Hottest Tea Trends

How TAC TEA SOMMELIER® Professionals are the up and coming thing – read about more trends…

First it was wine, then beer and now tea. Tea sommeliers are pairing the flavors of tea and food in Canada. “For over a century now, hotels like the Fairmont Royal York Toronto and the Fairmont Chateau Frontenac, Quebec City have withheld the tradition of “high tea”, an influence of British culture. But now, there is a renaissance of tea rooms across the country and restauranteurs are picking up on their customer’s renewed interest for the hot elixir,” says Louise Roberge, tea sommelier and President of the Tea and Herbal Association of Canada.

To become a tea sommelier, you need to know a lot about tea: where it’s from, how it’s made, the different aromas and flavors in tea, and which ones pair well with what kind of food. Canada is leading the way in the world of professional tea appreciation. In 2006, George Brown College in partnership with the Tea and Herbal Association of Canada launched the Certified Tea Sommelier program – the first in the world. Fast forward to 2016, the program is now offered at seven colleges across Canada, where students learn the art of brewing, blending, food matching, blind tea tasting and cupping.

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