Interesting 2011 Teas, Limited Supply

We at QTrade Teas and Herbs are very well known for the large volumes of tea and herbs we supply, as well custom formulation of your signature blends and suppling those blends. But now is time to talk about those in limited supply..so here is what is coming in all very limited quantity, first come first served, and will sell out quickly:

http://www.qtradeteas.com/ (conventional) in this week
2nd flush (WTE previous lot award winner with this before)
1st flush
Guranse (manufactured last week) in at end of July ~ $30 /lb
Seasonal Ceylon Supreme Pekoe $8 /lb (in now)
New Vithanakande (you liked this - will send you samples again)
What about our organic award winning black and green iced teas, ask about these 2010 Expo Award winners.
Booking now for Cardamom and Organic cardamom purchasing!

First come, first served so reply via email today to desiree@qtradeteas.com for pricing and information. Check out our new website
http://www.qtradeteas.com/ .

Flavorings in Tea, by Flavoring Manufacturer Definition

As I prepare to set off to the Sustainable Food Convention in San Francisco next week, I thought to post something revelvant to this. But instead, or somewhat off this path but not too much, I have decided to post a very hot topic in what you need to know when you venture in to creating your own private label tea or custom tea blend with flavors, especially if you are going in to the area of organic or natural OR 100% organic.


Below is a list of definitions of flavoring categories provided by the manufacturers of flavors to the coffee and tea industry:

Artificial Flavor: A flavor derived from 100% synthetic (man-made) ingredients.

Natural & Artificial Flavor: A flavor derived from both natural ingredients and synthetic ingredients.

Natural Flavor: An example of this natural flavor would be entitled "Natural Apple Flavor". This indicates the product consists of ingredients only derived from apples.

Natural WONF: An example of this natural flavor would be entitled "Natural Apple WONF". This indicates the flavor contains at least one ingredient derived from apples and also contains other natural ingredients which replicate and apple taste. The WONF term is short for "with other natural flavors".

Natural Type Flavor: An example of this natural flavor would be entitled " Natural Apple Type Flavor". This indicates the flavor contains 100% natural ingredients. However, none are derived from an apple but the taste and aroma replicate an apple.

Organic compliant flavors can be any of the last three natural flavors. The difference is the ingredients cannot be derived from sewerage sludge or irradiated. Also. no synthetic solvent can be used in the manufacture of any ingredient. No synthetic solvent can be used as a carrier in the flavor system.

If some one is really concerned about the presence of chemicals then they should use organic blends where all the ingredients meet the requirement. One reason that the natural flavor category distinction has less relevance for non-organic products is that people mistakenly assume the rest of the “natural” ingredients in a non-organic blend such as tea, hibiscus etc are pesticide and chemical residue free which is not true. Therefore to fixate on only the flavor portion of it which is usually about two to three percent of a total blend, is not as useful as people think.

-Desiree Nelson
QTrade Teas and Herbs
Business Development
949 766 0070 x525
desiree@qtradeteas.com

2011 DIY Organic Gardening

Here is an inspiring article on www.sagehillfarmsandvintagestore.com - I am inspired to add to my container growing this year and I hope this article will help you too!

Growing by the "Raised Bed" Method
~Why and How

A raised bed method of gardening has taken root and for many it's a simpler and safer way of growing. From small kitchen gardens to fields of produce for market, raised beds are here to stay.

Some major reasons to consider the raised bed method:

1) When you build and enclose a raised bed, you have just cut your maintenance in half. There will be fewer weeds (if any), well draining soil, few if any pests, and the elimination of foot traffic - which is the biggest reason for compacted soil. Because of these three improvements you will have a highly attractive and higher yield garden.

2) Raised beds can be enclosed with garden timbers (cedar, redwood and cypress) brick, block and rock will all fit the plan perfectly. I like 4x 8 size beds for the ease of working it from side to side without constant moving from one side to the other.

Now, for the layering process. Just think of it as making a Dagwood sandwich.

The area where your garden will be should be cut as close to the dirt as possible with your lawn mower.

Build your frame around the plot to your desired size.

You are now ready to build your soil.

Fall is the best time.....let it compost over the winter.

1) Right on the freshly mowed site, layer about 10 sheets of wet newspaper (no glossy colors) or cardboard. Wetting the paper or cardboard will hold it in place and speed up the process of composting.

2) On top of this add 4 to 6 inches of barn manure in some stage of composting.

3) Add to the manure 3 to 4 inches of dried leaves, grass, and other yard clippings.

4) Add 1 to 2 inches of peat-moss to the top.

Repeat this layering process until you have a depth of 12 to 24 inches. More if you wish.

The more layers you build the higher your soil line will be. Twenty four inches is the standard for most. You don't want your soil line higher than the frame of your bed.

Once your beds are layered, water well and cover with a plastic tarp if so desired. Check from time to time and don't allow the beds to dry out for long periods of time. (I leave mine open so they get the rain water and the natural weather cycles....it all helps the process.)

This method attracts microbes, earthworms, etc., that do the same work as a garden pick and tiller, and fertilizers at the same time. Come spring, just plant right into your ready made soil.

Remember too that you can compost all your kitchen scraps such as peeling from vegetables and fruits, coffee and tea grinds, and egg shells. Do not compost meat, bones, oils, or any cooked food. This will rot and draw animals and insects to your garden.

You can add these kitchen waste products directly to your beds, but I prefer to have a compost pile and process it separate from the beds.

For a healthy garden site always rotate your crops yearly and in the case of cucumbers, tomatoes, and eggplants, every 2 to 3 years. This stops pest from setting up house-keeping and over-wintering to wait for the new crop.

A good step to take before you start to build your beds is to have an idea of what you will be growing so you can add material to your beds that a certain crop might need. (Sand, blood/bone-meal, etc.)

Companion planting is a perfect crop practice. We will cover this in another segment.



Happy growing!

Bea Kunz

Tea in 2010, My Inside Industry View

Growth in Segments

2010 was predicted successfully by yours truly to be one of continued growth, opportunity, and success. Glad to be right.

I see even more opportunity for growth and continued growth in 2011, especially in the coffee roaster and coffee business segments, as their b2b and direct consumers demand more quality, education, and diversity in tea selections - as well as a call offer something to the ever growing -non caffeine crowd.
I have heard that "non caffeinated crowd" or herbal tea growth to be anywhere between 30 and 40 % of the tea market. That is good size. I had always thought it to be ironic, when I owned my tea chain and wholesale line, that Rooibos and Herbal (non-caffeinated) teas were always outselling the camellia sinensis leaves in bulk and hot teas, just not in the iced -although the iced herbals were growing and catching up too.

I see the caffeinated herbal - Yerba Mate - to continue to grow in blend selections in 2011. While Green and White teas continue to be of solid interest as well as Organic in these and all segments as well. Black Tea continues to take the cake, especially in the RTD and iced tea sales of course in the U.S.

Tea Blends continue to grow and be a great opportunity for Coffee Companies to step up their game. Fruits, flowers, and value additions- the key anything that will help you spin your marketing chant is all good. Be it super fruit teas with flavor and function, energy or sleepy time. Chai's continue to be solid and strong - although uniquely signature to each company most times. Peach, tropical, and chocolate dominate - as does a bit of coconut as well. These fancy ingredients and enhancements are found in all of the teas - herbal, regular, and often even in Organic - and progressively so. These influences are usually kept up on by walking a Fancy Food show. Speaking of Organics - QTrade made a huge leap to go with mostly all natural flavors in 2010 - to keep with and push for as natural as possible.

I continue to see Coffee Roasters seek new blends and to further the growth of better tea's and specialty blends. In hot tea, fuso or pyramids, and/or iced as well.

My prediction in 2011 for growth in the tea realm? More and more tea powders and mixes. You name it, they will mix it and offer it in more and more stick packs, bulk, and cans. Iced teas will continue to get better, and healthier - fresh brews, more selection, higher quality at a higher price point, and diversity - AMEN.

More later this week...Iced Teas and options, Fuso and pyramid, consultants, classes, container sourcing of tea and key ingredients such as Goji Berries, reported increase in pricing in all teas and herbs.



Cheers!

Organic Buying up 41%

Consumer survey finds 41% of parents buying more organic foods than a year ago
U.S. families are buying a wider variety of organic products than ever
Contact: Barbara Haumann (802-275-3820; bhaumann@ota.com)
BRATTLEBORO, Vt. (Dec. 8, 2010)—In spite of the sluggish economic recovery, U.S. families continue to buy more organic products than ever before and from a wider variety of categories, according to findings from the latest consumer study jointly sponsored by the Organic Trade Association (OTA) and KIWI Magazine. In fact, 41 percent of parents report they are buying more organic foods today than a year ago, up significantly from 31 percent reporting organic purchases in 2009, according to the U.S. Families’ Organic Attitudes & Beliefs 2010 tracking study.

“Consumers are increasingly interested in where their food comes from and how it is produced. With organic, they have that transparency,” said Christine Bushway, OTA’s Executive Director and CEO. She added, “It is exciting to see parents recognize the importance of organic products to their families.”

The survey, conducted between Aug. 11 and 27, 2010, also found that parents buy organic because they see organic products are generally healthier, address their concern about the effects of pesticides, hormones and antibiotics on children, or provide a means to avoid highly processed foods and/or artificial ingredients.
Although perceived price disparity between conventional and organic products remains a barrier to purchase for some families, the study revealed significant opportunities for marketers of organic products to educate consumers on the value of these products, and of the significant differences between organic, conventional and unregulated “natural” products. Demographically, consumers’ education level appears to be more significant than income level in predicting organic purchase behaviors.
The study, the second of its kind sponsored by OTA and KIWI Magazine, shows that three-quarters of U.S. families purchase some organic products. Comprising a growing percentage (36 percent versus 32 percent in 2009), newly organic families who have begun purchasing organic products in the past two years represent more than three in ten U.S. households.
The 64-page study profiles organic buyers, tracks purchases and behavior motivation, explores consumer knowledge and trust in organic, looks specifically at perceptions about personal care and natural, and identifies emerging trends. The new report can be ordered for purchase by sending an e-mail to info@ota.com. The cost is $1,495 for non-OTA members, with a special discounted rate of $795 provided to OTA member companies. An executive summary may be requested by the media.
The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. Its members include growers, shippers, processors, certifiers, farmers' associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA's mission is to promote and protect the growth of organic trade to benefit the environment, farmers, the public and the economy (www.ota.com)

natural flavors and essential oils in tea

11.08.10
natural flavors and essential oils in tea
Posted in T Ching - blog
by Zhena Muzyka


At Zhena’s Gypsy Tea, we get an enormous number of calls from tea drinkers asking what “natural” as in “natural flavors” means. Tea drinkers are increasingly aware that “natural” is a loose term that can mean almost anything - and they are right.

The FDA loopholes on flavorings are vast, rendering the term “natural” meaningless if there is no organic certification attached that ensures auditing of ingredients and labeling laws. Organic certification ensures auditing, a level of checks and balances that would not otherwise be implemented regarding tea production.

Standards committees at retailers have created lists of chemicals that are not allowed in the products they sell, but there is not a standards committee verifying that manufacturers’ ingredients are free of these chemicals. The only way to ensure you are not ingesting chemicals when sipping flavored teas is to buy flavored teas that are certified organic.

The history of flavored teas began in China with the Tang Dynasty (AD 618-906), during which teas were flavored with plum juice, cloves, ginger, peppermint, onions, and salts.

The Song Dynasty (AD 960-1279) began the use of essential oils in tea - lightly blending their leaves with essences of lotus, jasmine petals, and chrysanthemum. According to The Book of Tea, the higher classes preferred scented and flavored teas, showing themselves to be more adventurous in taking tea.

According to The Sage Report’s US Tea is Hot Report:

“For every ten pounds sold of the higher end specialty teas - those selling over thirty dollars per pound - one hundred pounds of specialty flavored tea reaches US consumers’ cups. The middle tea market…flavored, delicious, aromatic and nicely packaged, will outpace the growing but supply-restricted (annual output for the next 5-10 years) stocks of unflavored, long leaf, orthodox teas. Purists may cringe, but the mega-marketers are gearing up for a specialty tea future that is flavored, flowered and spiced.”

Flavor Terminology

To clarify flavor terminology for our tea drinkers, I use the following descriptions:

Artificial Flavor: A flavor derived from 100% synthetic materials (not found in nature), such as Ethyl Vanillin, which is listed on the ingredients statement of some milk chocolate bars.

Nature-Identical Flavor: A term used mostly in Europe. All ingredients are man-made, but are also found naturally occurring in nature. An example is vanillin, which occurs naturally as white crystals on a vanilla bean after curing. Vanillin also has a nature-identical version (artificial) derived through the processing of lignin, which is a by-product of paper manufacturing and is an economical source of man-made vanillin. Man-made vanillin has the same chemical structure as natural vanilla. However, due to the fact it does not come from a natural source, it is termed NATURE-IDENTICAL. Both categories - ARTIFICIAL and NATURE-IDENTICAL - are coded in the United States as ARTIFICIAL.

Natural & Artificial Flavor: A flavor derived from natural and artificial ingredients.

Natural Flavor: A flavor derived 100% from the title material. An example would be a Natural Cherry Flavor, which is derived entirely from cherries. (Many companies use this term for any and all types of flavors.)

Natural WONF Flavor: This flavor must contain at least one ingredient from the title source, such as cherry. All other ingredients must come from other natural sources.

Natural Flavor Blend Flavor: All ingredients in this flavor must be natural, but none are derived from the title material. A Cherry Type Flavor, NFB is derived from 100% natural chemicals, essential oils, oleoresins, floral absolutes, solid extracts, fluid extracts, distillates, juices, and essences, but none of these ingredients are derived from cherries.

How Flavors are Created

Natural flavors are usually distilled, while artificial flavors are a blend of chemical compounds, even plastics! An example of an artificial flavor carrying agent is Propylene Glycol, which is a colorless, viscous, hygroscopic liquid. It serves as a humectant - a substance that retains moisture content. It makes the skin feel moist and soft and keeps products from drying out.

Propylene Glycol is used in anti-freeze, brake and hydraulic fluid, de-icers, paints and coatings, floor wax, laundry detergents, and tobacco, as well as in cosmetics, toothpastes, shampoos, deodorants, lotions, processed food, dog food, and many more personal care products.

The Material Safety Data Sheet (MSDS) for Propylene Glycol states:

“Implicated in contact dermatitis, kidney damage and liver abnormalities; can inhibit skin cell growth in human tests and can damage cell membranes causing rashes, dry skin and surface damage.

Acute Effects: May be harmful by inhalation, ingestion or skin absorption. May cause eye irritation, skin irritation, gastro-intestinal disturbances, nausea, headache and vomiting, and central nervous system depression.”

Natural Carrying Agent - Alcohol

Alcohol has been made for thousands of years - it’s a compound of carbon, hydrogen, and oxygen, produced when glucose is fermented by yeast. During the making of alcoholic drinks, the alcohol content is controlled by the amount of yeast and the duration of fermentation.

Fruits are used to make wines and ciders, and cereals, such as barley and rye, form the basis of beers and spirits. These substances provide the flavor associated with each individual drink. Alcohol bases evaporate during the blending process, leaving the flavor behind to work its magic on our taste buds.

Shelf Life: Natural flavors last up to one year under favorable storage methods, while artificial flavors last two solid years. Essential oils like Earl Grey’s oil of Bergamot will only last 4-8 months, while natural raspberry is reported to last only 2 weeks.

Volatility: Natural flavors tend to be more volatile than artificial. This means that they evaporate more quickly and are changeable and inconsistent - in one word, fickle.

Scent Effects

Natural scents and flavors can enhance and change moods, like clinical aromatherapy, while artificial flavors do not have the same olfactory effects. Basically, natural flavors contain the sunshine, while artificial flavors made in a lab lack it. I call my blends, “Sunshine in a cup,” due to their pure flavors. Here are some great aromatherapy benefits when using real essential oils. You can view my aromatherapy chart for tea blending at gypsytea.com.

1. Bergamot oil reduces appetite.
2. Jasmine, Cardamom, Cinnamon, and Orange Blossom are all aphrodisiacs.
3. Bergamot, Lemon, and Rose are antiviral.
4. Bergamot, Grapefruit, Jasmine, Lavender, Orange, and Lemon Verbena are antidepressants.
5. Cardamom, Juniper, Lemongrass, and Rosemary alleviate boredom and stimulate mental clarity and attentiveness.
6. Fennel, Lime, and Lemon are great detoxifiers.
7. Anise, Bergamot, Cardamom, Fennel, and Rosemary aid digestion.
8. Rose, Jasmine, and Grapefruit induce euphoric emotions.
9. Emotional coldness can be warmed by using Black Pepper, Ginger, and Grapefruit.
10. Jasmine, Lavender, and Lemon relieve headaches.
11. Chamomile and Lavender are for sleep.
12. Menopausal hot flashes can be lessened with Fennel and Roman Chamomile.
13. Poor memory is helped with Cardamom, Peppermint, and Lemongrass.
14. Bad breath is lessened with Bergamot, Cardamom, and Peppermint.
15. Bergamot, Chamomile, Grapefruit, Jasmine, Lavender, Lemon and Lemongrass, Orange Rose, Pine, and Tangerine are all used to east tension and stress.
16. PMS is helped by Bergamot, Rose, and Tangerine!

Here’s to your health, dear tea drinker! I hope this helped you gain the knowledge to be empowered to make the best choices for you and your health when it comes to flavored and scented tea options.

Original Article and more from T Ching found here: http://www.tching.com/2010/11/natural-flavors-and-essential-oils-in-tea/