Long a favourite for home consumption, tea is growing in popularity in food service.
But what’s driving this increased interest?
Aside from the most common reason – that people enjoy it – the following factors are influencing this trend:
- Increased consumer awareness of its health benefits;
- Greater availability;
- Affordability;
- More variety;
- Immigration from heavy tea drinking countries, increasing demand; and
- Consumer experimentation.
DRINK TO HEALTH
Commonly referred to as red tea, Rooibos is fast becoming one of the hottest trends in the tea industry. This caffeine-free herbal infusion is noted for its powerhouse of health benefits, including its ability to regulate blood sugar levels, calm nerves and improve digestion, sleep and skin conditions.
Many tea drinkers are well acquainted with the health benefits of green tea. However, few know that black tea contains similar amounts of antioxidants and minerals as green tea as both originate from the Camellia sinensis plant. Additionally, both tea types are a natural source of poly phenols and flavonoids, which have antioxidant activity. Ongoing research indicates antioxidants may help the body’s cells resist damage by free radicals, which are unstable substances that been implicated in cancer and heart disease.
AN OPENING FOR DIALOGUE
Customers are eager to learn about the benefits of tea, which offers a perfect opportunity for food service operators to provide education.
In 2006, the Tea Association of Canada and George Brown College launched the Tea Appreciation Certificate program to produce educated tea professionals with the knowledge to suggest, educate and inform consumers about the overall tea experience. Led by certified tea experts, the certificate program is divided into four courses each running between three to six weeks. Areas of study include an introduction to tea, preparation and consumption and the cultural and regional evolution of tea in China, the Far East, India, Africa and beyond.
SEIZING THE OPPORTUNITY
To increase tea sales, it is just as important to be knowledgeable about the beverage as it is to offer more variety.
While there are more than 1,500 varieties of tea available worldwide, all teas can be divided into three basic types: black, green and oolong.
Most commonly used in North American tea bags, black tea is made from fully oxidized leaves, which produce a hearty deep rich flavour in a coloured amber brew. Popular black teas include Assam, Ceylon, Darjeeling, Earl Grey, Keemun, Lapsang Souchong, Sikkim, Yunnan as well as popular blends such as English Breakfast, Irish Breakfast and Russian Caravan.
Most popular in Asia, green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light green colour and is very refreshing. Varieties of green tea include Gunpowder, Dragon Well, Jasmine, Sencha Dancha, Hojicha, Genmaicha, Gyokuro, Spider Leg, Matcha and Tencha.
The name oolong literally translates as “Black Dragon” and is very popular in China. Oolong teas feature partly oxidized leaves and combine the taste and colour qualities of black and green tea. Extremely flavourful and highly aromatic, oolong teas are consumed without milk and sugar. Varieties of oolong tea include Formosa Oolong, Ti Kuan Yin, Formosa Pouchong and Black Dragon.
