The details of number of small growers who have benefited under the scheme, district wise and year wise, are attached as Annexure-I.

Under the Tea Development & Promotion Scheme, activities undertaken in the State of Assam during the period 2021-22 to 2025-26 (till 31.10.2025) inter alia include re-plantation of tea in 437.42 Ha area; formation of 318 SHGs, 143 FPOs & 26 FPCs; setting up of 31 mini tea factories; conversion of 30.32 Ha area of tea plantations into organic; setting up of 30 farm field schools and organisation of 1343 capacity building programs. The export of Indian tea, which includes Assam Tea, has also grown from 751.07 million USD in 2021-22 to 923.89 million USD in 2024-25 with a CAGR of 7.15 %.

An evaluation study of ‘Tea Development & Promotion Scheme (TDPS)’ was carried out by the Development Monitoring and Evaluation Office (DMEO), NITI Aayog and its report with key recommendations submitted in May 2023. The report inter alia mentioned about satisfactory implementation of the Board’s plantation schemes as well as its achievements in formation of SHGs/FPOs of small tea growers and helping them to set up tea factories. It also mentioned about the scheme’s satisfactory impact in terms of increasing productivity. The key recommendations in the report inter alia included replantation, scaling up of brand promotion efforts, formation of SHGs/FPOs of small tea growers, dissemination of knowledge to farmers on Good Agriculture Practices and capacity building of Small Tea Growers. These recommendations were considered while finalizing the TDPS scheme for the period 2023-24 to 2025-26.

This information was given by the Minister of State for Ministry of Commerce & Industry, Shri Jitin Prasada, in a written reply in the Lok Sabha today.

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Developed through collaboration between academia, industry, and NGOs, the tool enables users to quantify greenhouse gas emissions, water use, biodiversity, and other key sustainability metrics, providing actionable insights to drive climate-smart farming and regenerative agriculture.

This milestone for the Cool Farm Platform was achieved through the partnership of the Cool Farm Alliance, Cranfield University, and in-kind contributions from LIPTON Teas and Infusions in the form of critical datasets and agronomic expertise, all supported by a committed consortium of leading tea sector organisations who co-funded the project. The consortium includes Ahmad Tea, Bettys and Taylors of Harrogate Limited, Camellia Plc, Finlays, George Williamson & Co. Ltd., LIPTON Teas and Infusions, Mother Parker’s Tea & Coffee, Rainforest Alliance, Reginald Ames, Solidaridad Eastern and Central Africa, Suntory, Tata Consumer Products GB Limited, Tea and Herbal Solutions Ltd., and Twinings, led by the Tea and Herbal Association of Canada and the United Kingdom Tea & Infusions Association. Working together, the Consortium contributed vital expertise and on-the-ground insights to ensure the typology is both scientifically robust and practical for tea producers worldwide.

The tea typology marks the first time tea-specific agronomic data has been fully integrated into the widely used Cool Farm Platform, enabling producers and supply chain actors to more precisely assess greenhouse gas emissions from tea cultivation.

This directly addresses the growing need for credible, crop-specific tools to support carbon reporting, regenerative agriculture, and broader environmental targets. The success of this initiative reflects the Cool Farm Alliance’s guidance, scientific leadership, and technical expertise, paired with the tea industry’s deep knowledge of production systems.

“This typology represents a significant milestone for our industry,” said Shabnam Weber, President, Tea and Herbal Association of Canada. “We now have a tool tailored to the realities of tea production that supports accurate carbon calculation, transparency, and progress toward sustainability commitments. Working with the Cool Farm Alliance has been essential in making this possible,” added Sharon Hall, Chief Executive United Kingdom Tea & Infusions Association.

The development process – from concept to implementation – was shaped by meaningful industry engagement to ensure the model’s robustness across diverse geographies and farming systems. The result is a tool that is both scientifically credible and grounded in the lived experience of tea producers.

Work is already underway within the consortium to harmonise data collection and develop a unified training approach, with further enhancements to be announced in due course.

With the tea typology now live in the Cool Farm Platform, tea stakeholders can begin using it to:

• Accurately measure emissions from tea farming systems
• Model the impact of agricultural practices and land use
• Track progress toward net-zero targets and other climate commitments
• Report consistently within sustainability frameworks
• Reliably compare the impact of best agricultural practise on emissions reduction between different farms and locations

This launch marks a major step forward in the tea sector’s journey toward transparent, data-driven environmental performance.

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Crafted with Free Rein Homestead espresso, HTeaO’s signature coffee blend, each drink balances premium ingredients with cozy, seasonal indulgence. The Snickerdoodle Latte is a spiced and sweet espresso latte stacked with cinnamon and cookie butter flavor, topped with whipped cream and a dusting of cinnamon powder.

The Peppermint Mocha Latte offers a velvety mix of dark chocolate and peppermint syrup, finished with whipped cream and a sprinkle of candy cane crumble. Both beverages are available iced (24 oz, $5.89) or hot (12 oz, 16 oz, 20 oz; 16 oz $5.49).

For the first time ever, HTeaO is introducing holiday cups to its stores nationwide, available across all iced drink sizes. The collectible design wraps HTeaO’s classic logo in a pattern of cheerful seasonal icons—snowflakes, ornaments, and holiday greens—bringing a festive twist to every cup. The collectible design is paired with new limited-edition green straws, replacing HTeaO’s classic blue for the season. Together, the holiday cup and green straw bring a joyful, winter-inspired look to every sip, making each visit feel like a little celebration.

“We wanted to bring a little holiday cheer to every cup,” said Heath Nielsen, President of HTeaO. “From the first sip of peppermint to the comforting taste of snickerdoodle, these lattes are made to spark comfort and connection all season long.”

Nielsen adds, “We love highlighting our partnership with Free Rein Coffee Company to deliver premium espresso beverages that complement our tea lineup and give guests another reason to stop by and celebrate the season with us.”

The Snickerdoodle and Peppermint Mocha Lattes, along with the new holiday cups and green straws, will be available starting Wednesday, November 12 at participating HTeaO locations nationwide.

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The subscription service features the company’s full line of specialty coffee and tea products, including their signature robust flavors like mocha, French vanilla, caramel, mushroom, pecan pie, and Dubai chocolate. According to the company, this new service addresses growing consumer demand for both convenience and health-conscious beverage options.

Representatives from Javas Gusto! note that the subscription model was developed in response to customer feedback seeking a more convenient way to maintain their healthy coffee routines. The service allows customers to customize their monthly deliveries from an extensive selection of flavors, including seasonal offerings such as pumpkin spice and smores.

“The combination of antioxidant benefits with our robust flavor profiles has resonated strongly with health-conscious coffee enthusiasts,” company representatives state. “Our new subscription service makes it even easier for customers to maintain their healthy lifestyle while enjoying premium coffee.”

The monthly delivery program launches with an introductory offer for a limited time, making it an ideal gift option for coffee and tea lovers. Subscribers can choose from the company’s extensive flavor collection, which includes popular varieties such as mocha, French vanilla, caramel, pumpkin spice, hazelnut, Dubai chocolate and mint, among others.

As part of their commitment to health-conscious consumers, Javas Gusto! continues to focus on developing new robust flavors while maintaining their signature antioxidant-rich formula that has made them a favorite among health-aware coffee drinkers and busy professionals.

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Chen Jibin, sales director of the South China region of Yunnan’s tea brand Chen Sheng Hong, said the tea company is looking to establish its presence in Hong Kong, adding that he believes the city, with its profound tea-drinking history, presents a large business opportunity.

The connections between Hong Kong and Yunnan have been growing; since more Hong Kong residents have been traveling to Yunnan for tourism, their appreciation of the local culture has been growing, he said.

“Hong Kong serves as a gateway to the world — we want Yunnan’s coffee aroma to spread globally,” said Wang Ruogu, founder of Terre •Petales, a Yunnan-based flower-fermented coffee brand. Meanwhile, the classic Yunnan Arabica — combined with the origin story of the “Hometown of Chinese Coffee” — has become an ideal medium for guests to explore Yunnan’s rich coffee culture and tourism appeal.

Beyond tea and coffee, guests were also captivated by Yunnan’s signature wild mushroom biscuits and sauces, whose authentic flavors and creative presentation showcased the province’s rich biodiversity and culinary innovation. At the Yunnan booth, they also browsed tourism brochures under the theme, “Yunnan: A Many-Splendored Life,” gaining deeper insight into the province’s rich cultural and natural charm.

During the Greater Bay Area Conference 2025, performers from Yunnan Gengma National Song and Dance Troupe, presented an intangible cultural heritage dance: a medley of the Yunnan Water-Splashing Dance, which amazed all high-profile delegates. This dance and music are performed by the Dai people during traditional festivals such as the Water-Splashing Festival, representing an important part of the region’s intangible cultural heritage.

From tea to coffee, and from mushrooms to an intangible cultural heritage performance, Yunnan showcased its specialty as a bridge for global dialogue at the Greater Bay Area Conference 2025, from Hong Kong to the world. These products, carrying the province’s ecological strengths and rich cultural heritage, have made the concept of “Yunnan: A Many-Splendored Life” tangible and inspiring, while also fueling Yunnan’s industrial upgrading and brand globalization. To the world, Yunnan is no longer just a place on the map — it is the “next travel destination” that awakens the soul.

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Leading this new phase is Andrea Zocchi, who took over as CEO on 1 July after serving as CFO and COO from early 2024. He is now steering a turnaround plan backed by a capital injection of just under €100 million. Caffitaly’s two shareholder funds – Belgian holding company CNP (the majority investor) and Italy’s Alpha Group – have put in €37 million, persuading the creditor banks to convert half of their loans into financial participation instruments worth roughly €60 million.

On the eve of HostMilano 2025, Zocchi outlined the steps of the restructuring and the projects planned for the coming years.

€100 million plan to return Caffitaly to growth

“When we arrived at the start of 2024, the company was under severe pressure from its financial leverage,” Zocchi explains. “This was not an unusual situation for companies owned by private equity funds, which often end up with debt built on the assumption of steady growth. But when the business plans are not met, financial stress builds up and cash generation is not sufficient to service the debt.”

To overcome the crisis, Caffitaly made use of the “composizione negoziata della crisi,” a negotiated crisis-composition procedure under Italian law. This mechanism allowed the company to shield itself from creditors and create the conditions for a relaunch.

“After 18 months of work with top legal and financial advisors, the process was completed last September 12 with a total equity improvement of about €100 million. Today our debt is just over three and a half times EBITDA, which allows us to pursue the new industrial plan with confidence,” Zocchi adds.

Zocchi’s objective is clear: “To grow by 10% per year, lifting revenue from the current €130 million to over €200 million, and to raise EBITDA to at least 15% of sales. In doing so, he aims to create more than €30 million of value and make the company attractive to new investors”.

Proximity retail and customer experience

One of the pillars of the plan is strengthening the retail channel, which today comprises about 100 single-brand Caffitaly stores in Italy and more than 400 multi-brand outlets.

Zocchi explains: “We want to invest in existing stores, improving customer service and opening new local shops, both in major cities and provincial towns. The concept will be halfway between a luxury boutique and a multi-brand store: well-curated but accessible spaces designed to give the customer the full Caffitaly coffee experience, from selecting the finest green coffee beans in the field to the roasting process.”

Focus on OCS and new products

Another strategic lever is boosting the OCS and small HoReCa channels.

“Caffitaly was born for the domestic market, but today we also want to offer offices a closed system with quality machines and dedicated capsules,” Zocchi says. “Not only espresso coffee, but also instant coffee, cappuccino, ginseng coffee, tea, and herbal infusions – over 15 variants that set us apart from competitors.” Caffitaly is in many countries.

Caffitaly originally started in Gaggio Montano (Bologna) more than twenty years ago. But today, as Zocchi notes, the historic plant there produces fewer capsules than the Capriate facility in Bergamo, which is now the main site. “At Capriate we have a 55,000-square-meter facility – more than double the size of the original Gaggio site. Now on the production front, the company aims to increase capsule output by 150% by 2026 and machine output by 40%, thanks especially to the Capriate plant in Bergamo, which is now the main production site with 14 active lines.”

Sustainability and innovation of Caffitaly capsules

Caffitaly remains committed to its exclusive system of eight grams of roasted coffee per capsule, considered crucial for espresso quality.

“Despite the rise in green coffee prices, we have decided to maintain this standard, even at the cost of reducing our margins in the short term,” Zocchi affirms.

“For our capsules, sustainability remains a priority: today 98% of our plastic capsules are recyclable, and we have already developed a compostable version meeting industrial composting standards. However, the market is not always willing to absorb the extra cost.”

Looking ahead, Caffitaly is also evaluating aluminium solutions — a material that offers excellent recyclability and could be a preferred path for the mass market.

HostMilano and international partnerships

Caffitaly will have a prominent stand at HostMilano 2025, where it will introduce new professional coffee and milk machines developed in partnership with Costa Coffee. “The project is the result of work begun two years ago and involves three new coffee and milk machines destined for the British chain,” Zocchi says. “The first will be unveiled in September.”

As for opening single-brand Caffitaly cafés, Zocchi remains cautious: “For now we are concentrating on boutiques with tasting corners. The first Caffitaly café could arrive within the next 24 months, but we want to proceed step by step and invest judiciously.”

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From specialty coffee bars to design-led hotels, matcha is rapidly gaining ground as the beverage of choice for customers seeking not just flavor, but meaning.

“Matcha speaks to a deeper need, the desire to slow down and reconnect, even in the midst of a busy day,” says Fabiola Ruggiero, Founder of Cose di Tè. “Its preparation is a quiet ritual. Its flavor is bold, complex, vegetal. It engages the senses — and invites a moment of presence.”

The power of matcha: wellness meets contemporary aesthetics

Unlike traditional tea, matcha is not steeped — it’s consumed whole. Finely ground from shade-grown leaves, matcha delivers a potent combination of antioxidants, amino acids, and slow-release caffeine. The result? A sustained energy, focused and calm, ideal for high-performing lifestyles.

“It’s rare to find a product that unites health benefits, aesthetic appeal, and storytelling potential. Matcha does all three,” notes Ruggiero. “That’s why it resonates so deeply with today’s guest.”

Visually striking, nutritionally rich, and endlessly versatile — matcha offers a new creative frontier for beverage professionals

Integrating matcha into your menu: precision, purpose, and performance

At Victoria Arduino, they believe innovation must serve both the art and the experience. Introducing matcha into you menu is not about following a trend — it’s about curating a moment of purpose.

Choose the right grade

Culinary Grade: For signature desserts, syrups, or creative beverage twists.

Latte Grade: Balanced for milk-based drinks, ideal for plant-based menus.

Ceremonial Grade: For traditional, hand-whisked bowls — vibrant and elegant.

Offer Multiple Touchpoints

Matcha Latte: A modern classic — smooth, creamy, and customizable.

Iced Matcha: Refreshing, functional, visually impactful.

Signature Creations: Matcha spritz with citrus, matcha affogato, or cocktail infusions.
Elevate the Ritual.

“Even a simple preparation can become memorable if it’s intentional,” says Ruggiero. “Guests are drawn to care. When you prepare matcha with attention, when the tools are visible, when the story is told, you’re not just serving a drink. You’re offering an experience.” Add visual rituals. Include tasting notes on the menu. Pair with minimal bites (like mochi or shortbread). These micro-details define modern luxury.

More than wellness: a strategic choice for progressive hospitality

For venues that value design, innovation, and narrative, matcha is a natural fit. It creates new sales opportunities during off-peak hours, meets demand for non-coffee options, and positions your space as forward-thinking. “Matcha is where ancient tradition meets future-conscious living,” concludes Ruggiero. “It’s an invitation, to pause, to reconnect, to choose differently.”

Precision at every pour — with steam-by-wire technology

Serving high-quality matcha lattes requires more than the right tea — it requires control, temperature stability, and milk texture that complements, not overpowers.

That’s why  Eagle One by Victoria Arduino was engineered with Steam-by-Wire technology:

• Responsive dry steam delivery
• Exceptional temperature consistency
• Reduced energy consumption

It ensures that every matcha, whether oat-based or dairy, achieves the silky microfoam and perfect balance your guests expect.

Bring the matcha experience to life with Eagle One.

Discover how Steam-by-Wire can turn every serving into a sustainable, high-performance ritual.

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The Brussels Tea Festival celebrates tea in all its dimensions: cultural, gustatory, and artisanal.

On the program:

• Eco-friendly tastings of high-quality teas and exceptional vintages
• 45 exhibitors: tea houses, ceramists, specialized accessories, chocolatiers, and creators involved in the art of tea
• Conferences, demonstrations, screenings, and discussions with Belgian and international experts
• Immersive workshops and rituals around Gong Fu Cha, matcha, plants, and chai
• A discreet but deliberate tribute to the world of Magritte, with a nod to Brussels

An event for all tea lovers, whether they are simply curious or true connoisseurs.

• Flagey, Brussels
• Sunday, September 28, 2025
• From 10 a.m. to 6 p.m.
• Online ticket office here

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Available now at major grocery and convenience retailers across the country, including Loblaws, Walmart, Sobeys, Metro, IGA, Amazon, and more, Nestea RTD comes in four refreshing flavours: Lemon, Peach, Raspberry, and Lemon Zero Sugar. The beverages are offered in four popular formats: 355mL can, 473mL and 1.89L bottles, and a 10-pack of 200mL tetra packs. Canadian’s can also enjoy Nestea when dining out or on the go, with availability in a variety of ready to drink and fountain formats at your favourite establishments.

Retailers across Canada are preparing for strong consumer demand as Nestea rolls out in ready-to-drink format, supported by a high-impact national campaign. “Nestea in RTD format presents a strong opportunity to meet consumer demand and drive category growth,” said Knolly Smith, Vice President of Sales at KDP Canada. “With excitement already building in market, we’re working closely with our retail partners to ensure they’re well positioned to capture the opportunity.”

KDP Canada is also supporting the launch with a 360-marketing campaign titled ”Nothing’s Like Nestea,” including digital and social OLV, OOH placements, in-store retail activations, PR support, influencer engagements and a comprehensive social media campaign. This campaign highlights the authentic love Canadians have for the brand, and the thirst-quenching love Nestea can deliver.

Nestea fans in the GTA looking to find their bestea are invited to visit the brand’s activation taking place at the Toronto Eaton Centre on August 28-31 from 11 a.m. to 7 p.m. for a chance to sip on this iconic Canadian brand.

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With notes of sweet, orchard-fresh apples, Crisp Apple is now available in a limited-edition can that instantly captures the feeling of a crisp fall day at an apple orchard. Weeks ahead of its official launch, Crisp Apple ignited strong digital momentum as Bloom fans spotted the release early in stores and shared a wave of organic discovery content on Instagram and TikTok—with over 150 posts and counting.

With a flavor reminiscent of biting into a freshly picked apple and formulated with better-for-you ingredients, each 10-calorie can includes:

• Zero sugar, 10 calories
• No artificial flavors or colors
• 180 mg natural caffeine derived from green coffee bean extract
• Prebiotics and apple cider vinegar for gut support
• Green tea extract to support metabolism
• L-theanine & ginseng to enhance focus and mood

“Fall brings both momentum and comfort, and Crisp Apple captures that balance,” said Mari Llewellyn, Co-Founder of Bloom. “We wanted to create more than a seasonal flavor – something refreshing and energizing that supports our community’s goals and grounds you in the season. It’s the perfect companion to a morning walk, a workout, or simply resetting routines.”

Bloom’s Sparkling Energy line made its debut at Target last year, capturing consumer attention through its benefit-led positioning and bold branding, and quickly becoming a breakout hit: what started as a $0 launch scaled to $8M in six months. It scaled rapidly to all major retailers nationwide and is now available in over 51,000 stores. With more than 35 million cans sold, Bloom has become the most-trialed product in the history of the energy drink category, according to Numerator.

“Certain product releases take your brand to a whole new level—that’s what Crisp Apple is for us,” said Greg LaVecchia, Co-Founder and CEO of Bloom. “It’s nostalgic with an impactful can design that pops on the shelf. Target helped successfully launch our energy drinks, and debuting this seasonal flavor with them is a full circle moment.”

This energized spin on sparkling cider is the perfect pick-me-up for everything fall, from back-to-school activities to tailgates. Crisp Apple Sparkling Energy is now available at Target stores and Target.com, and is slated to roll out at major retailers nationwide in September.

For more, visit bloomnu.com and follow @bloomsupps on Instagram and @bloomnu on TikTok.

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