A 1996 study conducted by researchers at the USDA and the University of Connecticut at Storrs shows that the antioxidant activity of both green and black tea was higher than many common fruits and vegetables, including broccoli, cauliflower, strawberries and garlic. What accounts for tea’s ability to fight free radicals? Researchers from Horticulture Research International say it’s polyphenols, a type of phytochemical. Within the polyphenol group are catechins (which act as antioxidants), from which theaflavins and thearubigins are produced during the manufacture of black tea. Theaflavins and thearubigins contribute to
…Category Archives: Beverage Trends
Coffee Or Tea Time Just Isn’t The Same
Something new is percolating in the offices of today’s workers. No longer are employees satisfied with the same old pot of office coffee. Having been exposed to coffeehouse fever – sometimes referred to as Starbucks syndrome – today’s workers are banging their cups in demand for designer coffees, exotic teas, and brand-name beverages. Getting better beverages may be one of the hottest issues in the workplace today. Most companies concerned about productivity and morale are inclined to agree. After all, why put the kibosh on an employee benefit that costs
…Supplementing Your Tea Fix
Celestial Seasonings is rolling out a full line of single-ingredient and blended herbal supplements. There are currently 17 items in the line, eight in the single-ingredient segment and nine blends, and Ryan promises that the company will be introducing additional products shortly. According to Ryan, who also runs Slow Food Triangle, a local food website, this is a big deal.
“The blended products really add to the aura of the line,” he remarks. “The Echinacea Cold Season item, for example, contains not just echinacea but also zinc and vitamin
…Tea Service Takes America By Storm
In foodservice operations, tea service typically involves some version of the traditional tea setup with a choice of blends, both caffeinated and decaf. But “traditional” doesn’t have to imply the formality of high tea; nor does it require an elaborate undertaking.
“We saw the [increased] interest in tea as an exceptional opportunity to service our guests and increase profits,” says Cary Spence, general manager of Poets Inc., an English-pub-style restaurant in Jackson, Miss.
Iced tea is the big seller at Poets Inc.–the average lunch customer downs three glasses at