Seven of Toronto’s top tea blends, from fermented Yellow Dragon to Oh Canada Maple

Tiny pieces of Ontario maple sugar are mixed in with black tea to create Oh Canada Maple, a brew that’s brusque and lumberjack woodsy, not saccharine sweet. At Tealish, 728 Queen St. W., 416-203-3301. At Tsaa, the ginger rooibos is a straightforward red rooibos tea with a twist: slivers of dried ginger add a comforting warmth. 412 Danforth Ave., 647-347-8720. Tea Emporium’s fermented, aged Yellow Dragon pu’erh is purported to reduce cholesterol. Claims aside, the lemon grass and ginger flavours are both zingy and soothing. 351 Eglinton Ave. W., 416-488-4061. The smokiness of the Lapsang Souchong at Majesteas is strangely but pleasantly reminiscent of pepperoni, and its punchy taste will appeal to whisky lovers. 950 Queen St. E., 647-350-4646.

For an incredibly delicate cup, the white strands of the Silver Needle Yinzhen’s unoxidized tea leaves must be steeped in below-boiling water. At Steeped and Infused, 1258 Queen St. E., 647-348-1669. In Japanese tea ceremonies, pulverized green-tea-leaf powder (like the Organic Green Matcha sold at Sanko) is whisked into a froth for a lush, mossy green cup with a grassy taste. 730 Queen St. W., 416-703-4550. The Green and Fruity rooibos at David’s Tea has 200 times more antioxidants than red versions. Bonus: dried fruit makes the place smell like a candy shop. 2285 Bloor St. W., 416-769-9991.