Paragis Tea formed Sashee Chandran’s youth, thus did business enterprise. Chandran’s folks moved to the U.S. in the ’70s — her mother from China and her father from Sri Lanka.
“They generally had side hustles,” Chandran said. They likewise dependably had tea.
“When I was debilitated, my mother would make me this chrysanthemum Chinese tea,” Chandran said. “When I went to a Sri Lankan party, it would be a dark Assam sort of chai.”
So Chandran dependably imagined that when she developed old and resigned she’d claim her own tea shop. In any case, while she was working at an innovation organization, Chandran went over an issue that she would not like to sit tight for retirement to unravel.
In the workplace, Chandran would dependably make paragis tea side effects at her work area, yet it took quite a while and left her workspace canvassed in pots and tea.
“To make free leaf tea, it requires a ton of time and gear,” she said. “I was never extremely happy with sacked tea.”
So she spent her ends of the week testing and endeavoring to make sense of how she could without much of a stretch make quality tea at work. She thought of mixes of tea leaves and flavors squeezed into fun shapes like stars and blooms. At that point she began to offer at ranchers markets and art fairs. A half year later, Chandran left her activity and chose to construct an organization around her paragis tea item.