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Tea for Today: Volume 5 Issue 4


Ten Good Reasons to Switch to Tea

1. Tea hydrates the body without adding calories.

2. Tea is packed with antioxidants (called flavonoids) which protect the body against inflammation and disease.

3. Tea is a natural source of fluoride which promotes good oral and dental health.

4. Tea is a good source of minerals such as manganese, which is essential for healthy physical development, and potassium, which maintains the body's fluid balance.

5. Tea boosts the immune system.

6. Tea lowers stroke risk and promotes cardiovascular health.

7. Tea fights a variety of cancers and chronic disease.

8. Tea can assist in the prevention of heart disease.

9. Tea inhibits ultraviolet-induced skin cancer.

10. Tea is refreshing and it tastes good!


Tea Trends for 2004-2005

"On-Demand" Beverage Brewing Machine & Tea/Coffee Pods

Now on shelves in mass-merchandizing warehouse stores and retail outlets is a revolutionary brewing concept for tea and coffee. The brewing unit uses "pods" to prepare a cup of hot or iced beverage in under 35 seconds. Also called "one-cup brewer", this product will be a "must have" item for Holiday 2004 and will also be showing up in offices, corporate break rooms and foodservice outlets.
(The Philadelphia Inquirer)


Ready-To-Drink (RTD) Still Going Strong

Bottled tea is still a "hot" item for consumers, providing all the health benefits of tea and the convenience of ready-to-drink. Expect to see more brands, flavors and blends for 2005.
(Beverage Industry)


Leading Category Driver

Green Tea

The media focus on the health benefits of drinking Green Tea will drive this category leader well into 2006 and beyond. Rooibos, "the Red Tea" from South Africa, containing high antioxidants, absence of caffeine and a unique taste profile, continues to create interest among trend-seeking consumers.


Fast Tea Facts

A study at the National Cheng Kung University in Taiwan revealed that drinkers of green and oolong tea, some varieties of which can contain up to 4,000 chemical compoounds, are less likely to develop high blood pressure than non-tea drinkers.
(Prepared Foods, August 2004)

Food trends for 2004 include White Tea in bags, loose and bottled. Milton Schiffenbauer, PhD. at the Dept. of Biology at Pace University claims, "Our research shows White Tea extract can actually destroy in vitro the organisms that cause disease. This is not an old wives' tale, it is a fact.
(Specialty Food, July 28, 2004)

Researchers investigating the high bioavailability of antioxidants found in green tea estimate that a good percentage are immediately absorbed into the bloodstream before reaching the small intestine, which "shows that these beverages are useful supplements to the diet".
(NutraIngredients-usa.com, July 4, 2004)

Tea is the most popular beverage in the world second only to water, and most Americans prefer their tea over ice.
(The Herald-Mail Online, July 14, 2004)

A Mayo Clinic study found that a compound in green tea (EGCG) inhibits growth of prostate cancer cells.
(Prevention.com, "Health", April 2004)

The secret to brewing a great cup of tea is to start with a fresh, good quality tea and a pure source of water. Boil the water, brew the tea for 3-5 minutes (or to desired taste) and serve hot or over ice.


Tea Quotes

"I hope next time when we meet, we won't be fighting each other. Instead we will be drinking tea together."

Jackie Chan, "Rumble in the Bronx"

"If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited it will calm you."

Anonymous

"I always fear that creation will expire before teatime."

Sidney Smith


A message from the Chairman:

As Autumn approaches, I always start to think about changing colors, just as teas come in many colors once brewed. From the rich reds of Kenya and Assam to the golden hues of Ceylon and South India, onto the bright green of Japanese steamed tea or the brown of well-dried Oolong: Tea is a Riot of Color. All good teas have one common element and that is a brightness to the brew in the cup. Avoid tea that is dull in the cup and seek out that which shimmers'; in the case of tea, it is the real deal.

Barry P. W. Cooper


 
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