It seems that tea culture is having a bi-costal moment from Greenpoint to Los Feliz. Last winter, Tea Dealers opened a high-end tea retail and teaware shop in Tribeca, NYC with themed tastings. A few weeks ago, Japanese tea importer Kettl opened its third tea house in Los Feliz, Los Angeles. Meanwhile, non-alcoholic fermented beverages like Unified Ferments have gained traction at LA and NYC restaurants, bars, and bottle shops (Eleven Madison, Cookbook, Kato, Crown Shy, etc.) Finally, last week at Coachella, festivalgoers micro and macrodosed on Toasty Town’s psylosibin-infused teas. This week, HNGRY visited Kettl LA and sat down with the co-founder of Unified Ferments to better understand the future of elevated tea culture and the myriad roles it can play in hospitality and retail from omakase tastings to wine alternatives.