Genuine Tea

The number that Sarah kept coming back to was 3. As in, 3 grams of sugar. 📦
For context: a regular sparkling water with fruit flavour sits around 10–15g. A soda is 35–40g. These sparkling iced teas have 3g. They’re also naturally flavoured, which is worth saying because “sparkling” and “low sugar” together usually means artificial sweeteners are doing the work — here they’re not.

Shop the sparkling lineup — link in bio.

Glass is one of the worst things you can store tea in, and here’s why: UV light passes straight through it, and the curve of the glass actually acts like a magnifying lens, concentrating both UV and heat directly onto the leaves. The same way a magnifying glass can start a fire in sunlight, a glass jar is slowly accelerating the degradation of your tea every time light hits it.

For matcha specifically, you’ll notice the colour fading first, that vibrant green turning dull and yellowish.

If you’ve never heard of yuzu — it’s a Japanese citrus fruit that tastes like someone crossed a lemon with a mandarin orange and added a floral, almost perfumed edge. It doesn’t taste like anything else, which is exactly why it works so well with matcha. 🍋

To make it: whisk 1 tsp of Yuzu Matcha with 40g of water. Fill a glass with ice and tonic water. Pour the matcha slowly over the tonic and watch the layers form before stirring. That pour is the moment, the green matcha sinking through the tonic water is exactly what it looks like.
Shop the collection — link in bio.

If you’ve never had real maple in tea, this is what it tastes like.
Canadian Maple Cream starts with a black tea from Dimbula which is one of Sri Lanka’s seven main tea-growing regions, sitting at around 1,500 metres above sea level. That altitude slows the growth of the tea leaves and produces a cup that’s brisk, bright, and full-bodied.

That base gets blended with real Canadian maple syrup and a hint of vanilla. You can taste the difference.

Link in bio if you want to grab it while it’s still Canada Day. 🍁