Back in 2001, I had a vision: to create a place where people could experience tea like never before. That vision came to life when I opened Ocha Tea Bar in 2001. From day one, we were known for our extensive list of tea lattes—flavors and blends that most people hadn’t imagined could be enjoyed in a latte. Every afternoon, we’d have lineups out the door for “Toonie Time” at 2 PM, where you could get one of our signature tea lattes for just $2. Can you imagine that? A $2 latte now feels like a dream!
As I look back, it was an incredible time. What started as a simple idea to elevate tea into a rich, flavorful experience quickly turned into a phenomenon. People weren’t just coming for a cup of tea—they were coming for something unique. We took the ritual of tea and gave it a new twist, one that resonated with people and brought them back again and again.
The Spark of a Bigger Ide
a! It wasn’t long before I saw a gap in the market—not only did people love tea lattes, but cafés needed an easier way to make them. That’s when the idea of creating a retail and food service brand was born. At that time, most people had never even heard of micro ground tea. If they did, it was only a handful who were familiar with matcha. I wanted to make tea lattes accessible to everyone, whether in a cozy café or from the comfort of your own kitchen. Creating Domo Tea was a leap, but it made sense. I started experimenting with recipes in my own kitchen, sourcing high-quality ingredients, and perfecting blends that would deliver not just taste but the health benefits of consuming whole tea leaves. Fast forward to today, and micro ground tea is more than just a trend—it’s a staple in wellness routines and café menus worldwide.
What a Ride It’s Been! Let me tell you, getting into the food business is like signing up for a rodeo—it’s wild, unpredictable, and full of challenges. But I wouldn’t have it any other way. My passion for tea, for creating something that not only tastes good but feels good, has kept me going through all the highs and lows. To this day, I still drink two or three of my tea lattes a day. They’re not just part of my routine—they’re a part of me.
From Ocha Tea Bar to Domo Tea, the journey has been one filled with learning, growth, and a whole lot of tea. I’m so grateful for the community that has supported me along the way and excited for what’s still to come.
I sold Ocha and to this day its still around in Yaletown and run by the amazing Wilson, who continues to make our FAMOUS Cold Buster! If you have not tried it you have to go check it out,