To mark his first “Tea Day” in Cuba, British Ambassador James David Hooley swapped black tea with milk for something uniquely Cuban—herbal brews made from local plants like oregano, mint, and guava leaves.
During a visit to Bacoretto, a gluten-free flour microenterprise in Guanabacoa, the ambassador enjoyed infusions served with cookies and pancakes made from yuca and plantain flours. “You do it very differently,” he said, smiling after his first sip.
While Cuba lacks a commercial milk tea culture, the event revealed potential for local tea-inspired products rooted in health, scarcity, and tradition.
For a nation short on milk and coffee, herbal infusions may just be Cuba’s version of milk tea—with a medicinal twist.
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