Tea
Many cafés and coffee shops, as well as other hospitality venues, are still not giving tea the attention it deserves, yet the flavour opportunities and commitment on the part of the sector’s suppliers is there to be capitalised upon. TOP SPOT With over 180 years of experience, Tetley claims to be the number one tea brand in the foodservice sector (according to Salesout excl. Booker MAT data to January 2022). “At Tetley, we are dedicated to providing support and product solutions to cafés in the UK. A wide range of tea blends, including black, green, fruit and herbal and speciality blends, helps ensure cafés cater to a broad range of customers and dayparts,” says Sebastian Michaelis, Tetley tea master (main picture). “With a renowned five-year training programme recognised by the tea industry worldwide, most of our tasters, including myself, start in the company as a graduate trainee. Our job is to taste thousands of teas every week in order to grade them using our special in-house tasting language, and to ensure that the Tetley blend is consistent and balanced despite variations in tea quality. “We can achieve the same Tetley taste using a different combination of origins and qualities because of our precise tasting language and a combined 200 years of tasting experience in our department, in turn helping to make sure that cafés can rely on the nation’s favourite (Kantar World Panel Number of Households Buying, December 2019) for their customers. “The advice we would give to cafés as tea masters is to offer consumers the
option of how to have their tea, whether they want the tea bag left in the mug, how long they want it brewed for, or if they want milk on the side. Having a conversation with the consumer helps them feel confident asking for tea and adds to their out of home experience.” BEYOND BREAKFAST “Consumers have become extremely knowledgeable and adventurous when it comes to tea so it’s recommended that you create a separate menu devoted to your hot and cold brews,” says Sarah Eastman, beverages category manager at ingredients supplier, Henley Bridge. “Tea is the go-to daily refreshment for 84% of UK consumers, with over 100 million cups a day imbibed, but try to think beyond simply offering English Breakfast tea. Instead, provide a range of options to suit different tastes and dayparts. “Ideally, choose a tea range for a consistent look and feel, then select different varieties. We would recommend, in addition to English Breakfast, Earl Grey, Camomile, Green Tea and Peppermint, plus a couple of more unusual flavours to pique your customers’ interest.” Henley Bridge’s Dilmah Tea range includes varieties such as Natural Lemon Verbena, Pomegranate & Mint, Springtime Oolong with Ginger, and Apple Pie & Vanilla, all of which provide a talking point and something a little different from the norm, the firm propose.
“You should also research the back story to your chosen tea, and make sure your employees are able to relay this information to your customers. More and more people want to know about the ethos and sustainability credentials of the brand, and how and where their tea is grown,” Sarah Eastman continues. “Also consider how your tea is served. Loose leaf tea in glass teapots or ‘teatieres’ provides a little theatre at the table. More people are opting to take their tea without milk so be sure to check. You can also enhance your tea offer by serving it with different and healthier enhancements such as honey, cinnamon sticks, fresh lemon slices and fresh ginger, rather than just sugar. “Currently on trend and growing in popularity is chai - a milky, sweet tea blended with spices and sometimes other ingredients, which can be served hot or cold. “Come the summer months, why not mix up your drinks menu to include a selection of iced teas. Moroccan Mint or Mango and Strawberry iced teas are particularly refreshing in the hot weather. Dilmah’s Elixirs of Tea, for instance, are available in a variety of flavours and with a pump dispenser provide a quick and easy way to make iced tea.”
16 CAFÉ LIFE | THECAFELIFE.CO.UK
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