Etysha “Tee” Mixon, Founder of Tee’s Tea – Interview Series

As the American cannabis industry continues its rapid expansion, the beverage sector is emerging as a particularly significant and popular niche. Offering a smoke-free and vapor-less alternative for cannabinoid consumption, beverages provide an appealing option for those who prefer not to inhale their products while enjoying a sophisticated, flavorful experience.

Many of the innovators behind these rising brands bring diverse backgrounds from the culinary arts and other rewarding professional fields. One such leader is Etysha “Tee” Mixon, the founder and owner of Tee’s Tea.

What were the most exciting parts of your Culinary Arts program at Riverside City College? Given how plentiful restaurants and hospitality are in Southern California, what advantages did the college’s location give you in your program?

Growing up, I was pressured early to decide what my career would be. I was torn between becoming a computer programmer or pursuing culinary arts this was right before Y2K, when technology was booming. I remember talking it over with my grandmother, and she said something that stuck with me for life: “When Y2K hits, computers might shut down but people will always have to eat.”

That perspective made everything click. I went on to study culinary arts in high school, graduating with both my diploma and a culinary certification. During that time, I worked in my high school cafeteria and at McDonald’s, learning early about discipline, systems, and consistency. Right after graduating, I stepped straight into my first five-star, five-diamond hotel and resort a well-known historic property.

The environment was intense, demanding, and high-pressure very much like Hell’s Kitchen before it was a TV show but it taught me excellence fast. My early career also took me into unexpected spaces, including a youth detention center. At just 19 years old, witnessing how one decision could alter a young person’s entire life had a profound impact on me. That experience shaped not only how I saw people, but how I carried myself as a professional. I later worked in Las Vegas across Strip hotels, boutique properties, and hospitals, which gave me a well-rounded understanding of hospitality at every level. As the culinary world became more commercialized and oversaturated with TV chefs, I realized experience alone was no longer enough.

Around the same time, I was pregnant with my first child, and I made the decision to formally attend culinary school not just to elevate my career, but to be able to tell my son that I graduated from college. I chose Riverside City College very intentionally. I had opportunities to attend expensive private culinary schools, but many required massive student loans. Because I had already earned college credits in high school, I was able to use FAFSA to attend RCC without taking on debt.

At the time, their culinary program was newly launched, accredited, and deeply rooted in real-world training. That decision proved invaluable. During interviews, employers often told me that had I attended certain for-profit schools, the conversation would have ended immediately. What made Riverside City College especially exciting was that it operated as a working restaurant, giving students hands-on, real-service experience.

Being in Southern California amplified that even more this region is one of the most competitive and diverse hospitality markets in the country. You’re exposed to high-volume service, cultural diversity, evolving food trends, and elite hospitality standards all at once. To this day, I still stop by the Riverside City College culinary program for lunch not just out of nostalgia, but pride. It represents a decision rooted in wisdom, accessibility, and long-term thinking, and it laid the foundation for everything I’ve built since.

While serving as a chef at five-star hotels, where were some of the most famous/illustrious locations that you worked at? What was so unique about each location?

One of the most meaningful places I worked was The Mission Inn Hotel & Spa in Riverside, California not just because of its prestige, but because of my family’s history there. Growing up, my grandparents would take me on tours of the Mission Inn. It was one of Riverside’s most treasured landmarks, known for hosting U.S. presidents, dignitaries, and major historical events. I learned the ins and outs of the property long before I ever worked there where staff operated, how the hotel functioned behind the scenes, and what made it so special to the community. What made it even more personal is that both of my grandparents worked at the Mission Inn, and it’s actually where they met.

My grandfather was a janitor, and my grandmother was a maid. At one point, staff even lived on the property grounds. So when I later had the opportunity to work there myself, it felt like a full-circle moment. During breaks, I would walk the halls, reflecting on stories my grandparents shared with me growing up. It wasn’t just a workplace it was family history, legacy, and pride wrapped into one.

The Mission Inn is also home to the famous Festival of Lights, a long-standing holiday tradition that transforms the entire property into a massive light display and brings people from all over Southern California together. Being part of a place that served both global history and local community left a lasting impression on how I view hospitality not just as service, but as experience, memory, and care. On the other end of the spectrum, I worked at The Venetian Hotel in Las Vegas, which was an entirely different but equally valuable experience. The Venetian operates at an enormous scale and sits at the heart of the world-famous Las Vegas Strip. Being behind the scenes there taught me precision, speed, and coordination at a level that few kitchens ever reach. Everything had to run flawlessly, constantly, and under intense pressure.

Working in both environments the deeply historic and personal atmosphere of the Mission Inn and the high-energy, world-class operation of The Venetian gave me a unique perspective. One taught me the emotional importance of hospitality and legacy, while the other sharpened my technical execution and operational discipline. Together, they shaped how I approach food, service, and ultimately, how I built Tee’s Tea.

When and how were you first introduced to cannabis and its medical potential for some people? How did it make an impact on the lives of your loved ones?

I was first introduced to cannabis not recreationally, but through observation and lived experience with people I loved. Growing up, I didn’t see cannabis framed as medicine or wellness it carried stigma, especially within older generations. That perspective began to shift when I saw how cannabis helped people around me manage real-life challenges in ways that traditional pharmaceuticals either couldn’t or came with heavy side effects. One of the most impactful moments for me was witnessing how cannabis supported my mother. She was initially very against it, but after experiencing relief through cannabis-infused tea, her perspective changed completely. Seeing that shift from skepticism to belief was powerful. It showed me that when cannabis is introduced thoughtfully and responsibly, it can be a tool for comfort, balance, and quality of life. As a mother myself, I also became more aware of how limited options can be when it comes to managing stress, anxiety, sleep, and pain especially when you’re trying to stay functional and present.

Cannabis, when used intentionally, offered an alternative that felt more aligned with wellness rather than numbing or overmedicating. Those experiences made cannabis real to me. Not trendy. Not recreational first. Real. I saw how it helped people rest, eat, manage anxiety, and simply feel more like themselves. That understanding stayed with me and later became foundational in how I approached cannabis not as an escape, but as a support system when used with care and respect.

What were the defining moments and personal experiences that led to the creation of Tee’s Tea?

The creation of Tee’s Tea wasn’t one defining moment it was a series of personal experiences coming together over time. It began with my background in culinary arts and hospitality, where I learned that food and beverage are about more than taste. They’re about care, ritual, and how people feel before, during, and after an experience. One of the most defining influences was my family, particularly my mother. She was initially very opposed to cannabis, holding many of the concerns and stigmas common among older generations. As a tea drinker myself—and knowing that tea was already part of her daily life I realized that tea could be a gentle bridge. Introducing cannabis through something she already trusted changed everything. Watching her perspective shift through comfort and experience, rather than pressure, showed me what was truly possible.

At the same time, I was navigating motherhood, responsibility, and the reality of caring for others while trying to stay grounded myself. I saw how limited the options were for people who wanted relief without feeling overwhelmed, impaired, or disconnected. Many didn’t want to smoke, didn’t want the smell, and didn’t want something that felt extreme. Tee’s Tea was born at the intersection of those moments family, lived experience, culinary training, and a desire to make cannabis feel approachable. I wasn’t trying to reinvent cannabis; I was trying to reintroduce it in a way that felt respectful, familiar, and rooted in wellness. Every product we create still comes from that place of care, belief, and intention.

Why did you decide to go the cannabis beverage route? What were the main issues that you faced when starting Tee’s Tea?

Choosing the cannabis beverage route was both personal and practical. I’ve always been a tea drinker tea has long been part of my daily routine and represents calm, intention, and slowing down. A pivotal moment came one Christmas when a cousin gifted me a tea set. Around that time, my mom also a tea drinker was still hesitant about cannabis. I realized that tea could be the most comfortable, familiar way to introduce it. That moment made everything click. Tea wasn’t just a product choice it was the bridge. From a strategic standpoint, beverages aligned perfectly with my culinary background. As a chef, I’ve always believed that how something is experienced matters just as much as what it contains. Tea is one of the oldest and most universal wellness rituals across cultures. Introducing cannabis through that format felt intentional rather than intimidating. Starting Tee’s Tea came with real challenges.

Cannabis beverages are still an emerging category, so there wasn’t a clear blueprint. Formulation, infusion consistency, shelf stability, and dosing all required extensive testing and refinement. Education was another hurdle buyers and consumers didn’t always know how to think about cannabis beverages, especially ones centered around tea. Navigating regulation and compliance added another layer, particularly while trying to keep the product accessible. As a Black woman founder, there were also moments where I had to work harder to be taken seriously in rooms where opportunity isn’t always evenly distributed. Despite those challenges, I stayed committed to beverages because I believed in their ability to meet people where they are and fit into real lives.

As someone who’s had personal experience advocating for cannabis, why do you feel that beverages are a better alternative to introduce new consumers to cannabis?

From my personal experience, beverages create a much gentler and more respectful entry point into cannabis especially for people who are curious but cautious. Advocacy isn’t just about promoting cannabis; it’s about helping people feel safe, informed, and comfortable exploring it on their own terms. Many of the people I’ve spoken with over the years family members, customers, and community members were open to the benefits of cannabis but hesitant about how it’s traditionally consumed. Smoking can feel intimidating, unfamiliar, or simply undesirable for a lot of people. The smell, the visibility, and the cultural stigma around it can be enough to turn someone away before they even consider the potential benefits. Beverages remove many of those barriers.

Drinking tea is already a familiar and trusted practice for so many people. It doesn’t announce itself, it doesn’t feel disruptive, and it doesn’t require someone to change who they are or how they live. That familiarity creates trust, which is essential when introducing something new. Low-dose beverages also support intentional use. They allow people to start slow, understand how their body responds, and feel in control of the experience. For many new or returning consumers, that sense of control is everything. They’re not looking to feel overwhelmed they’re looking for balance, relief, or a moment of calm. As someone who has personally advocated for cannabis within my own family and community, I’ve seen how much easier those conversations become when cannabis is presented through something as simple and universal as a cup of tea. Beverages don’t ask people to leap they invite them in. That’s why I believe they’re one of the most effective ways to introduce cannabis thoughtfully, responsibly, and with care.

What advantages does the cannabis beverage market have over other product sectors? Do the lower doses and smokeless alternatives provide more accessibility for new consumers or those who can’t inhale any kind of cannabis?

One of the biggest advantages of the cannabis beverage market is its accessibility and discretion. Many consumers especially older adults are not interested in smoking at all. For them, it’s about health, smell, privacy, and comfort. Beverages offer a familiar and unobtrusive way to experience cannabis without those concerns. Low-dose beverages play a critical role in accessibility. They allow consumers to ease into cannabis at their own pace, without fear of overconsumption. Many people aren’t seeking intense effects they’re looking for balance, relief, or relaxation. Beverages make that possible in a controlled and approachable way. Tea, in particular, holds a unique position in this space. It’s universally associated with relaxation, healing, and ritual. When cannabis is introduced through that familiar framework, it feels less like a substance and more like a wellness practice. As the industry matures, beverages help normalize cannabis by fitting naturally into everyday life. They expand access to consumers who might otherwise be excluded and create space for more intentional, inclusive consumption.

What have been some accomplishments that you’ve celebrated with Tee’s Tea? Where have some of the best stores been that the products have been featured in?

Some of the accomplishments I’ve celebrated most with Tee’s Tea are the ones that feel deeply personal as well as professionally validating. Building a cannabis beverage brand especially as a Black woman founder comes with unique challenges, so every milestone represents perseverance, belief, and community support. One moment that truly stood out for me was being accepted into Big Chief. That placement meant a lot because it wasn’t just about shelf space it was about being recognized by a respected retailer with strong cultural relevance. I was especially excited because my long-term goal has always been to be carried in stores within the Inland Empire, where I was born and raised. Being able to move closer to home through placements like that feels full-circle and incredibly meaningful. Industry recognition has also been affirming. Receiving awards such as Best Drink at Kushstock and being honored as a Trailblazin’ Startup reinforced that we’re building something with both purpose and staying power. Those acknowledgments weren’t just wins for the brand they were validation for the years of groundwork, testing, and intentional decision-making behind it. Beyond retail, some of our most rewarding accomplishments have come through experiential moments introducing Tee’s Tea to new consumers through tastings, events, and community activations. That’s also why we’re actively exploring consumption lounges as part of our expansion strategy. Tee’s Tea has always been about ritual and experience, and lounges allow people to engage with the product in a setting that encourages education, comfort, and connection rather than intimidation. While I’m proud of how far we’ve come, I see these accomplishments as building blocks rather than endpoints. Each store placement, award, and experience brings us closer to creating a brand that’s not only accessible, but deeply rooted in the communities that shaped it.

What are some notable plans for the future? How do you plan to maintain the success and expand the brand as the cannabis and hemp industries go through uncertain times?

Looking ahead, one of my biggest priorities is access making sure more people can actually experience Tee’s Tea, not just hear about it. We believe deeply in this brand, not only because of its quality, but because we’ve seen firsthand how it can support people in their everyday lives. Expanding access is about impact, not just growth. From a cannabis standpoint, we’re continuing to expand into additional states through licensed dispensaries using METRC-compliant systems, ensuring that our THC products remain safe, regulated, and responsibly distributed. At the same time, we’re also expanding through our new e-commerce website, allowing consumers nationwide to access our CBD offerings directly. That dual approach allows us to meet people where they are whether they live in a legal cannabis market or not. If Tees Tea isn’t available in your city yet as a THC product, our goal is that you’ll still be able to find us through CBD. We see hemp and cannabis not as competing lanes, but as complementary paths toward broader wellness access and education. To maintain success during uncertain times, I focus on fundamentals: protecting the integrity of the brand, staying compliant, building strong partnerships, and growing intentionally rather than rushing expansion. The industry will continue to change, but our mission stays the same offering thoughtfully crafted, approachable beverages that people trust. Ultimately, my vision is for Tee’s Tea to be a brand people recognize not just for its products, but for its purpose. Whether through dispensaries or direct-to-consumer channels, were committed to showing up responsibly, consistently, and in more communities—one cup at a time.