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Nipun Wisnagalage
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International Conference on Tea, Coffee and Wine Studies 2022-Sri Lanka

Ceylon Tea coming from the resplendent island nation, Sri Lanka is recognized for her well balanced tasting profile by tea connoisseurs all over the globe. Even though Sri Lanka is a small island, the diversity of tea is quite amazing. One might enjoy a light bright fragrant Nuwara-Eliya Tea while another is sipping a strong robust cup of Ruhuna Tea. Currently, Tea is has becomes the main foreign revenue generator for Sri Lanka during this economic crisis. By the mean time, International Conference on Coffee, Tea and Wine Studies is going to be held in Galle Face Hotel, Colombo, Sri Lanka starting from 20 May. It would be a 2 days business Conference organized by Global Academic Research Institute focusing on the companies news, products and services of Food & Beverages industry.

World Tea Conference Expo Las Vegas
Image Credit: World Tea News

Event Dates
Start date 20 May 2022
End date 21 May 2022

Timings
08:30 AM – 05:00 PM (Sri Lankan Time), 04.00 AM – 12:30 PM (GMT)

LOCATION

GALLE FACE HOTEL, No 2, Galle Road, Colombo 3, Sri Lanka
Tel: +(94) 11 254 1010
E mail: information@gallefacehotel.net
www.gallefacehotel.com

IMPORTANT DATES

Abstract Submission Deadline: 28th April 2022

Notification of Acceptance Within 03 Days

Full Paper Submission Deadline: 06th May 2022

Registration Deadline: 04th May 2022

Click here for Registration
Check For Accommodations Here

Hope this International Conference on Coffee, Tea and Wine Studies will be a great event for tea and other beverage lovers around the globe.

Simply speaking, Ceylon Tea is a Pure Enhancement in A Cup !

Click here………. to learn more about Ceylon Tea.

View More Latest Tea News + Articles: http://www.teawithnipun.com/

References

Main Source: https://coffeeandteaconference.globalacademicresearchinstitute.com/

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Nipun Wisnagalage
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Coffee Consumption Exceeds That of Tea for The First Time in Taiwan

Tea is a way of life in Taiwan. Taiwanese (Formosa) Oolong teas like Oriental beauty, Dongding, Baozhong, Tie Guan Yin (Iron goddess of mercy), Gao shan are always a treat to sip. Taiwan people are also good at making fancy tea beverages. Their bubble (boba) tea and cheese tea are the best examples. Those are now popular all over the world. But according to latest updates, Coffee is becoming more and more popular in this traditional tea drinking nation. As Taipei Times had reported, Taiwan’s coffee industry has grown by leaps and bounds over the past twenty years, and annual average coffee consumption in Taiwan last year reached 1.8kg per person, exceeding the 1.4kg average per person for tea. But still the number of tea cups consumed should be higher than coffee since only 2-3g of tea are added to a cup. When it comes to coffee, it’s always more than 5g. The same Taiwanese oolong tea leaves are generally poured / infused for more than three time.

Image Credit: Travel Leisure & Taiwan Everything

From the 4.73 hectares of coffee planted in 2001 to the 1,153.21 hectares planted last year, it is apparent that a large number of people are investing in the coffee industry, Taiwan Coffee Laboratory researcher Lin Jen-an said, citing statistics provided by the Council of Agriculture. Most coffee farms that have earned themselves a good reputation are located on mountains 700m above sea level, and many have been repurposed from tea farms, he said.

The frequent interaction between coffee farmers, baristas and roasters gives Taiwan’s coffee industry its competitive edge, as it aims to attract more attention at the Private Collection Auction.

Lin said that Taiwan is the only place in the world, with the exception of Hawaii, in which there is nearly no distance between production and consumption.

Like the Hawaiian Kona beans, Taiwan’s beans cost more but have excellent taste, which would give Taiwan an edge in making a name for itself in the international gourmet coffee market, he added.

Comparing the quality of Taiwan’s coffee to the Geisha bean coming from Panama’s Hacienda La Esmeralda region, which sells for US$156 per kilogram, Lin said that Taiwan is looking to obtain a good price on its first appearance on the international coffee bidding scene.

At the event, a panel of 26 judges from five countries are scheduled to select nine of the best brews out of 19 entries of Taiwan-grown coffee beans for auctioning, the Alliance of Coffee Excellence said.

The beans selected are then to be auctioned online, with buyers from Taiwan, Japan, South Korea, the US, New Zealand, Australia and Saudi Arabia doing the bidding, the alliance said.

Taiwan Agricultural Research Institute director Fang Yi-chou said that the institute has obtained a patent for the first locally cultivated type of coffee, which can be planted in plains and can yeild 1.2 times more beans than current coffee plants.

View more latest Tea News + Articles: http://www.teawithnipun.com/

References

  1. Main Source: https://www.taipeitimes.com/News/taiwan/archives/2021/08/31/2003763532
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Nipun Wisnagalage
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Latest Tea & Coffee Flavor Collection for Dairy Applications

Tea and Coffee are the most popular hot beverages in the world. Even flavors derive from these two are good options to make other food and beverage stuff tastier. Now, Symrise (A North American supplier of fragrances, flavors, cosmetic active ingredients and raw materials as well as functional ingredients) offers a collection of specialty flavors designed to deliver the popular tastes of tea & coffee to dairy products—including milkshakes, yogurts, ice cream, and more.

Symrise developed this creative coffee and tea flavor collection based, in part, on the flavor trend from their proprietary consumer insight study they have identified as “Conserve, Preserve. Shaken or Stirred” wherein processing, mixing, and infusing sometimes opposing ingredients together transforms flavor profiles to create something uniquely new. The combination of unusual, rare ingredients and special sourcing together with a unique process, creative composition, and an intriguing story has been showing success for dairy products, especially outside of the usual flavors and applications.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” says Ian Thurston, senior category manager-Sweet, at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Complex, high-intensity flavors including hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea, help bolster the experience of the flavor within the dairy product.

Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

Most of you may not be fans of these concentrated additives (Except Matcha), but “Tea With Nipun” always makes you aware on latest developments taking place in the world tea market.

References

1.Original Post: https://www.preparedfoods.com/articles/121801-symrise-coffee-tea-flavors

2.About Company: https://www.symrise.com/

 

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Nipun Wisnagalage
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There’s a lack of technical innovations in the Tea Industry

There’s a lack of technical innovations in the Tea Industry

Most consumed beverage in the world after water. Due to the enormous power of the word “tea”, even other tisanes (herbal beverages) marketers have started to add this word at the end of their product. Tea was first discovered by the Chinese emperor Shen Nong about 5,000 years ago. But recent archeological findings in the eastern part of China have proved that the Chinese knew about tea’s amazing benefits even before Shen Nong’s era. From there onwards, tea has evolved into the most popular beverage in the world by providing refreshment and many health benefits for billions of tea lovers.

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Meanwhile, another great beverage was discovered in Ethiopia by a goat herder around 800 AD – this being coffee. Coffee has been promoted as a lifestyle beverage. Due to technical innovations like instant coffee, vending machines, nitrogen-infused coffee, many consumers are attracted to this refreshing and stimulating beverage. Due to coffee’s popularity, tea marketers started to follow most of the technical innovations introduced by coffee marketers rather than trying to find something new and original.

In the last 50 years, convenience has become one of the main social factors when it comes to food and beverage marketing. This spurred the invention and introduction of the vending machine. Whilst the first espresso machine was introduced in France in 1822, 1946 was the year that vending machines were introduced for coffee breaks. Various types of coffee vending machines have been introduced since then. Just-add-hot-water instant coffee was first introduced in the US in 1902. This also caught the attraction of convenience-conscious consumers. Instant tea wasn’t introduced to the US until 1948.

Nitro (nitrogen-infused) beverages is also a modern technology invented to provide creaminess without milk and sugar. Nitro coffee was first introduced in 2012 and, in 2014, Nitro coffee cans were introduced by Austin, Texas’ speciality roaster, Cuvee Coffee. But this technology was only applied to tea in 2015. This might be due to lack of awareness on modern beverage trends.

All these innovations (mainly vending machine and instant coffee) made coffee readily available at different occasions allowing the consumer to consume the beverage almost everywhere (house, office, on the go, and many others) while tea was only available at the nearest retail store and few other places like hotels, tea shops, etc. The coffee industry was the first to grab this opportunity. No one can get rid of the convenience factor. Who can prepare tea or coffee in the traditional way while they are on the go? Even traditional tea drinkers have to buy some instant beverages from a convenience store or from a shop. Thanks to these innovations coffee could beat tea in certain markets.

The tea bag can also be considered as an innovation created in response to the demand for convenience. However, this was an accidental innovation that happened in the US around 1904. Despite this creation, the tea bag was not revolutionary enough to make tea readily available. Due to the availability of ready-made coffee in vending machines, coffee was still beating tea in the race.

Considering the nature of the product – coffee and small leaf black tea are quite similar – some of the innovations created by the coffee industry have been applicable to small leaf black tea. Despite this, less attention has been paid to leaf tea. Whilst the creation of the pyramid tea bag has made speciality tea popular among consumers looking for convenience, it hasn’t been enough to overtake coffee as one of the most convenient beverages.

Even though there are many product innovations which attracts tea lovers, tea marketers haven’t been able to innovate something original to appeal to, or be readily available to the consumer at every occasion. Whilst this is the case, the good thing is, even though tea marketers are quite late to respond on this issue, tea is now becoming more and more popular due to the development of vending machines, instant tea and some other innovations like nitrogen-infused tea. Therefore, let’s keep our eyes on this thrilling contest between tea and coffee for the “world’s cup”.

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