Cooper Tea Company has announced its launch of B.W. Cooper’s Organic Cold Brew Tea Concentrate, designed to cater to restaurants, coffee shops, and other commercial foodservice applications.
B.W. Cooper’s Cold Brew Tea Concentrate reduces the preparation process in which operators can create cold brew tea, due to the removal of on-site brewing and extracting equipment. This will widen options for consumers to choose from on restaurant and coffee shop menus.
Cooper Tea steeps the tea in cold water at their Colorado microbrewery, using a time-intensive process to remove bitterness and produce a “cold brewed tea” with a smooth and refreshing taste profile. The company suggested for foodservice companies to ‘create signature and seasonal flavours by adding flavoured syrups, fresh fruit or botanicals’.
Colleen Norwine, Cooper Tea executive director of sales and marketing, said: “Once the cold brew phenomenon moved beyond coffee and into tea, we started getting requests.
“Everyone loved the taste of cold brewed tea and wanted to capitalise on the higher price point it commands, but there wasn’t a practical way for high-volume restaurants to serve it. We’re excited to be the first to provide a solution.”
In addition, the concentrates are packed in shelf-stable, 32-ounce miniature milk jugs, to add convenience to the way they are stored. Each jug of concentrate makes 3 gallons of cold brew tea when mixed with water.
This creates an on-demand way of making batches of tea, with 1 gallon, 2 gallons, or a full 3-gallon batch as quantity options. This reduces the amount of stale tea thrown out, conserves water, and improves environmental sustainability in local communities.
© FoodBev Media Ltd 2019