Kelly Miller

Tea Sommelier and Manager of Product Development and Innovation, David's Tea

Kelly Miller is a tea expert and the Manager of Product Development and Innovation at DAVIDsTea based in Quebec, Canada. With over nine years at DAVIDsTea, Kelly is experienced in research and development of all of the company's tea, including their powders, ready-to-drink, capsules, and more. She has been a tea sommelier for the past 10 years, certified through the Tea and Herbal Association of Canada, and has a personal tea collection with over 3,000 different teas.

Professional Achievements

Kelly has tried more than 10,000 unique teas, and her personal tea cupboard exceeds nearly three thousand different straight and blended teas and tisanes.
Made the full circle journey from discovering loose leaf through DAVIDsTEA to working at the store where her discovery began

Certifications & Organizations

THAC Certified Tea Sommelier (Tea & Herbal Association of Canada)

Favorite Piece of Advice

If you haven't found your perfect cup of tea yet, don't stop looking because tea knows no borders. It doesn't matter whether you're speaking about generation, culture, wellness, agricultural conditions, processing, or simply taste; the potential for adaptability and innovation surrounding this global beverage is unlimited. I truly believe a perfect tea exists for everyone and every moment.

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Forum Comments (1)

How do you guys make matcha lattes at home?

To make a matcha latte, start with matcha powder and sieve it to remove clumps.

For a latte, I would recommend 3 or 4 grams of matcha powder to about 100 ml of milk as a golden ratio. Once you have a fine sieved powder, pour in a small amount of water, about 2 ounces or so. Then, whisk or froth in an M or a W motion instead of in circles. When you whisk in circles, you don't actually break up the matcha clumps. You just create a little tornado effect.

Know that you can't over-whisk matcha. Sometimes people think if they do it too long, it's going to get bitter or they're removing positive qualities of the matcha. That’s not true. Whisk until you're confident you've gotten out all of the lumps.

Finally, top up in a glass with milk and optional ice. If it tastes a little weak, add more matcha (~5 grams per 100 ml) next time!

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Kelly Miller

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