Tejava Introduced New Green and Oolong Teas
Crystal Geyser Water Company has introduced Tejava Origins, adding two new teas to its well-loved Tejava collection. Hojicha Green Tea and Fujian Oolong Tea are the two new brews. Each is unsweetened, USDA certified Organic, Non-GMO Project Verified, and Kosher.
“We are truly excited about this addition to the Tejava family of products,” said company President and CEO in a press release. “Tejava Origins will set the bar for premium taste and quality for ready to drink roasted green and oolong teas.”
The Hojicha Green Tea has a roasted and nutty flavor. Tejava sources its Hojicha in Kagoshima, Japan, which is known for its mineral-rich volcanic soil.
The Fujian Oolong Tea has a delicate floral flavor with a hint of toastiness. It is grown Guizhou, China’s subtropical climate, which is ideal for oolong cultivation.
Tejava Origins Tea is packaged in 1-liter glass bottles in three types of 3-packs: the Hojicha Green Tea 3-Pack, the Fujian Oolong Tea 3-Pack and the Variety 3-Pack, which has a bottle of the Tejava Original Black Tea and the two Tejava Origins Teas.
The teas can be purchased on Tejava’s website, which will announce when the new line will become available in stores.
Boston Chai Party Fills a Gap in the Market
In 2015, Vishal Thapar and Rushil Desai founded Boston Chai Party to fill a gap in the tea market after noticing the lack of traditional chai options in the United States. Both entrepreneurs were raised drinking chai daily.
The company introduced a chai concentrate in unsweetened, sweetened and pumpkin spice flavors, reports the Bay State Banner.
Thapar and Desai focused on creating a healthy, socially and environmentally responsible beverage. The tea is grown on a farm in India that adheres to fair trade standards and the spices used are certified organic. The products are free of preservatives. The sweetened version contains 16 grams of sugar, which is about one-third of the amount in a Starbuck’s chai.
Traditional Indian chai is made with water, tea and milk; then spices, such as ginger and cardamom, are added in different ratios, depending on who prepares it. Boston Chai Party’s concentrate has ginger root, cinnamon, cardamom, fennel, dry ginger, cloves, black pepper and star anise. Conversely, many American cafes make their chai with sugary syrups containing preservatives.
“Our mission is to educate people in America about the possibilities of chai — how to make it, where it comes from, the different notes and spices,” Thapar told the Bay State Banner. He and Desai even produced a video for their company’s website teaching viewers about how to craft chai themselves.
Thapar sees sitting down with a cup of chai as a means of connecting people to one another.