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stocking the pantry: TIME FOR TEA The domestic tea market is expected to reach $8.3 billion by 2014. Ready-to-drink iced teas, like Sweet Leaf and Steaz, are experiencing booming sales, tea retailers, like Teavana, are rapidly moving into new markets through expansion and acquisition, and large beverage corporations, like Starbucks and Riedel, are increasing their emphasis on the sale of tea and tea-related products. Smaller players in the industry have refocused their operations toward quality, sustainability, and fair trade practices. Much like the modern small-batch coffee roaster, tea retailers are sourcing single origin teas, allowing customers to experience the diversity of flavors and aromas that come from the world’s many tea growing regions. It isn’t surprising, given the growing availability of unique, sustainably grown teas, that small food producers have started incorporating tea leaves and tea infusions into their own products. Tea has been used as an ingredient in cooking for centuries in tea-growing cultures like China. But it takes a delicate touch in the kitchen to be able to extract the floral and spice notes of the tea without adding a tannic bitterness that can overwhelm a dish. Whether it is jams and preserves, chocolates, candies or even cheese, we have fallen in love with a number of new tea-flavored products. A few of those have claimed a permanent spot in the spenser pantry.

Profile for spenser mag

spenser magazine: issue four  

may.jun 2012

spenser magazine: issue four  

may.jun 2012