha the way they notice a single origin pour over.

A blend that belongs to the property

Something made for the house, poured nowhere else, gives the room its own answer to the question Seattle always asks.

Jenwey Tea in Seattle

Jenwey builds tea programmes for Pacific Northwest hotels, restaurants and cultural institutions, including the Museum of Pop Culture.

Speak with Tea Master Lisa Marie about a programme for your property.