The Tea Practitioner is a Canadian Based Tea Company serving up a variety of teas! I have always wanted to try their teas and I finally made a purchase recently. You can see the teas that I bought below plus some zhang ping shui xian and and I was also gifted one extra tea, a ceylon silver needle. My absolute favorite of these teas (even though they were all yummy) was the yellow rose cliff tea. A lovely roasted tea that is perfect for the cooler weather. I reach for any tea that I think tastes good in the winter but there is something so nice about a more substantial tea that is more like a meal and that roast does the trick for me!

Please check out their interview below and also their shop!

1) Can you give us a little introduction about you/The Tea Practitioner?

The Tea Practitioner is made up of two like-minded food and beverage focused individuals - Sierra Joseph-Quon and Brendan Roth. With Sierra’s certification as a Tea Sommelier through the Tea and Herbal Association of Canada and chef background, as well as Brendan’s vast knowledge of Food, Beverage and customer service, together, the pair wants to share their enthusiasm for one of the greatest beverages in the world.

2) When did you start drinking tea?

Sierra: I started fairly young, about 10 years old. Tea is such a huge part of Chinese culture, and my dad would always share pots of Jasmine green with me growing up.

Brendan: I've been drinking tea the English way, black tea with milk for as long as I can remember, but discovered the vast world of single origin teas a few years ago.

3) What inspired you to start The Tea Practitioner?

I've always wanted to start something that puts my passion for tea to the forefront, all the while curating a menu, and testing and sharing recipes utilizing my professional food and pastry skills. This was the perfect platform to merge the two together.

4) What does your personal tea ritual look like?

On most days I'll start by drinking matcha. Either hot, over ice, or with some sparkling water. It's just a great routine to practice, as well as a huge mood booster to start my day off on the right foot. In the afternoon or evening, I'll have a cup of oolong or white tea, prepared gong fu. At night, I drink herbal tea. Lately lemon ginger or hibiscus.

5) Do you have a current favorite tea from the shop or outside of the shop?

Yellow Rose Cliff Oolong has been my personal favourite. Such great mineral quality, and so floral and sweet. We also really love drinking the Hira Hoji Bancha. It's such a nice fall tea, and the tea leaf material is very reminiscent of the autumnal season; fallen leaves crunching under your feet!

6) Do you have a process for choosing the teas you offer?

Our primary objective is sourcing directly from producers around the world, highlighting their regional specialties. We try to curate a diverse selection of teas for Torontonians, Canadians, and North Americans alike. A lot of this is a reflection of our personal tastes as well.

7) Is there anything upcoming for the holiday season or beyond for The Tea Practitioner that you're excited about and want to share?

We've got a collection of gift boxes that we've just curated, as well as a new blend called Spiced Hibiscus Punch. It's a blend inspired by the Caribbean, traditionally drunk during the festive holiday season. It's great with some brown sugar and rum over ice, or on its own. It's a great holiday punch bowl beverage.