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coffee and tea festival

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2017 World Tea Awards Winners

The 2017 World Tea Awards were presented to the winners at the Las Vegas Convention Center on June 14, 2017. Tea industry professionals garnered much deserved recognition for their contributions to the field. The winners are listed below. Congratulations to all the nominees and winners!

The John Harney Lifetime Achievement Award Winner:  Rona Tison, ITO EN
150th Anniversary of Ceylon Tea: Sri Lanka Tea Board
Best Tea Health Advocate Winner: Maria Uspenski, The Tea Spot
Best Consumer-oriented Marketing Campaign/Promotion Winner:
 #DrinkTeaCampaign, Created by Gail Gastelu for the Council of Tea of the USA
Best Tea Brewing Device (Electric) Winner: Teforia
Best Tea Brewing Device (Non-electric) Winner: Bonavita Glass Teapot
Best Retail Shop, Cafe, Bar Winner: Chado Tea House
Best Tea Accessory Winner: Zojirushi Thermos
Best Tea Community-level Campaign Winner: #DrinkTeaCampaign, Created by Gail Gastelu for the Council of Tea of the USA
Best Tea Publication Winner: The TEA Book, by Linda Gaylard
Best Tea Social Media Campaign Winner: Campaign to Crowdfund Tea Journey Magazine, by Publisher Dan Bolton
Best E-commerce Tea (or Accoutrements) Website Winner: Harney & Sons
Best Tea Trade Website (Wholsesale) Winner: Camellia Sinensis
Best Specialty Tea Brand Winner: Adagio
Best Tea Blog Winner: Camellia Sinensis Tea Taster’s Blog
James Norwood Pratt: Best Tea Educator Winner
Best Tea Industry Innovation Winner: ITO EN Research & Development

See more at: http://worldteanews.com/news/world-tea-community-news/2017-world-tea-awards-winners#sthash.PQH05p1c.dpuf

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UBRUU Draft Beverage Dispenser Launches on Kickstarter

U-Bruu, a household countertop draft beverage dispenser poised to be the next ‘it’ product, has launched on Kickstarter earlier this month. The campaign exceeded its initial $39,000 goal in the first few days.

The size of a large toaster oven, U-Bruu is equipped with Co2 and Nitrogen cartridges, has capacity to store several bottles and gallons of liquid, and preserves carbonated drinks for up to a month. In addition to being a draft dispenser, the unit can also infuse more than 30 flavors into drinks, including:

• Beer
• Sparkling wine
• Cold-brew coffee
• Kombucha
• Sparkling water
• And, soda

The U-Bruu’s proprietary flavoring system utilizes similar technology that catapulted the beer and coffee industry from mom –and-pop purveyors to multi-billion dollar industries. The U-Bruu taps any standard bottle from 12 to 64 oz, including beer, sparkling wine and soda. Because of the nitrogen component, it also creates creamy cold-brew coffee.

“The U-Bruu was inspired by a few San Diego entrepreneurs who love beer, and we are thrilled the Kickstarter community realized our vision and are helping make it a reality,” said U-Bruu CEO George Bruton. “While the machine was originally manufactured for beer, functionality evolved with high quality engineering, and the potential was realized for the many beverages that could be dispensed, almost by accident.”

Unlike a refrigerator that uses ambient cold air to chill a beverage over time, U-Bruu features an adjustable coil temperature control that uses a freezing coil to cool, so a warm beverage can be inserted into the machine and be dispensed at perfect cool drinking temperature immediately.

“The sleek, modern design consolidates several beverage machines and makes it an ideal addition to any home or office, from the beer love to the coffee drinker to the health guru,” said Bruton.

Kickstarter packages range from $25 to a $10,000 package that includes 2 U-Bruus along with a trip from Carlsbad, CA, to Las Vegas, NV, on a private jet and a one-night penthouse stay at The Palms Hotel.

The machine is being offered on Kickstarter for $200 which includes the unit, a 30-flavor starter pack, drink recipe book and Co2 and Nitrogen cartridges. For more information, visit our Kickstarter or website at www.UBruu.com.

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Stop Making Your Iced Tea with Hot Water

From how much tea to use to why fridge tea is superior to sun tea Elyssa Goldberg, contributor to bon appétit shares everything you need to know about how to cold brew and ice brew tea.

Cold Brew
“Literally you put it in a fridge with cold water,” said Elena Liao, founder of Té Company in New York and importer of Taiwanese oolongs. “The colder temperature doesn’t steep out the tannins the way hot water does, so cold-brewed tea is actually less astringent and less caffeinated.”

The method: Float the tea leaves in water and let the container sit at room temperature for about 30 minutes to an hour, then put it in the fridge overnight, about eight hours. The next morning, strain and enjoy. If you were using high-quality tea leaves, you can re-steep the next night and let it sit for longer than just overnight (so, maybe 16 hours instead of the usual eight hours). The flavor will be a little bit lighter, but you’ll still get a great cold brew.

The leaves: The best teas to use are those that are a little bit sweeter, like a light oolong, she said, adding, “cold-brewed tea comes out much sweeter than their hot counterparts.”

The math: She recommends using between one and two teaspoons of tea leaves for every cup of water and four to five teaspoons for a liter carafe or bottle. The same goes for making cold-brewed iced tea with tea bags. Putting one tea bag in a whole liter-sized pitcher of water and letting it sit overnight isn’t enough. “It’s just lightly flavored water at that point,” said Jeff Ruiz, who is responsible for the tea program at Olmsted (also formerly of the tea program at Atera) in New York. He recommends using three to four bags per liter instead. You’ll inevitably use more leaves than you would if you were brewing the same volume hot, but trust the technique.

Beyond Cold-Brew: The Ice Brew
Ruiz swears by ice brewing (also known as kouridashi-style brewing), a Japanese method of frigid cold water extraction. With this technique, the tea brews as a big block of ice melts. “The colder the water, and the longer the period that the leaf spends on the water, the more concentrated the flavor,” he said.

The method: Start with a rocks glass. Put a big ice cube at the bottom (the kind of oversized cubes you might see in a fancy whiskey rocks at a nice cocktail bar) and drizzle a few drops of water on the ice cube to trigger the melting. If you level up and want to try your hand at fruity flavors in your iced tea, try making an infused syrup, like this plum concoction in our cold brew plum iced tea.

The leaves: Kouridashi is best utilized for really special tea leaves, such as super seasonal green shincha, gyokuro, or Bao Zhong oolong.

The math: Drop between one and two teaspoons of tea leaves into the cup (on top, next to, underneath—it doesn’t matter) and let it go for 20 to 30 minutes. “If you’re having guests over, you can make a pretty cool show out of it,” he said. “Plus, you’re able to extract more without pulling too much bitterness out of it.” Strain out the tea leaves and drink. It’ll be melted enough so that you have a small volume of really awesome iced tea. Also re-steep if you have a lot of extra time on your hands and are thirsty for more tea.

If that sounds stressful and overly fussy, try this shortcut instead: Put three ice cubes in a rocks glass and add about ¼ cup of water that’s just below boiling. Add between one to two teaspoons of tea leaves, and let that steep for about six minutes. Really, that’s it.

One last thing: If you botch your batch, there are a few ways to rescue it. Too strong? Just dilute it with more water. If it all just seems too far gone, you may as well get tipsy with it. Liao’s rule of thumb: The lighter the tea, the lighter the accompanying liquor. Roasted, deeper tea goes better with rum or whiskey; oolongs and greens pair best with gin or vodka. We’re not in the business of judging a well-timed heavy pour either.

To read other stories by Elyssa Goldberg or to subscribe to bon appétit magazine, visit:  www.bonappetit.com  Click here for a special offer from bon appétit!

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La Colombe® Draft Latte© is Fastest Growing
Ready-to-Drink Coffee

Driven by its belief that America deserves better coffee, La Colombe's Draft Latte — a first-of-its-kind, ready-to-drink coffee beverage that delivers the full taste and texture of a true cold latte — announced its growth into 25,000 points of distribution to coincide with the start of cold coffee season. The explosive rise has made La Colombe a breakout brand in the $3 billion ready-to-drink coffee category1. And, with plans to introduce multiple new Draft Latte varieties this year — the specialty coffee company is just getting started.

"Our aim is to change the landscape of coffee through obsessive innovation and the cleanest ingredients. The result is crafted drinks like the Draft Latte which 'wow,' and with enough 'wows' a whole new world opens up," said Todd Carmichael, CEO and Co-Founder of La Colombe.

La Colombe will introduce five new ready-to-drink products this year:

• Coconut Mocha Draft Latte
Coconut Draft Latte
Chai Draft Latte
Pumpkin Spice Draft Latte
Peppermint Mocha Draft Latte

These new varieties will join Draft Latte's existing lineup, which includes the original Draft Latte, Vanilla Draft Latte, Mocha Draft Latte, and Triple Draft Latte.

Draft Latte — the revolutionary cold coffee beverage — delivers a cafe-style drinking experience thanks to a patent-pending process using the InnoValve™ can, that brings the foam traditionally found in a hot latte to the refreshingly cold Draft Latte can.

Completely hormone- and lactose-free and made with only real ingredients, the original Draft Latte is naturally sweet with no added sugar, and delivers a good source of protein and excellent source of calcium and vitamin D in each serving. It also has a fraction of the calories and total sugar of other major ready-to-drink coffee and energy beverages on the market.

La Colombe, which has full control over the production process from concept to can, owns a 55,000 square foot production facility in western Michigan. The new facility has allowed La Colombe to meet the growing demand for Draft Latte, which produces more than 30,000 cases per week.2

For more information on Draft Latte, visit lacolombe.com

1 Dollar velocity growth past 4 Weeks Ending 4.16 vs. prior period among major cappuccino/latte brands (as defined by IRI).
2 Data reflective of April, across all channels, with a high of 30K and low of 6K
SOURCE La Colombe Torrefaction

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IMMORDL "Nitro Super Coffee" Energy Supplement Wins VegWorld Magazine's Best of Show Award & is Named Standout Product

At the 2017 Natural Products Expo West, IMMORDL introduced the world's first nitro-infused super coffee supplement elixir, and walked away winning VegWorld Magazine's prestigious Best of Show Award, and was named leading standout product by super food chef and New York Times best-selling author Julie Morris, who wrote, "this stuff is liquid luxury. Seriously."

"We are here on an uncommon journey to provide wholesome, plant-based (vegan) and paleo certified energy supplement elixirs that elevate and energize everyone to reach higher!" said Scott Holmes, CEO, and "we are powerful ancient elixirs for physical and spiritual harmony."

IMMORDL Nitro Super Coffee Energy Supplement is designed to give clean, stable and sustained energy and vitality, without the spike or crash. They are disrupting the market by defining a new superfood supplement category all their own that incorporates energy, coffee and functional supplements. IMMORDL recipe and formula is remarkably unique and hitting the shelves this spring only in Southern California.

IMMORDL begins with a labor intensive, triple-distillation process of their organic, Arabica coffee, and infuses organic and wild-harvested superfoods into a smooth coconut base. The added benefit of the coconut, beyond tasting amazing, is to help facilitate the functional herbal supplements into the body. IMMORDL sources organic Maca, from the high elevations of Peru; wild-harvested Rhodiola Rosea; and organic Guarana, used by ancient Aztecs for energy.

Crafted in California, IMMORDL is a conscious and mindful approach to living a good life, and have already established themselves in leading West Coast healthy grocers and juice bars. They are currently served fresh on tap from Downtown Los Angeles to Santa Barbara, including Erewhon Market, Juice Ranch, Sunlife Organics, Organic Muscle and Romancing the Bean.   

IMMORDL brings their one of a kind multicultural blend of herbal supplements and plant based ingredients together, creating a full-spectrum energy solution. While doing so, they are committed to produce products that ensure positive environmental impact and both solution-based and sustainable, by their commitment to no plastic bottles, and make every effort to work in harmony with farmers who supply IMMORDL ingredients. This paleo and vegan-friendly energy elixir supplement is non GMO and Gluten free.  For more info: https://immordl.com/

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Using Coffee Grounds in Your Garden

Coffee grounds are an excellent garden helper when directly applied or used in compost. They have a 20 to 1 ratio of nitrogen to carbon, which makes them ideal for helping grow plants such as tomatoes. Here are a few ways to use them in your garden.

Add to the compost. Coffee grounds are able to speed up the decomposing process in compost. Add two teaspoons of lime for every 5 kilograms of coffee grounds. Don't use more than a quarter of the heap as coffee grounds and keep the size of the heap small.

Add grounds to plants that need a pH between 3.0 and 5.0. The addition of coffee grounds to hydrangeas is good for blue blooms. Blueberries, cranberries, and citrus fruits also like coffee added to their soil. Other coffee-loving plants include camellias, gardenias, rhododendrons, and vireyas.

When adding coffee grounds directly to your garden as a mulch and soil conditioner, add a pinch of lime. This ensures that the pH is adequately balanced.

Coffee grounds can also be used to deter pests. Slugs and snails are not fond of coffee grounds sprinkled around plants.

Source:  www.wikihow.com

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