Sandry Law

Sandry Law is the Head of Procurement (China) for Teamotea, operating from Kunming, the bustling heart of Yunnan’s tea trade. He manages the end-to-end supply chain that feeds everything from the curated single-origin cakes on [shop.thetea.app](https://shop.thetea.app) to the educational modules at [tea.school](https://tea.school). For the [tea.restaurant](https://tea.restaurant) community, Sandry is the person who answers the uncomfortable questions — how much does a quality tea programme actually cost, and where do you find teas that won’t break a restaurant’s margins while still delighting guests.

His professional life orbits the tea mountains of southern Yunnan. On any given spring morning, you might find him in the Shēng Pǔ'ěr (生普洱) processing sheds of Bulang Shan, checking the withering of leaves destined for a Lǎo Bān Zhāng (老班章) single-origin pressing, or down in the Xishuangbanna valleys negotiating pricing for a Shú Pǔ'ěr (熟普洱) ferment that will rest in a Menghai warehouse for two years before landing in a sommelier’s cellar. These trips are not romantic wanderings — they are rigorous quality control missions. Sandry tests every lot against sensory benchmarks and chemical profiles, rejecting anything that doesn’t meet the standards needed for high-volume restaurant service.

His thread “[Cost of goods on a tea programme — the unsexy math](https://tea.restaurant/threads/cost-of-goods-on-a-tea-program)” is required reading for any F&B manager considering adding tea. In it, he breaks down per-cup costs, staff training time, and the seasonal variability that can wreck a budget. He doesn’t just source tea; he architects programmes. When a fine-dining restaurant in Saint Petersburg wanted a tea pairing for a 12-course tasting menu, Sandry assembled a portfolio of teas ranging from a delicate Bái Háo Yín Zhēn (白毫银针) to an aged Shēng that would evolve across the meal, all while keeping the beverage cost below 18%. That kind of practical procurement thinking is what sets him apart.

Beyond the supply chain, Sandry contributes to the training resources at tea.school, recording video modules on green tea gradings and on building supplier relationships. He also consults for the constellation’s physical spaces, ensuring that the tea served in the Tea Ceremony Room at thetea.app events matches exactly the leaves sold online. His approach is straightforward: know your numbers, know your growers, and never compromise on the leaf.