Most Popular in:

Beverage

Excerpt Only

Email This Item! Print This Item!

Moving Tea Flavors Forward

By: Jeb Gleason-Allured, Editor
Posted: October 20, 2008, from the October 2008 issue of P&F magazine.

Purchase This Article

  • From P&F Magazine
  • October 2008 issue, pg. 18—2 pages
  • 2 pages

Available Formats:

  • Adobe PDF for download
  • Printed copies mailed to you

“Tea has a certain mystery and mystique about it,” says Nappen. “We wanted to uncover some of that. The more we learn about tea, the more were inspired to learn about it.”

“As flavorists, we use high-end teas as our target gold standards,” adds Wright. “They’re a little bit like wines. The small estates grow teas that taste amazing and sell for hundreds of dollars to the highest-rated restaurants. We’re using those teas as our target profiles to elevate the quality of our products.”

“The main opportunity [for tea flavors] is beverage applications,” Nappen says, but adds that tea has moved beyond classic RTD iced tea to include waters, sport and energy drinks, carbonated beverages, alcoholic drinks, confections, ice cream, and savory applications such as salad dressings, marinades and sauces.

Other topics discussed: Green Tea Profiles, Oolong: the Champagne of Teas, Emerging Teas, Applications, Flavor Creation Process: Reaching for 95-5, Where Tea is Going

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.