Thea Placida.
An experience in its own right.
Cold-brewed using the Mizudashi method, infused with oak chips, crafted with selected botanicals. A new sensory category. Less than 0.5 % alc./vol.
Two terroirs, one philosophy
From the floral green tea of Guizhou to the rustic pu'er of Yunnan, each bottle is a singular interpretation of its terroir, crafted with master-level precision.
Guizhou Floral
Du Yun Mao Jian green tea, harvested at altitude in Guizhou province. Slow cold extraction, Mizudashi style.
Tasting notes
Silky, floral, and structured. White flowers, candied fruit, ripe pineapple, jasmine, osmanthus.
Yunnan Bold
Yunnan pu'er tea, infused with oak chips and selected botanicals. Deep, round and complex.
Tasting notes
Round, layered. Incense, dried figs, aged wood, golden honey, ripe cherry.
Mizudashi meets the oak chip.
Thea Placida draws from the Japanese Mizudashi tradition, a slow cold-water infusion that reveals the finest tea aromas without bitterness. This gentle extraction is then infused with selected oak chips to bring roundness, structure and complexity.
Carefully chosen botanicals complete each expression to create a beverage with complex, deep aromas — entirely non-alcoholic. A first in Canada.
How to enjoy it
Delicate cuisine and seafood
Its silky floral structure pairs ideally with shellfish, fish carpaccio, tartares or fine charcuterie. Serve at 11-14°C.
Meats, cheeses and desserts
Its notes of aged wood and dried fruits pair with grilled meats, aged cheeses or a dark chocolate dessert. Serve at 13-16°C.
Open and let breathe
Open Thea Placida 10 to 15 minutes before serving to allow the aromas to fully express in the glass.
Celebratory meal
The 750 ml format and sensory profile make Thea Placida the ideal bottle for dinners with good company, holiday gatherings or moments worth celebrating.
WAFA 2024Gold Medal
WAFA 2024Silver Medal
Under 0.5 %alc./vol.
Made inCanada