Her passion for tea has flourished through her adult years, resulting in the opening of her very own tearoom on Dundas Street in the heart of historic Waterdown in September, 1999. Niblett, who owns Tea At The White House with her daughter, Laura DiFrancesco, has never lost her curiosity about tea, which explains why she jumped at the chance to broaden her knowledge after learning about an educational program being offered in the United States about the tea industry. She was one of just four Canadians in the first class of 15 graduates of the program held in New York City in June, emerging with a diploma as a Certified Tea Specialist (CTS).

"With the knowledge that I have gained, I can discern by looking at a dried tea leaf and tasting it whether the tea garden had a favourable harvest, the country and region that the tea was grown in and whether I want to buy or reject it," Niblett said. Her increased knowledge about tea is invaluable in her business, which not only provides a cozy setting for those wanting to enjoy a cup tea but also features an extensive range of loose-leaf teas that guests can buy for brewing at home. The shop has 120 varieties of tea, including black, green and white.

"Tea is the most consumed beverage in the world after water," Niblett said. Despite the undeniable popularity of coffee in North America, tea is the preferred beverage of many, particularly in the top five countries where it is harvested: China, Japan, Sri Lanka, Taiwan and India.

Tea has also captured a healthy niche in the North American marketplace. Its ability to slow the pace a bit is one of its most endearing characteristics. As Niblett explains, "Coffee is 'on the go' but tea is something you savour."

Niblett completed her training from the Specialty Tea Institute (STI) over a three-year period, visiting the U.S. about seven times to put in a total of 80-100 hours of class and study time. Her travels took her to Las Vegas, Atlanta and New York.

The training was very intense, with the first two levels focusing on the history and culture of tea and the final sessions taking a detailed look at black, green, white, Oolong and Puer teas. Cupping, or tasting different teas to determine quality, taste and colour, was also part of the course.

Despite all she has learned from her formal instruction, Niblett says nothing can rival the knowledge that she has gained from her customers, some of whom come from the Middle Eastern countries of the world, South Africa and China. There was, for example, a Russian guest who asked for a maraschino cherry in his tea and a South African who requested steamed milk for his tea.

"How do you make a perfect cup of tea? I don't' think there is one," Niblett admitted, noting that there are so many different cultures who enjoy brewing their tea and adding to it, in their own distinctive fashion.

Certainly, research touting the health benefits of tea has helped increase its popularity. Tea contains antioxidants (anti-cancer properties), vitamins and minerals and green tea, specifically, is said to increase blood circulation and reduce the risk of heart disease. White tea is low in caffeine and high in Vitamin E, which promotes healthy skin.

Tea drinkers also want to know about their favourite brew. To satisfy their thirst for knowledge, Niblett offers weekly evening courses at the Waterdown tearoom. The two-hour sessions will resume in September.

Next year, Niblett and her daughter will broaden their knowledge of the industry even more when they travel to China to visit its tea gardens. It's a trip both are looking forward to eagerly, as it will be a classic example of combining business with pleasure.