Articles
Classification and terminological aspects of signature tea for catering establishments
Authors:
Karina A. Shvedkina , Nataliia V. Zavorokhina, Olga V. Feofilaktova, Irina A. Shchelkonogova
Abstract:
The relevance of this study stems from changing consumer preferences in the food service market, reflected in the growing demand for hot non-alcoholic beverages with complex compositions, functional properties, and aesthetic appeal. The authors presented data on hot beverage sales in a premium restaurant chain in Еkaterinburg from 2020 to 2024, confirming the relevance of the study. It is shown that the category of «signature tea» remains unsettled in its terminology, complicating its commodity classification and standardization for food service establishments. The purpose of this study is to formulate a scientifically sound definition of «signature tea» based on a comprehensive analysis. The authors conducted a patent search for functional signature teas. The study revealed the hierarchical structure of the sensory profile of signature teas, identifying key ingredient groups (fruits, herbs, spices, cordials), and their influence on the taste, aroma, appearance, and consistency of the beverage. Three variants of the basic formula for signature tea (black tea, green tea, and tisane) were identified, and differences between «commercial» (industrial) and «restaurant» versions of the product were revealed. A literature and patent search revealed the absence of the term «signature tea» in regulatory documentation. Based on a synthesis of empirical and theoretical data, the authors proposed the first definition of «signature tea» as a composition of plant-based ingredients unique to a specific individual or enterprise, distinguished by a harmonious, complex flavor, aesthetic appearance, and desired consumer characteristics. The obtained results can be used to develop a classification of signature teas and formulate product selection policies for catering establishments.
Keywords:
signature tea; catering; terminology; sensory analysis
For citation:
