Being a Certified Tea Sommelier (GBC), I am often asked if I would like to have someone’s heirloom tea cups.  I am both honoured and thrilled that someone would endear me their loved one’s precious items.  I recently had the pleasure of connecting with a former Girl Guides of Canada “Brown Owl” and was gifted two very special and rare Aynsley Girl Guide tea cups.

I still remember my first “Brownie” meeting with the Girl Guides of Canada.  I was seven years old and my mother thought I should get involved so she began the process of enrolling.  Being a Brownie also meant I needed the brown uniform so she took me to the local shop to purchase a “used” uniform, new scarf and sash.  I was all set to start “earning” badges to put on my new sash.  Nervous excitement ensued for a couple of weeks and before I knew, I was being dropped off at the local community “Memorial Hall” to join several other young girls who also shared my eagerness.  Much to my surprise my future best friend to this day, Dennine (a fifty-year friendship!) was also standing there equally nervous.   We huddled together, whispering about the unknown of what was to come. 

We were quickly introduced to our “Brown Owl”, the leader of the group, and told to assemble in a circle and pay attention to the evening activities.   What continued after that, including my time as a Girl Guide was the moment that started as a simple curiosity and quickly became a defining part of who I am. 
For over a century, Girl Guides of Canada has been helping girls explore their potential, develop confidence, and make a difference in their communities.  It’s more than just earning badges, and similar to the unspoken benefits of the Tea Guild, it’s about learning, leadership, teamwork and self-discovery. 
Founded in 1910, Girl Guides of Canada is part of the global Guiding movement that began in the UK.  Its mission is to empower “every girl to challenge herself, find her voice, and be everything she wants to be.”  Today, Girl Guides of Canada welcomes members from Sparks (ages 5 and 6), Embers (ages 7 and 8), Guides (ages 9 to 12), Pathfinders (ages 12 to 14) to Rangers (ages 15-17), and even adult volunteers known as “Guiders.” 

The Brownie Motto is “Lend a Hand” (helping others/volunteer) and the Guide Motto is “Be Prepared” (both mentally and physically, ex. be disciplined, obedient and think about how to handle potential situations).  If you think of the meaning behind both of these mottos you can quickly understand how important this experience was to me and my future and the similarities to our Tea Guild mission.  Being a Girl Guide taught me that leadership isn’t about being the loudest voice in the room, it’s about lifting others up, helping others and volunteering, especially in our community of like-minded tea lovers.   As a Tea Guild Board member, we invite anyone to join us, volunteer, become a member and enjoy the comradery and the feeling you get from being a part of our amazing group. 

I can’t think of a better foundational upbringing than the values I learned during my time with the Girl Guides.  It’s these same values of inclusivity, diversity, helping others, volunteering, educating and belonging that bring us together as a Tea Guild with our shared interest in tea.  I have shared many cups of tea with friends, family and strangers since my early days as a Brownie and Girl Guide.  It’s over these shared cups that we bond and support each other in the same way we do as members of the Tea Guild of Canada.   
I hope one day we can share a cuppa together using my new gifted tea cups.  Pinkies Up!
P.S. Remember that Brownie sash I mentioned that I was excited to fill with badges?  How fitting that one of the first badges I earned was my “tea hostess” badge.
​
Tracey Carr Snyder
Certified Tea Sommelier (GBC)
Tea Guild of Canada Board Member

​Tea is one of life’s quiet pleasures to me — a ritual of comfort, connection, and contemplation. Whether steeped in solitude or shared among friends, each cup offers a moment to pause in our day. Behind this simple joy lies a complex global network of growers, pickers, processors, shippers (truck, train, boat and beyond), and sellers. Tea goes beyond being a beverage; it is a commodity shaped by so many variables from water rights, family farms, international trade, economic policy, and the invisible hands of supply and demand.

At the Tea Guild of Canada’s Tea and Tariffs – Navigating the Impact on the Tea Trade in North America event with Dan Bolton, founder and editor of Tea Journey magazine and the weekly Tea Biz Blog | Podcast, we invited you to explore the delicate and somewhat precarious balance between the enjoyment of tea and the realities of its business. Tariffs, trade agreements, shipping channels and shifting global dynamics can affect everything from the price of your favourite Darjeeling to the availability of a rare Pu’er. These forces ripple through supply chains, impacting livelihoods and altering the flow of goods that many of us take for granted.

It’s easy to forget that every leaf in our teacup has travelled a long way. From the hands of skilled farmers and tea pickers in Assam to the meticulous sorting and packaging in Sri Lanka, tea passes through countless stages before it reaches our shelves. Disruptions—be they political, environmental, or logistical—can halt this journey in an instant. There is no common way of farming or getting your leaves to market as a grower – variances in country commerce practices impact everything from how much the farmer can earn through many channels until it gets in your shopping bag or mailbox. A blocked port, a sudden tariff, or a climate event can reverberate across continents, reminds us of the sudden fragility and interconnectedness of the tea trade.

That is why mindfulness and gratitude are essential. We owe thanks to the farmers who nurture the plants, the workers who harvest and process them, the distributors who navigate complex logistics, and the retailers who bring tea to our communities. These individuals and organizations form the backbone of an industry that supports millions and enriches our lives in quiet, fragrant ways. Recognizing their efforts—even silently, during our first or second sip—is a small but meaningful gesture. I know that I do this with a bowl of rice, thanks to reading a passage by Maya Angelou, and this unexpected economic upheaval with tariffs of late, has me extending it to each cup. As I touch the dried leaves, which I love to do, I nod and extend an inner “thank you” to all involved.
 
As economic discussions have been heightened, and we discuss tariffs and trade, let’s also celebrate the resilience and dedication of those who make tea possible. We can choose to acknowledge that behind every price tag is a story of labour, expertise, and care. It is another opportunity to remember that ethical sourcing, fair trade, and sustainable practices are not just buzzwords—they’re commitments that honour the people behind the product.

As I return to my steaming up of Jin Jun Mei, I savour the aroma, the warmth, the subtle notes that dance across my palate and I am grateful for the effect that sustains me for the rest of the day. Tea, for me, becomes both a pleasure and a reminder—a symbol of global connection and human effort. We can drink tea with awareness, and in doing so we deepen our appreciation not only for the beverage itself, but for the world it represents.
 
Roxanne Higgins
George Brown College Certified Tea Sommelier
Tea Guild of Canada Board Member

On Wednesday March 14th the Tea Guild of Canada had a St Patrick’s Day with Matcha event. The presenters were Momo Yoshida of Momo Tea and Sorlie Madox and Helen Kong of Secret Teatime. ​

After attendees mingled over refreshments (including organic tofu and vegetable green rice makis), the program started with a Sencha tea (Japanese steamed green tea) being served and a brief presentation of matcha agriculture and it’s production process. This was followed by Momo demonstrating a tray-tea Chado service tea ceremony on a tatami mat (on the floor) while Sorlie and Helen spoke about this versatile and ritual way of making matcha.
The meaning of Chado is Cha = tea and Do = path or road.  Which translates as “The Way of Tea”. To master Chado, or The Way of Tea, is a lifetime of learning.
 
There are different schools of tea. There are three historical households descended from the 16th-century tea master Sen no Rikyū. These three schools of tea are the Omotesenke, Urasenke, and Mushakōji. According to Sorlie, some Merchant schools of tea (like the ones that are practiced by the descendants of Rikyu) are slower and flashier than contemporary forms practiced by Samurai tea schools. 
 
We learned that in the spring a new tea of that year (usually tencha leaves which are used for making matcha) are placed into an urn and sealed and buried for the summer months to age. In the autumn the urn is opened in an important ritual marking a tea person’s New Year, or the Kuchi-kiri (opening of the tea urn). There is then a ceremony for the grinding of these tencha leaves into matcha.

​Gyokuro is like a sister to Matcha, as both of them are shaded for at least 20 days. This shuts out the direct sunlight to reduce the rate of photosynthesis resulting in high levels of theanine, the amino acid responsible for the full-bodied flavor of the matcha and gyokuro teas.
 
There are two types of matcha preparation: Koicha and Usucha. Koicha is a very thick tea and looks like glossy paint. Historically it was considered medicinal and was also referred to as having a “dose” of tea. Usacha is a thin tea which whisks up into a foam on top.
 
Momo pointed out something to be wary of. Make sure what you purchase is actually matcha and not ‘green tea powder’. Green tea powder is ground Sencha and is very bitter and not very nice tasting. Matcha is ground tencha leaves and is most flavourful and pleasing. Sencha, although an excellent tea when prepared correctly, is not a shaded tea and is not pleasant in a ground form

Shapes of Chawan:

• Winter bowls have higher walls to contain the heat. 
• Summer bowls are lower and broader in profile, so the heat can disperse. 
• Everything else in between these shapes are generally all season shapes. The decoration will indicate the season as well. 

 
Chasen Care:

• Soak the tines of the chasen for at least 30 seconds before using. This will make the tines   flexible.  Whisking with a dry whisk will put pressure on brittle tines. 
• After using the chasen, clean by whisking in hot water. If there is still tea residue on the tines, with clean hands, you can use your fingers to wipe the residue off the tines under the tap. 
• You can also reshape the tines while the chasen is wet. 
• Do not put the chasen back into the container (especially the plastic containers) right after the rinse. Let it dry completely.  Paper boxes are better. Never cap the plastic containers. 
• Use your chasen! Use it even if it's a few times a year. They can dry out and crack if not used for than a year depending on the humidity in the room where it's stored. 

3. Cleaning the tools
4. Preparing the matcha
5. Serving the matcha to guests
6. Completing the ceremony, cleaning of utensils
(The guests need to inspect the tools used in the ceremony as a sign of respect and admiration for the host)
 
How to drink the Matcha from the bowl during the ceremony:
1.Pick up your tea bowl using your right hand
2.Place the tea bowl on the palm of your left hand, and rotate it twice clockwise
3. Drink (with 3-4 sips, or 10 depending on the school). Make an audible slurp on the last sip
4. When you’re finished drinking, rotate the tea bowl twice counter-clockwise before placing it back in the original location
5. Admire the bowl
 
People were encouraged to bring their own Chawans (tea bowls) and Chasens (bamboo whisks) and we had plenty on hand as well. There was quite an array of beautiful ceramic tea ware to behold!
 
Participants had the opportunity for a hands-on experience of whisking and drinking matcha while being served wonderful matcha macaroons, coconut macaroons, and huge delicious organic daifuku (glutinous rice sweets filled with naturally flavoured and sweetened bean paste). There were two types of daifuku: Matcha and Yuzu (a Japanese citrus fruit). The word Daifuku translates as ‘Great Luck’ which was fitting for this St Patrick’s Day event!