Shelly-Ann Daniel knows that a freshly brewed cup of tea hits the spot. She is on a mission to share the benefits of the beverage with her range of exotic teas, infused with ingredients such as oolong, currants, cornflowers and sea salt.
Aficionados can enjoy even alcohol inspired brews from the product line available through Daniel’s business, The Tea Spott.
Customers choose from a range that includes chocolate ginger bourbon tea, a non-alcoholic black tea inspired by a cake which is served covered in a rich chocolate bourbon infused fudge sauce. There is also pina colada, a combination of fruity fresh pineapple and creamy, sweet coconut just like the popular cocktail. It is a naturally caffeine-free drink garnished with coconut and pineapple pieces.
Even more tantalising is Daniel’s mulled wine inspired tea which has a bright, spicy flavour. An underlying sweetness is prevalent thanks to a flamed sugar cone added to the mixture which forms a caramely tone to the top.
For the health conscious there is the turmeric tonic which features nettle and three active root ingredients–ginger, turmeric and sasparilla. The spicy elixir can be enjoyed hot, iced, straight-up or as a “golden milk” latte.
Then there are the pu’erh teas—warm blends that combine bold and spicy flavours with hints of chocolate. Strong black pu’erh tea is combined with roasted yerba mate, malted barley, toasted cocoa beans, toasted rice and dark chocolate flakes. The aged pu’erh tea, which replenishes vitamins and boosts antioxidant support, assists in cleansing the body.
Daniel, from San Fernando, also has among her vast array of black, green, white, red and purple teas the Masala High Chai, a fragrant black tea blended with ginger root, cardamom, allspice, peppercorns, and cloves. It can be enjoyed straight or made into a creamy chai latte.
“The red teas are roobois teas which is an African bush, so it has no caffeine. We have purple teas which is actually not tea. It’s actually a blend of fruit and nut.
“All teas except, for roobois, come from the tea plant. How it’s processed will give you different types of teas, so that oolong teas are roasted. Black teas have more caffeine than green teas and white teas,” she explained.
The majority of her ingredients are imported, except the chocolate mint and the roasted coffee, which are locally sourced.
So how did this human resource professional get involved in selling tea?
Daniel revealed that it started off as a hobby and side job and developed into a thriving business.
“This is also my stress reliever of sorts. It’s really great meeting people and just doing different things.
“I’m also a single parent and it’s a great way of showing my daughter that you can do anything you put your mind to do. She is ten years old and has actually helped me a couple times and she can tell people about the teas,” said Daniel who has been in the business for three years.
She has seasonal offerings for Christmas, including pumpkin spice, but the popular ones include chocolate lime, the different chai teas, such as the dirty chai, a Masala chai and roast-style coffee from Rio Claro.
The ginger peach is another roast-style blend which is a hit with coffee lovers.
“The almond cookie, which is a blend of different type of nuts, is a good seller as well as the Moroccan mint. This is actually rolled into a ball with the mint so in the steeping it opens out and it can actually steep up to two or three times.
“Then there’s bedtime which is one of my personal favourites because it’s a no caffeine, non-addictive version of valium. It has valium root in it so it will help you to sleep,” Daniel said.
More support for local farmers
Part of the challenge in the tea business, Daniel said, is getting ingredients that are not only consistent in quality but available locally.
“I have a supplier from the US who brings them in from all over the world but I really do think we need to support the local farmers a lot more.
“If I could get stuff locally I would buy it locally. I’m going to be doing a moringa blend later this year and I’m get it sourced locally. Just to have it organically grown has been a challenge. I’m working my way around the farmers to figure out where I can get consistent quality.
“If we can support the farmers to do those things I’m sure we can really diversify in a different way because our food importation bill is so high,” she said.
Also important is proper administration of the various markets to ensure vendors have the best edge possible to market their goods.
“How the markets are administrated is important because without the vendors there are no customers and no money to be made.
“Some spots are expensive. You really have to pick and choose and the times of the year to pick a good spot. July/August is really very quiet,” Daniel said.
Her next step is opening a store which she hopes will materialise after her daughter writes the SEA next year.
Her advice to aspiring entrepreneurs is to pay attention to packaging and other product details.
“How you carry about yourself and your products is also important. I have invested in my products and ensure they are good quality.
“If something is damaged I will exchange it and this is important because my brand is out there,” she explained.
Daniel’s teas come in small silver tins which contain about 10 to 12 servings priced at $60. There are bigger tins priced at $100 from which 22 to 24 cups can be drawn. Single tea bags cost $8.
The Tea Spott also supplies trendy tea cups and infusers.
The Tea Spott can be contacted at 488-3526 or 348-TEAS (8327). Email: teaspott@gmail.com.