The Future of Yaupon: Rise Yaupon Co-Founder Mark Steele Joins University of Georgia Symposium to Help Bring America's Forgotten Tea Back

For more than a decade, Mark Steele has dedicated his time to one remarkable plant: yaupon holly. As a pioneer in the modern yaupon tea industry, co-founder of Rise Yaupon, and a driving force behind bringing this native American plant back into the marketplace, Mark has watched the industry grow from a handful of passionate entrepreneurs into a movement attracting the attention of universities, researchers, farmers, and tea enthusiasts.

Recently, Mark attended the University of Georgia's Yaupon Symposium, an event that brought together an unusual and exciting mix of people: plant geneticists, graduate students, researchers, entrepreneurs, growers, and representatives interested in the cultural and historical significance of yaupon.

For Mark, the symposium was more than an academic gathering. It was another indication that a plant with thousands of years of history may finally be getting the recognition it deserves.

And he has a lot to say about what needs to happen next.

Why Is the University of Georgia Studying Yaupon?

One of the primary focuses of the symposium was a research project involving the collection of nearly 300 different varieties of yaupon holly from across its native growing range.

While all of these plants belong to the same species, they have some fascinating differences.

Some have tiny leaves. Others demonstrate greater drought resistance. Some appear to have higher caffeine concentrations. These natural variations could hold the key to developing better commercial varieties of yaupon.

Researchers at the University of Georgia are working to understand the genetic makeup of these different plants and establish their genomes. The long-term goal is to identify the genes responsible for desirable characteristics and potentially use that knowledge to selectively breed improved varieties.

Think about what that could mean for the future of yaupon.

Imagine developing varieties that produce more leaves, tolerate drought better, grow more efficiently, or naturally contain higher concentrations of desirable compounds. For farmers, processors, and tea producers, that research could open up tremendous opportunities.

It could also help establish yaupon as a viable agricultural crop rather than simply a native shrub growing in the landscape.

Mark found the research fascinating, particularly because he has spent so many years working with the plant from a practical, commercial perspective.

However, he also believes there is another important area of research that deserves attention: understanding exactly what makes yaupon so interesting from a nutritional and chemical standpoint.

A Plant With More Than 8,000 Years of History

One of the most fascinating parts of the symposium was the discussion surrounding yaupon's history and its cultural significance to Indigenous peoples.

A researcher from Duke University presented information about the historical use of yaupon, including why a plant that was once so important throughout the southeastern United States eventually disappeared from mainstream American tea culture.

For thousands of years, Indigenous communities used yaupon in ceremonial, cultural, and traditional medicinal practices. Often referred to as the Black Drink, yaupon held a place of particular reverence. It was associated with purification, ceremony, and community traditions.

This wasn't simply a plant that someone stumbled across and decided to brew.

Yaupon was deeply woven into the history and traditions of the people who lived throughout the Southeast long before European colonization.

So how did a plant with such a remarkable history become something most Americans don't even recognize?

The symposium explored the historical forces that contributed to yaupon's decline as a commercial beverage, including the arrival and growing dominance of imported tea markets associated with British trade.

Today, yaupon is frequently used as an ornamental landscaping plant. It grows in parks, yards, commercial developments, and natural areas throughout the Southeast. Millions of people likely walk past it every day without realizing that it is America's only naturally caffeinated native plant.

At Rise Yaupon, we think that's an extraordinary story—and one worth changing.

Mark Steele: More Than 11 Years of Bringing Yaupon to Market

While the researchers at the symposium were studying yaupon under microscopes and analyzing its genetic characteristics, Mark brought something different to the conversation: more than 11 years of hands-on experience turning wild yaupon into a finished tea product.

Mark and his wife, Mary were founding partners of Yaupon Brothers, where they helped build the company from the ground up into a business generating approximately $1 million annually.

Almost four years ago, Mark, Mary and their daughter Shelly branched out to establish Rise Yaupon.

Between the two businesses, Mark estimates that his family has been responsible for producing enough yaupon tea for approximately 15 million cups.

That's a lot of tea!

Over those years, Mark has learned just about every aspect of taking yaupon from the forest to the finished cup.

What Does It Take to Make Great Yaupon Tea?

One of the things Mark understands particularly well is that producing quality yaupon tea requires considerably more than simply harvesting leaves and putting them into a teabag.

The process starts with identifying the correct plant and harvesting clean, healthy leaves from pristine Florida forests.

At Rise Yaupon, we work with skilled harvesters who carefully collect wild yaupon. We pay them a living wage and provide opportunities for people who may face barriers to traditional employment.

From there, the leaves must be properly cleaned, dried, sorted, and processed.

Mark has personally designed and developed many of the processes and equipment used in our production facility, including machinery that separates unwanted sticks and berries from the leaves.

We also recently expanded our capabilities to include fire-roasting yaupon, drawing inspiration from traditional Indigenous preparation methods.

Our new fire-roasted blends offer a different flavor experience while celebrating another part of yaupon's long history.

This practical experience matters. Developing a successful commercial tea requires understanding the plant itself, but it also requires figuring out how to consistently produce a safe, clean, delicious product that customers will want to drink every day.

That's the kind of knowledge Mark brought to the symposium.

Three Pioneering Businesses, Three Different Visions for Yaupon

One of the most interesting portions of the symposium was a panel discussion featuring three businesses working to establish the modern yaupon tea industry.

Mark represented Rise Yaupon alongside Abianne from Cat Spring Yaupon and Bryon White from Yaupon Brothers.

All three businesses have their own stories, priorities, and approaches to bringing yaupon back into the marketplace.

Cat Spring Yaupon has placed particular emphasis on the cultural and historical significance of the plant and the importance of ensuring Indigenous perspectives are represented.

Yaupon Brothers has been involved in promoting yaupon as an alternative agricultural crop for Florida farmers, particularly as the state's citrus industry has struggled with citrus greening. With the decline of traditional citrus production, yaupon represents an interesting opportunity for farmers looking for alternative crops.

Rise Yaupon has taken a different approach.

Our business model is simple: We believe yaupon can be a vehicle for giving back to our community.

Why Rise Yaupon Does Things Differently

When Shelly left her executive career at Charles Schwab in San Francisco, she did so because she wanted to build something meaningful in the community where she grew up.

Today, Rise Yaupon is a woman-owned, family-operated business with a mission that extends well beyond making great tea.

Our harvesting and production operations create opportunities for second-chance workers and individuals who may have difficulty finding employment elsewhere.

Our factory serves as a job-training environment for people from a wide range of backgrounds, including:

• High school dropouts working toward a better future

• Autistic and other neurodivergent individuals

Individuals with cerebral palsy and other physical disabilities

Deaf employees

Seniors looking for meaningful work and a sense of community

We intentionally do many things by hand rather than investing in fully automated production equipment.

Why? Because doing things by hand allows us to create more jobs and provide meaningful opportunities for people who might otherwise be overlooked.

We also donate $1 from every direct-to-consumer pouch sold to help feed homeless children in Volusia County.

As Mark explained during the symposium, we're serious about the potential of yaupon to do good.

We make great tea, but HOW we make it matters just as much.

What Science Needs to Discover Next

While Mark appreciated the University of Georgia's work to establish the genetic profiles of different yaupon varieties, he left the symposium thinking about another important opportunity.

He would love to see more scientific research focused on identifying the compounds in yaupon and understanding their potential health benefits.

Yaupon naturally contains caffeine, polyphenols, flavonoids, and other plant compounds, including ursolic acid and quercetin. It has a long history of traditional use, and many of our customers share personal stories about how they feel after making yaupon part of their daily routine.

Some customers tell us they find it easier on their stomachs than other teas. Others share experiences involving digestion, inflammation, and general wellness.

We hear these stories regularly, and we find them fascinating.

But there is an important distinction between customer experiences, traditional uses, and scientifically established health benefits.

At Rise Yaupon, we don't claim that yaupon cures diseases or treats medical conditions. Those claims require rigorous scientific research, and we don't have the clinical evidence to support them.

That's precisely why Mark wants more researchers involved.

During the symposium, he challenged the academic community to look beyond genetics and investigate the compounds that make yaupon unique.

For example, if researchers identify a particular compound that may contribute to a health benefit, they could investigate whether certain yaupon varieties naturally produce more of that compound. Genetic research could then help identify plants with those desirable characteristics.

In Mark's view, understanding the chemistry and potential health benefits first could help guide the next generation of genetic research.

His message to the researchers was straightforward: The yaupon industry needs your help.

We have customers sharing remarkable experiences. We have a plant with a long history of traditional use. We have entrepreneurs working hard to introduce it to American consumers.

Now we need the science to help us understand what makes this plant so special.

Why We Think Yaupon Could Change the American Tea Market

For Mark, the future of yaupon isn't just about research. It's about getting people to try it.

He believes yaupon is one of the best teas in the world, and he has a very simple reason.

It's what's missing from yaupon that makes it so remarkable.

Unlike traditional Camellia sinensis teas, yaupon does not contain tannins. This means it doesn't develop the same bitterness and astringency associated with oversteeping traditional black or green tea.

At Rise Yaupon, we've actually steeped our tea for six or seven hours when preparing samples for events. It remains remarkably smooth.

You don't have to worry about accidentally steeping it too long or getting the water temperature just right.

That makes it incredibly forgiving and easy to enjoy.

Here are a few things we think make yaupon stand out:

• Naturally smooth flavor: Yaupon has a clean, balanced taste without the tannin-related bitterness of traditional teas.

• No need to add sugar: Many people enjoy its naturally mild flavor without sweeteners.

• Multiple infusions: You can get approximately three enjoyable servings from one teabag.

• Naturally caffeinated: Yaupon provides caffeine without needing to rely on coffee or imported tea.

• Versatility: Enjoy it hot, iced, or as the foundation for creative tea blends and beverages.

• Environmental benefits: Our wild-harvested Florida yaupon is grown without irrigation, fertilizers, or pesticides, and our production model is carbon-negative.

Mark also believes that yaupon's environmental story will become increasingly important as consumers pay more attention to where their products come from and how they are produced.

Consider the opportunity. Here is a native American plant that grows naturally throughout much of the Southeast, requires very little intervention to grow, and can be harvested and turned into a delicious beverage.

Why wouldn't we want to make more use of it?

The Next Five to Ten Years Could Be a Turning Point

Despite the excitement surrounding yaupon, Mark is realistic about where the industry stands today.

The United States imports approximately 300,000 tons of tea annually. Compared with that enormous market, the current yaupon industry represents only a tiny fraction of what Americans consume.

Our biggest challenge isn't necessarily making a great product. It's awareness.

Most Americans simply don't know what yaupon is.

That's why Rise Yaupon spends so much time attending events, offering samples, and introducing people to the tea.

Our philosophy is simple: Try it and buy it. Or, as we sometimes say, steep it and keep it!

Once people taste yaupon, they begin to understand why we're so enthusiastic about it.

We believe the next five to ten years could be an important period for the industry. More university research, greater awareness of its history, improved agricultural practices, and additional entrepreneurs entering the marketplace could help yaupon finally find its place among America's favorite beverages.

And if future scientific research helps us better understand its nutritional and chemical properties, that could create even more interest.

Why the University of Georgia Symposium Matters to Rise Yaupon

For Mark, attending the symposium was encouraging.

It demonstrated that yaupon is beginning to attract serious academic attention. A major university has invested time and resources into understanding this native plant, and researchers are working to unlock characteristics that could help shape its future.

Just as importantly, the event brought together people who don't always have the opportunity to collaborate.

Scientists, students, farmers, entrepreneurs, and people interested in Indigenous history and traditions all shared a common interest.

That's exactly what the yaupon industry needs.

The future of yaupon won't be built by one company, one university, or one group of farmers. It will take collaboration across disciplines and communities.

We need researchers to study the plant, farmers to grow it, processors to develop quality products, entrepreneurs to build businesses, and consumers willing to give something new a try.

We also need to respect the Indigenous communities whose knowledge, traditions, and history are an essential part of yaupon's story.

At Rise Yaupon, we're proud to be part of this movement.

Our family has spent more than a decade helping bring yaupon into the modern marketplace. We've produced millions of cups, built businesses, developed processing methods, and created a company that uses tea as a vehicle for doing good.

And we believe we're just getting started.

Help Us Bring America's Forgotten Tea Back

Mark came away from the University of Georgia symposium with renewed enthusiasm for the future of yaupon.

The research is important. The historical recognition is important. The opportunity to bring together people who care about this plant is important.

But ultimately, the future of yaupon depends on people discovering it for themselves.

If you've never tried yaupon, we'd love to introduce you.

If you're a farmer, researcher, entrepreneur, or simply someone interested in learning more about this remarkable native plant, we hope you'll join the growing community working to bring yaupon back.

This isn't just another beverage trend. It's an opportunity to rediscover a piece of American history, develop a sustainable agricultural industry, and create meaningful opportunities for communities along the way.

After more than 11 years in this business, Mark still believes yaupon has an extraordinary future.

And we couldn't agree more.

Rise. Drink Tea. Be Healthy. Be Good.