Coffee and Tea Newsletter
coffee and tea festival
coffee and tea festival

cup for education

**Coffee & Tea Festival in PA -
This Saturday & Sunday**

Get ready PA!  Coffee & Tea Festival returns to the greater Philadelphia area, this weekend, just in time for holiday treats and specials.  The event will return to the Greater Philadelphia Expo Center, located minutes from Valley Forge National Historical Park.  The event is open to the public and the trade. Goodie bags will be distributed to the first 500 attendees each day.

Information about the 2017 Coffee & Tea Festival Valley Forge is available at the event website:


Express Your IndividualiTEA and Win $500 and a Year's Supply of Tea

Every cup of tea has a story to tell and the Tea Council of the USA is launching the second annual #IndividualiTEA Photo Sharing Sweepstakes to learn more about each tea lover's individual story. Whether you like a hot cup of tea to start your chilly winter morning, cook using tea as an ingredient or sip warm tea to end your day – share your photo, video or description with them on Twitter with the hashtag #IndividualiTEA and tag @TeaCouncil for a chance to win $500 and a year's supply of tea. That's right – just show or tell your absoluTEAly delicious tales for a chance to win! Need additional inspiration? We're celebrating America's third annual National Hot Tea Day on January 12, 2018 and the winner of the #IndividualiTEA Sweepstakes will be featured on the Tea Council of the USA's social media channels! So America, what's your #IndividualiTEA story?

How do you drink tea? Share your photo, video or description on Twitter with the hashtag #IndividualiTEA and tag @TeaCouncil for a chance to win $500 and a year’s supply of tea!

Although all true teas come from the same plant, Camellia sinensis, there are four main types that pair well with food and each have a story of their own to tell:

Black Tea, The Tea of the Masses: Black tea is the most commonly consumed tea in the world accounting for approximately 68% of all consumption. In the United States, well over 80% of the tea consumed is black. Black teas are fully oxidized* and pair well with creamy desserts, chocolate and spicy jerk chicken.

Green Tea, The Tea of Well-being: Green tea is heated after plucking to prevent oxidation. Heating can be done by either steaming or pan-firing the tea, which denatures enzymes that would cause oxidation to take place. Green tea is the most popular form of tea in China and Japan, and pairs well with chicken, melon and key lime pie!

White Tea, The Tea of Delicacy: White Tea's origins are found in the Fujian province of China around A.D. 1000 and it is considered to be amongst the rarest of teas and to possess the most delicate flavor. Today, its production follows very strict harvesting and processing requirements. One type of white tea looks like silver needles and pairs well with freshly sliced fruit, light fish like salmon and salads.

Oolong Tea, The Tea of an Artisan: Oolong tea is partially oxidized tea. Plucked leaves are withered and are then allowed to oxidize before drying. Oolongs lie between green and black teas on a sliding scale and pair well with lobster, duck and maple syrup.

"Leading up to Hot Tea Month and Day in January last year, we were delighted that consumers showed us their love for their favorite beverage – tea – in so many unique ways! This is why we're committed to continuing the #IndividualiTEA Sweepstakes as a way to inspire and encourage consumers to continue sharing the individual ways they enjoy hot tea," says Peter Goggi, President of the Tea Association of the USA.

Visit the Tea Council of the USA or follow @TeaCouncil on Twitter to learn more about the many unique characteristics of tea.

IndividualiTEA Photo Sharing Sweepstakes Details

Entering is easy! Simply:

• Share a photo, video or explanation of the unique ways, times, and places you like to cook with or sip your favorite tea (it can be as unique as you'd like!) on and on Twitter with the hashtag #IndividualiTEA and tag @TeaCouncil.

• You'll be prompted to finalize your entry for a chance to win at

The sweepstakes runs through January 31, 2018. A copy of the official rules can be found here. Enter as many times as you'd like and don't forget to tag and tell your friends! We're excited to hear your tea stories!

*Oxidized is the correct chemical term for the natural process that takes place during the manufacturing of different types of teas. Fermentation is still commonly used by tea makers around the world, simply out of habit. The only tea that actually undergoes a fermentation process is Dark Tea.

About the Tea Council of the USA:
The Tea Council of the USA is a non-profit association that was formed in 1950 as ajoint partnership between tea packers, importers and allied industries within the United States, and the major tea producing countries. It functions as the promotional arm of the tea industry with a primary goal of increasing overall awareness of tea by providing information about its many positive attributes. One of the Council's primary objectives is the dissemination of key scientific findings about tea to the public. The Tea Council does this in several ways including: funding scientific meetings to bring tea researchers from around the world together to share key information and identify next steps for future research projects; and working with health organizations and international scientists to disseminate information about potential positive health effects of tea consumption on a public level.


Coming in 2018: Mushrooms in Your Lattes?

Food innovation is running at an all-time high and the Specialty Food Association’s Trendspotter Panel has named what they believe will be hot trends in 2018.

The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education, and includes Ken Blanchette, FreshDirect; Jonathan Deutsch, Drexel University; Kara Nielsen, CCD Innovation; Perla Nieves and Alysis Vasquez, Midnight Market; Alison Tozzi Liu, James Beard Foundation; and Elly Truesdell, Whole Foods Market.

“Macro trends like sustainability and health are converging in the 2018 trends,” says Denise Purcell, head of content for the Specialty Food Association. “The Panel is predicting more algae and other plant-based proteins and products meant to reduce food waste, as well as growth in the use of functional ingredients like activated charcoal, which is a base for the so-called ‘goth’ foods. But, while a lot of these trends speak to health and better-for-you choices, consumers’ demand for deeper flavor exploration is still strong, as evidenced by the interest in Filipino and regional Middle Eastern foods.”

Here are the Trendspotters’ predictions for the top 10 food trends of 2018:

1. Plant-based foods. Plant-based options are proliferating in many categories beyond meat substitutes. Segments like cheese and frozen desserts are enjoying growth in plant-based subcategories. As for meat alternatives, algae is winning fans. 2018 will bring more plant-based convenience foods too.

2. Upcycled products. As consumers become more aware of how much food is wasted in the U.S., upcycled products made of ingredients and scraps that would have otherwise been discarded, will hold bigger appeal. We're already seeing pressed juice made from imperfect fruit, chips made from fruit pulp, and snack bars made from spent grain from the beermaking process. Expect more to hit the market in the coming year.

3. Filipino cuisine. Often overshadowed by other Asian cuisines, the foods of the Philippines have not yet captured a broad U.S. audience. That's shifting, as American palates have become more sophisticated and attuned to the complex flavors and bitter or sour notes of Filipino dishes. Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, and #filipinofoodmovement, founded in 2012 to create awareness and appreciation of Filipino culinary arts, is a growing force.

4. Goth food. Possibly a reaction to the 2017's deluge of rainbow and unicorn foods, black is the new black. Activated charcoal—produced by heating coconut shells to extremely high temperatures until they are carbonized—is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We'll see it spread in the coming year.

5. Alt-Sweet. With sugar topping the list of dietary watch-outs, consumers continue to look to alternative sweeteners for lower glycemic impact, fewer added-sugar calories, and intriguing sweet flavors as well as sustainable footprints. Syrups made from dates, sorghum, and even yacon and sun root will join monk fruit on the market as emerging options for sweet.

6. Product labeling 2.0. More is more when it comes to product labeling. Consumers will seek greater on-label visibility into the farms, ingredient sources, and supply chain of each item in their shopping basket. GMO transparency is among the most prioritized details, but shoppers want new depths of information across the spectrum, including Fair Trade certification, responsible production, and no animal testing.

7. Root to stem. Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking—utilizing the entire fruit or vegetable, including things like stems or leaves that are less commonly eaten.

8. Cannabis cuisine. As more states legalize recreational marijuana, the varieties of pot-enhanced food and beverage will increase. Look out for continued interest and acceptance in a host of snacks, treats, and beverages with a little something extra.*

(*The Specialty Food Association (SFA) recognizes that Federal law prohibits the possession, sale or distribution of marijuana, but its sale and use is declared legal under some state laws. In recognizing cannabis as a food trend, the SFA in no way endorses or encourages activities which are in violation of state or Federal law.)

9. A (deeper) feast from the Middle East. Foods like hummus, pita, and falafel were easy entry points, but now consumers are ready to explore the deep traditions, regional differences, and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences rising to the top.

10. The rise of traditional bread. Although much attention has been placed on gluten-free options in recent years, the traditional side of bakery has also been elevated by the same sourcing and fine-tuned production processes we see with proteins and vegetables. Bakers are using local grains, milling the day before baking, and incorporating long proofing times, re-inventing what good bread means.

Additionally, the Trendspotter Panel says we'll see even more:

· cricket flour and non-grain sustainable proteins;

· fermented foods;

· cocktail mixers and bitters for home use;

· savory flavors where one would expect sweet;

· pasture-raised animals for welfare, better health, and taste;

· bananas transformed into milks, snacks, frozen desserts, and flours and baking mixes.

Also on the radar: Eating for beauty with products like collagen-infused foods; moringa as the new superfood; mushrooms (extracts, powdered, or whole) as a functional ingredient in everything from chocolate to lattes.


The Plaza Hotel Launches a
Downton Abbey Inspired Tea

In honor of the new Downton Abbey exhibition in midtown Manhattan, New York's Plaza Hotel is adding an Edwardian touch to the Palm Court's iconic afternoon tea.

From now through January 31, 2018 guests get a chance to live a day in the life of the aristocratic Crawley family during its Downton Abbey: The Exhibition Tea, which will be part of the restaurant's famous Afternoon Tea service. The Downton Abbey-themed tea will serve an exclusive blend of loose leaf tea from St. James tea garden in Sri Lanka. The tea has “light and copper color, an almost chocolaty aroma, and will delight those who love full-bodied teas,” according to a statement from the hotel.

If you prefer your drink a bit stronger, the Palm Court is also offering a cocktail menu inspired by the exhibition, which includes the "Earl of Grantham," a drink made with Earl Grey tea and Domaine de Canton ginger liqueur; the "Dowager Countess," a sweet concoction of crème de violette and St-Germain; and the "Branson," a cocktail of hot apple vanilla tea, mulling spice-infused Hennessy VSAP, and Allspice dram liqueur.

Both the tea and the cocktails come with complimentary shortbread cookies inspired by the Masterpiece PBS program, and would make for the perfect holiday treat for any Downton lover.

For more information, including how you can make a reservation, visit:


London buses are being powered by a new fuel: Coffee

London authorities are aiming to cut emissions by turning coffee waste in to clean energy. With the help of Bio-Bean founder Arthur Kay, it just might work…

British startup bio-bean has partnered with Shell (RDSB) and Argent Energy to create a coffee-based biofuel that will be used in London's diesel buses.

The company has produced 6,000 liters of coffee oil for the pilot project with London's transportation authority -- enough to help power the equivalent of one city bus for a year.

"It's a great example of what can be done when we start to reimagine waste as an untapped resource," bio-bean founder Arthur Kay said in a statement.

The startup collects used coffee grounds from cafes, restaurants and factories, and transports them to its recycling facility. There, the grounds are dried before coffee oil is extracted. The coffee oil is then blended with other fuels to create B20 biofuel, which can be used in diesel buses without modification.

"Spent coffee grounds are highly calorific and contain valuable compounds, making them an ideal feedstock from which to produce clean fuels," the company says on its website.

Bio-bean estimates that Britain produces 500,000 tons of coffee grounds a year, most of which are discarded in landfills where they can emit harmful greenhouse gases. So far, 6,000 litres of coffee oil have been produced, which according to the firm could power a bus for an entire year, if mixed with diesel.

Bio-bean said there is "no formal agreement" to continue using its coffee oil in London, but it hopes to quickly find new markets and applications. "There is huge potential for this project to expand in the U.S., which drinks the most coffee on the planet, 400 million cups of per day," the company said in a written statement.


Need to Clean Your Coffee Grinder? Just use bread!

Coffee grinders are great for the part they play in creating fresh-tasting coffee. But those fragrant beans leave behind an oily residue that, over time, goes stale or turns rancid and affects the flavor of the coffee. TODAY Home recently asked cleaning coach Leslie Reichert to share some tried-and-true suggestions for cleaning this essential tool.

The quick way
When you notice oil on the lid or blades, simply process some plain bread or raw rice in the grinder. The abrasion will clean the blades while the starch in either product will absorb the oils. Then just empty the crumbs, dusting with a small, soft brush if needed. This gives the grinder a good, quick clean in-between traditional washes.

The traditional way
Always unplug the coffee or spice grinder before cleaning it. Usually, the removable parts of the grinder are top-rack dishwasher safe (using a gentle cycle), or you can wash them by hand in warm, soapy water. To clean non-removable parts, first remove ground particles from the lid and blades using a small, soft brush or cloth. Then, wipe the inside of the grinder lid and blades carefully with a damp cloth. Dry completely before replacing the lid.

Since the base contains the electrical components of the grinder, NEVER put the base in water. Just wipe it with a clean, damp cloth. Of course, you should follow manufacturer’s directions before cleaning anything. Then just enjoy your cup of freshly ground coffee!


RISE and Shine!

RISE Brewing Co. soared to success with their signature Nitro infused black coffee. At first, they were just wanting to make waves in the coffee market. But with their rapid success- they began to see it wasn't just coffee drinkers craving a RISE, it was those 4 PM energy drink uses, or the 11 AM "get me through this board meeting user", and the 8 PM martini mixer. RISE was beginning to cross over in both categories -coffee/energy.

Hence the launch of their seasonal, nitro cold brew coffee drinks. Nitro Lemonade Coffee and Nitro Blood Orange Coffee.

Their Nitro Lemonade Coffee is cold brewed with freshly-squeezed, organic lemons. It's a nitro coffee-infused drink similar to a lemonade-iced tea blend. It screams late summer baseball games, picnics at the beach, and your childhood memories at the lemonade stand... but with a smooth, caffeine fix for adults. Their Nitro Blood Orange Coffee is cold brewed with freshly-squeezed, organic blood oranges – envision stopping by your favorite, local farmstand one morning for a refreshing, yet sophisticated, nitro-coffee-infused blood orange juice. The taste is quite unique. The first sip will give you a flirtatious tongue bite with the following sips proving to be quite delicious.

These two new flavors may feel familiar to a tea drinker flirting with the idea of becoming a RISE fan.

In keeping with RISE's Original Black nitro cold brew coffee, they are organic, Non-GMO, low in organic sugar, and kosher. No preservatives. Nothing artificial.

"Just like when we started in our NYC apartments 2 years ago, our goal has always been to make high-quality, great-tasting beverages with the healthiest ingredients we can source," Said Co-Founder, Hudson Gaines-Ross.

Both flavors can be found on the shelves next to their Original Black, nitro cold brew coffee.

"This is an exciting time for RISE!" commented Co-Founder and CEO, Grant Gyesky "adding to our SKUs in the beverage industry has taken time - we wanted to be precise in what we were offering as a company, especially when we were approaching two very different markets. We want to not only keep our growing current customer base excited but also expand to new customers with these new products. It's worked! We are very pleased and beyond grateful with the demand we've received so far."