There has been a global renaissance in tea drinking across the world, where tea rooms have become more popular and taken over coffee, according to The Product House operations manager Meara Dougherty, who will return to the Caterer Food & Business Conference this year.
Dougherty said: "It is expected that this will filter through more regions and customers will be more selective in their tea brands and fusions and as such more emphasis will be placed on menu offerings."
In addition to providing over 150 bespoke blends of black, green, white and floral blends, clients and consumers can also view spins on traditional favourites, including the extravagant Earl Grey Tea. This hand-made bespoke tea combines Earl Grey with Chinese black tea, rose petals, lavender and is finished with cornflower petals to produce a deliciously floral tea with wonderful hints of sweetness. Camellias Tea House has also presented the new breathable tea concept where vapourised tea can be experienced in a range of flavours in its tea rooms at Kingsly Court, Carnaby Street in London.
| Advertisement |
At the upcoming conference on March 18, Dougherty said one of the hottest topics of discussion will no doubt be quality. She said: "This encompasses the entire experience from start to finish including interactive service, visual aspects as well as all the senses involved in the tea experience: the aroma created by the blend, the way the ingredients blend together creating an artistic flair, the taste of blended ingredients, the appeal of wanting to touch the fusions due to the integration of petals, leaves, roots, and other natural leaves and finally the taste itself.
"With the growth in popularity of the tea room, speciality teas will be on the increase with many discerning customers. Camellias Tea House prides itself on its premium loose-leaf teas or the consumer who seeks the finest quality and the connoisseurs’ who can tell the difference in the type of blends used. What sets us apart is undoubtedly our bespoke blending and the ability to customise to any brief."
Bespoke blending projects have already included a blue-themed tea at the Conrad Spa to complement the design the hotel has followed throughout its spa, and a unique floral blend for the SoSpa Sofitel Palm to align with the Polynesian theme apparent throughout the property at Sofitel The Palm Resort and Spa.
Dougherty explained: "In order to maintain quality, it is imperative that as the supplier, The Product House supports on all aspects - not only the source of the tea and creating its unique,artisan blending - but also with the intrinsic added value including training, merchandising and marketing."
The Product House also combines tea treatments with many of its products such as the pumice. Dougherty added: "Our spas also use the teas toextend the benefitsof the spa experience, whether it be sleep, detox, skin clarity, muscle relief or simple relaxation. Any blend,for any stress-related ailment can be created to assist in a better quality of life with Camellia’sTea."
Commenting on why The Product House has chosen to return to the Caterer flagship conference, Dougherty said: "The 2013 Caterer Conference attracted over 150 leaders in the culinary field. Exhibiting at sucha prestigious event meant that we were able to network and build beneficial relationships with some of the industries experts. We once again look forward to showcasing Camellias Tea House andthe opportunity to network with delegates, share ideas, thoughts and new opportunities with a broad scope of attendees."
Search our database of more than 2,700 industry companies
