The Tea Association of the USA, Inc.

     The majority of tea consumed in the U.S. is of the iced variety. Yet aside from some of the more upscale RTD offerings which have flooded the marketplace in recent years, specialty teas haven’t been used to make iced teas, especially in a foodservice environment. According to the U.S. Tea Association, “Gourmet teas have a tendency to cloud when served over ice and therefore, are not the tea of choice when serving in this fashion.” The subtleties of flavor are best enjoyed when tea is served hot. It is difficult to appreciate the nuances of flavor when a specialty tea is served cold.
Specialty suppliers have responded to this challenge by developing not only specialty-iced teas for foodservice, but for home consumption as well. There is no magical ratio for creating iced tea, but just as for its hot counterpart, it needs to start with quality tea.

• The Road to Discovery
• Developing a Niche
• Capturing the Demographics
• Slow Down
• Speed Up
• Health is Hot
• Offer the Extraordinary
• For Sophisticated Palates
• Curative Curiosity
• On the Town
• Adventurous
• Evaluating Your Product Offerings
• The Right Cup for the Right Step
• Marketing the Menu
• MAIN

BACK         NEXT