Tea, Cha and Tisanes: Botanicals Reshape Tea Demand and Supply

There's been a growing shift in the strange, unfamiliar and exotic words you’ll see on a tea ingredient label or description: it can be summarized as yesterday chemistry and botanicals today (and probably biogenetic propagation tomorrow.) Yesterday’s chemistry: sodium caseinate, modified corn starch, resveratrol extract, riboflavin, soy lecithin, ascorbyl glucoside, xylitol, sodium hexametaphosphate, and “natural” citrus and other flavorings, essences and extracts that are lab-produce

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Peter has been a senior professor at leading business and technology universities across the world, including Harvard, MIT, Stanford, and Oxford. He is the author of over forty books and a noted international consultant and public speaker. Tea writing and education are his avocation, with a focus on helping tea lovers find the ones that fit their personal tastes at best value. He has a strong interest in the offbeat stories and social and cultural aspects of tea history. His latest book is Tea Tips.

2 Comments

  1. Mandy Suess
    on June 21, 2018 at 12:54 am •Reply

    fantastic article. Good to read that people are getting more curious about herbals beyond the standard chamomile and peppermint offerings. Botanicals are both, delightful and beneficial; and so is quality ‘real’ tea.. a combination worth exploring and enjoying.

  2. Pingback:Botanicals – greenhalgh tea

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