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Botanicals As Differentiators in Tea: Information and Education Lag Behind Innovation

More and more premium teas contain other agricultural ingredients that are essential to their differentiation: flower buds and petals, spices, herbs, fruit leaves and peel, scents, extracts, and oil essences.

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By working hand-in-glove with small tea growers, a bought-leaf factory can outperform the market. Read more

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Robusta’s share of global coffee consumption is just 40%. But high inflation is nudging some consumers to trade down to arabica’s cheaper cousin. Read more

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Pods have made progress toward sustainability in recent years. But coffee companies will struggle with pending regulations in the critical European market. Read more

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IMA Coffee strives to answer the needs of the industry, engineering top-quality solutions to enhance the performance of their customers. Read more

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Socially responsive businesses today want not only to stamp out child labor but also to ensure good conditions for families in every dimension. Read more

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Tea-loving India hasn’t yet fallen for coffee in a huge way, but consumption has been on the rise during the past 10 years. Read more

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One reason rooibos tea has become so popular in Europe, Japan, and America during the past two decades is consumers’ perception that it is healthy to drink. Read more

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Specialty coffee fans say nothing beats a single origin. Yet blends have their own advantages and appeal. Read more

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Modern fruit and floral tea blends trace their ancestry to ancient tribal apothecaries and, more recently, to a Hamburg warehouse where Stefan Gieschke secretly spent evenings mixing aromatic bits of this and that. Read more

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Nicaragua was the world’s 18th biggest exporter of coffee in 2020 and in 2023/24 is set to produce 2.7 million 60-kg bags, about the same as the year before. Read more

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The STiR Coffee and Tea Newsletter is sent two times each month with news updates, important information, and upcoming events.