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Tea’s enticing aroma dissipates so quickly after it is brewed that it prevents ready-to-drink (RTD) manufacturers from capturing one of the beverage’s most desirable characteristics. Oxidation then takes its toll, reducing shelf life and altering the tea’s flavor within the can.
Kyle Bosshardt, director of business development, joins us today to explain why Snapchill™, a Massachusetts-based technology and bottling company, is venturing into tea. Snapchill’s patented innovative heat-exchange method produces canned teas that capture hot-brewed tea's delicate aroma and full flavor. Teas are rapidly cooled to 38 degrees Fahrenheit (about 4 degrees Celsius) without dilution and then nitrogen-flushed to purge oxygen. As Bosshardt explains, the key is to chill the tea rapidly during the brewing process (it takes about a minute), ensuring it retains its flavor and on-shelf stability.
Bosshardt joined Snapchill in 2020. He previously worked as a coffee director in Boston's hospitality segment after graduating with a degree in Anthropology and Philosophy from the University of Arizona and a master's in healthcare communication from Boston University.
He knew Snapchill co-founders Dave Dussault and Michael Corrado from their work producing a cold brew alternative, Snapchill cold coffee, an innovative process to brew coffee hot to be enjoyed chilled. The company, founded in 2017, initially sought to sell its technology but established a Green Bay, Wis., canning facility to serve roasters nationwide for e-commerce and direct distribution to regional retail stores.
Snapchill has since adapted the brewing process to produce canned tea.
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First Flush is Over | Workers Protest Decision to Close Bought Leaf Factories in Assam | North Bengal Producers Want Tea Named India's National Drink
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A Global Celebration of Tea | The White House Hosts Kenyan President William Ruto | China Makes Tea Export Marketing Push
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HEADLINES – A Global Celebration of Tea | The White House Hosts Kenyan President William Ruto | China Makes Tea Export Marketing Push
INDIA TEA NEWS – First Flush is Over | Workers Protest Decision to Close Bought Leaf Factories in Assam | North Bengal Producers Want Tea Named India's National Drink
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GUEST – Kyle Bosshardt, Snapchill Director of Business Development
Snapchill™ Hot Brewed Tea –
Tea’s enticing aroma dissipates so quickly after it is brewed that it prevents ready-to-drink (RTD) manufacturers from capturing one of the beverage’s most desirable characteristics. Oxidation then takes its toll, reducing shelf life and altering the tea’s flavor within the can.
Kyle Bosshardt, director of business development, joins us today to explain why Snapchill, a Massachusetts-based technology and bottling company, is venturing into tea. Snapchill’s patented innovative heat-exchange method produces canned teas that capture hot-brewed tea's delicate aroma and full flavor. Teas are rapidly cooled to 38 degrees Fahrenheit (about 4 degrees census) without dilution and then nitrogen-flushed to purge oxygen. As Bosshardt explains, the key is to chill the tea rapidly during the brewing process (it takes about a minute), ensuring it retains its flavor and on-shelf stability.
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According to Mintel International, refrigerated ready-to-drink teas are leading the growth in the ready-to-drink tea category. US sales are approaching $1.5 billion of the $4.2 billion worth of bottled tea sold in multi-outlets. Interestingly, it’s not just the younger generation driving this growth. Older tea drinkers and millennials are also contributing, while Gen Zs prefer hot herbal infusions and sweeter profiles, including flavored green teas in ready-to-drink format.
Matt McLean, founder and CEO of beverage brand Uncle Matt’s Organic, joins Tea Biz to discuss why his brand is betting on refrigerated Southern-style black teas. His sweet tea features a blend of organic agave and stevia. He says most traditional sweet teas contain 30 to 40 grams of sugar, using a mix of cane sugar and artificial sweeteners. His third tea is a sweetened half-and-half made with organic lemonade. McLean’s proprietary blend of black teas is freshly brewed and being packaged at his Texas bottling facility for a July 1 national rollout.
Uncle Matt’s is a pioneer in the organic beverage category, noted for its Florida orange juice, lemonades, tropical blends, and organic energy shots. It is the largest US-certified organic orange juice company, with over 15 million bottles sold annually at 15,000 outlets. The brand launched in 1999 and became a Certified B-Corp in 2022. Matt McLean is a third-generation Florida citrus grower with orchards from the late 1800s. In the 1980s, a devastating freeze destroyed 600 acres of orange groves, and more recently, the industry experienced setbacks from pests and disease. Oranges are now outsourced mainly from Brazil and Mexico. In 2017, Dean Foods (a Dairy conglomerate) bought the company, enabling McLean’s parents to retire. Two years later, Dean Foods was bankrupt, and in 2020, McLean, his father, his wife, and his brother repurchased the company.
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International Tea Day is Tuesday, May 21| Yogi Tea Recalls an Herbal Blend with High Levels of Pesticide Residue | Kenya President Urges Tea Sector to Add Value
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HEADLINES - International Tea Day is Tuesday, May 21| Yogi Tea Recalls an Herbal Blend with High Levels of Pesticide Residue | Kenya President Urges Tea Sector to Add Value
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NEWSMAKER – Matt McLean, founder and CEO of beverage brand Uncle Matt’s Organic
The Ins and Outs of Organic Refrigerated Tea –
According to Mintel International, refrigerated ready-to-drink teas are leading the growth in the ready-to-drink tea category. US sales are approaching $1.5 billion of the $4.2 billion worth of bottled tea sold in multi-outlets. Interestingly, it’s not just the younger generation driving this growth. Older tea drinkers and millennials are also contributing, while Gen Zs prefer hot herbal infusions and sweeter profiles, including flavored green teas in ready-to-drink format.
Matt McLean, founder and CEO of beverage brand Uncle Matt’s Organic, joins Tea Biz to discuss why his brand is betting on refrigerated Southern-style black teas. His sweet tea features a blend of organic agave and stevia. He says most traditional sweet teas contain 30 to 40 grams of sugar, using a mix of cane sugar and artificial sweeteners. His third tea is a sweetened half-and-half made with organic lemonade. McLean’s proprietary blend of black teas is freshly brewed and being packaged at his Texas bottling facility for a July 1 national rollout.
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IN MEMORIAM – Dr. Francis T.P. Zee, retired Research Leader and Horticulturist with the US Department of Agriculture, is credited with reviving the Hawaii tea industry by inspiring small growers to produce specialty tea.
Twenty-five years ago, specialty tea was grown on fewer than five acres on the Big Island of Hawaii, a remnant of the thousands of acres cultivated on large estates that flourished at the turn of the century. Today, Hawaii produces more specialty tea than any state in the U.S. thanks to an enterprising US Department of Agriculture researcher and horticulturist, Dr. Francis Zee. Zee, who was 70, passed away on March 29 in Honolulu, Hawai’i.
Zee, a black belt in Kendo martial arts, was born in Hong Kong. He received his doctorate in horticulture at the University of Hawaii at Manoa, where he began working with tea cultivars for commercial production. The failure of those attempting large-scale production led him to champion specialty tea grown in harmony with the unique terroir of Hawai’i and high-altitude farms like that founded by Eva Lee and her husband, Chiu Leong. Lee collaborated with Zee at their Volcano Village farm to develop locally acclimated rootstock at her nursery, producing 25,000 saplings primarily planted on Hawai’i farms but also in demand abroad.
In 2001, Zee explained to the Honolulu Star-Bulletin how cultivating specialty tea could transform the local tea industry. “This is just the beginning,” he said. “I believe many times these things start in the backyard. It has to become a hobby first," he said, highlighting the potential for growth and expansion of the local tea industry. Eva Lee reminisces about working with Zee and describes how his vision continues to shape the future of Hawai’i tea.
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Bought Leaf Factories Blame India Tea Board For Non-Support of Food Safety Compliance Requirements | Weather Impacts Tea Crop in Assam's Barak Valley |
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Lipton Sells All its Tea Gardens to Browns Investments | Kenyan Growers Swamped by Incessant Rains | Enhanced Enforcement of Sanctions Hampers Tea Trade
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HEADLINES – Lipton Sells All its Tea Gardens to Browns Investments | Kenyan Growers Swamped by Incessant Rains | Enhanced Enforcement of Sanctions Hampers Tea Trade
INDIA TEA NEWS – Bought Leaf Factories Blames India Tea Board For Non-Support of Food Safety Compliance Requirements | Weather Impacts Tea Crop in Assam's Barak Valley
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| GUEST – Eva Lee, CEO of Tea Hawaii & Co. and founding member of the Hawaii Tea Society
| IN MEMORIAM – Dr. Francis T.P. Zee, retired Research Leader and Horticulturist with the US Department of Agriculture, is credited with reviving the Hawaii tea industry by inspiring small growers to produce specialty tea.
Twenty-five years ago, specialty tea was grown on fewer than five acres on the Big Island of Hawaii, a remnant of the thousands of acres cultivated on large estates that flourished at the turn of the century. Today, Hawaii produces more specialty tea than any state in the U.S. thanks to an enterprising US Department of Agriculture researcher and horticulturist, Dr. Francis Zee. Zee, who was 70, passed away on March 29 in Honolulu, Hawai’i.
Zee, a black belt in Kendo martial arts, was born in Hong Kong. He received his doctorate in horticulture at the University of Hawaii at Manoa, where he began working with tea cultivars for commercial production. The failure of those attempting large-scale production led him to champion specialty tea grown in harmony with the unique terroir of Hawai’i and high-altitude farms like that founded by Eva Lee and her husband, Chiu Leong. Lee collaborated with Zee at their Volcano Village farm to develop locally acclimated rootstock at her nursery, producing 25,000 saplings primarily planted on Hawai’i farms but also in demand abroad.
In 2001, Zee explained to the Honolulu Star-Bulletin how cultivating specialty tea could transform the local tea industry. “This is just the beginning,” he said. “I believe many times these things start in the backyard. It has to become a hobby first," he said, highlighting the potential for growth and expansion of the local tea industry. Eva Lee reminisces about working with Zee and describes how his vision continues to shape the future of Hawai’i tea.
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Tea has reshaped East Africa for 120 years, evolving from colonial dominion to a vibrant entrepreneurial endeavor producing a third of the world’s tea. Kenya’s 650,000 smallholders are the beating heart of Africa’s tea industry, which provides a livelihood for five million people in ten tea-growing countries.
In celebration of International Tea Day, the Purple & Specialty Tea Association of Kenya (PSTAK) will host its inaugural conference in the Nandi Hills on May 22-23. The event, endorsed by the Kenya Tea Board, spotlights Africa’s untapped potential in Orthodox tea production.
Representatives from 50 specialty producers in eight nations will attend educational sessions by tea experts, a competition for the best locally produced tea, and festivities. Sessions will be streamed online, enabling the entire global tea community to participate.
Conference Chairman Boaz Katah shares his enthusiasm for this long-awaited gathering.
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More Support For Small Tea Growers | Low Crop Volumes In Auctions This Year | IMD Predicts Light To Moderate Rain In The Coming Week
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UK Consumer Tea Prices are on the Rise | Twisted Hard Tea Drives a Beer Stock Surge | Researchers Find that Roasted Green Tea Enhances Task Performance
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HEADLINES – UK Consumer Tea Prices are on the Rise | Twisted Hard Tea Drives a Beer Stock Surge | Researchers Find that Roasted Green Tea Enhances Task Performance
INDIA NEWS – More Support For Small Tea Growers | Low Crop Volumes In Auctions This Year | IMD Predicts Light To Moderate Rain In The Coming Week
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| NEWSMAKER – Tumoi Tea Founder Boaz Katah, Chair of Africa’s first Purple & Specialty Tea Association Tea Conference
| FEATURED – Africa’s Untapped Potential in Orthodox Tea | Tea has reshaped East Africa for 120 years, evolving from colonial dominion to a vibrant entrepreneurial endeavor producing a third of the world’s tea. Kenya’s 650,000 smallholders are the beating heart of Africa’s tea industry, which provides a livelihood for five million people in ten tea-growing countries.
In celebration of International Tea Day, the Purple & Specialty Tea Association of Kenya (PSTAK) will host its inaugural conference in the Nandi Hills on May 22-23. The event, endorsed by the Kenya Tea Board, spotlights Africa’s untapped potential in Orthodox tea production.
Representatives from 50 specialty producers in eight nations will attend educational sessions by tea experts, a competition for the best locally produced tea, and festivities. Sessions will be streamed online, enabling the entire global tea community to participate.
Conference Chairman Boaz Katah shares his enthusiasm for this long-awaited gathering.
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A Tea Value Chain Upgrade | The London Tea Auction in 1679 was a “version 1.0” marvel at connecting buyers and sellers. Price discovery in the world’s biggest tea market was competitive and transparent.
Buyers bid weekly on teas from China, India, Sri Lanka, and East Africa. The auction and banking sector enabled brokers and foreign agents to secure a shipload or a single chest of exotic tea. Certified warehouses provided efficient storage, and logistics firms organized delivery to local retailers, blenders, and packers.
Three hundred years later, at their peak, the world’s tea auctions captured 80% of the international tea trade by volume, which has steadily declined in the past decade.
Joining us this week is Sam Lambert, co-founder and chief operations officer of zenGate Global, a technology company whose Palmyra.app Platform upgrades tea transactions with seamless blockchain traceability for all stakeholders, increasing trust, improving cross-border payment solutions, and conveniently providing access to financing.
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Not Much to Celebrate on Earth Day this Year | Weak IPO Signals Bubble Tea Trouble | Tea and Tea-Based Beverage Market Projections Show Strong Growth
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HEADLINES – Not Much to Celebrate on Earth Day this Year | Weak IPO Signals Bubble Tea Trouble | Tea and Tea-Based Beverage Market Projections Show Strong Growth
INDIA NEWS – India Orders Testing of Every Batch of Imported Nepal Tea | Tata Reports Greater Shift to Premiumization | India Halts Exports to West Asia
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| GUEST – Sam Lambert, co-founder and COO zenGate Global and the Palmyra Platform
| FEATURED – Expanding Markets in an Ever-Shrinking World
The London Tea Auction in 1679 was a “version 1.0 one point 0” marvel at connecting buyers and sellers. Price discovery in the world’s biggest tea market was competitive and transparent.
Buyers bid weekly on teas from China, India, Sri Lanka, and East Africa. The auction and banking sector enabled brokers and foreign agents to secure a shipload or a single chest of exotic tea. Certified warehouses provided efficient storage, and logistics firms organized delivery to local retailers, blenders, and packers.
At their peak, the world’s tea auctions captured 80% of the international tea trade by volume.
Joining us today is Sam Lambert, co-founder and chief operations officer of zenGate Global, a technology company whose Palmyra Platform upgrades tea transactions with seamless blockchain traceability for all stakeholders to increase trust, improve cross-border payment solutions, and conveniently provide access to financing.
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Coffee vs Tea | The Specialty Coffee Association’s annual exposition in Chicago last week attracted more than a dozen tea exhibitors and featured several expert presentations on tea. While most consumers visit grocery and department stores to purchase tea, coffee shops, and cafes are the second most popular retail outlets by value. More than 38,411 branded coffee shops in the United States and 42,800 in Europe generate 10% to 20% of their beverage revenue from specialty tea. In this episode, Tea Biz narrates the highlights of a talk by Youngmok Kim, the principal scientist at Finlays. In his presentation, Kim compares coffee and tea, the world’s most popular caffeinated beverages, with useful insights on distribution, markets, and relative health benefits.
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