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.
(Image: by John Cullen)