LCBO Food and Drink Spring 2016

TREND SPOTTING BY KAT TANCOCK  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Tea’s popularity has far eclipsed its medicinal origins in China some 3,000 years ago, when people first began to sip infusions of the leaves of the Camellia sinensis shrub. Nowadays, not only are tea shops proliferating, but tea is appearing as an ingredient, too: think the Earl Grey cookies at Toronto’s Roselle or matcha-mint risotto at Red House in Waterloo. Whether green, black, white or oolong, here are some ways to enjoy the world’s most popular drink.

FOOD & DRI NK SPRING 2016 25