Gone are the days of scratched metal pots and flimsy tea bags in high-end restaurants — Jennifer Commins, founder and CEO of Pluck Tea, says she was tired of getting “terrible tea” while dining out, so she set out to change that. Pluck Tea uses ethically sourced tea leaves from around the world, elevated by local ingredients such as Prince Edward County lavender, dried Muskoka cranberries and grape skins from Southbrook Vineyards in Niagara. The teas are blended and packaged in Toronto and have a distinct Toronto profile with blends such as the Kensington, Spadina and Canada 150.
