Tea: Beyond brown

Tea is taking a cue from coffee these days, developing specialty drinks to match the big-business coffee world of espressos, lattes and cappuccinos.

That's why the New York City teahouse, Subtle Tea, made news recently with its invention of Teaspressos.

Teaspresso starts with strong, black tea leaves from the Hunan province in China, says Subtle Tea's co-owner Todd Cella. They brew twice the usual amount of tea in five ounces of hot water and steep it almost twice as long. "The end result has twice the amount of caffeine that a typical coffee espresso would have," notes Cella. Teaspressos sell for $2.50.

Subtle Tea also adds steamed milk to concoct frothy Tea Cappuccinos and Tea Lattes, each priced at $3.70. Despite the novelty, says Cella, most customers opt for a regular brew, choosing from among nearly 40 different varieties of tea. Subtle Tea customers can also buy loose leaf tea to take home and brew.

The Los Angeles-based Coffee Bean & Tea Leaf chain has a line of tea lattes. Varieties include a Double Vanilla Latte, made with vanilla-flavored Ceylon tea and steamed nonfat milk; an English Breakfast Latte, made with that strong black tea and the Tropical Passion Latte, steamed non-fat milk and foam atop Tropical Passion Tea. For its part, category leader Starbucks offers tea variations in its Tazo Tea line. Baristas in Starbucks stores will happily froth up Green Tea Lattes and Chai Tea Lattes.

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources