Sip- Issue 01

summer 2018

sip

LETTER FROM THE PRESIDENT RECIPES WITH TEA FOR THE LOVE OF TEA SUSTAINABILITY INITIATIVES

sip Issue 01

Sip table of contents 03 Letter from THAC President 05 Tea at the UN Headquarters

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07 Tea Lovers Gather in Vegas 08 An ICE TEA Summer 10 Pluck Tea's Local Blending and Upcycled Ingredients 12 Decanting Niagara: For the Love of Tea 14 Cooking with Tea 18 Canadian Grand Prix New Product Award

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50

69

Sip 133

RICHMOND

TORONTO,

ST.

W

(SUITE

ONTARIO,

www.tea.ca

207)

CANADA

e h t m o Fr ident s e r P

Shabnam Weber THAC PRESIDENT

A Love Affair…

I’m not sure when and how my love of tea started, but to be honest, I can’t remember life without it. My first memories would be of my mother’s home where delicious leaves were always brewing in the samovar, it ingrained itself into all parts of my day and eventually, it slowly became a business opportunity. A business I started in 2000 and loved and nurtured until I took on the position of President of the Tea and Herbal Association of Canada this June.

My love of tea grew with my fascination of European tea houses during my time living in Germany. They reminded me of old-world apothecaries with wall-to-wall drawers and shelves laden with metal tin cans and an aged patina. Each tin filled with mysteries and an aroma that spoke of far-off places. I drifted off imagining tea pluckers with harvesting bags hanging from their foreheads, 100ft tall ancient Chinese tea trees, and generations of tea farmers whose knowledge appeared to be encoded in their DNA.

Like all great love affairs, where it begins as a slow burn and later blossoms into a raging fire, tea crept up on me unnoticed. I was quickly seduced, smitten and spelled by it. Is it any wonder that tea ranks as one of the five plants that changed the world? In a hurried and aggravated world, a sniff of its aroma pulls us up in our tracks and forces us to slow down. Tea rituals soothe us into a moment we want to surrender to – taken away by the whisk in the green matcha, the pouring sounds of water from pot to cup or the sip which refreshes, energizes and soothes. Yes, all that in a single cup. Aren’t we the lucky ones to be a part of this world!

Sincerely,

Shabnam Weber THAC President

03

C E R T I F I C A T I O N

P R O G R A M

TEA SOMMELIER® Become a knowledgeable tea professional

WHAT IS A TEA SOMMELIER?

WHERE ARE COURSES OFFERED?

A trained and knowledgeable tea professional who has successfully completed the Tea and Herbal Association of Canada’s certification examination, as a result, is well versed on all aspects of tea as it affects the consumer. He or she will have a thorough understanding of tea and its history, processing methods and preparation and will be able to interact easily with anyone on the subject of tea and make recommendations based on their needs in an approachable and easy manner.

Students can take the program in person at select Canadian colleges, or online through the Academy of Tea. The program is also available in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té.

To begin your journey visit the Tea and Herbal Association of Canada at www.tea.ca or www.teasommelier.com.

T E A

C E R E M O N Y F O R P E A C E I N N O V A T I O N

A N D

PEACE IS...COEXISTENCE

ITO EN NORTH AMERICA PART OF THE "PEACE IS..." SERIES AT THE UN HEADQUARTERS On May 18th, 2018, between 2pm and 3pm in the United Nations Headquarters Lobby in New York, Ms. Rona Tinson ( ITO EN North America) presented how to prepare both Matcha and Sencha, as a special guest for the "Tea Ceremony for Peace and Innovation" in support of the Science, Technology, and Innovation Forum. It also featured art by Shoko Aono (Ippodo Gallery New York), Kuniji Tsubaki (ZEN-An), as well as collaborations with the UN Chamber Music Society of the United Nations Staff Recreation Council, Brenda Vongova -Artistic Director with Mai Fujisawa, singer. This was the seventh event for the Peace is series organized by the Permanent Mission of Japan for the United Nations.

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NORTH AMERICAN TEA CONFERENCE SEPTEMBER 25 - 27, 2018 NIAGARA FALLS, ON FALLSVIEWÂ HILTON

The number one annual networking event for the tea industry in North America. Co-presented by the Tea and Herbal Association of Canada and The Tea Association of the U.S.A.

www.tea.ca

World Tea Expo Tea Lovers Gather in Vegas Every year, tea lovers gather in Las Vegas for World Tea Expo. But what exactly is it? I would say that World Tea Expo is a synthesis of one part education seminars, one part trade show and one part industry networking. It’s where so many of us come to sit in on colleague’s speaking at sessions, seeing what is happening on the show floor and filling our days meeting with people we don’t always have the opportunity to sit down with face to face.

"We talked about a serious issue, the decline of traditional black tea in the North American market."

This year I attended to do all of the above. I gave two talks: A Fresh Look at Promoting Black Tea Effectively and Sustainability and the Tea Industry. To be honest with you, my experience at each of my sessions are what I enjoy so much about this venue. The first was fun and and interactive. We talked about a serious issue, the decline of traditional black tea in the North American market. But I reminded everyone to reach back into our stories and romance when talking about black tea – it’s not the forgotten distant cousin. We wrapped it together with an interactive tasting – and most important, I reminded everyone to have fun – and we did!

My second talk, on Sustainability, was far more serious. The reality is that the subject is a serious one. I would say that the one take away I aimed for everyone to walk away with was this: Understand that we are ALL a part of the ‘problem’ which means that we must ALL be a part of the solution. It is so much easier to point the finger down the supply chain, isnt’ it??

So another year under my belt and I really do encourage you to attend, if you haven’t been before. I guarantee that you’ll learn something and at the very worst, you’ll get to smile at a colleague you haven’t seen in a while.~~

Written By: Shabnam Weber - President of THAC, Photos Provided By: World Tea Expo

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AN ICE TEA SUMMER WRITTEN BY AND PHOTOS PROVIDED BY: MICHAEL CASE CERTIFIED TAC TEA SOMMELIER® PROFESSIONAL

This summer I lived the Beat the Heat theme. After reading some articles this spring about cold brewing, I tested the method with about 20 varieties of tea, including whites, greens, scented, oolongs, blacks and puers. Summer’s not over and the tests are ongoing, but I’ve done enough to draw a few conclusions: Cold brewing works.

Cold brewing is easy.

You don’t need to add anything

After the first few tests, I figured out

The articles were right about

if you use high-quality tea.

that cold works well. But I wondered

this too: you take tea leaves,

None of the teas I sampled were

if it works better. So, I tried making

rinse them (I treat tea like a

improved by adding sugar.

ice tea with 2015 Dian Hong black in

vegetable or a piece of fruit),

Some tasted not as good with

three ways:

add water and refrigerate. Add

sugar. One interesting

water or time as necessary.

exception was the 2015 Zheng

• Cold Brew: I cold-rinsed 5g of

Shan Xiao Zhong black. This tea

leaves, added 500ml of cold water,

I discovered one minor

has a cocoa quality that

and refrigerated 24 hours.

complication: green teas don’t

transforms into a chocolaty

• Cold-ish Brew: Same as above,

need as much brewing time.

flavour when you add sugar. I

except I rinsed with hot water

Using a ratio of about 125ml of

still preferred the unsweetened

• Hot Brew: I steeped 5g/500ml for 5

water per gram of tea leaves,

sample, but of all the

minutes, removed the leaves, added

green tea was ready in 12-15

sweetened samples I drank, this

lots of ice and refrigerated.

hours. All other teas needed 18-

one was the best.

24 hours.

The cold brew tasted quite subtle in

Another exception: I brewed a

the mouth, but the finish was long,

Long Jing green quite strongly

smooth and interesting.

The cold-ish brew was satisfying, but less intense, less complex.

The hot brew had more flavour in the mouth and the aftertaste was nice, but it was less smooth, more

"Cold brew was the smoothest, the tastiest, and the most fun."

and added soda water to cut the edge. It worked nicely.

My varieties are high-quality grades. They make excellent hot tea without adding anything

astringent and generally less

and they work just as well when

interesting to drink.

cold-brewed. Unlike lowerquality grades, these teas don’t

Cold brew was the smoothest, the

seem to benefit from adding

tastiest and the most fun. The

sugar, honey, lemon, etc.

articles were right.

Notwithstanding the above, I’m certain that talented mixologists can create some delicious concoctions with the right ingredients. The only mix that I can recommend for now is good tea leaves with cold water.

AN ICE TEA SUMMER(CONT'D)

There were a few minor

Cold brew is a healthy thing to

Everyone’s not a winner.

drink.

Many, but not all teas gave

If you don’t add anything (and you

outstanding performances.

I expected more from the fruity

drinks that refresh and invigorate.

For what it’s worth, I gave blue

Dong Ding Taiwanese oolong,

Furthermore, I found myself not

ribbons to three individual teas

needing to drink that much to

(all 2015 varieties):

good, but not outstanding.

often enough that I decided it was

• Bai Hao Yin Zhen (Silver

Scented teas didn’t fare so well.

not by accident. It happened even

Needle) white - very refreshing

on a hot day, when I wanted to

with floral finish

guzzle a cold drink. If I were selling

• Qi Lan oolong – aromatic and

this at an ice tea stand, I’d sell

flavourful (honey, spice and

smaller cups - no more than 300 ml

flowers)

per serving. And I might not add ice.

• Zhong Shan Xiao Zhong black

– Smooth with a little cocoa

disappointments too.

2006 Bai Mu Dan white and the

don’t have to), these are calorie-free

quench my thirst. This happened

Probably the most flavourful of all the teas was a Silver Needle white jasmine. If you love jasmine, this is your winner. But I think it tastes better hot.

action A Meng Ding Gan Lu green, a

Not all the brews were

Huang Shan Mao Feng green

successful (see below). Those

and a Jin Jun Mei black (all from

that were successful tasted

2015) won honourable

better after being out of the

mentions.

In the team competition, the

hot day, but let the brew “warm

greens and the blacks were

up” a bit if you want more

most successful. This surprised

satisfying tea flavour.

me, because I would have bet

Oolong.

interesting brew, but perhaps

cold.

satisfying if you’re outside on a

Same with an Osmanthus

Sheng (raw) Pu-erh ice tea is an

Nice cold is better than ice

fridge for a while. Ice cold is

with its honey notes. They were

more of an acquired taste. Shou (cooked) Pu-erh was just ok. It also tastes better hot.

With that, I encourage you to experiment and give it a try!~~

on green oolongs and whites.

"If you don’t add anything (and you don’t have to), these are calorie-free drinks that refresh and invigorate."

Written by: Michael Case, Certified TAC TEA SOMMELIER® Professional

Photos by: Michael Case

09

Pluck Tea’s Local Blending and Upcycled Ingredients Make It Toronto’s Best Tea Company For Flavourful Green Business Article written by: Jenn McNeely, Photos provided by: Kayla Rocca and Article reprinted with permission of She Does the City.

When it comes to growing a business and maximizing profit margins, entrepreneurs are faced with lots of choices, and the right choices are not necessarily the easiest ones, but integrity, ethics and sustainability have always steered Jennifer Commins’ decisions.

As the founder of Torontobased Pluck Tea, Jenn knows she could save money by purchasing in bulk from China, or (like many other “homegrown” tea companies) by getting her blends mixed in Germany, where leading tea companies sell approximately 7,000 metric tons of tea and tea blends per year, but she’s opted for local–and greener–choices. By sticking to her principles, and also being innovative with her product, she’s built a highly respected mini tea empire, and Canada’s food & hospitality community has responded.

From Jimmy’s Coffee to Justin Trudeau (Pluck is available at Parliament Hill), the CN Tower to Soho House, Pluck Tea has won over retailers, restaurants and royalty alike. Prince Charles enjoyed a sample when he toured Prince Edward County last summer. While The County is home to Jennifer on weekends, she spends most of her weekdays overseeing packing, blending, shipping and receiving at Pluck’s headquarters in Leaside.

With her tea now sitting pretty in 170 (and counting!) of Toronto’s favoured establishments, the passion behind Jennifer’s business is obviously catching: “Transparency and sustainability are really important to us. Our products are blended and packaged in Toronto, made from tea leaves sourced from Ethical Tea Partnership gardens from around the world, and blended with exceptional ingredients from local growers and makers.” She tells me this while we both sip a warm mug of her Southbrook Berry Tea, a blend of dried grape skins from Niagara’s Organic and Biodynamic Southbrook Vineyards, layered with hibiscus and berries. It’s one of the many offerings she has that combines upcycled ingredients. (Put another way: one company’s potential compost becomes Jennifer’s secret ingredient.)

“We’re using the grape skins saved from the winemaking process. Another example is her After Dinner Mint tea, which is blended with cacao shells from Chocosol, a local bean-to-bar chocolate maker.”

PLUCK TEA’S LOCAL BLENDING ...CONT'D

In a more recent venture, Jennifer has partnered with Chasers Juice, a supplier of freshly squeezed juices to most of the city’s top dining establishments. They have engineered a solution to divert and dry citrus peels left over at the end of the day for use in her signature blends.

When she’s not upcycling the flavourful remains from local growers and makers, Jennifer is purchasing freshly grown and dried ingredients from local farms: “We’ve been buying from the Prince Edward Lavender Farm since day one. The varietal we use is called Hidcote: the very best in the culinary lavender genre. We also buy cranberries from Muskoka, mint, lemon verbena and sunflower petals from just north of Toronto, and wild blueberries from Quebec.”

While these local producers and distributors are within close proximity to Pluck, it would be cheaper and easier for Jennifer to arrange these complementary flavours from far away lands. In a capitalist society, our definition of success typically correlates with profit and accelerated growth, but at what price? From a carbon footprint standpoint alone, the cost difference is significant.

Thankfully, we’re hitting a new era where responsibility, transparency and the “greater good” philosophy are all being taken into account, mostly by small business owners who care deeply about their work and their legacy.

Sitting with Jenn, sipping tea and chatting ethics, I watch through the glass window behind her as her staff blends and packages tea.

Each package has her signature stamped on it; in doing so, she’s verifying the quality and ethics behind her brand.

Swivelling on my bar stool, I spot an old barrel. Jenn catches my stare and jumps in: “It’s a maple syrup barrel from Kinsip in Prince Edward County. They used it for whiskey, then aged maple syrup in it, then made maple whiskey in it. Now I am going to age some Oolongs in there and see what happens. The idea is that the tea will pick up the beautiful aromas.”

That’s the thing about passionate entrepreneurs: they never stop thinking about the next innovative way to do something. In this billion-dollar industry, where ethics can get murky, it’s nice to see a local tea company put as much consideration into their moralities as they put into their craft. Ideas and discussion best saved for a strong cuppa.~~

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DECANTING NIAGARA: FOR THE LOVE OF TEA Written by: Kristina Inman Certified TAC TEA SOMMELIER® Professional

Here I am again. Looking at my options on a beverage list after dinner and reading: "coffee, espresso, latte, cappuccino, americano, flat white, tea."

Tea. I know to many this menu seems completely normal, but to me I'm instantly frustrated.

I should begin by explaining that I'm a bit of a tea geek. So much so that a few years ago I hit the books again and became a certified tea sommelier. The biggest issue I have is not against coffee at all. I actually adore the smell of coffee, coffee culture, and I come from a family of coffee aficionados, whom I adore as well.

It's just that tea is so often misunderstood and underutilized, at least in the West.

"Tea is an oftmisunderstood beverage which, for historical reasons, seems to have been disregarded in North America. That’s changing"

Consider this. Tea is the most consumed beverage in the world after water, its history predates coffee by about 3,000 years, and it ignited some pretty major revolutions and wars. You may remember the Boston Tea Party that helped spark the American Revolution. In those days the British taxed the Americans heavily on tea to help pay off their debt from the Seven Years War. The Americans refused and threw imports of tea, about 92,000 pounds if you're curious, into Boston Harbour. Spark ignited.

To paint the whole picture, it's important to understand the level of popularity of tea in the Americas at this time. Prior to the revolution the people of New York alone drank more tea than all of England. However after the revolution it became unpatriotic to drink tea, and so the Americans switched to coffee.

And then there were the Opium Wars. The British always had a love for tea, but China held a monopoly on it. The Chinese emperor insisted on trading for silver, which was perilous and onerous for the Brits to travel with. But there was a demand for opium in China, which the British grew in India. And there you have it. The British sold opium for silver and then used that silver to purchase tea. Very sneaky indeed.

I think somewhere along the way tea became forgotten over here, acting like a substitute or used as a health tonic rather than for enjoyment.

DECANTING NIAGARA: FOR THE LOVE OF TEA (CONT'D) But tea is getting cool again. Notice an ever-expanding array of options in the grocery store lately? Frequent Starbucks or Tim Hortons and notice new options of tea lattes and lemonades?

I'm partial to the London Fog myself. How about tea speciality shops like David's Tea enticing you to elaborately smell and sample before purchasing? I'm a fan of it all. If it can fuel an interest or switch someone's mindset about tea, that's a win.

What's misunderstood most often is what tea actually is. Tea is made from the Camellia sinensis plant. How that plant is processed is what makes the difference between types, such as white, green, oolong and black. Green tea leaves are cooked to prevent oxidation, that browning effect.

This retains the vibrant green colour in the leaves which transfers to the brew, offering flavours of alfalfa, persimmon and seaweed. Black tea on the other hand is fully oxidized which results in a brew that is amber coloured with malt, honey and tomato soup flavours. Same plant, but a polarizing tasting experience. Each tea type (there are six) has a different process and a different flavour. That's just scratching the surface. Green tea alone has hundreds of different styles.

Herbals, rooibos and matĂŠ are not even tea, as they're made with different plants. Just like cider isn't actually beer, but is consumed in a similar manner, so is often confused. Simply call them 'tisanes'.

"But tea is getting cool again. Notice an ever-expanding array of options in the grocery store lately?."

I think that's why I get frustrated. When I see "tea" on a menu, I don't know if they're offering oolong or black. And if black, is it Earl Grey (scented with bergamot) or English Breakfast (a blend of unflavoured black teas)? Are they using hot, 100 C water with each tea? They shouldn't. You'll singe the delicate green leaves, which should only be steeped for two minutes. Most places haven't figured this out yet, and I, like 70 per cent of tea drinkers in Canada, often don't even order tea in restaurants or cafes. Why not? It's most often a terribly made drink. What room for potential. We need to get better at this.

I'm passionate, clearly, and am very excited to see that the Niagara College Canadian Food and Wine Institute has collaborated with the Tea & Herbal Association of Canada to launch the tea sommelier program here. It's offered as part-time studies and students can take a course or two out of interest or the entire program for certification. There's some pretty interesting tastings, too, such as sipping tea while holding a spoonful of jam in your mouth, as is practised in Russia.

So reconsider this ancient brew, maybe with High Tea at the Prince of Wales, ordering a different type of latte, or perhaps I'll see you in the classroom.~~

This article is reprinted with permission from The St. Catharines Standard

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Summertime Recipes - Cooking with Tea

Roasted Garlic Baba Ganouj with Lapsang Souchong This wonderful dip is easy to make and perfectly suitable for backyard bbqs to work lunches. Serve with fresh veggies and pieces of pita bread and enjoy the hint of smokiness in reminiscent of a summer’s camp fire.

Ingredients 1 eggplant, 8-10 inches (20-25 cm) 1 2 large garlic cloves, quartered 2 ¼ c tahini 60 ml 2-3 tbsp fresh lemon juice 30-45 ml 1 tbsp Lapsang Souchon tea 15 ml Kosher or sea salt and pepper Olive oil Black olives, sliced or fresh parsley - (optional)

Instructions

All Recipes Developed By: Caroline Samson, RD, Certified TAC TEA SOMMELIER® Professional, Ottawa, ON. Photos: Caroline Samson

1. Preheat oven to 350 F (175 C) 2. Wash and cut eggplant in half lengthwise and put on a baking sheet. With a knife cut four slits in the flesh of each half and embed a piece of quartered garlic in each.Roast approximately 30 minutes or until tender. Let cool until eggplant is comfortable to handle yet making sure it is still warm.

3. Grind the Lapsang Souchong tea with a pestle and mortar ensuring there are no twigs or hard pieces remaining.

4. In a bowl, scrape out the pulp and discard the skin. Add the tahini, lemon juice, tea, salt and pepper, and mash with a fork until ingredients are well mixed yet still chunky.

5. Adjust seasoning to your liking then drizzle with olive oil and top with sliced black olives or fresh parsley if desired. Serve with your favorite vegetables and bread.

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Black Bean Assam Tea Brownies This dense chocolaty-rich flourless brownie recipe is wonderfully high in fiber and protein, and very suitable for a gluten-free or a vegetarian diet. The Assam tea makes a great pairing with chocolate. Enjoy a piece on its own or with a cuppa!

Ingredients (Makes approx. 16 pieces)

1 can (19 oz) black beans, rinsed and drained 540 ml ¾ c strong Assam black tea (see below for steeping) 175 ml ¼ c cocoa powder 60 ml ¼ c white sugar 60 ml 3 eggs 3 3 tbsp vegetable oil 45 ml 1 tsp pure vanilla extract 5 ml Pinch of salt Pinch 2 c semi-sweet chocolate chips 500 ml

Instructions 1. Preheat oven to 350 F (175 C) 2. Line an 8x8 square baking pan with parchment paper including the sides.

3. Brew tea by adding 2 tablespoons (30 ml) Assam tea leaves in 1 cup (250 ml) water for 4 minutes and strain.

4. In a small pot, combine the tea and black beans and heat until warm. Add to a blender and puree until very smooth.

5. Add cocoa powder, sugar, eggs, oil, vanilla extract, and salt; blend again until smooth. The mixture will be quite liquid.

6. Pour the mixture into a mixing bowl and fold in the chocolate chips. Pour the batter into the lined baking pan.

7. Bake until the top is dry and the edges start to pull away from the sides, and a toothpick comes out clean, about 35-40 minutes.

8. Enjoy warm or cool and refrigerate. These brownies freeze well.

Recipe By: Caroline Samson, RD, Certified TAC TEA SOMMELIER® Professional, Photos: Caroline Samson

A spicy pumpkin filling compliments well, this earthy Pu’erh oat and almondbased crust. To maximize the flavour of this pie, puree the filling ingredients ahead of time to give these wonderfully warm spices a chance to marry. The amount of Pu’erh can be adjusted to your preference and any crust can be substituted in place of this nut-base one. This wholesome recipe is not very sweet therefore plate with toasted pecans and a drizzle of honey. This is a perfect recipe to end a meal, serve as a snack, or have for breakfast!

Pumpkin Pie with Earthy Pu'erh Ingredients Filling 2 c pure pumpkin puree 500 ml 1 c almond milk (or any milk will do) 250 ml ¼ c honey 60 ml 1 ½ tsp ground cinnamon 7 ml ½ tsp ground cloves 2.5 ml ½ tsp ground ginger 2.5 ml ¼ tsp ground nutmeg 1 ml Pinch sea or Kosher salt Pinch 3 eggs, beat 3

Crust 1 c oats, ground 250 ml 1 c almonds, ground 250 ml 1/3 c butter, at room temperature 80 ml 1-2 tbsp (or more if you like) Pu’erh tea 15-30 ml 1-2 tbsp Pu’erh tea, cooled if needed 15-30 ml

Topping Toasted pecans Honey

Instructions 1. Preheat oven to 450 F (230 C).

2. In a blender, add all the ingredients for the filling except the eggs and blend well. Let sit until pie crust is ready. This step can be done hours ahead to let spices marry.

3. Grind the Pu’erh tea with a pestle and mortar ensuring there are no twigs or hard pieces remaining.

4. In a bowl, mix the ground oats, almonds, and tea. Add butter and mix thoroughly by using hands to form a ball. If mixture feels too dry, add a tablespoon or two of cooled Pu’erh tea to help bind the crust.

5. A piece of parchment paper at the bottom of pie plate will prevent crust from sticking. Dab a bit of honey under the paper to keep it from slipping. With bottom of a cup or glass, press crust mixture against bottom and side of plate avoiding the rim.

6. Whisk the beat eggs into the pumpkin filling then pour into crust. Bake at 450 F (230 C) for 10 minutes. Reduce temperature to 375 F (190 C) for 20-30 minutes or until filling is cooked in the middle and golden.Take care not too over bake as the crust will get hard.

7. Let cool and serve with pieces of toasted pecans and a drizzle of honey.

Recipe By: Caroline Samson, RD, Certified TAC TEA SOMMELIER® Professional, Photos: Caroline Samson

17 17

Now in its 25th year, the Canadian Grand Prix New Product Awards™ is an annual program that celebrates new products in food, non-food and private-label categories. This awards program provides a unique opportunity for entrants to showcase their new products to a jury of industry experts and to be recognized by their peers.

The Canadian Grand Prix New Product Awards™ encourage new product development and innovation – which are vital to the continued growth of Canada’s consumer products industry.

Twinings' Exotic Mango & Ginger Green Tea was awarded the Canadian Grand Prix New Product Award at the Retail Council of Canada’s Gala on May 30, 2018.

Congratulations!

Winner New Product Award

Thank you to all the contributors of articles and photos for this issue.

Please send future articles to adi.baker@tea.ca.Â