Growing up in the Arctic, Brendan Waye was raised on tea.

“The Inuit people are the most hard-core tea drinkers in the world,” said Waye, who now lives in Vancouver. “I’m sure they even drink more tea than the Irish, who have a real reputation as tea drinkers. The Inuit will drink 12, 15 or even 18 cups a day.”

Fittingly, Waye was selected to instruct the Tea Association of Canada’s certified tea sommelier program, which begins at Vancouver Community College Sept. 21. This is the first time the certificate program is being offered in Canada outside a program at George Brown College in Toronto.

It’s not just Waye’s Arctic upbringing that made him the ideal instructor for the program, but also his past decade of experience in the retail tea industry.

Prior to his certification as a tea sommelier, in 1999 Waye was travelling through Prague in the Czech Republic when he happened upon a tiny tea house off the city’s main square.

“I was completely blown away,” said Waye, who was living in Edmonton at the time. “I left Prague and knew I had to open a tea house.”

In hindsight, Waye said, opening a tea shop in Edmonton in May might not have been one of the wisest decisions, especially with temperatures that summer reaching the high 30s.

“I couldn’t give away a hot cup of tea,” he said.

Waye almost closed the doors on his shop, but that fall the food editor of an Edmonton newspaper dropped in one day. The editor loved the place, featured it on the front page of the food section and Waye’s business boomed.

Waye opened five Steeps locations in Edmonton, Calgary and Vancouver. In 2007, he sold the chain, including the Vancouver location on West Broadway, but has remained a consultant to the Canadian tea retail industry.

The certificate program at VCC is divided into eight courses, including an introduction and information on the tea regions of the world, which are the first classes being offered this fall.

Waye said students attending the courses will be a mix of tea lovers interested in learning more and others who want the certification. He added chain hotel and restaurants have begun hiring tea sommeliers to act as consultants for their businesses.

“Many restaurants now have tea sommeliers on the floor who explain all about the tea you’re drinking, the same way it would happen if you ordered a bottle of wine.”

Louise Roberge, president of the Tea Association of Canada, said after a two-year search, VCC was chosen from various locations in B.C. to host the program because its administration was receptive to the concept.

“They really understood what we’re doing,” said Roberge. “And just like George Brown College is known for its culinary status, VCC is a good match.”

Roberge added Waye was also a good match as an instructor for the program because of his experience as a consultant and expert in the tea industry.

“He’s perfect as a tea instructor,” she said.

sthomas@vancourier.com