CO-FOUNDERS

Christina and Jenny

Hi there! We’re Christina and Jenny: co-founders of Ren, roommates, and childhood friends.

We're both Chinese-American, proudly Fujianese, and daughters of immigrant parents who instilled a strong sense of entrepreneurial spirit and work ethic in us. Watching them gave us the blueprint and eventually, the inspiration to build something of our own.

Ren started as a way to share the drinks we'd fallen in love with making, recipes tested over and over in our apartment kitchen, and a matcha powder sourced from Uji, Kyoto that we use ourselves every day. 

We were particular about our matcha too, especially when cafe hopping around New York City or wherever we’d travel to. We wanted a simple matcha latte that uses quality ingredients while still tasting deep, rich, and earthy – nothing too milky or too faint. 

The drinks were always just the beginning though; matcha was the medium. What we really wanted was to craft a space and community where people could come together around it, and we’re so grateful to be bringing that vision to life with Ren.

A note from Christina

I’ve always been obsessed with the way well-designed spaces feel, whether it’s the architecture, interiors, or the intentional details in a brand that make you feel something before you've even interacted with its products.

I poured into Ren as a creative outlet and a place to finally build something of my own, instead of just admiring what other people built. I can’t wait for you to one day experience Ren’s own storefront and physical space, where the design makes you feel something and the community makes you want to stay.

Outside of Ren and my corporate job, I spend a lot of time creating: writing on Substack, filming on YouTube, traveling, and taking note of everything that catches my eye.

A NOTE FROM JENNY

Cooking and sharing food has always been one of my love languages, and that naturally found its way into my work at Ren. As the R&D behind our drinks, my appreciation for good-quality matcha has only deepened along the way.

Our menu is deeply personal to me. Every recipe has been made and remade until it feels just right and balanced in a way that lets the matcha truly shine. Never too sweet, never too subtle, and always developed with intention.

Beyond Ren, life is full in the best way. I balance a corporate job, like Christina, while also raising my dog 粽子. And whenever I get the chance, I’m booking my next flight and experiencing new cultures, new cafes, and, of course, eating my way through every city I visit.

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