PARU Tea

PARU Tea emerged in 2017 as the passionate vision of Amy Truong and Lani Gobaleza, two entrepreneurs whose Southeast Asian heritage and shared love for tea culture would transform San Diego’s tea landscape. What began as a trendy matcha destination quickly evolved into something far more meaningful – a bridge between traditional Japanese tea ceremony and modern American tea culture.

The Philosophy Behind the Brand

At the heart of PARU Tea lies the Japanese principle of ichigo ichie (one chance, one meeting), which emphasizes being present in each moment. As Amy Truong explains, You always want to be your present self because you never know what tomorrow might bring. Everything at this moment counts.” This philosophy permeates every aspect of their business, from their careful sourcing practices to their intimate tea experiences.

Sourcing Excellence from Japan

PARU Tea’s commitment to quality begins with their direct relationships with Japanese tea farmers. They source matcha from esteemed regions including Uji and Kagoshima, working directly with artisans who share their values. Their Yoshi’s Matcha comes from the Kawane region, sourced from Yoshiyuki Tamura, a 13th-generation tea farmer passionate about organic farming practices on his JAS-certified organic farm. From Nara, they source their genmaicha from Taro Toki, maintaining these crucial relationships to ensure authenticity and quality.

Signature Blends and Innovation

PARU’s creativity shines through their original blends that reflect their founders’ heritage and vision. Hanadoki (flowering season in Japanese) combines cherry blossoms, sencha, and rose petals, while their first signature blend, Blue Chamomile, marries organic chamomile flowers with butterfly pea flower grown in Thailand. Their matcha is freshly milled in their La Jolla shop from shade-grown tencha leaves, ensuring peak freshness and flavor.

Traditional Methods, Modern Application

Their Shirabyōshi Matcha exemplifies their respect for tradition, made using time-honored methods involving picking, steaming, and drying leaves to create tencha. The tencha is then aged in an underground warehouse for six months before being stone-ground into matcha powder, following the meticulous approach that ensures the finest flavors and aromas.

Community Impact and Recognition

PARU Tea’s influence extends throughout San Diego’s culinary scene through partnerships with local businesses. An’s Dry Cleaning features their Blue Chamomile tea in a signature gelato called Sandals, while BICA in Normal Heights serves drinks made with PARU tea. Hatsuzakura in University Heights offers PARU loose leaf teas and milk teas, demonstrating the brand’s growing influence on local tea culture.

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