About Brew & Blossom

Modern Chinese loose leaf tea, sourced with care and shared with curiosity.

Founded by Tea Science graduate Shirley Chen, Brew & Blossom sources Chinese loose leaf tea directly from small growers and shares it with everyday tea drinkers in the United States.

Why Brew & Blossom Exists

  • Direct from Small Growers

    I work with small growers and trusted producers across China, selecting teas based on season, craftsmanship, and everyday drinkability.

  • Rooted in Tea Science

    My background in Tea Science helps me evaluate aroma, clarity, processing, balance, and brewing performance with care.

  • Made for Everyday Brewing

    Loose leaf tea doesn’t have to feel complicated. I choose teas that are clean, approachable, and easy to enjoy in real life.

Meet the Founder

Hi, I’m Shirley.

I grew up near tea fields in Zhejiang, China, studied Tea Science for 7 years, and now run Brew & Blossom from Seattle.

I source, taste, photograph, pack orders, and write every product page myself.

My goal isn’t to make tea more complicated. It’s to help more people discover how approachable Chinese loose leaf tea can be.

A Family Story

Many of the teas I share begin with conversations with my father and longtime growers. Some are made by my family. Some come from people we’ve trusted for years. Every tea has a place, a season, and someone behind it.

Why Tea Science Matters

Tea Science taught me how to understand cultivar, processing, aroma, chemistry, and brewing.

But more importantly, it taught me that tea should be experienced, not memorized.

That’s why every tea I choose has to be more than technically good. It should be clear, balanced, and enjoyable enough to return to often.

From China to Seattle

Each time I traveled between China and the U.S., my suitcase was filled with loose leaf tea.

Friends would ask, “What should I start with?”

Brew & Blossom grew from that question: a way to share the teas I trust, the places I know, and the stories that make each cup feel more connected.

Field Notes

  • From the Tea Fields

    Spring harvests, old tea gardens, and conversations with growers that shape every tea I choose.

  • At the Tea Table

    Shared cups, tasting cards, and slow conversations that turn loose leaf tea into everyday ritual.

  • Behind the Studio

    Packing orders, photographing new teas, testing brews, and the quiet work behind Brew & Blossom.

From Tea Fields to Brew & Blossom

A founder-led tea journey shaped by family, science, sourcing, and everyday cups.

Tea fields in Zhejiang, China

Growing Up Around Tea

I grew up in Zhejiang, where tea was part of daily life long before it became my work. Spring harvests, household tea, and conversations around the table shaped the way I understood tea: not as something distant or formal, but as something lived.

Tea Science study and research background

Studying Tea Science

I later studied Tea Science for seven years, learning how cultivar, processing, aroma, chemistry, and brewing shape every cup. That training still guides how I evaluate tea today — but my goal is never to make tea feel academic. It is to make good tea easier to understand and enjoy.

Shirley Chen is hosting Seattle tea gathering with guided loose leaf tea tasting

Building Brew & Blossom in Seattle

Brew & Blossom grew from a simple question friends kept asking me: “What tea should I start with?” Today, I source, taste, photograph, pack, and share Chinese loose leaf teas from my Seattle studio — one cup, one story, and one connection at a time.