Another Sold-Out Show Expected
The 15th Annual Coffee & Tea Festival New York will be returning to the Brooklyn Expo Center on March 21st and 22nd. The festival is open to the public and trade. It will include over 75 exhibitors and an impressive line-up of special programs covering topics as varied as Tea & Meditation, Turkish Coffee, Pairing Bourbon & Tea, Creating and Enjoying Tea Mocktails, and more.
Over 6,000 people attended the 2019 show and the 2020 show is proving to be NYC’s hottest ticket (well, except for Broadway’s Hamilton which is still impossible to get). Previously featured on the Food Network’s hit show Unwrapped, the Coffee & Tea Festival is excited to bring together some of the most well-respected men and women in the industry for an educational and entertaining weekend. Come sip, sample and save. Attendees can take advantage of money-saving show discounts on their all-time favorites or brand-new discoveries.
BACK BY POPULAR DEMAND!
Tea Course Fast Track
Presented By: Gail Gastelu, Producer of TeaCourse.com
Duration: 4 Hours
Profit from TEA – Learn about tea this year! In four hours, your business will learn how to incorporate tea into its food and beverage offerings. This seminar provides all of the knowledge you need to get started right away.
Tea Course Fast Track includes:
Tea 101- Learn about Camellia sinensis (tea!) What is it? Where is it grown? How is it harvested? How do you get it (loose or bagged)?
Tea Experience - Taste and compare white, green, oolong, and black teas to understand differences. Learn proper brewing techniques and how to serve.
Tea Uses & Health Benefits - Learn how to incorporate tea into your business. Tea Success- Learn how to successfully market tea and tea events to draw new customers.
Tea Trends - Learn what is trending in the tea industry and how to stay on top. Tea Resources- Learn how to find suppliers, additional education, associations, and more.
BONUSES: All attendees receive a flash drive with additional reading, eBooks, resources, and special offers worth more than the class fee. Taste and compare teas and leave with your own tea cupping set. Tea Course Fast Track ticketholders receive access to the Coffee & Tea Festival with their ticket purchase that day. This course is ideal for members of the trade or interested individuals looking to add tea to their business; high knowledge level.
Tea Course is produced by The Tea House Times (a bi-monthly publication connecting businesses and consumers since 2003). The online program is considered continuing education as running a successful business necessitates continual learning, reading, watching the news, and connecting with others in the industry. Members/students are worldwide and many have been successfully continuing their education from the comfort of their own computers since 2008. Over 200 topics, tea market reports, tea trends, tea news, 24/7 access, and weekly updates ensure continuing education. Additional fees apply. Click here to find out more.
Gail Gastelu is owner/publisher of The Tea House Times, producer of Tea Course and Tea Course Fast Track, co-owner of Tea Etiquette Certified and frequent presenter at tea and/or coffee shows nationwide. Connecting businesses and consumers since 2003, her passion and drive is to help tea businesses grow by providing many services beneficial to the tea industry. The publication, news, education, hosted blogs, special features, and resources may be found by visiting TheTeaHouseTimes.com website. Gail recently created the nationwide #DrinkTea Campaign with the Tea Council of the USA. Gail currentlyserves on the Tea Association of the USA's Specialty Tea Institute Advisory Board and over the years has been an officer or advisory board member to several associations, trade shows, and organizations.
It’s the world’s most popular drink, next to water—and it’s steeped in health benefits. Here, culled from a recent article in Real Simple magazine, is a summary of what six top brews can do for you.
The scoop: Black tea is the most common variety and accounts for about 75 percent of global tea consumption. Like many of the teas here, it’s made from the leaves of the Camellia sinensis plant, which are typically rolled and fermented, then dried and crushed. Black tea has a slightly bitter flavor and contains the most caffeine—about 40 milligrams per cup. (A cup of coffee has 50 to 100.)
Health benefits: Black tea has high concentrations of the antioxidant compounds known as theaflavins and thearubigins, which have been linked to lower levels of cholesterol, says Rebecca Baer, a registered dietitian in New York City. Research has shown that people who drink three or more cups of black tea daily may cut their risk of stroke by 21 percent.
The scoop: Green tea has a more delicate flavor than black. The leaves are dried and heat-treated soon after they’re picked, which stops the fermentation process. It contains about 25 milligrams of caffeine per cup.
Health benefits: Green tea is full of antioxidants called catechins; a subgroup known as EGCG may ward off everything from cancer to heart disease, says Karen Collins, a registered dietitian and a nutrition adviser at the American Institute for Cancer Research, in Washington, D.C. One study found that each daily cup of green tea consumed may lower the risk of cardiovascular disease by 10 percent.
The scoop: Oolong is similar to black tea, but it’s fermented for a shorter time, which gives it a richer taste. It contains about 30 milligrams of caffeine per cup.
Health benefits: It may aid in weight loss. “Oolong activates an enzyme responsible for dissolving triglycerides, the form of dietary fat that’s stored in fat cells,” says Baer. One study showed that women who drank oolong tea burned slightly more calories over a two-hour period than those who drank only water.
The scoop: These leaves are picked when they’re very young, so white tea has a much milder flavor than any other variety, not to mention less caffeine—about 15 milligrams per cup. Loose tea may also contain more antioxidants than tea in bags, because the leaves are less processed.
Health benefits: White tea is another health multitasker. It offers the same potential cardiovascular and cancer-fighting benefits as other teas, says Joe Simrany, president of the Tea Association of the USA, in New York City. And some research suggests that it may offer benefits to people with diabetes. An animal study published in the journal Phytomedicine found that consuming white tea resulted in improved glucose tolerance and a reduction in LDL cholesterol. Some experts believe that this may eventually have implications for humans.
The scoop: In this category, aromatic extras, such as cinnamon, orange peel, and lavender, are paired with black, green, or white tea leaves.
Health benefits: Flavored teas have the same levels of antioxidants and the same health benefits as unflavored ones. Those flavored with superfruits, such as blueberries, may contain even more antioxidants, says Lisa Boalt Richardson, an Atlanta-based tea expert and the author of The World in Your Teacup ($25, amazon.com). But skip the sweetened varieties in bottles: You’re better off without that extra sugar, says Baer, who also cautions that flavored tea drinks are often watered down. “Some have such a low amount of antioxidants that you would have to drink 20 bottles to get the amount you would in a single brewed cup,” she says.
The scoop: Technically, herbal teas are not teas at all—they’re usually some combination of dried fruits, flowers, and herbs. Herbal varieties contain no caffeine. Avoid herbal weight-loss teas, which may contain dangerous laxatives.
Health benefits: There has been less research on herbal blends than on traditional teas, but one study published in the Journal of Nutrition found that drinking three cups of hibiscus tea daily could help lower blood pressure in people with hypertension. And evidence suggests that chamomile tea may promote sleep and that peppermint tea may calm the stomach.
You pour it without thinking (or more likely to help you start thinking) but there's a fascinating backstory behind your morning cup of coffee. Here's what goes into each cup of brewed beans — err, seeds. We just loved these quick takeaways compiled by two knowledgeable staff writers from Good Housekeeping magazine, Amanda Hawkins and Caroline Picard. Thanks ladies! Enjoy their list, hope you find it as fun and fascinating as we did.
1. The drink dates back to 800 A.D.
Legend has it that 9th-century goat herders noticed the effect caffeine had on their goats, who appeared to "dance" after eating the fruit of the Coffea plant. A local monk then made a drink with the produce and found that it kept him awake at night, thus the original cup of coffee was born.
2. Coffee beans are technically seeds.
They're the pits of the cherry-like berries found on the flowering shrubs, but we call them "beans" because of the resemblance to legumes.
3. And you can eat coffee cherries as a food.
Early on, people mixed coffee berries with fat to create an energy-rich snack ball, according to PBS. They would also ferment the pulp to make a wine-like drink (yum!?).
4. There are two main types: Arabica and Robusta.
Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
5. Brazil grows the most coffee in the world.
Today, Brazil produces about third of the world's supply, according to the International Coffee Organization, about twice as much as the second place holder, Vietnam.
6. Only two U.S. states produce coffee.
Kona coffee is the United States' gift to the coffee world. Because coffee traditionally grows best in climates along the equator, Hawaii's weather is optimal for harvesting beans. California also recently got into the coffee game with dozens of farms now churning out pricey premium bags.
7. Espresso means "pressed out" in Italian.
This refers to the way espresso is made — forcing boiling water through pressed coffee grounds. And although espresso has more caffeine per volume than coffee, it would take three shots to equal the amount in a regular cup of joe.
8. The world's most expensive coffee can cost more than $600 a pound.
One of the most coveted varieties comes from the feces of an Asian palm civet. The cat-like creature eats fruit including coffee cherries, but is unable to digest the beans. The excreted seeds produce a smooth, less acidic brew called kopi luwak, but the means of production has drawn criticism from animal welfare activists.
9. Multiple people have tried to ban coffee.
Back in 1511, leaders in Mecca believed it stimulated radical thinking and outlawed the drink. Some 16th-century Italian clergymen also tried to ban coffee because they believed it to be "satanic." However, Pope Clement VII loved coffee so much that he lifted the ban and had coffee baptized in 1600. Even as recently as the 18th century, the Swedish government made both coffee and coffee paraphernalia (including cups and dishes) illegal for its supposed ties to rebellious sentiment.
10. You can overdose on coffee.
Don't worry, you would need to drink about 30 cups in a very short period time to get close to a lethal dose of caffeine, Vox reports.
11. Finland is home to the biggest coffee lovers.
The average adult Finn goes through 27.5 pounds of coffee each year, according to the International Coffee Organization. Compare that to a measly 11 pounds per American.
12. Coffee drinkers tend to live longer.
Research has linking moderate consumption (about three to four cups per day) with a longer life span, plus a reduced risk of cardiovascular disease, type 2 diabetes and Parkinson's, according to Harvard Health Publishing.
13. The largest cup of coffee ever filled a 9-foot tall cup.
The 3,487-gallon serving earned a Guiness World Record in 2012.
14. The Boston Tea Party helped popularize coffee in America.
In the lead up to the Revolutionary War, it became patriotic to sip java in lieu tea, of PBS reveals. The Civil War also made the drink more pervasive because it helped energize tired troops.
15. Decaf does not mean caffeine-free.
An eight-ounce brewed cup of decaf coffee actually contains two to 12 milligrams of caffeine, the Mayo Clinic states. In comparison, a regular cup of coffee supplies between 95 to 200 milligrams, while one can of cola has aout 23 to 35 milligrams of caffeine.
16. The word "coffee" comes from the Arabic word for "wine."
Qahwah later became kahveh in Turkish, and then koffie in Dutch, which is where we get the English word coffee.
17. Starbucks opens an average of two stores per day.
You can now order grande lattés at more than 29,000 locations around the globe, 47 years after the first store launched in Seattle.
18. One cup of black coffee only has one calorie.
Adding sweeteners, cream, and other mix-ins can quickly jack up the total. A venti Java Chip Frappuccino from Starbucks contains 88 grams of sugar and 600 calories — more than a McDonald's Big Mac!
19. Teddy Roosevelt reportedly coined Maxwell House's slogan.
Our nation's 26th president loved coffee so much that one of his son's described his custom cup as "more in the nature of a bathtub," according to Smithsonian.com. On a 1907 visit to Andrew Jackson's former estate, the commander in chief supposedly dubbed a cup of Maxwell House joe "good to the last drop," a catchphrase still used today.
20. You can order coffee 25,000 different ways at Dunkin'.
The recently renamed doughnut chain did the math on its customizable java drinks. It sells 2 billion cups globally per year, enough for customers to pick each option 80,000 times.
21. The grounds can beautify your skin.
Save your leftover beans for a DIY scrub. "Coffee grounds are physical exfoliators that can lift off dead skin cells, making skin feel smooth and look brighter," says Good Housekeeping Beauty Lab chemist Danusia Wnek. "And caffeine is thought to improve blood circulation in skin, but there isn't yet sufficient clinical data on its use in topical products."
During our busiest days, it can be difficult to find even a moment to refresh and reset. Now Dunkin', the brand that keeps on-the-go people running with great coffee and espresso, will offer the perfect coffee alternative to help deliver that much-needed mental break, with the introduction of new Matcha Lattes.
As compared to traditional green tea, where the tea leaves are steeped or brewed, Matcha is made by stone grinding young green tea leaf buds into a fine powder. Dunkin's Matcha Lattes feature high-quality Matcha green tea powder, produced in the Nishio region of Aichi prefecture, Japan, where the finest Matcha has been grown for more than 800 years. Blended with guests' choice of milk for a fresh, vibrant green tea flavor balanced with subtle sweetness, Matcha Lattes can be served hot, iced or frozen. A fan favorite when first introduced for a limited time in Springfield, MA and Phoenix, AZ last year, Dunkin's beautifully bright Matcha Lattes will be available at participating Dunkin' restaurants nationwide beginning February 26.
According to Paul Racicot, Director of Global Culinary Innovation at Dunkin' Brands, "Whether you're an avid Matcha Latte drinker or are trying it for the first time, guests can expect an authentic, quality experience with Dunkin's Matcha Lattes. We're excited to offer millions of Americans a delicious new way to run on Dunkin' that perfectly matches the iconic brightness and energy that they know and love from our brand."
For a protein-packed treat to pair with the Matcha Lattes, Dunkin' is also launching the new Protein Muffin. Offering 16 grams of protein, Dunkin's newest muffin features blueberries, cranberries, sunflower seeds and pumpkin seeds. The Protein Muffin will be available for a limited time at participating Dunkin' restaurants nationwide beginning February 26 as well.
To learn more about Dunkin', visit www.DunkinDonuts.com
Introduces New Plant-Based, Ready-To-Drink Lattes
Silk, America's No. 1 plant-based beverage brand, is entering the ready-to-drink coffee market with expertly crafted, dairy-free lattes that bring the coffeehouse experience to your fridge.
Espresso:cold-brew Arabica coffee and a shot of espresso blended with smooth, nutty almondmilk and creamy oatmilk. (95 mg caffeine per serving)
Mocha:cold-brew Arabica coffee and a shot of espresso blended with smooth, nutty almondmilk, creamy oatmilk and rich cocoa. (80 mg caffeine per serving)
**UTZ certified coffee. Verified by the Non-GMO Project’s product verification program. Free of dairy, gluten, carrageenan, cholesterol, and artificial colors & flavors
Silk Lattes blend the smoothness of almondmilk with creamy oatmilk to create a rich, full-bodied latte that's so good, you won't miss the "moo." Both the Espresso and Mocha flavors blend high-quality, cold-brew Arabica coffee with rich espresso for a clean, sophisticated flavor. The Mocha Latte mixes three different types of cocoa to ensure a delicious and balanced chocolate flavor.
"Skip the line, chatter and spotty Wi-Fi with Silk Lattes—the perfect way to savor a coffeehouse-quality latte from the comfort of your home," said David Robinson, senior brand manager for Silk. "Silk is excited to enter the coffee category with a dairy-free and hassle-free option that brings barista-quality coffee into your home, minus the upcharge."
Great Latte Taste Without the Waste
As part of the brand's commitment to sustainability, Silk Lattes come in a premium recyclable plant-based bottle, with at least 80% of its material made from renewable sugarcane. The coffee in Silk Almond & Oat Lattes is grown by UTZ Certified farmers. UTZ is a label and program for sustainable farming. Silk Lattes are also Non-GMO Project Verified.
Silk Ready-to-Drink Lattes are available now for a suggested retail price of $5.49 per 48-oz. bottle at retailers nationwide, including Target, Kroger, HEB and Fairway. To find a retailer near you, visit Silk.com.
Try out these three hot tea recipes by Stash Tea this winter to warm up on the inside while snow is falling outside. Each presents an exceptional way to enjoy tea.
Cozy Cinnamon Tea Steamer
The coziest drink award goes to this easy-to-make tea steamer. With the spicy-sweet flavors of cinnamon and vanilla, it’s chilly weather comfort in a cup.
Put 2 tea bags of Cinnamon Vanilla or, using an infuser, 2 tablespoons of Sweet Cinnamon loose tea in hot water and steep for 5 minutes. Add vanilla syrup and stir. Pour in the steamed milk and stir again. Finish with a topping of foam. Sprinkle with ground cinnamon and enjoy! Makes one 12 oz drink
White Chocolate Mint Tea Latte
This latte was made for fireside sipping. Moroccan Mint green tea combines with creamy white chocolate for a decadent treat.Ingredients:
3 tea bags Stash Moroccan Mint
2 cups water
1 tablespoon turbinado sugar
3 cups whole milk
8 ounces quality white chocolate, roughly chopped
1 teaspoon pure vanilla extract
1 pinch salt
fresh whipped cream, for topping
shaved white chocolate, for topping
In a sauce pot over high heat bring the water to a boil. Add the tea bags and sugar. Remove from heat and let steep for 15 minutes. In a second sauce pot over medium heat bring the milk to a gentle simmer. Stir in the white chocolate, vanilla, and salt until chocolate is fully melted. Remove from heat and froth using an immersion blender. In desired cup fill with 1/3 tea mixture and 2/3 milk mixture. Top with a generous dollop of whipped cream and sprinkle with shaved white chocolate. Recipe in partnership with Marcella DiLonardo of Modest Marce.
Portland Fog Latte
Inspired by our most popular tea bar latte –Double Grey Portland Fog– enjoy a delicious version of this drink at home.
Using an infuser, steep Double Grey Portland Fog loose tea in hot water for 5 minutes. After it’s done brewing, remove the tea leaves and add vanilla syrup to taste. If you don’t have a steamer or milk frother, you can heat the milk on the stovetop and use a French press to froth it by pumping the plunger up and down until your milk is frothy. Pour the milk into the tea and finish by topping your latte off with foam. Makes one 12 oz latte
All of the recipes and photos are courtesy of Stash Tea.