From selling beverages with a laundry cart in Phoenix to creating a patented tea shot process that caught the attention of Shark Tank investors, Allison DeVane has built something truly unique in the beverage industry. Her company, Teaspressa, has revolutionized how we think about tea and coffee enhancement with handcrafted sugar cubes that do everything from creating café-quality lattes to making cocktails sparkle and change colors.

When the pandemic forced her to close four retail locations in 2020, DeVane pivoted to focus on manufacturing and wholesaling—a decision that led to explosive growth. Today, Teaspressa products can be found in 8,000 retailers across North America, from Anthropologie to Barnes & Noble. Yet despite this success, the company still hand-presses most of their signature LUX cubes because no automation exists for their specialized process.

In this interview, DeVane shares the story behind her patented tea innovation, why she chose OU kosher certification early on, and how asking for help became the muscle that carried her through the toughest entrepreneurial challenges.

OU Kosher: Can you tell us who you are and give us a brief overview of your company and your role?

Allison: Sure. My name is Allison DeVane. I’m the founder and CEO of Teaspressa. We’re a CPG brand with the mission of elevating your everyday beverage.

It all started with the idea of making tea like espresso — I actually have a patent on that process. It can make espresso-style shots with tea, which means you can create drinks like lattes or cappuccinos that look and feel like coffee drinks but are made from tea. You get that nice caffeine boost, but without the crash or jitters that come from coffee. The caffeine in tea lasts longer and tapers off more gently. Plus, you still get all the health benefits of tea.

Originally, my plan was to expand through cafes. In 2019, I had four stores in two states. I had just opened two new stores — all self-funded — and then 2020 hit. Worst timing ever. I made the decision to close the stores and focus on manufacturing and wholesaling the products we sold in them. That includes the tea and what has become our most popular line: the Luxe Mixer Cubes.

Introducing the LUX Cubes

OU Kosher: Can you tell us more about what the cubes are?

Allison: They’re sugar cubes that flavor your coffee and tea — instead of using syrup pumps, you can use these luxurious cubes. We make flavors like salted caramel or vanilla, and we’ve also expanded into mimosa and cocktail cubes.

I travel a lot for work, and I just thought — it’s 2025 and you still get a Jack and Coke on a plane? With our cubes, you can add a nip, some ice, and water, and make yourself an old fashioned. For mimosas, instead of orange juice, you just drop a cube in — it bubbles, it shimmers. It’s a more elevated and customizable experience.

We even make drinks sparkle or change colors. If you’re throwing an event and your theme is blue, we can make blue drinks using all-natural ingredients. And of course, everything is OU kosher-certified.

The Tea and How It’s Made

OU Kosher: So the cubes are the add-on, but the core beverage is the tea?

Allison: Yes — the tea is loose-leaf, with no additives. I have a commercial machine that makes it into a concentrated shot, but at home, you can use a French press, moka pot, coffee maker — basically anything you’d use for coffee, you can use for our tea.

OU Kosher: And that concentrated “tea shot” is your innovation?

Allison: Exactly. That’s the part that got me on Shark Tank. Making a tea shot that’s rich, with a coffee-like consistency and caffeine. The espresso shot version isn’t widely commercialized yet — but at home, using a moka pot gets you close.

How the Cubes Came to Be

OU Kosher: Do the cubes themselves have tea in them?

Allison: Yes, some of them do — like our matcha cubes or turmeric latte cubes. But most of them are made to flavor drinks — coffee, tea, mimosas, cocktails, Italian sodas. I started making these because when I was selling drinks on the street with a laundry cart in Phoenix, customers kept asking how they could make them at home.

I didn’t want to create a syrup line — that felt boring. I personally love stirring a sugar cube into my drink, so I thought, why not combine the sugar and the flavor in one? That’s how the cubes were born.

Still Handmade — For Now

OU Kosher: Why aren’t you using a co-packer?

Allison: I tried! I even hired experts to help find one. But the answer was always the same, no one would touch it because there’s no automation for it yet. I talked to big brands who were happy to sell us machines, but even they admitted the machines wouldn’t work for what we do.

OU Kosher: But sugar cubes have existed for a long time.

Allison: True, but there are nuances in how ours are made — the texture, how they stick together, the flavors, the ingredients. We’ve had to go the customization route. Most of our cubes are still made by hand.

OU Kosher: You literally have people pressing them?

Allison: Oh yeah. We do it all by hand. We’re probably one of the top sugar cube exporters in the U.S. because no one else is really doing it here anymore. The sugar cube has kind of died out. We’ve reinvented it.

Why Kosher?

OU Kosher: When did you get kosher certified?

Allison: Pretty early on. I have a lot of friends in the community who said, “This would be great if it were kosher.” So it was always on my list. When I asked customers what certification mattered most, everyone said OU — so I went with OU.

OU Kosher: Has it helped with retailers?

Allison: Honestly, it’s not always a deciding factor, but I always mention it. And it’s personally important to me.

The Shark Tank Effect

OU Kosher: Can you tell us how your Shark Tank experience was.

Allison: I applied a few months into starting the business. I didn’t get a deal — they said I was too early and doing too much. And honestly, I agree. But the exposure was incredible. When it aired, my phone started buzzing by timezone — East Coast, then Central, then Mountain — with sales and messages.

Even today, it helps. It brings credibility. Buyers take you more seriously. People say it’s harder to get on Shark Tank than into Harvard — so it’s a great validation.

Retail, Customization, and What’s Ahead

OU Kosher: Where can people find your products?

Allison: We’re in around 8,000 retailers: Anthropologie, Paper Source, Barnes & Noble, Sur La Table — and lots of boutiques across the U.S. and Canada.

OU Kosher: Do people understand what the product is right away?

Allison: Education has been one of the hardest parts. Over the years, we’ve improved our packaging, added animations, and refined our messaging — all based on customer feedback.

OU Kosher: What’s next for 2026?

Allison: A lot! More automation, more large-scale partnerships. We’re leaning into customization — company logos on cubes, custom shapes. Think about a nice restaurant having logo-wrapped cubes instead of broken sugar packets, or personalized cubes at weddings. We’re also expanding into food service, liquor stores, hospitality, and grocery.

Advice for Entrepreneurs

OU Kosher: What advice would you give someone starting out?

Allison: Ask for help. There will be good times and really hard times. Secure your line of credit early. Don’t be afraid to ask other business owners for guidance — even if they’re not in your industry. That camaraderie is what’s gotten me through the toughest times.

It’s something I still remind myself to do. Asking for help is a muscle. I used to be terrible at it, but now I’m getting better — and every time I do, it makes a big difference.

OU Kosher: Thanks so much for sharing your story. We’ll be watching for what’s next in 2026.

Allison: Thank you! Lots of exciting things coming.

https://teaspressa.com/