Research from UK-based Costa Coffee revealed that small, everyday gestures have become more important to a quarter of the country’s consumers during the pandemic, while a further 40% are looking forward to staying home this Valentine’s to cook for a loved one. When it comes to the five most authentic ways Brits show love, Costa’s research found that bringing a loved one coffee in bed topped the list and buying chocolate ranked third:

1. Bringing a loved one coffee in bed
2. Cooking their partner’s favourite meal
3. Buying their partner’s favourite chocolate bar or sweet treat
4. Doing the washing up
5. Letting their partner have a lie in

After reading #5, I thought the survey was a bit cheeky – but fun, of course – only to learn that “have a lie in” is simply “sleeping in!” (Pardon my bawdy mind…)

Melitta has also recognised that more couples will be celebrating Valentine’s Day at home this year and has suggested the theme “Coffee & Chocolate” for those coffee fanatics. Dan Pabst, one of Melitta’s coffee experts, offered five different chocolate and coffee pairings for couples – or those hosting virtual Galentine’s or friend Zoom calls – to try this weekend:

Milk Chocolate

• Coffee Recommendation: European Roast
• Pairing Notes: “The rich and bold notes of dark roast complement the creamier flavour notes of milk chocolate. Instead of adding milk to your dark roast, just enjoy some milk chocolate on the side.”

Dark Chocolate

• Coffee Recommendation: Classic Roast
• Pairing Notes: “I love a great, bitter dark chocolate so we are going to let it shine and choose more mild, medium coffee that allows the chocolate to take center stage!”

White Chocolate

• Coffee Recommendation: Hazelnut Crème
• Pairing Notes: “If you like white chocolate, you probably will love flavoured coffee!”

Chocolate-Covered Strawberries

• Coffee Recommendation: European Roast
• Pairing Notes: Rich flavours of the European roast balance and complement the sweet, juicy strawberry.

Chocolate-Covered Pretzels

• Coffee Recommendation: Colombia
• Pairing Notes: It’s all about sweet and salty! The saltiness of the pretzel will enhance the pronounced sweetness of a quintessential Colombian coffee.

So whether you like dark, milk or white chocolate, a dark roast, classic roast or flavoured coffee, happy pairing!

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

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Under a licensing agreement with Girl Scouts of the USA (GSUSA), Dunkin’ (formerly Dunkin’ Donuts) is debuting Trefoils shortbread-flavoured coffee along with the returning Coconut Caramel and Thin Mints-inspired coffee flavours. All are available now through the beginning of spring 2019 at participating Dunkin’ restaurants across the US.

Thin Mints coffee flavour features the cookie’s combination of cool mint and decadent chocolate, while the Coconut Caramel coffee flavour tastes of toasted coconut and creamy caramel. The new Trefoils shortbread flavour brings the sweet and buttery flavour of the traditional shortbread cookie to Dunkin’ coffee. All of Dunkin’s coffee flavours inspired by Girl Scout Cookies will be available in the brand’s full lineup of hot and iced coffees, espresso beverages, frozen coffee and frozen chocolate. With Dunkin’s new handcrafted espresso experience, which recently rolled out to US-based stores, featuring new equipment and a new recipe, guests can enjoy authentic lattes and cappuccinos with a new robust flavour and a rich, smooth, balanced taste.

To help support Girl Scouts participating in the Girl Scout Cookie Program, Dunkin’ franchisees at select locations nationwide will once again welcome girl entrepreneurs, as local troops will be invited to sell Girl Scout Cookies at Dunkin’ restaurants on weekends in February. Through opening their doors to Girl Scouts in 2018, Dunkin’ gave more than 12,000 cookie entrepreneurs the opportunity to build skills essential to becoming the next generation of female business leaders.

Girl Scouts have been selling cookies for more than a century, building essential entrepreneurial and business skills imperative to leadership and future success. Over one million Girl Scouts participate in the cookie program each year, using their earnings to power amazing experiences for themselves and their troop, including travel, outdoor adventure, and science, technology, engineering and math (STEM) programming. The cookie program’s benefits are many; a recent Girl Scout Research Institute study found that two out of three girls who participate in the program learn five crucial skills – goal setting, decision making, money management, people skills, and business ethics – while doing incredible things for themselves and their communities. The proceeds stay local, meaning that when consumers purchase the cookies that come from a registered Girl Scout only, they’re giving back to their wider community.

“There are few brands that fit better together than Dunkin’ and Girl Scouts of the USA. From great flavour combinations to shared values, such as positivity, innovation and entrepreneurial spirit – it’s a perfect pairing,” said Patty Healy, Dunkin’s senior director of integrated marketing. “The return of these beloved flavours to our lineup of coffees will help our brand and our guests kick off the New Year with a smile in honour of the start of Girl Scout Cookie season.”

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The global leader in flavorings, fragrances, functional ingredients and more developed the coffee and tea flavor collection to deliver fully indulgent, authentic tastes for dairy applications that expand beyond the known, and follow traditional flavors, and the trends for more unusual combinations.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” said Ian Thurston, senior category manager sweet at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Flavors include hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea. Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

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Bühler is addressing the global food market with a newly created segment: Consumer Foods.

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For the holidays, Pele Plantations has introduced new 2-oz mini-packages of organic and non-organic 100% Kona coffee – a rare treat for those who appreciate truly great coffee. The new mini bags come in a set of four, providing one complete gift set or four smaller “stocking stuffer” size gifts.

The company has also added flavored Kona Coffees (Hazelnut, Coconut Crème, Macadamia Nut, and Chocolate Macadamia Nut) and has introduced an exclusive new organic Kona Coffee brand, Kiwini Private Reserve, available now in limited supply. Also available at the company’s online store: a variety of 100% Kona Coffee selections, chocolate-covered Kona coffee beans and macadamia nuts, branded coffee flasks, carry bags, t-shirts, and combination gift packs.

The certified organic coffee farm is based on the island of Hawaii and produces Kona coffee. Grown only on the volcanic slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the island, it is considered one of the most coveted and costly coffees in the world.

Pure 100% Kona coffee is limited in supply, so many companies blend Kona with other coffees from around the world. Family-owned Pele Plantations specialises only in 100% pure Kona coffee (no blends) and is one of only a handful of farms producing organic Kona beans. In addition to selling its own organic coffee, Pele Plantations works with a select group of other local farmers to ensure a plentiful year-round supply of single-estate organic and non-organic 100% Kona coffee for its customers.

For more information on Pele Plantations’ products and tours, visit www.peleplantations.com.

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“It’s the most wonderful time of the year and we wanted to get the entire family into the holiday spirit by offering flavours they love that are reminiscent of the season,” says Sam Ferreira, president of Gloria Jean’s Retail Food Group USA, based in Santa Fe, California. “Our new menu items have arrived just in time for winter with festive options for both non-coffee drinkers and caffeine-lovers! We invite all Gloria Jean’s fans to stop by while shopping this holiday season, on their way to work or just because, to enjoy these delicious new creations they can’t find anywhere else.”

Available for a limited time, Gloria Jean’s Coffee’s winter seasonal menu items include:
Holiday Beverages:
o Jack Frost “Latte” – Made with silky-textured steamed milk, Santa’s Cookies & Milk powder, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar.
o Sleigh Ride Cookie Mocha – Specially made using silky-textured steamed milk, perfectly extracted espresso, GJC chocolate mint syrup and GJC white hot chocolate powder, then topped with whipped cream, crushed Starbrite Peppermints and Oreo cookie crumbles.
o Jack Frost Un-Coffee Chiller – A caffeine-free treat featuring an icy blend of GJC’s Santa’s Cookies & Milk powder, ice-cold milk, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar. (Guests can enjoy this beverage with a shot of espresso, for an additional charge.)
o Sleigh Ride Cookie Chiller – An icy blend of the brand’s signature cappuccino base, GJC white chocolate powder, Starbrite Peppermints and Oreo cookie crumbles, topped with whipped cream, Starbrite Peppermints and Oreo cookie crumbles.

Whole Beans: All seasonal whole beans are available in 12-oz bags for purchase in-store and online.
o Egg Nog – A blend of whole beans featuring flavours of sweet cream, nutmeg and warm holiday spices, with a hint of vanilla.
o Winter Wonderland – Gloria Jean’s signature winter flavoured whole bean reminiscent of sugar cookies and caramel, lightly spiced with cinnamon.
o Christmas Morning – Enjoy the sentiments of the season with this full-roasted blend, infused with surprisingly sweet undertones and an enticing, smooth finish.
o Holiday Cheer – For an instant warm and cozy feeling, try this medium-blend featuring the flavours of buttered rum with a hint of cinnamon. Also available in decaf.
o Mocha Merrimint – The perfect balance of cool mint and rich dark chocolate. Also available in decaf.
o Cinnamon Hazelnut – Features a blend of cinnamon and hazelnut.
o Jamaican Blue Mountain – Velvety smooth and well balanced, with a silky mouthfeel and subtle notes of nutty spice. A true rarity in specialized coffee. MSRP is USD $74.99 (per 12-oz bag).
o Hawaiian Kona – Gloria Jean’s Hawaiian Kona are 100% Kona beans, no blends, and feature notes of chocolate and caramel. MSRP is USD $59.99 (per 12-oz bag).

Available through 6 January 2019, the Jack Frost Un-Coffee Chiller & “Latte” and Sleigh Ride Cookie Chiller & Mocha, along with this season’s whole bean offerings, will be featured on Gloria Jean’s menu at all nearly 60 locations in the US alongside an assortment of chillers, mochas, lattes, hot cocoa, baked goods and pastries, whole beans, and retail merchandise. For the full menu, locations and the complete list of whole beans available for purchase, visit www.gloriajeans.com.

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Christmas Strawberry Cake Milk
Japan – Strawberry Christmas cake is one Japan’s most beloved holiday traditions, made with fluffy sponge cake, whipped cream and strawberries. Starbucks new holiday beverage is inspired by the sweet confection, made with steamed milk, strawberry compote and white mocha syrup, finished with whipped cream, strawberry topping and crushed biscuit. Also available as a Frappuccino-blended beverage.

Snowy Cheese-Flavoured Latte
China – A new holiday beverage made with baked cheese-flavoured sauce blended into classic espresso and topped with light whipped cream, blueberry-flavoured sprinkles and star-shaped crisps.

Toffee Nut Crunch Latte
China, Asia Pacific, Latin America and Europe – Shots of rich espresso join the flavours of buttery toffee nut and subtle notes of toasted nuts in the Toffee Nut Crunch Latte. The crescendo is a whipped cream peak sprinkled in a crunchy toffee nut topping. Sip it hot or have it blended with ice for a cool and cozy treat.

Christmas Dessert Latte
China – Inspired by the traditional British Christmas pudding, Christmas Dessert-flavoured Latte combines steamed milk, espresso and Christmas pudding flavoured sauce that’s finished with whipped cream, a drizzle of caramel sauce and mixed fruit sprinkle.

Cranberry White Chocolate Mocha
Latin America – Back by popular demand, Cranberry White Chocolate Mocha, Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Duo Cocoa Mocha
Asia Pacific – Chocolate meets coffee with the new Duo Cocoa Mocha, made with silky swirls of dark and white chocolate fancifully combined with rich espresso. Finished with whipped cream, half drizzled in mocha and the other half dressed up with a dash of crunchy cocoa nibs. Available hot, iced and as a Frappuccino-blended beverage.

Speculoos Latte
Asia Pacific – Spice cookies, called speculoos in Belgium, are a winter favourite in Europe. It’s also the inspiration for this new beverage, where caramelly sweet goodness and fragrant warm spice dance with bold espresso. The beverage is topped with whipped cream, caramel drizzle and spice cookies for added crunch. Available hot, iced and as a Frappuccino-blended beverage. Also known as Caramel Cinnamon Cookie Latte in some markets.

Dark Cherry Mocha
Latin America and the Caribbean – Espresso with bittersweet mocha sauce, dark cherry-flavoured syrup and steamed milk. Topped with sweetened whipped cream.

Toasted White Chocolate Mocha
United States and the Caribbean – Made with rich espresso, steamed milk and flavours of caramelized white chocolate topped with whipped cream and candied cranberry sugar.

Chestnut Praline Latte
United States and Canada, Latin America – A blend of fresh espresso and flavours of caramelized chestnuts with freshly steamed milk, topped with whipped cream and spiced praline crumbs.

Caramel Brulee Latte
United States and Canada, Latin America – This holiday beverage features a combination of smooth espresso, velvety steamed milk and a caramel brulée sauce. It is then topped with whipped cream and a caramel brulée topping. This beverage is sure to be a returning Christmas favourite in our markets. Also available iced or as a Frappuccino-blended beverage.

Gingerbread Latte
United States, Europe, Middle East and Africa – For the ultimate drink to get you into the festive spirit, the Gingerbread Latte has everything you need. Topped with a gingerbread whipped cream and crunchy wafer, the sweet and delicately spicy gingerbread flavours mingle with espresso and steamed milk. It is finished with a touch of ground nutmeg.

Eggnog Latte
United States, United Kingdom – The return of the Eggnog Latte is celebrated by fans around the world. Made by combining Starbucks espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone in the mood of the season.

Peppermint Mocha
United States and Canada – A holiday classic made with Starbucks signature espresso and steamed milk sweetened with flavours of chocolate and peppermint, all topped off with whipped cream and chocolate curls.

Hazelnut Mocha
Argentina and Uruguay – This local favourite features luxurious bittersweet chocolate infused with a delicious hazelnut flavour, combined with espresso and steamed milk. Finished with whipped cream and classic mocha drizzle, this delectable warm beverage has been a new holiday classic in Argentina and Uruguay for the past couple of years. Available hot, iced and as a Frappuccino-blended beverage.

Christmas Brulee Latte
Europe, Middle East and Africa – A seasonal take on the traditional crème brulée – creamy eggnog milk is steamed with a rich crème brulée sauce and mixed with fresh espresso, then finished with a few shakes of Christmas Brulée sprinkles.

Salted Caramel Brownie Hot Chocolate
Europe, Middle East and Africa – Steamed milk and mocha sauce are combined with salted caramel sauce for this holiday treat. The beverage is topped with a salted caramel brownie whipped cream and finished with a blend of brownie crumbles and salted caramel brittle for that perfect balance between sweet and salty.

Flat White with Cinnamon Spice
Europe, Middle East and Africa – A subtle hint of cardamom, vanilla and cinnamon spice is mixed with Starbucks espresso for a Flat White with a sophisticated twist (can also be ordered as a latte). Cinnamon spice sugar is steamed into milk and poured over espresso, for a festive spark with a morning coffee.

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The Mintel Group projects that the market will reach around $18 billion by 2023. Ready-to-drink (RTD) remains a fast-growing category due to continued innovation coming from a variety of brands and broad consumer appeal. In fact, 2017 saw the greatest number of RTD coffee launches, and over half of those RTD coffee launches were cold brew. Another plus for the coffee market, the London-based global intelligence firm finds that RTD is an “also” beverage. That is, it is not the first coffee beverage, it’s an “add on.”

Starbucks introduced bottled Frappuccinos in 1996 with Pepsico. “It was not the first RTD coffee product, but it was really the first mainstream one,” said Caleb Bryant, senior beverages analyst, Mintel, who presented during the National Coffee Association (US) webinar, “What’s Brewing in RTD Coffee 2018?” He noted that the market did not really start expanding until the mid-2000s, with an explosion in coffee innovation coming in the mid-2010s.

RTD coffee appeals to a wide range of consumers, which is contributing to its growth. There has been an increase in cold coffee consumption by Gen Xers, but the primary consumers are young people. Bryant said younger consumers enter the coffee market through cold, flavourful coffee drinks. Data shows Generation Z or the iGen is starting to drink coffee at a younger age — even younger than millennials. “Younger consumers’ coffee preferences will change as they grow older,” he explained, so, it’s important for brands to target these consumers early and establish brand loyalty but follow them through their coffee lifestyle.

On a side note, according to Mintel, foodservice-brand RTD coffees such as coffee shop RTDs (Peet’s Coffee, Starbucks, McCafé, Stumptown, etc) are the most frequently purchased.

The future for RTD coffee remains strong as there are occasions for RTD coffees to break into new whitespaces. “Consumers are primarily buying RTD coffees for refreshment and as a treat (cold so refreshing on a hot day, a treat because they’re flavoured),” said Bryant. “Marketers can try to position them as a snack and as hydration.”

Cold brew remains a key area of opportunity as Mintel reports that 16% of respondents prefer cold brew to other iced coffee beverages. Beverage blurring is affecting all categories, including coffee –especially cold brew – and these “hybrid” drinks satisfy unique occasions. “Most have lower caffeine content than regular RTD coffees and are often sparkling,” said Bryant offering Blue Island Coffee’s Organic Kombucha Maca Cold Brew Espresso as an example along with Keeper’s Citrus Sparkling Coffee, Rise Brewing Co’s Nitro Blood Orange Cold Brew, Stumptown’s Honey Lemon Cold Brew Coffee, and Upfruit’s Ginger Hibiscus Sparkling Coffee.

Of course, for consumers, taste is still the leading indicator of quality. RTD drinkers are interested in unique flavour experiences. “Vanilla, chocolate and hazelnut are still the most popular but there are opportunities to engage third-wave consumers,” said Bryant. He pointed to alcohol as a flavour noting that alcohol flavours are an alternative to overly sweet coffees. Examples include Starbucks Gin Barrel Aged Cold Brew and Dark Matter Coffee’s Barrel Aged Series. He added that coffee mocktails may also provide inspiration for flavour innovation.

Floral flavours are trending in alcoholic and non-alcoholic categories and can be used in coffee beverages as well, such as a rose or lavender latte.

Bryant shared that RTD coffee brands can also appeal to third-wave consumers through feel-good claims. RTD coffees that focus on sustainability, are environmentally friendly, engage in ethical sourcing, “give back,” are organic (Chameleon Organic Cold Brew Coffee with Organic Whole Milk is an example), are Fairtrade and/or Rainforest Alliance-certified or non-GMO, will attract third-wave coffee drinkers.

Functional RTD coffee is yet another opportunity for brands, which can differentiate themselves through health claims. Consumers are looking for coffees that offer a multitude of functional benefits such as anti-oxidants, anti-inflammatory, low sugar, added protein, added probiotics, promoting brain health, as well as low caffeine and high caffeine. “There is a disconnect as many consumers are interested in RTD coffees that help them relax but many also want high caffeine,” said Bryant. Examples include Stok Espresso Creamed Protein Coffee, High Brew Cold Brew + Protein Coffee, Coffee Blenders Lean Weight Wellness Cold Brew, and Wond’er Fuel Coconut Oil Cold Brew Coffee.

RTD coffee drinkers crave innovation and there are many new areas where RTD coffee brands can find inspiration and innovate — and innovation leads to increased consumption, and in turn, increased revenues and market growth.

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Annual holiday-flavoured beverages – Peppermint Mocha (back for a 16th year!), Toasted White Chocolate Mocha, Caramel Brulée Latte, Chestnut Praline Latte, Gingerbread Latte and Eggnog Latte – are all back in stores, and available hot, iced and as Frappuccino blended beverages.

During the holidays, memories from the past help connect us across time and distance. This season, Starbucks stores are celebrating the spirit of yesteryear with a modern twist. “We started this season by looking to the past,” says Kristy Cameron from the Starbucks Creative Studio.

When dreaming up holiday plans more than 18 months ago, the Seattle, Washington-based company’s Creative Team passed around one-pound bags of Starbucks Christmas Blend (also available beginning today) from more than 30 years of the beloved brew.

“Looking back at our heritage, we found something lovely in our own story, with beautiful coffee and flavours that come together to make the season magical,” Cameron says. The creative team snipped pieces from Starbucks holidays past – a star, a branch of coffee cherries, a flame. They added vintage colours and patterns, like mint green and argyle and reinterpreted them with graphic flair, and a dash of glitter and shine.

“When you come into Starbucks, there’s a festive vibe,” Cameron says. “Our customers have told us that the return of Starbucks holiday cups and beverages are a signal the season is upon us. We hope they feel the holiday magic that only Starbucks can create during this special time of year.”

Starbucks holiday cups have themselves become a symbol of the season for more than two decades. Just as they did that first year in 1997, this holiday features a series of four unique cup designs:

Stripes: On each bag of Starbucks coffee there is a sealed seam that runs along the back, called a fin. Starbucks has been adding a contrasting colour along the fin as a design element for years, and the team found a way to bring that design element to center stage. A take on the iconic red cup, the Stripes holiday cup features graphic bands of bright poppy red and a darker cranberry, accented with white pale rose gold. A ribbon of black, white and Starbucks green on the back ties all the four cup designs and reappears in merchandise and store signage and displays.

“The ribbon was born out of the holiday feeling of boxing holiday presents and wrapping paper,” Cameron said. “The holiday cups feel like these presents you want to unwrap. Each one is its own gift.”

Flora: Ripe coffee cherries have evoked festive holly on packaging over many years, including 2013 and 2017. In a nod to Starbucks coffee heritage, the Flora design features mint-green graphic leaves with pops of colourful bright red berries against a cream-coloured background.

Espresso Houndstooth: Starbucks Christmas Blend Espresso Roast is known for its intense flavour and caramelly sweetness. Designers used fire to represent this rich, dark roast, and reimagined it as elegant flame in the red and white retro Espresso Houndstooth design.

Stargyle: Stars often appear in Starbucks designs, even winking atop the Siren’s crown in the company logo. The illustration of a couple reaching up to place a star atop a holiday tree from Christmas Blend 1999 was the starting point for this year’s Stargyle design. Here the stars twinkle against a backdrop of interlinking diamonds in varying shades of Starbucks green.

Limited-Edition Red Reusable Cup: Starbucks is giving customers who order a holiday beverage on 2 November a free, limited-edition reusable red cup, while supplies last. Customers who bring their reusable holiday cup to a participating Starbucks company-owned or licensed store in the US or Canada after 2pm between 3 Nov and 7 January 2019 will get USD $0.50 off their handcrafted grande (16-ounce) holiday beverage.

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The Peet’s Coffee 2018 Holiday Blend is crafted with fine coffees from around the world. Each sip is warmly spiced with notes of citrus and Mayan chocolate for a deeply roasted, flavourful cup.

“Stout bodied, deeply roasted, and joyously flavourful, our Holiday Blend is the most ardently awaited coffee of the year,” says Doug Welsh, Peet’s roastmaster and vice president of coffee. “This year we selected southern Ethiopian coffee for its citrusy perfume, the sublimely syrupy and tobacco-spiced Sumatra of the Batak region, and the Mayan chocolate delights of Guatemala from the small farms of San Martín Jilotepeque.”

Available 1 November until 8 January 2019, and while supplies last, the Annual Holiday Blend can be purchased at participating Peet’s coffeebar locations and online at www.peets.com, as well as grocery stores nationwide. Prices vary by channel.

The 2018 Etoile is a unique single-origin light roast, also offered only for the holiday season. Sourced from Jimma in Ethiopia, the coffee features full flavour notes of brilliant citrus and potent spice. At USD $18.00 per pound, Etoile is only available at participating Peet’s coffeebar locations while supplies last through 8 January 2019.

The Peet’s coffeebar lineup will include one new beverage alongside returning seasonal favourites that are available, while supplies last (between 1 November and 8 January 2019): Dark Chocolate Orange Mocha (USD $4.75 – $6.05) — hand-pulled espresso and freshly steamed milk blended with decadent chocolate, unsweetened Dutch cocoa, and sweet citrus topped with a dollop of whipped cream and a dusting of cocoa.

“The flavours and ingredients that cue joyfully nostalgic memories are at the core of our 2018 holiday handcrafted beverages,” says Patrick Main, senior R&D manager, Peet’s Coffee, based in Emeryville, California. “We all know that feeling of a scent or taste that immediately transports us to a special time or place. And we hope our fans enjoy our take on the indulgent and comforting trimmings of the season.”

Returning favourites include:

• Holiday Spice Latte (USD $4.40 – $5.70): hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices that delivers cozy notes of cinnamon, ginger, cloves, and nutmeg.
• Peppermint Mocha ($4.50 – $5.80): hand-pulled espresso infused with chocolate sauce and the fragrant flavour of peppermint, topped with a cloud of whipped cream.
• Eggnog Latte ($4.10 – $5.40): hand-pulled espresso steamed with real, authentic eggnog.
• Pumpkin Latte ($3.90-$5.20): hand-pulled espresso and steamed milk meet the indulgent richness of pumpkin pie, topped with a sprinkling of baking spices.

For more information, visit: www.peets.com.

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Tea consumption is thriving in the UK. According to the 2018 Tetley Tea Report, one in five consumers are drinking more tea than they did a year ago. Furthermore, 34% of tea drinkers are willing to pay extra for more premium brands. Evidencing the interest in more premium tea, the report found that 29% drink more loose-leaf tea out of home than this time last year.

Pursuant to the intense interest in specialty tea and herbal/fruit teas, Tea & Coffee World Cup offered a wide array tea presentations and workshops headed by Jane Pettigrew of the UK Tea Academy. The UK Tea Academy’s classes included: The Basics of Brewing & Comparative Tasting, Cupping & How to Taste Tea, Tea & Cheese Pairing and Tea & Chocolate Pairing. Other tea sessions included Flavour, Fruit & Herbal Creations presented by Sinas GmbH & Co KG (see Blending Tea at Tea & Coffee World Cup, which posted on our website on 4 September), Introduction to Japanese Tea presented by Wollenhaupt GmbH and Matcha, From Traditional to Modern presented by J-Port Green Tea.

In the conference area, Jane Pettigrew presented twice: Why Your Customers Deserve More – Why Good Tea Matters, in which she offered attendees examples of poorly brewed tea and properly brewed tea; and World Tea Trends in which she covered everything from black and green tea to matcha, kombucha and cold brew tea, while highlighting specialty tea and explaining the difference between actual tea and herbals and fruit infusions. “The term tea is used universally to mean pretty much anything that is dunked in hot – or cold water – and drunk as a beverage…since researchers and pollsters tend to include herbals and fruit infusions in their figures, but what we at UK Tea Academy are interested in is TEA – made from the tea plant – camellia sinensis,” said Pettigrew, noting that while some may think an ‘umbrella’ term is fine, there is a difference between tea, herbals and fruits and “it does matter as the ingredients of tea leaves are different and the health benefits of tea are different from all other infusions.”

Nigel Melican, the president of the new European Tea Society, during his presentation, explained the need for a new tea association focused on “creating and inspiring excellence in the specialty tea community through innovation, research, education and communication.”

Those attendees interested in specialty coffee had myriad presentations and classes from which to choose. Emma Haines of the London School of Coffee (and a Specialty Coffee Association trainer) offered several classes including: Introduction to Cupping, Brewing Part I and Brewing Part II. Sean Elder of James Aimer Ltd and an SCA trainer, held three classes during TCWC: Advanced Cupping, Sensory and Cupping for Defects and To Blend or Not to Blend. For those interested in the “backend” side, Edward Anderson Brown, of Ally Coffee, who placed third at the 2018 UK Roasting Championships, taught The Effects of Roasting Degree, which examined how different roasting approaches affect the final cup of the coffee.

Cup of Excellence

In a special session, the Alliance for Coffee Excellence cupped the top 10 Cup of Excellence winners from the recent Burundi competition, as well as a selection of COE winners from the recent Rwanda competition. After cupping the Burundi coffees, one attendee exclaimed, “I’ve never before had the opportunity to taste the top 10 coffee from any COE competition. These are amazing.” The Burundi and Rwanda coffees will be going up for auction in just a few weeks.

In his presentation, A Farm to Cup Story, Howard Barwick, European business development manager at Olam Specialty Coffee pointed out that specialty coffee is “more than one single definition, action or circumstance,” noting that “location has influence,” before detailing 15 segments that bring coffee from “the farm to the cup.”

Paul Stack, president of the SCA and operations director at Marco Beverage Systems, spoke about the opportunities for coffee and tea companies to innovate – and the need to do so in this age of technology and connectivity, and where millennials dominate. For coffee and tea companies to find success or even remain relevant in today’s climate, Stack said, “It’s about sustainability, provenance, quality, production, service and atmosphere.”

Other featured presentations were from companies such as INTL FCStone, Euromonitor International, Probat-Werke, the Alliance for Coffee Excellence, Union Papertech Ltd, as well as David Veal, the former brand ambassador of the SCA, whose presentation, The UK Market: A Journey Through Time, chronicled coffee’s history in the UK, and former SCA president, Mick Wheeler, who spoke about Papua New Guinea’s new coffee grading standards.

Exhibitors such as Alstrom-Munksjö, Dethlefsen & Balk GmbH, GEA Process Engineering, Gladfelter GmbH, Haelssen & Lyon GmbH, IMA/Petroncini, Mount Everest Tea, NDC Technologies, Neuhau Neotec, Oxalis, Purico Filtration Paper, Royal Greens, Ruben Gandia Threads, Swiss Pack Europe, Tsubakimoto Kogyo Co Ltd, and Zwirnerei AD Wutach Gmbh, all showcased their latest products, equipment and technologies.

Next year’s Tea & Coffee World Cup will return to Asia so stay tuned for the announcement of the location and dates.

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Aduna Super-Teas, organic infusions powered by nutrient-rich African superfoods, have been specially crafted using high quality active botanical ingredients to bring out your natural vitality. Made with whole pieces of fruit, herbs, leaves, flowers and spices, Aduna Super-Teas are available in five new flavours, each with its own unique character, benefit, taste profile and aroma:

•VITALITY: Lemon, Ginger & BAOBAB: A revitalising, light and refreshing infusion combining zesty lemons with an invigorating kick of ginger – powered by nutrient-rich African baobab fruit;
•RELAX: Cinnamon-Spiced CACAO: A luxurious dark chocolate aroma leads you to a light, cocoa-flavoured tea enriched with warming spices & boosted with restorative cacao, helping promote a sense of calm;
•CLEANSE: Mint, Nettle & MORINGA: A natural digestif with a lively, clean green flavour combining earthy undernotes and a cooling fresh mint finish – super-charged with nutrient-rich moringa leaves;
•DETOX: Green Tea & TURMERIC: A bright, earthy green tea balanced with warming turmeric, a pep of citrus and a twist of pepper; this purifying blend is rich in taste and character; and
•RADIANCE: Rosehip, Aloe Vera & HIBISCUS: full bodied, fruity and floral with berry notes, this perfectly balanced infusion is a powerhouse of antioxidant-rich botanicals, giving you a glowing complexion.

The infusions have been created to be equally as delicious served hot or iced, making them ideal all year round.

“We have developed our African Super-Teas in response to consumer demand for more excitement, innovation and functionality in the fast-growing fruit and herbal category,” says Andrew Hunt, co-founder and CEO of Aduna. As well as tapping into the trends for superfoods, ethical consumerism and premiumisation; our range features some truly unique new flavours, helping drive category and margin growth for retailers.”

Aduna’s specialty organic blends are served in tea pyramids enabling superior brewing power and flavour. The blends are visible through a window allowing consumers to see the quality, texture and colour of the ingredients.

Aduna’s range of African superfood powders and superfood energy bars are sold in 2,000 stores in 18 countries. In the UK, the company supplies over 1,000 retailers including Holland & Barrett, Ocado, Whole Foods and Planet Organic. African Super-Teas, began shipping this week, and will be available to buy its current retailers including Whole Foods Market and As Nature Intended in the UK from September. They have an MSRP: £4.99 for 15 tea pyramids.

Aduna is an independently owned social enterprise, which means it is driven by purpose as well as profit. It sources its ingredients wherever possible from small-scale producers in Africa. It has its own supply chain for baobab fruit in Upper East Ghana, through which it has created sustainable incomes for over 850 women producers, enabling them to provide basic needs for their families. As such, every bar helps create sustainable incomes for rural African households.

For more information, visit: www.aduna.com.

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Entrants are invited to pitch their own enterprising ideas for a chance to be selected as a finalist of the Bold Pioneer Contest and participate in a mentoring session with Ohanian. With a grand prize of USD $18,500, the recipient will foster an impactful idea that makes a difference among today’s trailblazers. The contest is live now and will accept entries through 28 August 2018 via Instagram and Twitter with video entries using #1850BoldContest.

“The official launch of 1850 Coffee and the Bold Pioneer campaign marks our Company’s most significant coffee growth initiative to date,” says Tina Meyer-Hawkes, vice president, coffee marketing, The JM Smucker Company, based in Orrville, Ohio. “Made from fire-roasted and steel-cut beans, 1850 Coffee was crafted with coffee enthusiasts in mind who prefer stronger, bolder blends. Embarking on this bold new endeavor, we could not have picked a better partner than Ohanian. We’re excited for him to not only be a part of this big moment for the brand, but also the journeys of today’s trailblazers as an inspiration and mentor.”

Ohanian, who has a fondness for Ethiopian Yirgacheffe and travels with a hand grinder, kicked off the contest in New York City at an exclusive launch event that featured an 1850 Coffee-inspired “Bold Pioneers” Facebook Live Q&A Session and immersive 1850 Coffee tastings. Inspired by the brand’s roots of San Francisco during the California Gold Rush, the bold and smooth 1850 Coffee pays tribute to the pioneering spirit of JA Folger and embodies the hustle and grind of today’s pioneers.

“Coffee is fuel for so many entrepreneurs and I’m excited that Folgers decided to create the 1850 brand specifically with this ambitious audience in mind,” says Initialized Capital and Reddit co-founder, Alexis Ohanian. “1850 Brand Coffee was made for bold people to help fuel original ideas and inspire new commitments and brave endeavours of today’s pioneers — ultimately being an ally to the hustle of being bold. I’m looking forward to seeing some of the creative pitches through the Bold Pioneer contest and to work closely with the winning entrepreneur to take a step forward in their own pursuits.”

Later this fall, three finalists will appear in front of a panel of judges and sponsor representatives to pitch their bold ideas. Ohanian will not only judge the presentation of pitches, but also mentor the finalists to help address their unique idea challenges and make their dreams a reality. The finalists’ pitches will be recorded and shared online for viewers to vote on their favourite Bold Pioneer idea, with a grand prize winner selected in December.

The Bold Pioneer initiative is supported through a full 360 marketing campaign including its new “Not Pressed for Time” ad spot. The campaign is also supported through ongoing digital, social, PR and paid media execution, as well as a partnership with Forbes 30 Under 30.

For more information on the 1850 Bold Pioneer contest or to learn how to submit your original idea, visit 1850coffee.com and see “Rules for Contest.”

1850 Coffee is available at retailers nationwide in Ground, Whole-Bean, and K-Cup Pods in four new blends:
•Black Gold Dark Roast – a smooth cup balanced with dark chocolatey notes and sweetness;
•Trailblazer Medium-Dark Roast – with notes of strong roasted nut flavors with chocolate undertones;
•Pioneer Blend Medium Roast – a bold, balanced and smooth cup with hints of roasted nuts;
•Lantern Glow Light Roast – notes of lemongrass and jasmine tea with sweet, lemony undertones.

1850 Coffee also offers three Ready-to-Drink flavours, which are currently available in limited distribution:
•Sweet Cream – fire-roasted coffee balanced with sweet cream flavour;
•Mocha – fire-roasted coffee with mocha flavour;
•Vanilla – fire-roasted coffee balanced with creamy vanilla flavour.

“With 1850 Coffee, we wanted to create a purpose-driven brand that celebrates Folgers’ beginning and is authentic to JA Folger’s (the founder of Folgers Coffee) entrepreneurial spirit,” says Geoff Tanner, senior vice president of consumer engagement and quality, The JM Smucker Co.

Tanner adds that while the target consumers are younger coffee drinkers – millennials and Generation Z – the “bold yet smooth taste will appeal to all demographics.”

1850 Coffee is now available at retailers nationwide (1850 RTD Coffee is available at select retailers). For more information on 1850 Coffee, visit: 1850coffee.com.

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Opened in early July, the three-story tea salon and boutique at Knightsbridge, Brompton Road, features a sky-high tea wall filled with over 800 varieties of fine harvests and exclusive tea blends from every tea producing region, tea accessories, hand-painted tea tins and tea accoutrements. Furnishings of hard wood, bright reverse painted mirrors, burnished brass, imperial yellow Italian marble floor, an open skylight and picturesque scenes reminiscent of an Indian summer on the one-of-a-kind intricate silk wallpaper adorn the walls of the first-floor tea salon. The first floor houses another intimate tea salon with its own tea bar where TWG Tea’s harvests are prepared.

The two-story tea salon and boutique located in the heart of Leicester Square marks TWG Tea’s 70^th tea salon and boutique in the world. Coming in the second half of the year, this location will house the inaugural TWG Tea Museum, showcasing vintage artifacts and antique tea wares such as Russian Samovars and enamel teapots. A chinoiserie balustrade is a key focal point from the ground floor as customers enter the boutique. The décor in the Leicester Square salon features hard wood floors with gold trimmings, burnished brass, hand-painted mirrors, antique furnishing, rattan-backed velvet chairs, imperial yellow Italian marble floors and pillars wrapped in tea tins. The ceiling lighting feature is shaped in the form of a tea leaf. And, a first of its kind outside of the Singapore salons, one of the main highlights in this venue is the chocolate bon bon and ice cream counter, which also features a wide selection of sweet treats all infused with the myriad flavours of TWG Tea’s teas.

Founded by Taha Bouqdib and Maranda Barnes in Singapore, TWG Tea offers single estate, fine harvest and exclusive teas from 46 tea-producing regions, including direct-sourced teas from tea gardens and estates worldwide including Persia, Turkey and South America and new varieties are introduced seasonally. TWG Tea Salons & Boutique mainly offer loose leaf teas, however, there are a range of over 40 different varieties of tea bag blends available in the salons, including some London exclusive teas, such as Earl Grey Gentleman, London-Singapore Tea, Darjeeling Britannia, London High Tea and Bond Street Tea.

“We are thrilled to announce London as the first European city to offer not one but two boutique and salons,” says TWG Tea president, CEO and co-founder Taha Bouqdib. “As a nation that drinks millions of cups of tea each day, it was a natural next step for Maranda and me to create a contemporary haven of tea time glamour in London.”

He says that [TWG Tea] has noticed a considerable demand for high-quality tea in the UK and seen a shift in consumers wanting a greater offering in fine teas. “The opening on Brompton Road, Knightsbridge and in London’s Leicester Square is our biggest and most exciting yet and with fine gastronomy offering in both salons we’re looking forward to being able to offer new and existing customers a new level of tea offering,” says Bouqdib.

TWG Tea, was established in Singapore and celebrates the year 1837 when the island became a trading post for teas, spices and fine epicurean products. TWG Tea, which stands for The Wellbeing Group, was founded by Taha Bouqdib, Maranda Barnes and Rith Aum-Stievenard in 2008 as a luxury concept that incorporates unique and original retail outlets, exquisite tea rooms and an international distribution network to professionals. Committed to offering teas directly sourced from gardens, TWG Tea’s collection includes fine harvests from every tea producing country and exclusive hand-crafted tea blends. TWG Tea also offers signature modern tea accessories and tea-infused sweets and savouries.

Over the last ten years, TWG Tea has launched 70 salons and boutiques in 19 countries and is distributed across 42 countries, including Vancouver, New Delhi, Shanghai, Taipei, Tokyo, and Seoul. Most recent launches have included TWG Tea’s debut in New Delhi, India and a TWG Tea Bar in Beijing.

European online orders can be made at www.Harrods.com; online orders within the USA can be made at www.DeanDeluca.com; Canadian orders may be made online at www.VansingDG.com; worldwide online orders can be made directly from the TWG Tea e-Boutique and m-Boutique at www.TWGTea.com.

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“A lot of operators assume that their tea sales will decline in the warmer months, but this doesn’t have to be the case” says Louise Cheadle, Teapigs tea taster. “Because our tea temples contain real ingredients (like real pieces of fruit or whole cardamom pods) they’re bags of real, intense flavour and this makes them super versatile. Operators should consider making iced teas in the summer or tea lattes in the winter, and then promoting this with customers as a ‘tea of the week’ or ‘tea of the month’.”

Teapigs is offering free training to teapigs’ stockists at their in-house tea school in Brentford, where stockists can learn more about tea and how to make a variety of tea recipes, including super fruit iced tea, chocolate and mint tea shake and a matcha mocktail. The tea school teaches stockists how to easily produce individual servings of these drinks as well as supplying instructions for larger-scale foodservice preparation, such as the recipe above.

For more information, visit: www.teapigs.co.uk.

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For example, I quickly realised that I was more likely to go broke buying coffee in the hotel coffee shops in Las Vegas (the average price for a small black coffee was USD $5.00) than by any gambling I may have engaged in. In Amsterdam, I discovered that it’s extremely important to specify the type of coffee shop you want because walking into the wrong one and the “buzz” you get won’t be from caffeine. And in New York, I ascertained that it is possible to mysteriously gain five pounds of imported cheese weight over the course of a three-day show. But returning to the business of the actual trade shows…*

The Specialty Coffee Association’s (SCA) World of Coffee (WOC) is Europe’s largest coffee trade show, and was the host of the 2018 World Barista Championship. According to the SCA, just under 11,000 professionals from across Europe and around the world registered to attend WOC, breaking records for the event. Colombia was this year’s Portrait Country, represented by the Café de Colombia brand. The 2018 World Barista Championship (WBC) had an extra air of excitement as Agnieszka Rojewska of Poland triumphed over 55 other baristas to become the first woman ever to win the title.

In the State of the Specialty Food Industry session during the Fancy Food Show, David Lockwood, director of Mintel Consulting, said younger consumers are avid purchasers of specialty foods and they are not only fueling growth but are also bringing new dynamics to the industry that manufacturers and retailers need to be aware of, but it’s not millennials who will be driving the growth. Per the Specialty Food Association’s (SFA) The State of the Specialty Food Industry 2018 report, produced in collaboration with Mintel, consumers ages 18-23 – iGen or Gen Z – are more likely than any of the other demographic groups to have purchased specialty foods in the last six months, with 79% of respondents saying they had done so. This compares with 67% of millennials, 65% of Gen Xers, and 60% of baby boomers who all purchased specialty foods in the same period.

Over the next five years, iGen/Gen Zers will be entering the work force bringing with them (more disposable income) a strong interest in food overall and a different mindset in their shopping decisions.

Lockwood noted that the interest of younger consumers in specialty foods will be a significant factor in the projected sales growth of between 6.2% and 6.5% per year for each of the next five years for specialty foods (conventional foods have a projected sales growth of between 1.2% and 2% per year). He predicts that specialty foods will rise to become 19.4% of the total food market, up from 15.6% today.

Furthermore, according to the SFA research, beverage categories collectively have grown 18% in retail sales between 2015 and 2017 – faster than food categories as a whole. Sparkling beverages were prevalent at the Fancy Food Show along with wellness and energizing teas, and of course, cold brew coffee, which shows no signs of a slow down in popularity or product launches.

As the unrelenting heatwave here in New York City (and the metro area) continues – averaging 90+F/30+C – the cold brew coffee and tea samples generously given to hot and thirsty attendees are quite serendipitous. But what to have…a sparkling white tea with cranberry; chocolate, rooibos and vanilla; or a cold brew that is a blend of Ethiopian and Sumatran beans? So many choices, too much heat and humidity!

*I wrote about World Tea Expo in my previous blog, Finding a Voice for Specialty Tea, so I will not discuss it again here.

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Each new product is designed to provide a ‘Miles Moment’ in the day from sleepy moments to wake up moments. The tea and fruit segments in each teabag or ‘tea kites’ as Miles calls them, will be larger than usual to improve the taste. The new pack design and new machinery will allow Miles to adapt the range with different blends including limited edition products and seasonal blends. The range currently has the following flavours:

• Super Green, Matcha & Turmeric
• Fennel, Orange & Hibiscus
• Green Tea & Chamomile
• Berry Berry
• Rooibos, Boabab & Chai
• Lavender, Limeflower & Rose
• Ginger & Lemongrass
• Liquorice, Peppermint & Spearmint
• English Breakfast

“This is an exciting new market for Miles, being a family business for generations it’s important as we adapt to current trends,” says John Halls, operations director at the Minehead, Somerset, England based company. “This new premium range will provide us with a relevant offering for the ever-growing green tea, herbal and fruit tea market.”

Miles Tea and Coffee is a family run business established in 1888. The West Somerset-based business creates quality tea, coffee and hot chocolate. Following a recent rebrand Miles are promoting the West Country by partnering with local communities, West Country businesses, and sponsorship. Miles products are available in Tesco, Asda, Morrisons, Sainsburys, the Co-op among several other stores. The new premium teas range in price from £3.99 to £4.75 per 37.5 grams.

For more information, visit: https://www.milesteaandcoffee.com/.

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Tea, coffee and cocoa are all on the commodities markets. During the latter part of the past century, with many newly independent countries joining the supplier side within a continued development of global trade patterns, the United Nations established several International Commodity Agreements (ICAs) and International Commodity Bodies (ICBs) to monitor appropriate supply for the consumer/importing markets whilst ensuring appropriate revenue to the producers. They include: the International Cocoa Organization (ICCO) set up in 1957, the International Coffee Organisation (ICO) in 1963, the International Sugar Organization (ISO), and more on cotton and other commodities.

Another set of International Commodity Bodies (ICBs) are the Intergovernmental Groups (IGG) created within the UN Food and Agricultural Organization (FAO), such as IGG Tea, set up in 1975. Other IGGs monitor rice, citrus fruit, meat, etc.

Tea, coffee and cocoa are all classified as international agricultural commodities. Given their importance as revenue crop for the producing countries and their respective international trade flow, the UN intergovernmental structures oversee providing useful tools for a global monitoring of supply and demand and appropriate governance of the value chain.

In order to compile production, consumption and trade statistics for coffee and cocoa, the ICO and the ICCO operate with a specific crop year that runs from 1 October to 30 September of the following year. The data are expressed in green beans for coffee and raw beans for cocoa, hence the need for conversion factors for roasting and processing, in order to account for the number of cups of espresso or of chocolate bars.

Tea statistics are established in line with the calendar year and always refer to the finished product, the processed dry tea leaf, referred to by stakeholders as “made tea.” This is the tea that is traded and shipped, hence, no need for conversion factors.

In the context of agricultural production, the green leaf, as harvested, is an important reference element that pertains to the yield of the tea gardens, which can vary greatly, according to plant variety, geographical location, agricultural practice and harvesting methods, and age of the bushes, etc. Tea may therefore be considered as a crop and as a food and beverage product that offers good transparency and easy comprehension for overall market assessments.

The term commodity comprises tangible products that are wholly or for a major part interchangeable, ie fungible and standardized, traded in bulk and sold freely at prices that fluctuate according to supply and demand. This implies that there are the commodity teas for the mainstream markets on one side, and the teas that are neither interchangeable nor standardized, but quality-specific and even special on the other side.

The key data issued by FAO-IGG Tea and the International Tea Committee (ITC) show that the tea market has some important specificities. Preliminary data published by the ITC for 2017 reveals that total production amounts to 5.7 million tonnes, of which only 1.8 million tonnes are exported, hence subject to international trade, ie 31.3 percent. This is a rather small proportion, and which is decreasing year after year. In comparison, and based on estimates by Euromonitor International and ICO data for coffee, more than 74 percent of coffee production is exported, of which 52 percent is to North America and Europe.

Tea’s global production is shared out according to the process, with black tea dominating with 58 percent, green tea accounting for 32 percent, other teas around 10 percent. Another dividing line shows that black teas are shared between CTC teas at 62.6 percent and orthodox leaf teas at 37.4 percent.

Commodity Tea Producing Countries

Tea, coffee and cocoa are all three highly labour-intensive crops and grown predominantly by smallholders for a huge share of the output, which is estimated to stand at over 60 percent for tea and at over 80 percent for coffee and cocoa.

In 2017, tea exports represented less than one-third of the global output, amounting to 1.78 million tonnes. Although the two big producers, China and India, consume most of their own cups, they have exported 355,300 tonnes (t) and 240,700t respectively. The balance of the export trade volume comes from other tea exporters, the most important ones being Kenya, Sri Lanka, Vietnam, Indonesia and Argentina, which together represent 959,500t, whilst the remaining 25 other tea exporters sell 222,900t in the market. China and Vietnam export mainly green teas, while Kenya, Sri Lanka, India and Argentina export mostly black teas, and Indonesia both. Furthermore, most of the black tea exports are CTC, except those from Sri Lanka.

In this complex scenario, there is a red thread leading straight to the commodity teas, and that is the set of 11 big Tea Auction Centres, which handle the large part of commodity teas in India (Kolkata, Guwahati, Siliguri, Kochi, Coimbatore, Coonoor), in Bangladesh (Chittagong), in Sri Lanka (Colombo), in Indonesia (Jakarta), in East Africa (Mombasa), and in Central Africa (Limbe). According to ITC 2016 data, these 11 tea auction centres have handled 1.29 million tonnes of tea, mostly black CTC teas, with the exception of Sri Lanka, which produces only orthodox leaf teas. Commodity black teas, the bulk of which go directly to the various domestic markets, may be estimated to represent around two million tonnes, plus an additional estimated 250,000t of green teas, exported in bulk as gunpowder from China, and as green filler teas, mainly from Indonesia and Vietnam.

Commodity teas can most likely be traced back to the British Rule, which introduced industrial tea processing, with the CTC method, in India and East Africa. In the 1950s, Britain controlled 85 percent of the world’s tea trade, stated Mike Bunston OBE, past president of the ITC and chairman of the London Tea Auction, which closed in 1998 after 300 years of operations. The past glory of British involvement in tea is also being recorded by the London Tea History Association, with the intent to safeguard the memories of an important activity that has fashioned tradition and lifestyle, centred around the supply chain with the London Tea Auction a vital part of it.

The system of the tea auctions is closely linked to former British Rule, with trade platforms set up in newly independent producing countries and providing efficient tools for the sale of commodity teas into mainstream markets, be they basic packed bulk teas or tea blends for tea bags.

There are also multinational tea packers that source big volumes directly from their own estates and blend their commodity teas for the mass market, packed or in tea bags. Many of these teas are mechanically harvested. With Unilever’s Lipton brand as number one, the 10 biggest operators concentrate 27 percent of the global retail value, according to Euromonitor International.

Finally, there are the instant tea manufacturers, which supply the ever-growing RTD market, and such leaf will be purchased as commodity teas. ITC data finds the biggest instant tea producers today are China, India, Kenya, Chile and Argentina.

China: The Cradle of Tea

China is where the tea bush has prospered for nearly 5,000 years, has been cultivated for over 3,000 years, and where hundreds of different tea varieties have developed according to climate, soil and specific environments. Most people will drink their local teas. “In China, we do not blend teas,” said Yun Jing Zhong, aka Vivien Messavant, who runs the oldest Chinese tea house in Paris. “All our many different teas have a specific taste, cup colour and leaf shape, blending does not make sense.”

China does not have tea auction centres. “It does not appeal either to the producers or to the wholesale agents to negotiate on a public platform,” said Kelly Ye from the Guangzhou International Tea Trading Centre (GTTC), which launched in 2010 to replace the traditional Fang Cun tea market with its hundreds of small family-run tea shops. “But we are aware of the need to have an international trade platform, so we offer good visibility to the well-established regional brands and suggest that they go for more transparency, namely by labelling product details and prices in our GTTC showrooms,” she said. “We hope that it will work out, but it is the opposite of a privately negotiated contract.”

French tea expert, Katrin Rougeventre, said with China having become the biggest player as the world’s number one tea producer and consuming 86 percent of its output, they are living by their own rules. There are no Chinese commodity teas on the market in China, but there are some big volume bulk green teas, which are custom-made for export. Even the black CTC teas, sourced by Unilever Lipton China from the Dianhong Company in Yunnan to make British-style tea bags for Western consumers in China are origin teas, as they come from one specific area. There are no commodity teas in Japan or Korea.

With a growing awareness in the West of the fine qualities of origin teas, there is a strong trend towards introducing high-end and value-added teas. Many producing countries have begun investing in specialty teas, and now consumers can buy white teas from Kenya, Sri Lanka and from Indonesia, and green teas and wulong teas from India. More options, new products, innovative processing will make tea even more attractive, thereby increasing consumption and higher retail value. However, the market will continue to rely on the bulk of commodity teas, in order to offer an affordable cup to the millions of consumers who will not go without their favourite beverage.

Barbara Dufrêne is the former Secretary General of the European Tea Committee and editor of La Nouvelle Presse du Thé. She may be reached at: b-dufrêne@orange.fr.

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Arabica Selection was developed through an extensive research and development process that harnessed illy’s deep institutional knowledge and resources. Over the past 24 months, illy’s in-house Aroma Lab, Sensory Lab and Food Science Lab collaborated with roasting experts at the company’s headquarters in Trieste, Italy to create specific roasting profiles to spotlight the most beautiful aromatic and taste notes within in each origin’s bean. That is how, and why, Arabica Selection Brazil naturally carries an intense, caramel-dominant taste profile, while Arabica Selection Ethiopia is delicate and alive with floral notes.

“It all starts with the unique illy blend, developed consistently year after year, that give us deep knowledge of the coffee origins combined with our direct trade model that works closely with coffee growers to produce the highest quality Arabica beans,” says Massimiliano Pogliani, CEO of Trieste, Italy-based illycaffè, s.p.a. “From there, the full power of our scientific resources and expertise enter the equation, which in this case created proprietary roasting profiles for each origin to create extraordinary taste experiences for passionate coffee lovers.”

illy’s expertise in producing its illy blend, encompassing the world’s nine best Arabica coffees, plays an essential role in this latest product development. The single origins for Arabica Selection are the backbone of the blend, deconstructed in a way for coffee lovers to experience them individually and uniquely pronounced. The research and development process included chemical and sensorial analyses with over 50 roasting samples to fine tune each Arabica Selection variety. As part of the process, illy’s green (or pre-roasted) coffee department identified specific beans from each origin country that met criteria specially developed for Arabica Selection, which were then stored prior to roasting under optimal conditions for temperature and humidity.

Arabica Selection whole bean 250-gram cans and K-Cups are available in North America at illy caffè bars and retailers such as Sur La Table and Bed Bath & Beyond, and online at www.illy.com.

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“I am excited to share the tea lifestyle with Nashville by offering everything from fresh, healthy, hand-crafted tea drinks to some of my favourite teas from around the world. We have an inspiring collection of tea books and a wide selection of tea wares from rare to everyday,” says Scarborough. “Tea leads everyone on a different journey and I am honoured to provide a platform to facilitate that journey for new tea drinkers and connoisseurs alike.”

Offering limited indoor and outdoor seating, Firepot’s new space is a combination of modern and rustic elements with white walls and natural light. Firepot Tea Bar will also feature tea ware, mugs and canisters crafted by local creatives from Salt Ceramics and Handmade Studios. In addition to a tea counter, the location includes a retail component, where Firepot’s entire collection of loose leaf teas, tea sachets, matcha and chai and tea pots, books and wares will be available for purchase.

Aligning with the opening of the Tea Bar, Firepot unveiled its latest collection of teas, the Masters & Pioneers Collection. Each tea in the new elevated line of loose leaf teas is seasonally selected from some of the world’s most innovative tea makers.

Using her knowledge of global cultures and tea traditions, Scarborough has carefully curated the menu of vegan, artisanal tea drinks including a Vegan Matcha Latte made with organic matcha, maple syrup, house-made sprouted nut milk and cardamom; Bowl of Soul, featuring turmeric, fresh ginger, vanilla, cinnamon, house-made nut milk and local honey; and Spring Detox, green iced tea with activated charcoal, fresh pressed lemon and ginger juice, cayenne, and maple syrup. The menu also features a variety of sparkling teas available on tap, as well as traditional and seasonal tea favourites.

In addition to the grab-and-go drinks, light bites will be available for guests to enjoy, including chocolate and matcha Bliss Balls. Like all nut milks on the menu, the energy balls will be made in house and will feature apoptogenic herbs like He Shou Wu and ashwagandha.

Firepot Tea Bar is open Monday through Sunday, from 10am to 6pm.

Firepot Nomadic Teas was founded with the purpose of connecting tea lovers with tea growers and improving the lives of both, and that philosophy that will carry over to the first brick-and-mortar location as well. The company supports organic and ethical trade practices and donates a portion of all sales to ROAR Collaborative, a project founded by Scarborough that supports women leading wildlife conservation efforts in tea origin regions like India and Asia. ROAR provides support for women to allow women to support their families and communities and avoid falling prey to sex trafficking.

For more information, visit www.firepot.com.

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