Friday, July 12, 2019

Looking for Olive Leaf Extraction or Tea? Contact me! Here is great health info on Olive Leaf!

Editor's Note
This study compares conventional extraction techniques (dynamic maceration) with emerging technology (pressurized liquid extraction) to determine how to obtain the highest extraction yield per kg of biomass from olive leaves. The authors found that pressurized liquid extraction resulted in more efficient extraction of certain phenolic compounds and flavonoids than dynamic maceration. The authors also discuss the operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity.

Olive leaves have become a promising source of phenolic compounds and flavonoids with high added value. Phenolic compounds and flavonoids are important sources of antioxidants and bioactives, and one of the processes used to effectively produce them is extraction via solvents, using aqueous ethanol solutions. To obtain the highest extraction yield per kg of biomass, olive leaves were extracted using a conventional technique (dynamic maceration) and an emerging technology, such as pressurized liquid extraction. Studies of the factors that influence these processes were performed: temperature, leaf moisture content, solvent/solid, and aqueous ethanol concentration were optimized using the central composite and Box-Behnken experiment designs. Pressurized liquid extraction resulted in more efficient oleuropein and luteolin-7-O-glucoside extraction than dynamic maceration. The operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity were determined to be 190 °C, leaf moisture content of 5%, and aqueous ethanol concentration of 80%.

Certified Organic Flavors Now Required for Certification

Certified Organic Flavors Now Required for Certification

By Scott Svihula January 22, 201

The National Organic Program (NOP) published a final rule that amends the National List of Allowed and Prohibited Substances (National List). This rule will be fully implemented January 28, 2019, with the exception of the amendments for the substances ivermectin, flavors, cellulose, and glycerin, which will be implemented December 27, 2019.  The new ruling on flavors requires the use of organically certified flavors whenever commercially available. Since the USDA did not post guidelines or list what is commercially available, each certifying agency will have its own set of requirements, ranging from a simple form to more complex documentation. Regardless, any certified organic tea using natural flavors under the 95 percent rule will need to be re-evaluated using organic certified flavors or collect documentation that its needed flavor is not commercially available. Each agency will have to determine if a flavor is considered commercially available or not at this time.  To read the final rule in its entirety, please reference the federal register here.
Bergamot fruit (Getty Images/NakornChaiyajina)
Most flavors used in the tea industry are organic compliant natural non-GMO flavors, but these will no longer qualify for certification. Certified organic flavors will have to be used if commercially available.
The definition for commercial availability is in the rule 205.2 Terms defined. “Commercially available. The ability to obtain a production input in an appropriate form, quality, or quantity to fulfill an essential function in a system of organic production or handling, as determined by the certifying agent in the course of reviewing the organic plan.” The reason why something is not commercially available must comply with the definition above: form, quality or quantity to fulfill an essential function and must not be based on price.
This poses several questions that are currently unanswered. For example, let’s take strawberry. There are many ways to make a strawberry flavor: typical strawberry used in kids’ drinks and medicines, red ripe strawberry, sweet slightly over ripened strawberry, unripe strawberry, wild strawberry, earthy strawberry, candied strawberry, etc. Even though certified organic strawberry flavor is readily available; can it be made organically in all these variations? Since each certifying agency will be making their own determination of what is considered “commercially available”, if one company submits strawberry as organically certified, will that mean that for that agency everyone will need to use certified organic strawberry flavor, even if your specific taste profile is not available? What about flavor suppliers? What if the flavor supplier you use and have partnered with cannot make your flavor certified organic? Is there an expectation that you would need to find another supplier to make it certified organic before you state it is not “commercially available”? And how many flavor companies will you need to contact? As you may know, not all flavor houses know how to create flavors for tea, some excel at this while others struggle. Not to mention that, certified organic flavors are typically about 20-30 percent costlier and have about 1/3 the strength in aroma and taste.
In talking to several tea manufacturers, the decision of what to do next will be challenging. There are basically 3 paths to take to comply with this new regulation.
  1. To keep your organic certification, change the application of your 95% certified organic flavored teas to the 70%/30% category. The new ruling does not affect this category; though you will not be able to use the USDA seal. (see chart below for more details)
  2. Drop the 95% certified organic flavored teas from your organic certification; though you would only be able to mark the ingredients as organic in the ingredient statement. This could cause confusion with your customers, and if you are not certifying these, does it make sense to certify any of your teas?
  3. Work with your flavor supplier (and most likely other flavor suppliers) to create the same tasting flavor but in a certified organic form; knowing this will drive up the cost of goods. Once approved, you will wait 3-12 weeks to get the certification from the flavor company and then another 3-12 weeks to get your flavored tea certified. With a December 27th deadline, you will need to start working on this change over now and have the new flavors approved by the end of the second quarter.
Regardless of the route you take for your business, the decision is not an easy one to make. This new requirement for certified organic flavors will in some way affect your bottom line and will inevitably cause confusion for consumers and reduce the number of certified flavored teas (and other organic flavored products) available. My recommendation is to seek out support from your flavor houses, industry peers, and industry consultants who specialize in blend development and product sourcing to help your company navigate through these options.
Peppermint (Getty Images/Amy_Lv)
“Flavors The final rule amends the National List to revise the annotation of flavors in § 205.605(a) to change the allowance for nonorganic flavors to require the use of organic flavors when they are commercially available. The listing of flavors in paragraph (a) reads as follows: Flavors—non-synthetic flavors may be used when organic flavors are not commercially available. All flavors must be derived from organic or nonsynthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative. This rule retains requirements that all flavors must be derived from organic or nonsynthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative. This rule applies to products in the ‘‘organic’’ and ‘‘made with organic (specified ingredients or food group(s))’’ categories. This rule change does not apply to nonorganic ingredients that may be used in up to 30 percent of ‘‘made with organic’’ products. Due to the number of distinctly different natural flavors and the pace of new product development in flavors, AMS has determined it would be impractical to list individual flavors on the National List to indicate which are commercially available in organic form. AMS has reviewed and agrees with the NOSB recommendation that the annotation for flavors be amended to clarify its use in organic handling. AMS received comments on the proposed rule for amending the annotation.”

100% Organic•       All organic ingredients
•       Any processing aids must be organic
•       Flavors must be certified organic
•       No non-organic ingredients are used
•       USDA seal allowed
•       Must list organic certification agency
•       List ingredients as organic in ingredient statement
95% Rule
•       At least 95% organic ingredients
•       Remaining 5% can be non-organic allowed ingredients
•       Flavors must be certified organic when commercially available
•       All agricultural ingredients must be organic unless not available
•       USDA seal allowed
•       Must list certification agency
•       List ingredients as organic in ingredient statement
Made with Organic Ingredients
70%/30% Rule
•       At least 70% organic ingredients
•       Remaining 30% can be non-organic allowed ingredients or non-organic agricultural ingredients
•       Flavors must be natural non-gmo organic compliant
•       USDA seal prohibited
•       Must list certification agency
•       List ingredients as organic in ingredient statement
Products with less than 70% Organic Ingredients•       Any level of organic ingredients
•       No restriction on remaining ingredients
•       No certification claims can be made
•       USDA seal PROHIBITED
•       Only mention organic in ingredient listing

Thursday, August 4, 2016

2016 State of the Industry: Natural, organic vital to tea market

I love this publication for the beverage industry! Thanks Beverage Industry online!

2016 State of the Industry: Natural, organic vital to tea market

Tea lattes, sparkling teas offer more options

The U.S. tea market has seen an evolution over the years as consumers’ on-the-go lifestyles put an emphasis on convenience and ready-to-drink (RTD) teas. However, natural and organic trends seem to be the next big push within the tea market.
“Natural and organic are very important to tea consumers; however, all-natural is significantly more preferred than organic is,” said Elizabeth Sisel, beverage analyst at Mintel, Chicago, inBeverage Industry’s June issue. “GMO-free and Fair Trade claims are also gaining traction, but do not have the same impact on consumer purchasing decision as does all-natural.”
Eric Penicka, research analyst for Chicago-based Euromonitor International, also noted that natural is having a greater impact than organic when it comes to hot tea because of its inherent natural properties. RTD tea also is seeing a greater influence when it comes to natural attribute claims.
“Within RTD teas, there has been a very clear movement toward the creation of naturally brewed teas and this continues to bring consumers into the category,” he explained inBeverage Industry’s June issue.
For example, Pure Leaf, a product of The Pepsi Lipton Tea Partnership, Purchase, N.Y., released its Pure Leaf Tea House Collection, a super-premium line of the organic tea leaves brewed with fruits and herbs. In addition to its Pure Leaf Tea House Collection, the brand added to its Unsweetened Iced Tea with the launch of two new flavors — Unsweetened Black Tea with Lemon and Unsweetened Green Tea.
Varietal trends also are impacting the U.S. tea market. According to the Tea Association of the U.S.A. Inc.’s 2015 Tea Fact Sheet, about 85 percent of American consumers drank black teafollowed by 14 percent who chose green tea. Oolong, white and dark made up the remaining amounts, states the association’s fact sheet.
However, opportunities could abound for these minority variants. Noting that hot tea sales are forecasted to have a compound annual growth rate of 4.3 percent from 2015 to 2020, Euromonitor’s Penicka said premium trends within tea retailers could start to impact the consumer packaged goods market.
“Fueled by premium tea retailers, growing interest in teas more complex than standard black or green teas has already begun to permeate its way through traditional retail channels like supermarkets with oolong and rooibos teas making their way onto shelves,” he said. “We expect to see more of this development in specialty teas and herbal teas over the forecast period.”
The U.S. tea market also has seen impacts from hybrid beverage trends. “Tea lattes have continued to be a trend (tea and milk), while sparkling tea is on the forefront of the hybrid market — e.g., Sparkling Ice’s Sparkling Tea and Lipton’s Sparkling Tea,” said Lauren Masotti, client manager of U.S. beverages at New York-based Kantar Worldpanel, in Beverage Industry’s June issue. “There are some players offering coffee and tea blends — giving consumers the health benefits of tea and the energy boost most often sought [from] the coffee segment.”
Contributing to the tea and dairy beverage segment, Boulder, Colo.-based Celestial Seasonings, a division within The Hain Celestial Group, developed its own coffeehouse-style teas. The barista-style Celestial Lattes are available in in four flavors: Dirty Chai, The Godfather, Mountain Chai and Matcha Green.
Sparkling teas also continue to pop up in the U.S. tea market. Earlier this year, Bhakti, Boulder, Colo., announced its line of natural sparkling teas, which are available in Lemon Ginger Black, Mango Lime Matcha, Tart Cherry Rooibos and Mint Maté. Bhakti Sparkling Teas are a combination of carbonated teas, organic fresh-pressed juices and the company’s signature fresh-pressed ginger, it says.
Yet, one format of tea has remained challenged to find a core consumer base. “While tea has certainly grown within the single-cup brewer segment, the impact Keurig and similar machines have had hasn’t been nearly as profound as what we’ve seen in the U.S. coffee market,” Euromonitor’s Penicka said.
Kantar’s Massoti also noted the challenges for the single-cup tea segment, but adds tea lattes and iced variants could offer potential. “Tea lattes and iced tea occasions may continue to do well in this format as it offers consumers a ‘fool-proof’ occasion they can enjoy in a single cup,” she said. BI

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Wednesday, July 13, 2016

Exploitation of Labour???

Just Sharing....

On Wed, Jul 13, 2016 at 1:30 AM, Indi - Tea 'n' Teas <> wrote:
Every single time that I travel to N America or the US, a question about 'labour exploitation in the tea industry' is almost a de rigueur certainty.
Each time I have to go to great pains to explain that WITHIN the Indian context, Tea Estate labour is far better off than workers in other industries.

This cutting from the newspaper of a photograph taken by some staff reporter on a day when the Nilgiris was being lashed by torrential rains and being almost blown away by the gusty winds leaves one with no need for words:
And this on a day when even the family dog had decided that cowering under the bed was the smarter option.

Does it appear as though these women are the 'exploited' kind??

P.S: Can't help but also add that while we get hit with 'you must provide adequate care to the workforce'
when we request buyers to pay that little bit extra to support the effort,
there is an immediate turning in of the toes.
Rather ironic, is it not?

logo - TnT  High Res
Coonoor - Kotagiri Road, P.O.Kattabettu,
Nilgiri Hills 643 214
Phone: 91 4266 27 9933 / Mobile: 91 9442 60 9442
eFax: 1 309 409 6254 / Skype: indikhanna

Thursday, May 5, 2016

Fuso / Pyramid Tea Bag Materials and Biodegradable info

I am often asked about biodegradable and safe pyramid tea bag materials.  Here is a company you can ask your questions, order your custom tags, and send to your co packer with your label.

TEAROAD SOILON is a filter made with the biomass material known as polylactic acid, the base material of which is plant starch.
Burying this product into the ground after use causes microorganisms to completely break it down after being hydrolyzed into shoter fragment. Such is the nature of this filter for beverage use created with mankind and the environment as a top priority.


  1. Using plant starch as its base material, this product is manufactured through processes that include lactic acid fermentation and polymerization of lactic acid. Then polylactic acid is rendered into fibers and woven together. Its uniform opening affords the product a superior level of permeability, making it perfect for tea bag filters used with tea leaves.
  2. No harmful substances is detected upon extraction using boiling water. SOILON is compliant with food, additive and other standards under the Food Sanitation Act (No. 370).
  3. Upon burying SOILON in the ground, following hydrolysis, the material is completely broken down by microorganisms, after which it is eventually turned into water and CO2 (materials cited). The speed of degradation varies largely depending on the temperature, moisture and PH level of the soil, as well as the types and number of microorganisms present.
  4. When burning SOILON,the harmful gas (dioxin etc.) is not generated. Also the generation of greenhouse gas (carbon dioxide) is less than usual plastic. (reference literature)
  5. Polylactic acid, the material used in SOILON, has reported to have bacteriostatic and mildew-proof properties.
  6. Plants, which are renewable, are used as the basic materials in SOILON, thereby helping to contribute to the development of a sustainable society. This aspect has enabled us to acquire "GreenPla" membership (No. 243).

Environmental circulation of polylactic acid

Environmental circulation of polylactic acid

What's GreenPla

"GreenPla" is a registered trademark of the Japan BioPlastics Association (JBPA), which is a N.P.O. engaging in study, research and development to promote commercialization of plastics which are made from non-petroleum resources, and are biodegraded. Yamanaka Industry Co., Ltd. is a member of the JBPA "Mark". For more details, please access the JBPA homepage.


Filters for green tea, black tea, healthcare tea, herb tea and others.

Physical properties

Product numberMesh count
Open space ratio(%)RemarksSealing adaptability
SLA19762Transparent Type BiodegradableUltrasonic seal
SLC39740Semitransparent Type BiodegradableUltrasonic seal
  • Material : Polylactic acid
  • * The above physical properties are measured, but are not guaranteed.

Wednesday, September 16, 2015


Exciting Announcements!

From Desiree Nelson
New Marketing and Sales Director for ITI and Waterfall Tea CompanyCompetitive bids on your sourcing, blends, packaging, or turnkey Foodservice tea needs

Dear Friend and Tea Industry Associate:
I am now the Marketing and Sales Director for ITI and Waterfall Tea Company.
Please set a date to visit with me at one of our Warehouses in Los Angeles and discover our amazing line up of teas, herbs, blends and turn-key brand Waterfall Tea Company. Or how about as soon as this Saturday: At our 1st Annual Iced Tea Festival. September 19th 11am to 5 pm.  Talk to me about custom items, or maybe it's time to use a high-end brand like Waterfall Tea Company that has it all: retail, service, user friendly: iced teas, pyramid bags, blooming and loose teas. I am looking forward to working with you.

Email or Call me for more information and with your NEEDS in gap, contract purchasing, matching blends, new lines, or existing tea line solves:
949-374-7552 or direct line 562-566-3944

Just arrived 2015 High End Teas:Organic Bai Mu Dan Super Premium, Silver Needles, Organic Yunnan Royal Gold Super Premium, Tai Ping Hou Kui Super Premium, Organic Bi Lo Chun Super Premium, to name a fewEmail me for a list and samples.   (Not on the website yet.)  Or link to see list here.
Our NEW additionalwarehouse:
2140 Davie Avenue, Commerce,  CA 9004

Link here for our list ofChinese or North IndianandSouth Indian IT, TBC, BOP, and Pyramid Bag Cut Teas.Email me for a pallet or container competitive bid. 
"Your Personal Tea Sommelier"
Iced TeasPyramid Bag Hot Teas, Loose and Blooming TeasFood Service and Retail Ready.  Wholesale (updated) site COMING SOON. 
Email Desiree for pricing info.Use this code: dn10 for 10% off your first orderGood for retail and wholesale orders.

Copyright © 2015, ITI and Waterfall Tea Company, All rights reserved.

Our mailing address is:
2140 Davie Avenue, Commerce,  CA 90040

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Tuesday, March 31, 2015

Ingredient Hub and consulting

Ingredient Hub:  Desiree Nelson - Your Trusted Sourcing Partner:
My passion for tea, herbs, spices,  and the marketing and supplying of them has lead me to some more than interesting opportunities this year. I will announce them as soon as it is okay to.
I have managed to partner with some of the most respected tea and ingredients suppliers, as well as packaging companies in the U.S. and abroad.   I imagine this could only grow and get better.

What does this mean for your business?  
Relationships and integrity,  with your "tailored to suit" needs in mind ~ in ingredients AND packaging.  Small to large scalability- sourcing is about what YOU and your TIME.  I hope to save you that.  Send me your inquiries and let me work to solve your need > be it time, money, logistics, certifications,

Purpose:  INGREDIENT HUB: Matching my network of best partners in the tea/herb industry to match best tea business with client: per project or brand as a whole.  Collaborating domestically and globally. Using my knowledge and partnerships to best serve the client.

About Me :  Industry expert since 2002. You have a brand, need, or tea product or concept and I have the industry solutions.  I facilitate your brand (or generic / spot item)  to partner with the best fit for your concept in the industry. From competitive bidding on single origin ingredients as a spot purchase or contract, to R&D of a new line in bulk or bottled RTD, iced tea formulation to packaging, blending in smaller 50 lb quantities to 500 lbs plus... I will match you with the best supplier for all of your needs.    From pricing, logistics, to quality – there is a best fit for you, or a possibly a few.  Competitive bidding on pallet to container quantities – just shoot me an email.

Intimate knowledge of industry’s best: Iced teas, single origin sourcing of loose teas or tea bag cut, herbs, formulation, R&D, Single Serve cup formulation and packaging, ingredient sourcing, innovative packing in tins, packaging of tea bags ALL TYPES and sizes, pyramid bags, iced tea cello and filter bags, blending of teas, RTD bases and components.  STI Certified highest Level: Industry Specialist since 2002.  Partnering with the best in the Industry to bring you best products and pricing in ALL things tea and herbs.

Specializing in all things tea: bulk & container purchasing and management, R&D of new blends all types, packing of food service iced teas, all the way to development of single serve blends. By the case, pallet, container. Custom Formulation and R&D.        I can help you find partners and suppliers that have their finger on their pulse on the industry and excellent garden supplier relationships. Matching needs in best practices and QC Compliance, Kosher, Organic, Fair Trade, ISO 9001, HACCP, GMP, and SQF.

One Stop contact / Time  and Money saving:  Starting with the most important needs and backing in to the solve, I can help build sales for my partners as well as solve the needs of the client, be it short or long term > by contacting me as one source vs. several – thereby saving them time.  These needs may be: timing, logistics, spot fill, new project, competitive bidding, etc.  My partnerships are direct and pricing is same as direct. For the cases of rare, obscure or short ingredients that are outside my 10+ vendors, I will search and find for you outside my group for an upcharge to my find (brokering for you).

In conclusion:  Sending one email or call to me is the ultimate goal I would want my client to feel they need to do in order to find, solve, or collect on to solve their tea and herb needs of/by the industry’s best.  I will do the timely finding of all options for them.

Desiree Nelson              /