STiR coffee and tea magazine

40 STiR coffee and tea / Issue 5, 2020 (October / November) mold. These also result in a harsher and more as- tringent, or thin and flat, tea. The jasmine flowers begin to bloom in Spring but these are inferior to those of the summer. There are three main cultivars: single-petal, the main va- riety; double-petal, hardier and more pungent; and multi-petal, milder and with a lower yield. The tea-making sequence is meticulous and complex (the example applies to jasmine pearls rather than plain leaf jasmine tea): Pluck and dry the harvested tea: either gently steam or apply warm air. Helps the leaf curl less so that there is a larger surface area for it to absorb the fragrances in the later scenting stages. Store in cool space till late summer when the blossoms are ready for harvesting. While most of the tea is green, there are a number of jasmine whites and oolongs, and even a few black teas. Pluck during the hottest time of summer at mid- day when the blossoms are tightly closed to keep off the sun. As they dry, they burst open and are at their peak for scenting; the blossoms bloom at night. Scenting may take a day to a week. It is a metic- ulous and repeated series of steps marked by gen- tle treatment. The basic method is to place a 10-15 centimeter layer of tea on a large tray-like surface and under a woven tray of the jasmine, with plenty of sieving, separating of petals and pieces, reduc- tion and replacement, freshening, and repeating. The cycle may be carried out between 2 and 10 times. Timing has to be precise. The tea has to be bake-dried between each iteration. Firing completes the process, removing all moisture. For the very best teas, a half-scenting finish may be added. Obviously, this is a labor-intensive, skilled, lengthy, and costly process. And, of course, there are faster, and cheaper alternatives. The jasmine leaves may be "machine-disrupted" and shaped into loose pearls rather than the tight pellets of the best products. Flavoring and scented are made near-immediate through jasmine oils. Sometimes, teas and flowers are not stored to let their fra- grances and flavors evolve and blend. And so on. Instead of using layers of tea leaf and flowers, the two can be mixed together to speed up the absorp- tion of the jasmine fragrances and then separated out from each other. Supply chain integration As with tea, the herb, floral, and spice industry has increased its emphasis on supply chain improve- ment: standardization, transparency, authentica- tion, supplier relationships and accountabilities, pesticide and contaminant control, testing, organic certification, and farmer support. The challenge for the new flavored and scent- ed tea producers is to harmonize the dual sup- ply chain paths. Labeling is "lax" even in the EU where agricultural imports are tightly monitored. Customer information, education and knowledge are very limited. The websites of the leaders in pre- mium specialty teas emphasize the exact nature of their ingredients – Egyptian chamomile, Brazilian ginger, etc., but tea buyers have to seek them out. Increasingly, good tea and good information go together. Here are a few instances of the activity in the botanicals industry that aim at betterment of the supply chain. Many of the ingredients are used for products other than tea: nutritional supplements, health and beauty oils, foods, and perfumes: Large company purchasers and proces- sors: Starwest Botanicals' high-tech testing stages cover: (1) identification of variety and source; (2) organoleptic analysis of color, flavor, and aroma; (3) physical review of purity and extraneous mat- ter; (4) chemical evaluation of moisture, ash con- tent, heavy metals, and pesticides; and (5) microbi- ological screening for salmonella, yeast, and mold. Gaia Herbs' products are packaged with a QR bar code that enables purchasers to track them back through all the stages, beginning with har- vesting, and access DNA libraries and biomark- ers. The German-based Martin Bauer group has committed to purchasing close to 60% of its 200 major botanicals from 80 countries through certi- fied supply chains. Associations and consortia committed to sustainable sourcing: a partnership between the American Botanical Council (ABC) and Sustain- able Herbs Program (SHP) aimed at education of consumers, manufacturers, and growers "about what it takes to source high-quality, sustainable and ethically sourced" herbs. The Supplement Safety and Compliance Initiative is a retailer- and manufacturer-led program begun in 2016. The American Herbal Products Association has been active in creating a field audit methodology and helping standardization through collaborations among certifying bodies and underwriting labs. Blockchain: China is the world leader in this technology infrastructure that seems sure to be- come the major force in integrating supply chain transactions, record-keeping, smart contracts, and payments. It is estimated to comprise close to half of all implementations, with tea one of its priori- ties as part of China's government policy for re- gional agricultural development. Botanicals are no longer a minor For more and more specialty tea providers, the bo- tanical is the selling point, the differentiator, and the effective brand. Its sets the standard for the beverage. It has moved from the periphery to the mainstream of the industry and is a major driver of innovation. Now, if only the information and education could keep up with the innovation.

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