Patrick and Victoria Lam are Colorado natives, but ethnically, they are Cantonese with significant Vietnamese cultural influence. When the brother and sister duo were children, they frequently visited Hong Kong with their family. Their Vietnamese-born parents deeply valued their Chinese heritage and wanted to impart upon Patrick and Victoria the significance of retaining their culture. It was during these trips that they were introduced to Hong Kong-style Milk Teas. At a young age, Patrick and Victoria developed a shared love for this sweet, creamy delight. With each visit, their appreciation for the rich and bold brews of tea grew. Victoria’s adoration for milk teas eventually drew her to study abroad in Shanghai, and she would often travel to Hong Kong while abroad. Meanwhile, Patrick frequently visited Taiwan, where he was exposed to a different style of milk tea, the Taiwanese Bubble Tea. 

What’s the difference? While Hong Kong Milk Teas are typically served hot, Taiwanese Bubble Teas are served cold. Premium tea is the core concept of bubble tea. Toppings, such as boba, are added to create an additional dimension of flavor and texture. The mixed tea is shaken and poured over boba or any other topping of your choice.

After drinking milk teas almost daily for a year, Patrick and Victoria both felt a sense of detachment upon returning home to the US. They began brewing tea at home and mixing various fruits, milks, and toppings together. This experimentation eventually led to the beginning of Tea Street, a place where tradition has been blended with modern, quality flavors since 2018.