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Folk Tale of Tea

21/05/2019

HospiBuz Desk

Doesn’t matter what trends come and go in Hotel Food and beverage operation, Tea remains a popular standby. Every service in the hotel is about how much it adds to the bottom line along with the offering a great experience to guests, so is with the service of tea. India is a country with the largest consumption of Tea. In addition to their appreciation of tea, they’re also ameliorated from the strong antioxidant and anti-inflammatory properties derived from the polyphenols which include tannins.

Hotels introspection of Tea as obtrusive Beverage:-

Radisson Blu Atria Bengaluru has a zealous tea and wine lounge, where it serves admixtured with raspberry and strawberry added to tea-based cocktails and a unified menu dedicated to tea. Its revenues from special tea services have gone up by 20 per cent in the last year.

For The Leela Mumbai, the percentage is at 20, a lot of which enthralling comes from the retail of their special house blends. The hotel stated/says Abhishek Basu, executive assistant manager, F&B, The Leela, Mumbai, “We now house over 60 leaf teas from all over the world in our collection. We have also tied up with an international brand TWG, which curates a small batch of international teas for our discerning clientele. Our most popular blend continues to be ‘The Leela Blend’, crafted for The Lobby Lounge. It is among the most preferred black teas in the restaurant.

Surender Singh Thakur, director, F&B, The Imperial New Delhi says, “Tea lounges offer opportunities to showcase a brand’s versatility.” Atrium, the tea lounge of The Imperial, in fact, has an escorted art tour followed by a high tea featuring their finest orthodox tea collection that boasts The Imperial Single Estate Tea Collection, including Crystal Flush and the exotic Silver Tip Imperial from Makaibari. The annual benefaction margin of The Atrium is around 3.5 per cent to the total F&B operating budget.

Demography Of Tea

The enrichment of the hotel industry towards overall tea consumption has helped increase tea production in India. According to statistics from the Tea Board of India, 2018 saw the maximum production of tea in India, with a significant share coming from Tamil Nadu followed by North East and West Bengal. A fact confirmed by Research and Markets states that the total tea production this year stood at 1,325.05 million kgs, a growth of 74.56 million kgs (6 percent) year-on-year. In FY 2018, the industry also testified the greatest exports to date. Total tea exports this year stood at 256.57 million kgs, an increase of 12.71 per cent year-on-year.

Bhuman Dani and Shariq Ashraf, Co-Founder, The Good Life Company contends, “The speciality tea segment, which is your artisanal brands and house blends, stands at a turnover of INR 5,100 crore, growing at the rate of 12 per cent per annum, while CTC Tea is at INR 13,000 crore, growing at 3 per cent per annum.

Generates higher Revenue 

Hotels and Restaurants can earn a big profit in gourmet tea blends, both hot and cold. Restaurants have extended preferences of tea blends, but some basic tea facts can assist your restaurant to sell upscale teas more adequately.

♦ Advance in technology enables restaurants to brew exceptional tea with precise steeping times and temperatures.

♦ Black teas are the most common variety in the United States, accounting for 90 percent of sales. These teas are fully oxidized and retain their flavours for years.

♦ Green teas provide health benefits, but the unoxidized and unwilted leaves lose their flavour within a year of harvesting.

♦ White teas use wilted but unoxidized young tea leaves in a slower drying process that is used for green teas.

♦ Teas grown in different regions absorb flavours from their environments, much like grapes.

♦ Tea aficionados can mix signature tea blends for their customers.

♦ Teas have a huge profit-markup potential that’s greater than coffee and most other beverages.

And Indeed, i would rather have nothing but Tea!

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