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Twenty Teaism friends came together at Teaism Penn Quarter at the end of July for a workshop that encouraged everyone to slow down, sip tea mindfully, and transform the moment into art. The evening was part of Teaism’s 30th anniversary celebrations, a series of gatherings meant to bring the community together and honor three decades of tea, food, and connection. Around the room, you could spot both curious first-time visitors... Read More

Introducing our From the Archives series, featuring memories from the Teaism community. We will be collecting stories throughout 2026 to celebrate our 30th Anniversary. Our first batch includes stories related to our Dupont Circle and Penn Quarter locations. Thank you for sharing with us! From Dupont Circle Both Teaism and my life in DC began in 1996, the year I moved here after graduate school. I never liked coffee and... Read More

DC's beloved tea institution launches anniversary festivities on June 6.   WASHINGTON, D.C. — Teaism, one of Washington, D.C.'s first and longest-running fast casuals, will celebrate its 30th anniversary on Saturday, June 6, honoring 30 years of service to community and cultural development. The milestone and anniversary celebrations were officially recognized by the office of Mayor Muriel Bowser. To celebrate its 30th anniversary, Teaism will host a summer-long series of... Read More

Thank you to Mayor Bowser and her team for recognizing Teaism's 30 years of service to the DC community. “We set out to change the way people thought about tea when we first opened in 1996,” said Lela Singh, Retail and Social Media Manager at Teaism and daughter of co-founder Michelle Brown. “Thirty years later, Teaism has become more than a tea house… It’s where people have fallen in love,... Read More

From Kamikatsu town on Japan’s Island of Shikoku, we have an extremely rare and unique lacto-fermented green tea with a history of over 400 years. Process: Tea leaves are plucked by hand during the summer months, quickly boiled, kneaded, and then packed into cider wood barrels that are lined with Japanese palm or Japanese banana leaves and weighed down with stones. For the next four weeks, the leaves ferment naturally... Read More

We are thrilled to bring this intoxicatingly delicious tea to you. Foshou (also known as “Buddha’s Hand”) is a highly prized tea cultivar that originally came to Taiwan from the Minnan region of China’s Fujian Province. This tea was produced in the Pinglin region of northern Taiwan, which is famous for producing Baozhong. This rolled, semi-oxidized oolong is charcoal baked, yet wonderfully delicate and floral. Foshou often has a very... Read More