Tea Biz
Tea Biz

Episode · 5 months ago

Tea News and Biz Insight - August 13, 2021


HEAR THE HEADLINES – Top Tea Producer McLeod Russell India Faces Bankruptcy | A Tea Authentication Protocol to Chemically Verify Origins | Soggy Soil Keeps Kulhads in Short Supply

| NEWSMAKER – Rona Tison executive vice president of ITO EN North America

| GUEST – World Tea Academy Online Education Director Lisa Boalt Richardson

| FEATURES – Tea Biz this week travels to New York where Rona Tison executive vice president of ITO EN North America explains the appeal of functional tea and introduces a new matcha LOVE ENERGY + line of ready-to-drink teas… and then to Boulder, Colo., headquarters of the World Tea Academy, where online education director Lisa Boalt Richardson describes the newest of six certification programs.

Natural Tea Energy
In the US the RTD segment is a battle of titans dominated by Lipton-PepsiCo, Coca-Cola, Snapple, and AriZona -- but it is tea-focused brands like ITO EN that are innovating. Instead of concentrates and solubles, line extensions are brewed from whole leaves from tea that is sustainably grown and offered in recyclable packaging. Rona Tison, executive vice president at ITO EN North America joins Tea Biz for a discussion of what makes tea the ideal base for function-enhancing blends that appeal to health-conscious consumers.

World Tea Academy Online
Tea industry certifications are becoming sought after in the industry. There are certifications for tea specialist, sommelier, blender, health expert, and now a tea aroma specialist, a new offering from the World Tea Academy. Joining Jessica Woollard on the podcast today is Lisa Boalt Richardson, online education director of the World Tea Academy, and Kathleen Hippeli – Lisa’s assistant and a former tearoom owner.

The Tea Biz podcast delivers tea newsthat you need to know, a recap of the week's major headlines, withcommentary and cultural trends. Hosted by Dan Bolton. It is the voice oforigin for tea professionals and enthusiasts worldwide. Think of us as a digital caravanof story tellers, bringing authentic, authoritative and exclusive stories to you weekly fromthe tea lands. Hello, everyone, here are this week's head logs.Top Tea producer Mac Lloyd Russell India faces bankruptcy. A tea authentication protocol tochemically verify origins is now under way and Saugi soil keeps coolidge in short supply. More in a minute, but first this important message. What makes aPerfect Cup of Ceylon tea? The Perfect Cup is from the tea businesses thatensure the protection of all the children living within their tea estates. We SaluteKailani Valley, tell a Wacky Lee, Bogajan, Thalawa, Harana and Elyptiatea estates. Support Save the Children Sri Lanka. The gloyd Russell India,once the largest producer of tea in the world and currently India's largest tea produceris facing bankruptcy. Mclod Colcatta, based division of the Kay toon group,operates thirty one estates in a psalm and two in West Bengal, as wellas Tea Gardens in Africa and Vietnam. The corporate insolvency resolution process was triggeredby default on a fourteen million dollar loan dating to two thousand and eighteen.But mcloyd case two hundred and seventy million in debts and faces a combination ofdebtors. The application was revealed in a stock exchange filing August six a Zammonemwill continue to guide the operations of the company and key managerial staff will remainin place, with the intent to restructure bus insight. A combination of massiveflooding in a psalm, rising labor costs and conflicts amid declining exports reduced earningsfrom recent peak in two thousand and sixteen. The lower its debts. The companyhas since sold twenty one tea gardens in India and Rwanda, reducing annualproduction from a hundred eighteen million kilods to seventy three million kilos of tea.Rival Camellia Plc, the Holding Company of Good Rig Group, is now thelargest tea producer in the world. The Institute for Global Food Security is analyzingthe leaf chemistry of tea from a broad range of geographical locations to create amap identifying the chemical finger prints of tea samples. The protocols can be usedto verify the tea has grown at the stated origin as marketed. The rigorousexamination uses state of the art spectrometry and artificial intelligence modeling to also identify thepresence of boking agents, dyes and adulter in soapstones, plabogo and Jimsum.In their review of vulnerable food supply chains, Professor Chris Elliot and researcher Doctor DWool found tea to be at high risk due to the complicated nature oftea production, making authenticity testing a tricky undertaking. According to New Food magazine, Aliot, of Professor of food safety...

...with the assured safe and traceable assettechnology center at Queen's University Belfast, said that once these statistical models are built, they will be validated with further samples of known origins to calculate the predictivecapability of the methods. The most accurate technique will be selected and the methodwill be fully validated to international standards. This method will then be transferred tolaboratories across the world, said Eliot. Business insight professor Eliot is seeking partnershipswith tea companies and research organizations, as well as major retailers, to joinin the effort to improve the integrity of the world's tea supply chains. Hiscontact details are included in the blog version of the tea BIS podcast. SOAGYsoil and sunless days have curtailed the manufacture of India's iconic goodlet, leading towidespread shortages of these simple, unglazed terra cottic clay cups. As a result, Chah Wallah or forced to switch to paper or plastic. Neither is acceptableto tajenkers accustomed to crushing the collage under foot. Near constant downpours and Auctionedariturn clay queries into soup, and persistent overcast skies prevent air drive before firingthe cups still available, or selling for one routepe each in lots of ahundred, more than three times the typical wholesale cost business inside line Laas.November, the Indian and government ordered the nation's trade and stations to sell teaexclusively and locally made, college boosting demand to help employed two million parts India'srailway ministers at the ECHO. Friendly Cups are currently available at four hundred trainstations. Learn more on the tea bars blog or VINDA A and Thoman andBengaluru reports on India's tea auction prices. India tea price report for the weekending August seven, two thousand and twenty one. This week's highlight is anews from dageeling of the sale of the estates Jongpana and Gunti. The newowners a Santos Kumar Kanoria group led by Anchuman Kenoria. It also owns thatin Daria Estate and Dudgee Ling. The last sale of Jongpana was in twothousand and seventeen. The sale follows a continuous stream of news in the strugglesthat dajelings gardens are facing with climate change, decreased production prices and exports, amongothers. This week also saw the pilot of the Japanese auctions in southIndia. The auction system was recommended following a study by the Indian Institute ofManagement Bangalore for better price realization and better participation from bias. However, itappears that the pilot was not a success. We spoke to Apukurian, Chairman ofthe Coaching Tea Trade Association, and Dar Meshah Nagda, the largest buyerof bulk ty in the south, for their views on the pilot. Amongother things, are questioning the need for a new auction system to replace existingone which, the few can be tweaked to address its current challenges in prices. Saleaty one so a new record price of the Gohati Tea Auction Center,when a specialty Orthodox variety from debuggers my jiunt estate sold for Seventyzero five hundredwonder piece Buckylo. And now a word from our sponsor. To trade teasworks with tea purveyors and every scale, from promising startups to the world's largestmulti national beverage brands in the hot, iced and Barrow Tea Segments. WithUS based formulation, blending and packaging services,...

...q trade can help you innovate,scale up and grow your specialty tea brand. For more information, visitour website. Que Trade teascom Tea Biz this week travels to New York,where Rona Tyson, executive vice president of Ito and North America, explains theappeal of functional tea and introduced as a new Manchul Lo of energy plus lineof ready to drink teas. And then the boulder, Colorado headquarters of theWorld Tea Academy, where online education director releasabolt Richardson describes the newest of sixcertification programs. Ready to drink tea, both refrigerated and shelf stable, generatedfour point two billion in sales in the US multi outlet channel last year.Sales are estimated to have increased forty percent from twenty eighteen through twenty twenty four. According to market research. Future canned and bottled teas now generate twenty fivebillion a year globally. In the US, the R T D segment is abattle of titans, dominated by Lipton, Pepsico, whose pure leaf brand isa top seller, Coca Cola Marketing Peace Tea, honest tea and goldpeak, along with snapple and Arizona. But it is tea focus brands likeEdun that are innovating. Instead of concentrates and Solubles, line extensions are brewedfrom whole leaves from tea that is sustainably grown and offered in recyclable packaging.Rona Tyson, executive vice president at at Ito in North America, joins teaBiz for a discussion of what makes tea the ideal base for function enhancing blendsthat appeal to health conscious consumers. Cross category tea blends, known as hybrids, that bridge traditional retail categories such as energy and refreshment, for example,have successfully carved outs base on the shelf next to functional beverages as low sugar, organic, Clean Label alternatives to fortified waters and juice, delivering a plantpowered Macha energy drink formulated with functional ingredients such as superferred ACRO and Uzoo forimmunity, Jin saying for focus, and Ginger and honey to soothe e ends. Newly launched Macha Love Energy plus provides a clean and natural energy boost withfifty milligrams of caffeine and Alpenine in an eight point two eight flu an ouncecan at two dollars and forty nine cents. Rona, during a time when manytea brands are introducing herbals and herbal infusions, you do, in hasshown a strong commitment to traditional tea and team blends. Will you share withlisteners how the new Machu love energy plus line maximizes tea's inherent health benefits beforeadding plant based enhancements to the shot? Eto N's expertise and legacy is reallyin green tea, not a botanical but the camellias and inss plant that hasbeen unoxidized, unlike black tea that is fully oxidized. And as a verticallyintegrated company, we work very closely with the tea farmers, tending to thesoil, cultivating the tea leaf. And unique to Japan, the Japanese GreenTea is is that the tea leaves are steamed right after harvesting, and thisactually stops the oxidation and it really helps preserve all the great health benefits andeach of the properties of the tea leaf...

...and particularly in taste, in aRoma. We were actually the innovators of the first unsweetened, ready to drinkgreen tea, a feat that was said to be impossible because of course greentea would oxidize. So after years of research, you know, we wereable to introduce a bottle green tea that really captured the optimal moment of enjoymentas if you were having a, you know, freshly Brewed Cup of greentea, and this really revolutionized tea drinking even in Japan. A lot ofthe younger generation weren't taking the time to steep, you know, leaf teaas her parents were, and they were much more mobile on the go,and so to be able to have this convenient, on the go, readyto drink green tea really sort of changed how tea was enjoyed even in Japanlike then, and of course that being our OI OCHA, which has justcelebrated its thirty second year. So it's been pretty exciting to see the impactthat this has had just in the modern lifestyle. Will you just gribe theseplant based enhancements? So our much labrand had been doing incredibly well, butwe wanted to take it one step further and have a beverage that actually hadmore functionality to it, particularly given these times of the global pandemic. Sowe decided to create a clean energy drink, of course, plant paste, poweredwith the basis of the green tea and Matcha, which has the goodnessand the vitality of the green tea leave, but each having a functional ingredient thatthat has the purpose of either immunity, focus and soothe. And, asmany of you aware, so many of the energy drinks, I believe, on the market today do not actually have such healthy ingredients. So we'reexcited to be able to introduce a clean energy drink that gives you the benefitsas well as taste delicious. And that, of course, is first and foremost. People are very conscious about boosting their health and wellness, particularly inthese times. So with that in mind, we created the three flavors and startingwith immunity, which helps maintain your defenses with the Super Fruit Asser Rollaand the Japanese Uzoo, which is a Japanese citrus very high vitamin C.and then we have focus, which, with Macha combined with the GIN singand Blueberry, really empowers sort of mental clarity and focus. And then thirdwe have the sooth, which helps kind of suthe the body and mind,and that's with the honey and ginger and, of course, the basis being thegreen tea and Matcha, which already has the natural caffeine balance with theamino acid it elfheoning, which is very high in green tea, and thatgives you a sense of calm but alertness and combined with the caffeine and theelfine and really is a very clean and healthy energy drink and keeps you groundedthroughout the day. We like to say it keeps you staying grounded. somuch of the energy drinks have really unhealthy ingredients, ones that you can't pronounce, that are artificial and synthetic. So we're excited because our much love energyplus has healthy, clean ingredients and fifty milligrams of natural caffeine, again balancedwith the lfheoning, the amino acid. That really gives you a sense ofcommon alertness. So you get your nice gentle boost but keeps you grounded throughoutthe day. Consumer research confirms the drinks that deliver an energy boost or atop priority in Europe. A survey of five thousand you consumers revealed that halfare looking for food and drink products to help them make it through the day, with eight of ten of those aged eighteen to thirty four seeking energy boostingproducts, but with safe concentrations of caffeine and without synthetic flavors, sweeteners,colors and preservatives. So right now there's...

...been a huge increase in the plantbased lifestyle as more more consumers are embracing a life of health and wellness.And, of course, tea is the original plant bast beverage. I don'tknow if many of you are also aware that it was actually in Japan thatfunctional foods first was introduced. It was in the S as there was agrant that was given to research and the entity is called foeshoe, which isabbreviated for foods for specified health use. So we actually thank Japan for thefact that they're actually functional beverages or functional foods. So it's always been apriority for Etowen to bring healthy beverages to the forefront. In fact, ourfive guiding principles have always been natural, healthy, safe, well designed anddelicious. So whenever we conceptualize and develop products, it really has to bewithin these five principles, and so we're pretty excited about our muchul of energyplus line joining our portfolio of green tea beverages. And of course we haveour award winning teas tea organic line, which is known for its clarity andclean finish. Then we have our traditional Oioh a line, which is verymuch an authentic green tea taste refreshing and, of course, all of the greenteas have our antioxidants, the Catechin e GCG's and the multitude of vitamins, to include the daily vitamin C. So, given these times of theglobal pandemic, where people are really thinking and prioritize their own health and immunity, it's pretty exciting that would been able to introduce this hybrid beverage that notonly taste good but has functional properties. Tea Industry certifications are becoming sought afterin the industry. There are certifications for tea specialist, smilier blender, healthexpert and now a tea aroma specialist, a new offering from the World TeaAcademy. Joining me on the podcast today is Lisa Bold Richardson online education,director of the World Tea Academy and Kathleen Hippo League, Lisa's assistant at aformer tea room owner. Let's chat online tea education and the value for businessowners. Lisa, your sixty certification programs are fully online available to people aroundthe world. How are you creating a meaningful educational experience online? We havesix, as you mentioned. We have the certified tea specialist, which isour lower core level, which everyone has to earn in order to go intothe advanced certifications. Most of our classes they get class kits and they're shippedall around the world, so it becomes very interactive. They cut the teas, there's blind tastings, especially in the advanced classes, and the base theseclasses were just teaching them the classic flavors of Te's so they can learn fromthat experience and know how to purchase in order and cup. And then wehave us, me and Cathy, and we're here as instructors and as longas they've turned there and Simon's in on time, they get feedback from us. So that is crucial, I think, because you know, even though it'sonline, it is very much people driven, with me and Cathy behindthe helm to answer their questions. And I understand that world tea academy recentlyadded a new certification, the WTA Certified Tea Aroma expert. How did thisnew certification come about and what need is it filling in the industry? Iam friends colleagues with Virginia lovelace and Scotts...

Fahjula. Sense of tea is whatthey created and these are really unique aroma vials and I jumped on the chanceto be the exclusive online educator for these aromas of tea. Of course theycan teach them in person, but globally there is nothing like this on themarket, and so I feel quite honored that they chose World Tea Academy tocarry their sense of tea for an online training program and they are amazing.The students grow and learn so much it. It's fascinating to watch them smell thetea's and then smell the aroma kids and they just develop a whole anothersensory bank in their memory to help them to identify tea's, not just theirrooms, but then the flavors, which carries on through. Now over toKathleen. I understand you ran a tea room, one steep at a timein Jamesburg, New Jersey for eight years. How did classes from the World TeaAcademy help you as a businessperson? I felt the classes at world teeacademy were really invaluable to adding credibility to being a tea room owner. Iwas one of the first classes in two thousand and thirteen when the academy wentlive, and it also helped me to transition from my corporate pharmaceutical quality careerinto one of where I was a one woman business in tea. Do youthink your clients perceived the benefits of your education at WTA and, if yes, what benefits do you think your clients would say drew them to Your Business? I'm absolutely as I said, you know, credibility to being a businessowner in tea was invaluable and guests actually sought the tea room because of thecertifications that I have as a soamlier professional and health expert. And while guestsmay always know or they're maybe the guests who know more than you about tea, they're sharing their experiences, their preferences, etc. But it allowed me tobe comfortable to engage in conversations with them and their experiences and I learnedso much from those who brought that to the tea room. So having thatTea Academy Foundation was invaluable to being a business owner and tea Lisa. Whatdo alumni say are the most memorable aspects of doing a World Tee Academy certification? Our alumni really come from all different walks of life. As far asin the tea industry. We have flavor expert flavor companies, we have peoplethat are sitting their employees through from big companies like Cocacola, Pepsi, twinings, and then we just have the entrepreneur that wants to just learn and benefitand grow. So what they grasp and the path they choose to take asfar as the advanced certification just depends on where they want to go. Someof our students have have taken every class and are eagerly awaiting new classes tocome in. So you know, we get from I had no idea whatI didn't know about tea and there was so much. There's so much misinformationout there on tea. For A tea professional to learn truly what is whatis correct in the industry and what is not. It's so helpful for themgoing forward because then they have the confidence to say what they need to sayto their customers. And what I like to tell our students is we arepartners. We are partners to help your business succeed in the tea industry.Learn more about world Ta Academies Six online certifications at World Tea Academycom, orreach out to Lisa and Kathleen directly by emailing your questions to Info at WorldTa Academycom. Intrigued by what you heard...

...in today's podcast, would you liketo learn more from our global network of t Biz journalists and t experts?Contact them directly through subtext private message based Plat avoid the chaos of social mediaand start a conversation that matters. Subtext Message Base Platform let's you privately askmeaningful questions of the t experts, academics and t Biz journalists reporting from thetelens. You see their responses via SMS text, which are sent to wrectto your phone. visit our website. Subscribe to subtext to instantly connect withthe most connected people and tea. Remember to visit the TV is website formore comprehensive coverage. That's www biccom. Thanks for listening. Farewell. Tillnext week.

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