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definition and characteristics, history, types, uses, health effects, process, famous brands, and trends

gizelle anne abela

on 3 October 2012

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Transcript of tea

Tea. BSHRM 3-1D group 2 ABELA, Gizelle DURAN, Vanessa
BATTARA, Regienald LAZARO, Ruel
DE LA CRUZ, Rafael ROXAS, Airah Definition of Tea ruel lazaro Tea is an aromatic beverage commonly prepared by pouring boiling hot water over cured leaves of the Camellia sinensis plant. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many people enjoy. + = Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland and Washington in the United States. Tea plants are propagated from seed or by cutting; it takes about four to 12 years for a tea plant to bear seed, and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm. (50 inches) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level: at these heights, the plants grow more slowly and acquire a better flavor. Consumption of tea (especially green) is beneficial to health and longevity given flavanols, flavonoids, polyphenols, and catechins content.Tea catechins have known anti-inflammatory and neuroprotective activities, help to regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea, and provide calming effects. Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly. Tea contains L-theanine, and its consumption is strongly associated with a calm but alert and focused, relatively productive (alpha wave dominant), mental state in humans. This mental state is also common to meditative practice. History of Tea vanessa duran Discovered in China, by the Chinese Emperor, Shan Nong, in 2737 B.C. The Chinese originally called it “Kia”. As far as is know it was during the course of the 6th century AD that the name evolved into "Cha". On its arrival in the West it became Té which is still the name for tea in many countries. Until the fifth century A.D., tea was primarily used as a remedy, due to the medicinal benefits attributed to it. China's upper class adopted the fashion of presenting packages of tea as highly esteemed gifts and of enjoying drinking tea at social events and in private homes. tea ceremony began to develop and the tidings of tea began to spread as it reached Japan. The Chinese tea ceremony is the most ancient ceremony and plays a central role in Chinese culture. The tea is the heart of the ceremony: the host and ceremony participants smell the tea, taste it and enjoy the many layers of taste discovered with every mouthful. The tea ceremony reflects the search for beauty in every object of the world, in accordance with the Chinese Tao philosophy. The ceremony must be conducted in a peaceful atmosphere and induce a sense of tranquility and harmony among the participants. The tea ceremony is conducted for various purposes: anything from expressing appreciation or asking forgiveness, to creating goodwill among the guests of family reunions or wedding celebrations. submitted to: Prof. Daryl Ace Cornell How Tea Arrived In The West Tea arrived in Europe via Dutch and Portuguese sailors at the beginning of the 17th century. The beverage's initial high price prevented it from circulating among the western population at large. In Europe, tea was used as a symbol of high status and as a stimulus for many technological developments, for instance, the development of fast sail boats such as the "Clipper", which shortened the time it took to sail from China to Europe and made it possible to provide shipments of fresh tea to the west. British companies established for the importing tea, such as the "John Company" and "The East India Trade Company" became trade monopolies, unprecedented in size and power, and were ordained by the royal family and empowered to operate in any way necessary to ensure the continuous supply of this popular drink. At the beginning of the 18th century, with the expansion of tea imports to the west and the consequent decrease in its price, tea became a common product enjoyed by all sectors of the population. Tea In America: The Boston Tea Party At the beginning of the 18th century, tea arrived in Northern America, quickly becoming a desirable drink there as well. In New York and Boston, London-style teahouses started developing, where the drink was sold to the general public. British Empire decided to place taxes on the tea supply to the colonies of North America who were under their power. "Boston Tea Party" a group of settlers boarded one of the ships anchored in the Boston harbor and started throwing hundreds of crates of tea from its deck into the sea. England retaliated to this by sending military forces to the harbor and shutting it down. This event marked the beginning of the American War of Independence. Tea In The 20th Century A significant rise in tea consumption resulted from the appearance of tea bags at the beginning of the 20th century. a New York tea merchant by the name of Thomas Sullivan, had a custom of sending tea samples in white silk bags to his customers, and they were intrigued by this new ground-breaking product. The possibility of drinking tea without special brewing utensils made tea suitable for mass consumption, turning it into the world's most prevalent hot beverage. During the 20th century, the source of tea crops spread throughout the world, from Japan to Africa and South America. Towards the end of the 20th century, an additional rise in the western world's tea consumption occurred and also in evidence was a demand for quality teas. The rise in tea consumption in the occident results from three primary reasons: The rise in popularity of the back-to-nature trend and an aspiration to lead a healthy, simple life. Tea, as a natural drink with evident health benefits, fits in perfectly with this lifestyle. A massive immigration of Asians to the west. The Asian immigrants disseminated their strongly based the tea cultures in the western countries. Western travelers in the east, who brought with them tidings of tea upon their return. Today the scope of the tea industry's worldwide economic activity stands at more than three billion dollars a year. Tea is grown and produced in more than 40 countries worldwide.

Every year, more than 2.5 million tons of tea is produced around the world, most of it in Asian countries. Types of Tea gizelle abela All tea is produced from a plant called Camellia sinensis. Camellia sinensis. there are 4 types of tea. black white green oolong BLACK TEA Black Tea is Made from fermented leaves of tea plants. The process of making loose black tea involves withering then rolling of the tea leaves followed by a long period of fermentation. Then the black tea leaves are fired resulting in a loose leaf black tea with a complex yet recognizable smell and full-bodies, strong flavor. Our loose black tea has approximately 20% as much caffeine content as a cup of coffee making it a good pick-me-up tea. Black tea is the tea most people know since you likely grew up dipping tea bags of black tea in your cup (or enjoyed this tea from an iced tea pitcher in the South). Black tea is fully fermented, so it has approximately 20% of the caffeine in a cup of coffee. Black teas help maintain cholesterol levels that are already within the normal range, as well as helping to maintain cardiovascular function and a healthy circulatory system. WHITE TEA White tea, like other tea types, comes from the Camellia sinensis plant, specifically the tea buds and youngest tea leaves of this plant. It is the least processed of all teas—the tea leaves are withered to remove moisture and then dried. White tea has very little caffeine, 1-2% as much caffeine content as one cup of coffee, and brews a light color and flavor. Loose white teas can be appreciated for their subtlety, complexity, natural sweetness, and delicacy. White tea is the purest and least processed of all teas. This loose leaf tea has very little caffeine and brews a light color and flavor. White teas also contain healthy antioxidants and are the best for skin and complexion. GREEN TEA Green tea is made from the Camellia sinensis plant, the same plant from which all types of tea are made. Produced primarily in China and Japan, tea leaves are picked, dried, and heat-treated to stop fermentation of the loose leaf green tea. The heat treatment for Chinese green tea consists of roasting the tea leaves in a hot roasting pan whereas Japanese green tea is steamed. After moisture is removed through the heat treatment, the tea leaves are typically rolled and dried again before ready for use. Chinese green tea produces a yellowish green liquor and toasted taste while Japanese green tea is dark green in color and has a grassy taste. Loose green tea typically has 5-10% of the caffeine in an average cup of coffee. chinese green tea japanese green tea Green tea is the most popular type of tea, mainly because it is the beverage of choice in Asia. Some loose green teas are scented with flowers or mixed with fruits to create scented or flavored teas. Green teas contain healthy antioxidants. They help maintain cholesterol levels that are already within the normal range, are good for skin and teeth, and can be used as part of your diet to maintain a healthy blood sugar level. OOLONG TEA Oolong tea is another healthy variety of tea. It is also known as wulong (or wu long) tea and is often served in Chinese restaurants. Similar to green teas, oolong teas also originate from the Camellia sinensis plant and undergo similar processing steps. However, after the tea leaves are picked, they are intentionally bruised by shaking. While the leaves are drying, the edges of the bruised leaves turn reddish in color and the surface becomes light yellow due to fermentation and oxidation. After some fermentation period the tea leaves are pan fired to create a semi-fermented tea. Chinese oolong tea is fermented only long enough to achieve 12-20% fermentation and results in a lighter oolong, while a longer period results in 60-70% fermentation of Taiwanese oolong teas giving them a stronger oolong flavor. Loose leaf oolong tea is full-bodied with a sweet aroma and is low in caffeine, one cup of oolong tea has 10-15% of the caffeine in a cup of coffee. Oolong tea, also known as wu long tea, is full-bodied with a flavorful fragrance and sweet aroma. It is semi-fermented, which gives it approximately 15% of the caffeine in one cup of coffee. Most people commonly recognize oolong tea as the Chinese tea served in Chinese restaurants The degree of fermentation can range from 8% to 85%, depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia De-stink feet
Heal warts
Improve breath
Get smarter
Cure the common cold
Prevent dizziness For Medical and Beauty… Soothe a sunburn
Soothe tired eyes
Soothe pinkeye
Soothe razor burn
Drain boils
Soothe blisters For Medical and Beauty… Kill dust mites
Clean the fireplace
Make potpourri
Make a car air freshener For Cleaning…
Paint with tea
Strengthen puppy pads
Repel mosquitoes
Tell the future
Self-analyze Other uses… Add to compost
Fertilize roses
Help houseplants
Add to potted plants For Gardening.. Tenderize meat
Smoke it
Boil eggs For Kitchen purposes… Make mouthwash
Shine dry hair
Dye hair
Improve skin
Cure acne For Medical and Beauty… Dry poison ivy
Save a broken fingernail
Make soap
Help recover from injections
Soothe bleeding gums For Medical and Beauty… Clean toilet stains
Get rid of fishy smells
De-stink fridges
De-stink cat litter
Prevent fleas For Cleaning… Clean carpets
Clean antique rugs
Shine wood floors
Polish furniture
Clean mirrors and windows For Cleaning… Health effects of tea Good effects Anti Ageing The free radicals created in body are responsible for corroding the body. The main job of anti oxidants is to neutralize the oxidants or free radicals present in the body and tea is very rich in anti oxidants. The Catechin Polyphenols present in green tea are mainly responsible for the anti oxidizing effects, the most powerful among them being the Epigallocatechin Gallate. Thus, regular consumption of tea can effectively delay symptoms of ageing. Stimulating due to the Caffeine and Tannins present in it. Caffeine & Tannins, despite their adverse effects on health in the long run, are very good as stimulants. That is why; a cup of tea makes you feel fresh and highly energized. Tea is ideal to counter fatigue, laziness, sleepiness and lack of energy and to improve blood circulation Immunity Boosting Researches show that people who regularly drink tea do not fall prey to common bacterial and viral infections easily, and even if they do, it is far less frequently than those not consuming it. The message is clear The Catechins present in tea prevent bacterial and virus from attaching themselves to cell walls and thus infecting them. Astringency a mere mouthwash with this daily will cause sufficient contraction in gums to keep them firm and tight on teeth and thus prevent loosening and falling of teeth for long. Wash your hair with it and see them grow stronger each day. Anti Carcinogenic Apart from ageing, free radicals are also responsible for causing certain types ofcancer. The Catechins present in tea neutralize these free radicals, prevent formation of carcinogens like nitrosamines and reduce the chances of cancer. Tea is now being clinically used in prevention of cancer, particularly those pertaining to colon, rectum, pancreas and intestines. Reducing Cholesterol Green tea has been seen effective in reducing cholesterol level to some extent, probably due to its alkaline nature. Cardiac & Arterial Health Certain components in tea prevents thickening of blood, thereby reducing chances of Arterial Sclerosis, Thrombosis, Cardiac and Cerebral Strokes etc. Anti Diabetic If not taken with sugar, the alkaline nature of tea helps reduce the blood glucose level. Moreover, the anti oxidizing and astringent nature of its constituents ensure good health and better functioning of pancreas and thereby better secretion of insulin and resultant better decomposing and absorption of sugar. This helps keep diabetes away. Weight Loss tea also helps lose weight by enhancing rate of metabolism and thereby faster consumption of fat storage of the body De intoxicating : tea is the best cure to get rid of hangovers and fatigue caused by consumption of alcoholic beverages and lack of sleep due to late night parties. A big glass of green tea with lemon, feels as if there was no hangover at all. Green tea with Lemon juice is a very good and popular remedy to cut effect of alcohols effect instantly. Bad effects Due to modern day environmental pollution fluoride and aluminium have also been found to occur in tea. This occurs due to the tea plant's high sensitivity to and absorption of environmental pollutantsBad effect Fluoride Increases the risk of osteoporosis and fractures, It is speculated that hand-picked tea would contain less fluoride than machine-harvested tea, because there is a much lower chance of harvesting older leaves during the harvest process. There is some evidence that over-intake of teas produced using mature leaves (e.g. brick tea) or a combination of mature and young (e.g. through inefficient mechanical harvesting) has been found to cause fluorosis in humans. Aluminium Large doses of aluminium can cause toxicity in humans, which may even result in death. Caffeine The caffeine in tea is a mild diuretic. Elevate heart rate, increase blood flow, increase blood sugar level and act as an diuretic. Oxalates Tea contains oxalate, over consumption of which can cause kidney stones Hot drinking temperature The limited available evidence points to high temperature beverage-drinking increasing the risk of esophageal cancer. regienald battara Aging / Curing: While not always required, some teas required additional aging, secondary fermentation, or baking to reach their drinking potential. Sweltering / Yellowing: Unique to yellow teas, warm and damp tea leaves from after kill-green are allowed to be lightly heated in a closed container, which causes the previously green leaves to turn yellow Oolong tea It is fermented like the black teas, but only partially, producing a unique balance between green tea's delicacy and black tea's depth. Drying: Drying is done to "finish" the tea for sale. This can be done in a myriad of ways including panning, sunning, air drying, or baking. The drying of the produced tea is responsible for many new flavour compounds particularly important in green teas Oxidation / Fermentation: For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker. Disruption: Known in the Western tea industry as "disruption" or "leaf maceration", the teas are bruised or torn in order to promote and quicken oxidation. The leaves may be lightly bruised on their edges by shaking and tossing in a bamboo tray or tumbling in baskets. More extensive leaf disruption can be done by kneading, rolling, tearing, and crushing, usually by machinery. Each type of tea has different
visual appearance,
Tea processing for all tea types consists of a very similar set of methods with only minor variations. Without careful moisture and temperature control during its manufacture and life there after, fungi will grow on tea.
Fungus causes real fermentation that will contaminate the tea and may render the tea unfit for consumption. Here are some categories of leaf size used as deciding factors for picking:
Flower Pekoe -
Tiny shoots and unopened buds are picked.
Orange Pekoe -
Youngest opened leaves are picked.
Souchong -
Older, coarser leaves closer to the trunk of the shrub are picked. White tea It is neither fermented nor withered, but simply steamed and dried. This special tea, picked only at daybreak in four northeastern Chinese provinces, contain buds covered with fine silvery hairs imparting a whitish grey colour to the tea. Green tea is withered and rolled but heated dry (or "fired") to prevent fermentation Fixation / Kill-green: is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes and removing unwanted scents in the leaves, without damaging the flavour of the tea. Withering/ Wilting: The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Withering is used to remove excess water from the leaves and allows a very slight amount of oxidation. Process is also important in promoting the breakdown of leaf proteins into free amino acids and increases the availability of freed caffeine, both of which change the taste of the tea. Flush-." This is when there is a sprouting of new buds and leaves on a plant. These fresh young leaves and buds are then picked

*tea plant may flush more than three times within a single growing season.There are even parts of tea-growing world in which there is no cold season. In these regions, the tea plants can continue to flush all year round! Orthodox method-The best tea leaves are small and young, and plucked from the tip of the tea bush. Black tea requires the most processing. Once picked (hand or machine) the leaves are withered, rolled, heated and most importantly fermented (or "oxidized). The fermentation process produces black tea's distinctively rich flavour and range of amber hues when it is brewed There are four main types of tea: black, green, oolong and white. They all originate from the same plant type (camellia sinensis) but undergo different processing methods.
  Rolling / Shaping:The damp tea leaves are then rolled to be formed into wrinkled strips, by hand or using a rolling machine which causes the tea to wrap around itself.
Plucking: Tea leaves and flushes, which includes a terminal bud and two young leaves, are picked from Camellia sinensis bushes typically twice a year during early spring and early summer or late spring  
Here is a general guideline of steps taken in processing tea leaves: There are over 3,000 varieties of tea from around the world
They take their names from the districts in which they are grown. Tea processing  -is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. itprocessing involves different manners and degree of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. Famous Brands of Tea: aris cunanan airah roxas 1.Twinings is a brand owned by Associated British Foods and an English marketer of tea, based in Andover, Hampshire.It holds the world's oldest continually-used company logo, and is London's most long-standing rate-payer, having occupied the same premises on Strand since 1706. The founder of Twinings was Thomas Twining. He opened Britain's first known tea room, at 216 Strand, London, in 1706; it still operates today. The firm's logo, created in 1787, is the world's oldest in continuous use. Holder of a royal warrant, Twinings has been owned by Associated British Foods since 1964. It sells a variety of regional and flavoured teas such asLapsang Souchong, Lady Grey, and Darjeeling, as well as infusions, coffee, and hot chocolate. It is generally accepted that the company was the first to blend Earl Grey in Britain during the premiership of Charles, 2nd Earl Grey, although this is disputed by rival tea merchants Jacksons of Piccadilly, which is owned by Twinings. In the mid-twentieth century, it made use of the advertising character Little Miss Barber. Product Range Classic Black Tea Explore some of Twinings most enjoyed Classic Black Teas. Our expert blenders have selected a range of traditional teas that are carefully blended to create your perfect cup. Each tea has a special recipe some of which are drunk around the world such as Earl Grey and English Breakfast. Green Tea Twinings Green Teas are a great way to refresh and hydrate the body leaving you feeling great and ready for everyday life. Twinings Green Teas have been carefully selected from Asia providing quality blends with a superior taste. The green tea is less processed with a delicate taste and subtle colour. Some of Twinings most popular Green Teas range from Pure Green Tea to green teas with flavours such as Lemon, Mint and Jasmine as well as the traditional Earl Grey. Pure White Tea Made only from the unopened bud and top leaves of Camella sinensis, this ensures that you experience the purest part of the tea plant. Enjoy its naturally clean taste which has been experienced in China for centuries.
Flavoured Black Tea A delicious range of black teas carefully blended with fruit flavours and spices for a rich aromatic tea. Twinings has developed a unique balance of fine teas and delicious complementary flavours which are perfect for any time of the day. Some of our favourite blends include Four Red Fruits and Passion Fruit Mango & Orange flavours. Fruit and Herb Infusions If you are looking for a delicious alternative to tea and coffee, why not try Twinings Fruit and Herbal Infusions? They are naturally caffeine-free and low in calories.

From the moment you add freshly boiled water and release its heady aroma, a Twinings Infusion is the perfect way to feel at one with the world. We have a delicious range of traditional herbal infusions or if you are looking for a fuller flavour, try our fruit infusions. Lipton is an aromatic, uplifting beverage savored for centuries around the world from India and Ireland to the U.S.A., tea was once an expensive drink, enjoyed exclusively by the wealthy. And with early packaging and transportation issues, it was also variable in quality and taste. Lipton teas were an immediate success in the United States and the United Kingdom. In recognition of his exceptional contribution, Thomas Lipton was knighted by Queen Victoria in 1898, and became Sir Thomas Lipton at the age of forty-eight. Lipton is now the world’s leading tea brand, sold in more than 150 countries. Mighty Leaf Tea Company is a specialty tea manufacturer and distributor based in San Rafael, California. Known for pioneering the whole leaf tea pouch filled with whole tea leaves, herbs and fruits, Mighty Leaf Tea was founded by husband and wife team Gary Shinner and Jill Portman in 2000. The company played an integral role in introducing whole leaf tea pouches to the foodservice and retail sales channels. Mighty Leaf’s unique design combines the easy-to-use functionality of traditional tea bags and the quality of loose tea. Mighty Leaf sells both whole leaf tea pouches and loose leaf tea through retail, grocery, foodservice, spa, hospitality and retail website channels. Mighty Leaf Tea sources and markets black, oolong, green, white and herbal teas.
In 2007, Cooks Illustrated magazine named Mighty Leaf Organic Breakfast tea as the “best, plain black tea”. From mid-2010, the UK retailer Debenhams have served Might Leaf Tea in their foodservice outlets (Cafés and Restaurants)as their Speciality Tea brand. Celestial Seasonings founders Mo Siegel, John Hay, Peggy Clute and others started gathering herbs and flowers in the mountains around Boulder and selling them to local health-food stores in 1969. The company name was derived from co-founder Lucinda Ziesings' nickname. In the 1970s the company grew rapidly, creating popular herbal tea blends (such as Sleepytime and Red Zinger) and moving to larger headquarters twice; they were selling internationally by 1977. Celestial Seasonings created and sponsored the Red Zinger Bicycle Classic race in Colorado during the 1970s. Celestial Seasonings was purchased by Kraft Foods in 1984 which expanded the marketing of the brand both nationally and internationally. Mo Siegel retired in 1986, and the next year, Kraft announced they would sell Celestial Seasonings to Lipton. The sale was successfully challenged by Bigelowunder anti-trust laws, and local management purchased the company back from Kraft in 1988. In 1990 Celestial Seasonings moved into new headquarters in a custom-designed facility in North Boulder. Mo Siegel returned in 1991 to serve as CEO. The company continued to grow and introduce new products through the 1990s. Celestial Seasonings merged with natural food company The Hain Food Group in 2000 to form the Hain Celestial Group. Mo Siegel retired for the second time in 2002. Bigelow Tea
R.C. Bigelow, Inc, better known as the Bigelow Tea Company, is an American tea company based in Fairfield, Connecticut. The company was founded by Ruth C. Bigelow in the late 1940s, based on a recipe she marketed as "Constant Comment" tea. Bigelow is still a 100% family-owned business[1] that markets over 50 varieties of tea, including black, green and herbal teas, all of which are still blended in Fairfield. They also own America's only tea plantation, in Charleston, South Carolina. Although still a privately held company, in 2009 their annual sales were reported to be about $90 million and they have 350 employees. High quality loose leaf tea can play an important part in a retailer’s business. As the demand for quality loose leaf tea expands, retailers should:
•Understand the tea culture and the role of tea in growing your business
•Use only the highest quality loose leaf tea.
•Train your staff to prepare and present both hot and iced tea in a quality manner.
•Offer the customer the best tea ware (tea infusers and pots) to complete the presentation.
•Include quality tea as part of you Unique Value Proposition and product/service offering. Tea Growth in 2012 & Beyond
On the whole, tea continues to grow in the marketplace. According to projections from Packaged Facts, in their study Tea and Ready-to-Drink Tea in the U.S., 4th Edition, tea retail market growth will edge up from approximately 6.6 percent in 2012 to 8.7 percent in 2014, reaching $8.3 billion in that year. World Tea Expo presenter David Sprinkle, research director for Packaged Facts, notes, “The horizon for tea indeed looks bright. 2. And Speaking of Chai…
You can't visit a mainstream or organic food market without seeing chai-flavored everything. Consumers are swooning over the fragrant blend of tea, ginger, cinnamon, cardamom, nutmeg and cloves -- a favorite in India for hundreds of years. Many of us prefer our chai with a touch of milk. Masala Chai is one of the top sellers in Organic Authority's Online Store.
Chai has also found its way into organic bath and beauty products. The Organic Bath Company makes Honey Chai Body Butter, Exfoliating Body Scrub and Super-hydrating Body Lotion, among other products. Sensibility Soaps has introduced a new organic line called Nourish, which includes Chai Vanilla Body Wash and Body Dressing. The most important thing is to deal with a tea manufacturer that offers a total benefit program to the retailer including:
•Highest quality, best tasting tea backed up by superior packaging and a no questions asked guarantee of quality.
•Dedicated customer support with staff knowledgeable about tea and the tea business (not just taking orders)
•Multiple-tier wholesale pricing with volume based discounts.
•Easy ordering and order lookup.
•Unlimited shipping locations per order.
•Single point of billing for multiple locations.
•Automatic recall of locations and recipients. There are a number of factors influencing this growth in loose leaf tea demand:
•The incredible good taste of tea and blends.
•The health benefits of tea.
•The wide variety of tea flavors and blends.
•A growing awareness about the enjoyment benefits of loose leaf tea .
•An expansion of the value added reseller network for quality loose tea.
•Many consumers are looking for an alternative to coffee as a hot or iced drink of choice.
•Consumers are tired of the "tea bag mentality" where the taste and quality of tea is sacrificed for the convenience of the tea bag. What trends are driving the market?
In most countries in the world, tea is the second most popular beverage after water. The one exception is tea drinking in the United States. But the market for quality loose leaf tea has unlimited upside potential for tea drinkers in this country.
The market for high quality loose leaf tea is experiencing strong growth and this is expected to continue for the foreseeable future. The growth of revenue and profits in the value added retail sector of the market is also very strong particularly when tea is prepared and presented as a part of a total offering in tea rooms, fine dining establishments and hotels. 5. Cold Brew Green Tea
- innovation of the new kind of tea with a outstanding rate of excellence and soon to be in different establishments

6. Matcha Lattes (Real Ones)
- giving a new face for the greatly improved matcha lattes to arise not only in the Canadian markets and establishments but also in the American’s too 1. Quality Tea on the Rise
- the quality of tea uprising even at a flavored and ready to drink state.

2. Tea Retail Continues Its Upward Trend
- more retail stores operating across the united states

3. Green Tea Grows in Popularity
- increasing no. of consumer base for restaurants and retail establishments

4. Tea-enhancing Tea Wares
- enhance the tea drinking experience on a more sophisticated level LAS VEGAS, Nev. (March 1, 2012) 
Organizers of World Tea Expo, the largest and most prominent B2B event for the industry, pinpoint quality tea, growth in tea retail, cold brew green tea, green tea popularity, Matcha lattes and tea-enhancing wares as six of the key tea trends for 2012. World Tea Expo, which covers the latest retail developments World Tea Expo Names Six Leading Tea Trends For 2012
3. Tea for Kids
Traditional Medicinals, a manufacturer of organic teas, has introduced Just for Kids, a medicinal line for children. There's Organic Throat Coat (sweet and spicy), Organic Tummy Comfort (chamomile, lemon balm and peppermint), Organic Nighty Night(hibiscus and chamomile) and Organic Cold Care (chamomile and peppermint). Teas are pharmaceutical grade and kosher certified. 1. Name Your Favorite
When you shop for organic food, how do your tea choices compare to the average American’s? In the flavor department, see where your organic tea selections weigh in. According to the trade journal Tea & Coffee, Americans’ top 10 flavored teas are:
-Tropical -Passion fruit
-Chai -Raspberry
-Strawberry -Black currant
-Mango -Peach
-Lemon -Earl Grey/Bergamot Americans enjoyed 50 billion servings of tea last year, which translates to 2.25 billion gallons, according to the Tea Association of the United States. Tea has become a multibillion-dollar industry, with sales growing by approximately 12% a year. Sales are expected to reach $10 billion by 2010 -- a huge increase from last year’s $6.1 billion.
The World Tea Expo, an industry trade show held in March, drew a record crowd of 4,122 tea companies and retailers from dozens of countries, reflecting the “exponential growth the industry is experiencing,” according to George Jage, the Expo’s founder and president. Consumers now recognize tea’s health, and connoisseurs savor the wide variety of teas now available.
So, what’s happening in the burgeoning tea trade? Here’s a crash course in tea trends for readers who enjoy the finest offerings in organic living. Trends in Organic Tea
  Written by Laura Klein    Rafael Dela Cruz Trends In Tea END!
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