If you've ordered from us since February, there's a very good chance your tea was blended, packed, and shipped by our latest team member, Bitisha.

From Nepal, Bitisha studied food technology before making the move to New Zealand last year. She joined us earlier this year to help with your orders and has quickly become a big part of our small team here at Webster's. From keeping the warehouse running smoothly to handling customer service, she does everything with such attention to detail. We're proud to have her on board!

To celebrate her joining the team, we sat down with her to chat about her background in food science, her favourite traditional cooking, and what she's brewing when she takes a break.

Hey Bitisha, you joined us in February and have quickly become indispensable to keeping our warehouse at Clarke Rd running smoothly. Could you tell us a bit about your background and what prompted your move from Nepal to New Zealand?

Hello! I moved to New Zealand almost a year ago with my husband, who is also originally from Nepal and is now a New Zealand resident. Moving here was a big step for me, as I wanted to explore better opportunities and experience the culture and lifestyle of New Zealand.

Back in Nepal, I completed a degree in Food Technology, and after arriving in New Zealand I was excited to find work related to my interests and education. After about a year here, I came across a job vacancy at Webster's Tea through Seek and decided to apply for the role.

I still remember trying the English Breakfast tea during my interview and being amazed by the incredible aroma and quality. Seeing so many different varieties of tea — around 17 blends at the time — immediately attracted me to the role. I felt this was a place where I could continue learning and growing. I've genuinely enjoyed being part of Webster's Tea and learning more about tea every day.

What was it that drew you to food science, and does that technical background help you when you're blending and handling our teas today?

I've always been interested in food, quality, and the science behind how products are made. During my Food Technology studies in Nepal, we had separate practical and theory classes focused on tea and coffee, where my interest in tea really began. As part of our study, we visited tea industries in Nepal where I had the chance to observe the full tea-making journey from plucking fresh tea leaves in the fields to finally serving the tea. Seeing that entire process firsthand made me very curious about the tea industry.

Nepal produces some very high-quality teas, especially from the eastern part (ILAM), and learning about the craftsmanship behind tea gave me a deep appreciation for it. My Food Technology background helps me because I understand the importance of hygiene, handling, quality control, storage conditions, and consistency in food production. Working at Webster's has allowed me to connect my education with real hands-on experience in a tea environment, which I really enjoy.

You've been kind enough to bring in some traditional Nepali dishes for us to try at lunch. All delicious! What's your absolute favourite Nepalese dish to cook at home, and is there a secret to getting it just right?

This has to be momo, which are traditional Nepalese dumplings. They are very popular and are something we often enjoy with family and friends. I love making them because the process brings people together. Everyone usually helps with folding the dumplings while chatting and sharing stories.

I also enjoy cooking dal bhat, which is considered our national meal. It includes rice, lentil soup, vegetables, pickles, and meat curry. It's simple but comforting and full of flavour.

I think the secret to Nepalese cooking is patience, fresh spices, and balancing flavours properly. It’s also about sharing hospitality and making people feel welcome, which is a big part of Nepalese culture.

You deal with tea all day, every day! When it's finally time to down tools and take a break, which tea are you reaching for?

My favourite variety is caffeine free herbal tea, especially Webster’s Berry blend. I really enjoy its refreshing aroma, fruity flavour, and naturally calming feeling. I usually like to drink it during the afternoon when I want to relax and unwind. The smell and flavour of herbal teas always make me feel happy and comfortable while working here.


Finally, if you could share a cup of tea with anyone, past or present — who would it be and why?

I would love to share a cup of tea with my best friend and my uni roommate, Rachana Khadka. We spent four years living together in Nepal, sharing the same room and drinking tea together at least 3 times a day. Some of my favourite memories are our small conversations over tea about life, study, and future dreams. Since moving to New Zealand, those moments have become even more special to me. Sharing tea with her again would remind me of home, friendship, and the beautiful memories we created together. Tea has always been a symbol of comfort and connection in our friendship.

Thanks Bitisha!