With flavours of rare Korean oolong, freshly harvested Shincha leaves from Japan, and even Chinese herbal cough syrup, a Vancouver-based ice cream maker is creating tea-based ice creams that offer something a little different than the usual chocolate or vanilla.
“A lot of the ice cream stores I go to don’t have the flavours I am looking for,” said Kevin (Kebs) Liu, owner of Kebs Makes Ice Cream.
Not finding what he wanted, Liu says he decided to come up with some flavours of his own. But getting them into ice creams turned out to be an uphill battle.
“I failed and failed, and it became a source of
