Our Story
Tea was treated like an afterthought. We fixed that.
Maya Chen spent a decade roasting coffee. Then she tasted a first-flush Darjeeling at a farm in the Himalayas and realised: this leaf had the same complexity as any single-origin bean—but it was being served as a teabag in hot water. The Steeping Hour exists to correct that injustice.
Precision
Every tea is brewed at its exact temperature and time—no guesswork.
Provenance
We work directly with growers to source rare, single-estate leaves.
Craft
From the lever machine to the glassware, every detail is intentional.
The Team
The people behind the pour.
Two coffee refugees. One obsession with tea.
Maya Chen
Founder & Head Tea Sommelier. Former specialty coffee roaster, now obsessed with oxidation levels.
Jon Bell
Lead Barista. Master of the lever machine—can pull a tea espresso with his eyes closed.