What happens when you brew tea the way a barista pulls espresso?
Jin Shui (金水, "Golden Water") is a premium artisanal teapresso born from a simple question: what happens when you brew tea the way a barista pulls espresso? Using a purpose-built espresso extraction method, we coax the full botanical depth from loose-leaf teas — concentrating their character, unlocking flavors that ordinary steeping leaves behind.
The result is Teapresso: intensely aromatic, layered, and alive. Jin Shui launches at Seattle-area farmers markets in May 2026, presenting two collections — the Chrysanthemum Collection and the Black Tea Collection — each brewed with the same intention it takes to craft a perfect cup.
Get in TouchA closer look at our current collection, process, and presentation.
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Chrysanthemum has been a cornerstone of Chinese herbalism for over two thousand years — prized for its cooling clarity, its gentle floral brightness, and its anti-inflammatory properties. When run through an espresso extraction, its volatile aromatic compounds bloom rather than diminish, cutting through the bitterness of pressed tea with a luminous, honeyed finish that defines the Jin Shui signature.
Tea steeped at pressure, not patience. Our espresso extraction concentrates botanical character and unlocks depth that ordinary steeping leaves behind.
Chrysanthemum is not a garnish — it is our foundation. Two thousand years of Chinese herbalism, brought to its highest aromatic expression through espresso extraction.
We are a farmers market pop-up for a reason. Small batches, personal service, and a single perfect cup made intentionally for the person in front of us.