Flavor Development Through Botanicals
- Thursday, 06/15/2017: 11:30 AM - 12:30 PM
- Room: N238
- Session Number:
“Botanicals” or non-camellia sinensis ingredients are increasing becoming a central part of the specialty tea industry. Consumer curiosity and demand is driven by the rich sensory experience made possible through the diversity of color, aroma, flavor and functional attributes that botanicals make possible.
This presentation will provide a frame work for meeting this demand with an introduction to developing complex and balanced tea profiles that showcase key botanical ingredients that enhance and complement teas.
The presentation will include a guided tasting to facilitate an understanding of how herbal ingredients interact with each other in the blend development process.
The techniques shared will reflect the art and experience of supporting industry leading specialty tea loose leaf and fresh brewed iced tea brands over the past two decades.