We've studied tea production all over the world and found that the most sustainable way to work with the tea plant was to make a food, and not a drink! Historically, people in the mountains of Northern Thailand and surrounding countries have fermented the leaves and eaten them. When producing tea for this dish called "Hmiang", tea plants are allowed to grow tall together with biodiversity. We're using the same way of thinking but instead produce fantastic teas for drinking, creating a new way forward in the world of tea and connecting farmers in the mountains with the purchasing power of people on the cities.