TEA TIME: Customers are increasingly thirsty for organic, herbal and specialty teas to complement their meals. Some 4,700 years ago, the Chinese emperor Shen Nung was boiling water when leaves from a nearby camellia sinensis plant-now known as the black tea shrub-landed in the open pot. Intrigued by the brew's aroma, the emperor drank the mixture and declared that it gave vigor to the body, lent contentment to the mind and instilled determination of purpose. Fast-forward a half dozen ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.