Tea is evolving from a side item on the menu into a full-fledged beverage category. Bernadine Tay, president of the European Speciality Tea Association, sees matcha, origin, the hospitality industry, wellness, and tea pairings in particular as signs of a broader shift.
Share on
Get the best of KTC in English
Join the waitlist for our English newsletter
Want to learn more? Join koffieTcacao and get access to exclusive articles, interviews, and tips on specialty coffee, tea, and cacao. That way, you’ll always stay up to date on trends, gear, and events.
Two weeks of testing: I especially liked the extra-strong espresso and the milk foam. How much control do you give up for that convenience?
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a fruity soda as an alternative to your second cup of coffee.
Tasting matcha requires a different approach than tasting brewed tea.
