Pedro Villalon, owner of O5 Rare Tea and Kombucha Bar, has one wish: for the people of Vancouver to appreciate tea the way they would wine or coffee. He sees his fellow citizens taking a tea with them on the way to work, but it’s in a Styrofoam cup with a paper lid, and he believes that’s one of the worst ways to enjoy tea. He feels that a fine beverage like wine would never be enjoyed like that, so why should tea?
“Starting O5 came out of a need to have people experience tea like they usually don’t,” explains Pedro of why he started the tea and kombucha bar in 2012. He believes that tea should be savoured and enjoyed. "That’s how we would like people to experience tea – the concepts of harvest and simply taking 10 to 15 minutes to enjoy a cup.”
If this sounds more like an after-work cocktail or craft beer bar to you, that’s because Pedro has intentionally designed it that way. He wants O5 Rare Tea and Kombucha Bar to be a place where you drop in after work, travel all over the world and select a tea that you really take the time to savour. He’s even installed a kombucha draught that works much the same way as having beer on tap, only instead of barley, hops and malt, you get a fermented tea beverage that’s always ready to serve. At O5, Pedro’s kombucha is brewed in micro batches for constant freshness and contains only one source of glucose, either organic sugar or honey.
Matcha introduction to omelesenke
Gongfu cha chinese tradion,personalzed
Explore japan
Explore yunnan
Explore fujian
Explore taiwan
White moonlight
silver needles
Gyokuro
Chiran shincha
Hos hino sencha
kukicha
semi wild mao feng
semi wild long jing
Tai ping hou kui
sejak
sheng pu er,loose
Hei cha
shou pu er coin
Dok anchan
cascadian chamomile
peppermint
Matcha koicha
Matcha usucha
Matcha shot
cask-aged gorkha
semi wild hong cha
Golden curls
Jin jun mei
Lapsang souchong
Assam sm reserve
Wild black bush
Blackroads trailmix
Dark chocolate
mochi
quiche
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Looking to become a kombucha connoisseur? Look no further than the exquisitely decorated O5 Tea in Kitsilano. Within the modern, wood-centric and relaxing environment, customers can choose from an extensive list of hot or cold tea. The kombucha menu includes four varieties made from scratch, ranging from smoky and dark to light and floral. Try a glass to find your favourite before sharing a pitcher with friends or even taking some home in cans or growlers.
View this Smart ListAt this high-concept tea bar in Kitsilano, “tea hunter” Pedro Villalon is on a mission to educate Vancouverites about tea culture. From the obsessive sourcing of unique teas to how they’re steeped to even how they’re consumed (best on the floor, as is traditional in Asia), the entire ritual of tea drinking is not taken lightly here. Choose from their tightly curated selection of loose leaf teas as well as some beautiful tea ware. The whole thing is a heightened experience.
View this Smart List