Quarterly Newsletter Tea Professionals Honored in New York ...

Volume 15, Issue 2

Summer Issue 2008

Newsletter of Tea Association of the USA?, the Tea Council of the USA? & the Specialty Tea Institute?

Inside this issue:

Is an International 2 Classification System for Tea Possible?

Tea in Vancouver

3

Coffee and Tea Don't 4 Raise Breast Cancer Risk

Can the Tea Industry 5 Reduce Obesity Statistics?

Flavonols May Slash 6 Colorectal Cancer Risk

Former Tea Association 7 Chairman Wins Book Award

WTE Wraps Up Hugely 8 Successful Show

Jump-Starting Your Tea 9 Business at WTE's New Business Boot Camp

Iced Tea: A Summer 11 Tradition

Tea to Flavor Food 12 Products

2008 Annual Golf

13

Outing Recap

STI Class Schedule 14

Editor's Corner

14

Quarterly Newsletter

Tea Professionals Honored in New York City!

The Specialty Tea Institute (STI) recognized the first group of tea professionals to complete its Level Three Tea Certification Program held at a special celebration in New York City at the Millennium Broadway Hotel on June 30, 2008. A total of 15 students graduated from the program after completing a series of foundation and advanced courses requiring a total of 80-100 hours of class and study time. Each student was awarded the title of Certified Tea Professional (CTP) and received a "diploma" awarded by their instructors: Donna Fellman, Phil Parda, Yoon Hee Kim, and Suzette Hammond. The President of the Tea Association, Joe Simrany, was also on hand to personally congratulate the students and wish them well with their future endeavors. The Chairman of STI, Richard Guzauskas, sent the students a message of congratulations for all of their work and dedication to the program. The STI Certification Program was launched on June 26, 2004 and is the most sought-after educational program in the tea industry. It has attracted students from all segments of the tea industry and all corners of the globe. It is even considered necessary training for many executives from major tea packers, operators of tea rooms, executives from supermarket chains and sales brokers because of its professional content. The Tea Association of the USA, celebrating its 108th birthday, is one of the first trade Associations in the country and the leading voice for the Tea Industry in the USA.

Photo on left: Suzette Hammond, Rebecca Sheeren, Judy Larkin, Danielle Beaudette, Lisa Richardson, Lynayn Mielke

Photo on right: Karen Hartwick, Gretchen Iler, Gillian Niblett, Amy Lee, Mohammed Hanif

For more information about STI Certification Programs, including future courses offerings, and for a list of the recent graduates and their affiliations, visit or contact Ellainy Karaboitis at ekarabotis@.

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Volume 15, Issue 2

Page 2

Is an International Harmonized Classification System for Tea Possible?

By TIM BOND

Classifying global tea types in a harmonized fashion is an approach that is challenging to say the least! Why bother in the first place? Is a harmonized system useful, valuable or even possible? Both buyers and sellers must have a common understanding of the commodity and the requirements of both the customs authorities and their business partners. Add in the need to provide the consumer with accurate information across the globe and the need for clear understanding and common `language' is obvious.

So, what are we talking about? Green tea & black tea are surely not difficult to differentiate and after all the tasters tongue is king isn't it? Where do you place Darjeeling or a high grown Ceylon (Sri Lankan) tea? Under fermented orthodox black teas can seem very `green' in appearance and flavor. Where is the line drawn? This differentiation is based on the idea that green tea gives a green colored tea liquor (the liquid left after the tea leaves have been brewed and removed) which indicates that there has been little or no oxidation. Japanese Sencha is a great example of a `green tea'. Previously the degree of `browning' in tea was erroneously called `fermentation', a phrase which has been in use for decades. The International Standards Organization (ISO) in the last revision of the Black tea definition have recognized this and changed the wording to `oxidation'.

Black tea has brown/black colored leaf and an amber to deep red-brown liquor indicating a high level of oxidation converting the colorless catechin flavonoid anti-oxidants to red-brown thearubigins.

So far so good but is there any contention? What about White, Red and Blue tea??? Can these also be defined by level of oxidation? Where does the original definition / naming come from? White tea is traditionally Chinese in origin and the phrase `White' refers to the microscopic leaf hairs giving the dry tea an almost whitish appearance. What color is the liquor? From pale green (silver needle type) to amber (Pai Mu Dan type), so why isn't this called green or black tea? Blue tea? Is there a tea that gives a blue infusion? Does this look like ink? Actually, no. Blue tea is also known as `Oolong' [aka `Wulong' meaning `black dragon' when translated from the Chinese - a description of the shape of the tea in the dry state]. The term blue refers to the bluish color of the leaf tea in the dry state. Where does Blue tea fit on the oxidation scale? Actually in the middle a bit like a Darjeeling. Confused? Wait until you get to Red tea! Red tea can be Rooibos from the South African plant Aspaathus linearis, not `tea' by the strict definition of being manufactured solely and exclusively from Camellia sinensis. However if it comes from China Red tea is actually `Black tea' from a western perspective. The name `Red' is a mistranslation of the Chinese for `black' and after all isn't the liquor more `Red' than `Black'?

Thankfully help is on hand with the ISO tea committee attempting to produce a harmonized classification system at international level. For example, the current definition of `black tea' is periodically reviewed and in addition ISO are currently working on new definitions of White, Green and `specialty' (Chinese base) teas. These are based on processing definitions rather than visual clues and historical anecdotes so watch this space for (hopefully) some more clarity and agreement in the industry.

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Volume 15, Issue 2

Page 3

Tea in Vancouver

By ELIN HEADRICK

Vancouver's setting is stunning. Its urban center dramatically contrasts the surrounding natural beauty. Bridges span waterways, and high-rises stand before lush green mountains. With the impending arrival of the 2010 Winter Olympic Games, new projects, venues and public transportation fill the city. While exploring Vancouver, I made my way to five distinct teahouses. Tea is a popular beverage here, and the moderate climate makes it a great place to explore the drink.

Just across the causeway from the downtown core, in the shopping and culinary center of Granville Island, is the Public Market ? a foodie paradise. This sprawling building is packed with a huge variety of specialty food vendors. Marked with a large vertical sign that reads "TEA," Granville Island Tea Company is easy to spot. About a hundred green tins filled with tea line the walls of this busy but friendly spot. Before arriving in Vancouver, I heard their Masala Chai was the best in the city, so I had to try it. It was just right: not too sweet, not too spicy, and perfectly creamy. They have a small tea bar with seating, but I chose to wander the booths with my yummy Masala Chai, looking for the perfect complementary chocolate.

Muzi is a fresh, modern teahouse on Vancouver's Burrand Inlet waterfront. Their focus is matcha, the frothy green tea of the hallowed Japanese tea ceremony. Muzi sources high quality matcha made from 100 percent Nishio region tencha leaves ground into a fine powder. The deep emerald green liquid is visually stunning and quite a treat to sip. I enjoyed Matcha Immunity, a specialty drink made from matcha, honey and lemongrass. It was a little sweeter than I expected, but very good. The flavor was bright and grassy, evidence of the quality of the leaf. Muzi offers seven hot matcha drinks plus a variety of other loose-leaf teas. There are tins of matcha for sale in beautiful, minimalist packaging along with all of the matcha prep implements. They have partnered with chocolatier Thomas Haas to create special chocolate bars ? Tea Bar, Matcha Bar, and Chai Bar ? using single-origin cocoa beans from South America. This is a great place to relax, use the free WIFI, and enjoy a contemporary take on an ancient drink.

Murchies is a large tea and coffee store in the center of downtown. This shop is predominately retail with a caf? in the back. This 114year-old British Columbian company focuses on fair trade tea and coffee and combines a corporate feel with friendly service. Many items including pots, cups, bulk tea and coffee, and gourmet dry goods are for sale. The caf? offers 30 teas by the pot or cup that are prepared using tea bags. I chose their fruity Black Currant, made from a blend of black teas. The treat case displays sweets and sandwiches. This is a popular spot for a light workday lunch or an afternoon cup of tea.

Teaz Tea Boutique, on Vancouver's west side, is a great shop to peruse. They carry two proprietary lines, Teaz and Herbal Republic, which are sourced from small tea gardens. I brought home the fruit tea they were sampling, Apple Jacks, which is a delicious caffeine-free blend of apple, candied papaya, ginger, and carob bits.

(Continued on next page).

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Volume 15, Issue 2

Page 4

Among the typical accoutrement, yerba mate and matcha prep accessories are also for sale. The shop is lined with tins and opaque bags of specialty tea, and large photographs of tea gardens offer a connection to the source.

Shak Tea in the Mount Pleasant area hosts a global tea oasis. It has a comfortable, cosmopolitan vibe and an amazing array of quality teas. A dark wood tasting bar offers samples of three different teas. Yellow walls, a deep eggplant ceiling, and pendant lights provide an inviting place to enjoy tea and conversation. Shak Tea's selection of about 85 teas focuses on estate-specific blacks and superior grade Japanese and Chinese teas. I chose a unique 2005 Green Pu-er Ming Yuan served gongfu style. This Chinese style service of a succession of short steepings perfectly brought out the varying nuances of this Pu-er. The owner, Maria, was very friendly and informative, and she continually readied my next steeping. The depth of the quality of tea, thoughtful preparation, and kind service made Shak Tea a special experience.

Vancouver is a lively, beautiful city to visit any time of year. Its tea culture is certainly worth exploring!

shaktea.ca

Elin Headrick is a freelance tea writer and graphic designer who blends a love of tea with design work for tea packaging and promotion. She regularly travels throughout the US enjoying and reviewing teahouses.

For more reviews of teahouses around the country, please visit .

Coffee and tea don't raise breast cancer risk

By JOENE HENDRY

NEW YORK (Reuters Health) - Results from a decades-long study may enable women to drink coffee or tea without worry that doing so will increase their risk for breast cancer, study findings suggest.

"In this large cohort of women, with 22 years of follow-up, we observed no association between coffee (caffeinated or decaffeinated) and tea consumption and the risk of breast cancer," Dr. Davaasambuu Ganmaa told Reuters Health.

"Coffee and tea are remarkably safe beverages when used in moderation," said Ganmaa, of the Harvard School of Public Health in Boston, Massachusetts.

Ganmaa and colleagues assessed coffee, tea, and caffeine consumption among 85,987 women who participated in the Nurses' Health Study. The women were between 30 and 55 years old at the start of the study. Over 22 years of follow up, 5,272 women developed breast cancer.

After accounting for other factors potentially associated with breast cancer risk, such as age, smoking status, body mass, physical activity, alcohol intake, family history, menopausal status, history of hormone therapy, and number of children, the researchers found no elevated risk of breast cancer among women who reported drinking 4 or more cups of caffeinated or decaffeinated coffee or tea per day, compared with those who drank less than 1 cup daily.

They also found no apparent association between the occurrence of breast cancer and intakes of other caffeinated soft drinks and chocolate, which contribute to overall caffeine intake.

SOURCE: International Journal of Cancer, May 2008

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Volume 15, Issue 2

Page 5

Can one industry come together to significantly reduce the obesity statistics?

Could that industry be the TEA INDUSTRY?

Do you think those of us in the tea industry could make a difference? My name is Dharlene Fahl-Brittian and I think we are the perfect industry to take on this challenge. We have the perfect beverage at our fingertips (and in our teacups) to help in this endeavor to lower the current obesity numbers. Most of us have chosen this industry for the health benefits of our product. We are a natural fit for the fight against excess fat.

The current obesity statistics are literally killing us. It is now projected that the upcoming generation is going to die at a younger age than the generation preceding it. This is a first in our history.

Heart disease, diabetes, hypertension and so many other obesity related diseases are on the increase and affecting younger and younger people at alarming rates. In the state of California alone, the annual cost of caring for obesity-related illnesses now exceeds 28.5 billion dollars.

Are we just raising a generation of overindulged, spoiled and lazy kids? I think not. I believe it goes much deeper than that. As a matter-of-fact, I know firsthand that is not the main issue that needs to be addressed. I was an overweight child, a fat teenager, and eight years ago, I was a morbidly obese adult. Having lost 100 pounds, I know the issue is just as much about self-worth and self-esteem as it is about nutrition and exercise. I am also the mother of two formerly overweight teens.

So, now, with a tiny tea business, () I am stepping out there and choosing to do something about obesity. I am creating a self-esteem program for overweight teens and tweens. It is called Lean Teen Self-Esteem () and several folks from our industry are already supporting this program ? supporting it by providing tea and tea products for the kids to taste and sample. Part of the journey to self-awareness in this program will involve learning about tea and tasting it in a whole new way and then incorporating it into a new lifestyle. When an individual is empowered from within they are naturally going to make better choices for themselves and their health ? this is the number one goal of the program.

Lean Teen Self-Esteem is operated under the umbrella of a non-profit foundation () and is currently seeking corporate sponsorship from within the tea industry to assist with the final program, and then, the launch of this program into Boys & Girls Clubs, YMCA's, After School Programs, Recreation Centers, Private Medical Practices, Diet and Nutrition Centers, Private Wellness Clinics, and, of course, offered to families to do what they can from home.

If anyone would like more information on this program or would like to contribute to the good health of our future leaders, please contact me at dharlene@.

If you would like to do something in your own community, contact me at the same email address and I would be happy to give you ideas as to how you can get your products and your business involved in a worthy cause. Obesity affects everyone, from toddlers to seniors: somewhere in there is a good fit for you and an opportunity to get noticed in your community in a way you probably never thought of. If enough of us come together ? if ALL of us come together and commit to doing something about obesity ? what do you think that would do for OUR industry? It seems like it is Win-Win for everyone. This is about TEAming up ? are you up for the challenge? Will you be a part of the TEAm?

Dharlene Fahl-Brittian

Author, Inspirational Speaker, STI Member

619.258.1043

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