A variation on the stick-packs made popular recently for powdered drink mixes, the 5-in.-long, proprietary polypropylene/foil lamination uses a pattern of embossed holes to create a “built-in mechanical filter system,” explains Alcan product manager John Strubulis. He adds that the system allows the tea leaves’ flavor-carrying fats and oils to be dispersed into hot water, creating a more intense flavor than achieved with oil-absorbing teabags.
“The embossed holes allow hot water [212º F recommended] to enter the stick and the tea concentrate to exit, keeping most of the tea leaves in the stick,” Strubulis says. Other advantages of the “wand” versus traditional teabags, he adds, include the elimination of a teaspoon, no dripping, and single-serve, on-the-go convenience.
Developed by Alcan in the 1990s for Bistrotea in Germany under the TPOD (Tea Portion of Design) name, the tea wand is co-branded by Sugart in the U.S. under the iTea name. Sugart introduced its line of three premium single-estate Ceylon teas—in Black, Green, and Earl Grey varieties—in August 2007. The teas are being sold nationwide in specialty tea and coffee stores, and are being purchased for in-room and restaurant use by hotels.
