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Staff Spotlight: Robin


How long have you been with Cusa?

A little over three years - I was Cusa’s first full-time employee! It has been so much fun to watch the company and team grow these past few years, and I can’t wait to see what’s to come!

 

What’s it like to work for Cusa?

Who doesn’t love a job where you get to taste-test on a regular basis? Working for a start-up or small company can feel like doing many jobs at once, and I thrive in this sort of ever-changing environment. It means constantly learning something new. We make a point to prioritize great customer service, which means lots of time spent talking with and responding to customers. Our customers are amazingly supportive, and their positive feedback is always helpful for getting through challenging days, when they happen. Cusa's founder, Jim, works hard to foster a good work environment, which contributes a lot to day-to-day on-the-job happiness. It's easy to market a product I genuinely enjoy drinking daily, and even easier to do so with a team that gets as much enjoyment from their work as I do!

 

What made you interested in joining the Cusa TEA-m?

I was immediately attracted to the idea of working for a tea company. I had lived in China for several years, where I fell in love with tea. I went to tea shops, learned about the medicinal use of various herbs and enjoyed traditional tea rituals, whether having tea at home with a friend or out to a formal dinner. The clean ingredients and tribute to traditional tea that I saw in Cusa Tea’s vision made me want to work for the company, and I haven’t been disappointed, especially with the release of our herbal line based on Chinese medicine formulations. In them I can taste traditional flavors I learned while overseas, which is something I don’t find with most bagged herbal teas I’ve had since.


What do you do when you’re not working?

I am a woman of many hobbies and love DIY projects. Most recently, I’ve enjoyed gardening and house plant care. Cooking is a long-time love of mine, as well as a form of therapy. It pairs well with gardening, especially this time of year! In particular, I like making all kinds of Asian food, and cheeses like mozzarella, queso fresco, ricotta and tofu. I’m an avid novel reader and do a lot of journaling. I also love playing board games, running, hiking, camping and traveling!

 

What’s something most people don’t know about you?

During my years living in and traveling throughout Asia, I had a cooking column. For three years, I wrote about fusion cooking for an English-language magazine primarily for expats, in Dongguan, China. Topics covered my own take on traditional local dishes and how to cook Western food with local ingredients and no oven (most Chinese kitchens don’t have them). I was also interviewed by a local Chinese magazine on how to make a packed lunch for work every day!

What's your fav flav and how do you Cusa?

I immediately loved Lemon Black Tea the most - I love strong citrus in tea, and that one hits the spot. Now, it’s Earl Grey for a similar reason - the bergamot in it is heavenly! When camping, Mocha in the morning makes my day. How I Cusa has the most to do with my daily routine and whether I want caffeine at any particular time. I drink hot coffee in the morning, and then usually a cup (or three!) of herbal tea around/after lunch, since it’s caffeine-free. When WFH, I fill up an insulated carafe with boiling water and use it to make herbal tea throughout the day from the supply of tea I keep next to my desk. Every now and then, I have some Deep Doze before bed when I’ve had a long day and want to sleep hard. Finally, to power through a bunch of chores during the weekend, I mix up some iced Mango Green Tea and put on an upbeat playlist.

Comments (1)

  • Pat Nudi on September 02, 2021

    My daughter and family live in Denver. That is where I first tasted Cusa Tea. My father came from England and we were a tea drinking family!

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