One packaging design idea I had was coming off of the fact in which Moroccan tea is made from fresh leaves, instead of the common dried tea that we filter. A way of packaging these fresh leaves, I need an air tight seal for the leaves individually. Instead of packaging these in filters like common tea bags, a possibility of having a water soluble package for them seemed to be a nice solution. Possibly with a flavored package, so you can put the package of leaves into boiling water and have the flavor of the packaging mixed right in.
I looked up a few websites of companies who creates these water soluble packaging.
www.solublon.com
www.monosol.com
www.cloudps.com/cps_water.php
...and some regulations for this type of packaging.
www.epa.gov/PR_Notices/pr94-8.html
Saturday, September 27, 2008
logo design
I began testing out fonts and colors for the logo and the different flavors my tea will have. My idea is to have a mint tea series with two different flavors along with the original mint green tea.
Friday, September 26, 2008
AWAKEN tea - a sustainability packaging project
My inspiration for this project originated from my experience working at a catering company this past summer. One of my event managers who I worked with quite a few times was a very talented and experienced cook from Morocco. Many occasions he created his own special tea from his culture and shared it with us. It was delicious and interesting, made with fresh leaves still in it.
To begin the research for my project I looked up information on Moroccan culture and the ingredients to make this tea.
[wikipedia.com]
MOROCCAN TEA CULTURE
(Arabic: اتاي - Ataí) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. The tradition has also spread throughout North Africa, parts of the Sahel, and southern Spain. Tea occupies a very important place in Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world.
ORIGINS
It is believed that tea was first introduced to Morocco in the 18th century, and began spreading through the country in the mid-1800s at the time the trade between the Maghreb and Europe started flourishing. It is reported that Sultan Moulay Ismail received many bags of tea and sugar as gifts and recompenses given by European envoys in order to release European prisoners.
The main provider of tea to Morocco remains China. According to the Moroccan trade ministry, Morocco imported more than $56 million worth of Chinese tea during the first half of 2006. Morocco is considered the first importer of Chinese green tea worldwide.
PREPARATION
Moroccan tea being served. It is poured from a distance to produce a foam on the tea.
The method of preparation of Atai is relatively complex compared to methods used elsewhere. A large quantity of hard sugar cones or lumps (5 tea spoons for every spoon of tea) is used, and fresh mint is also an essential ingredient.
Tea is cleaned with boiling water before being dried. This removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix.
Here are a few different Moroccan tea ingredients and recipes to choose from:
[foodnetwork.com]
Moroccan Mint Tea
Recipe courtesy of Ann Volkwein
10 fresh mint sprigs, plus 4 for garnish
3 teaspoons green tea
3 tablespoons sugar
4 cups water
Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remianing 4 sprigs of mint.
ANOTHER RECIPE:
[http://www.recipezaar.com/55799]
* # 10 sprigs fresh mint, plus extra for garnish
* # 3 teaspoons green tea
* # 3 tablespoons sugar (or more to taste)
* # 4 cups water
Directions
1. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3. Let the tea brew for three minutes.
4. Set out glasses for the tea.
5. A shot-glass is close to the slender glasses used in Morocco.
6. Fill just one glass with the tea, then pour it back in the pot.
7. Repeat.
8. This helps to dissolve and distribute the sugar.
9. Pour the tea.
11. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
12. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
13. Garnish with the remaining sprigs of mint.
To begin the research for my project I looked up information on Moroccan culture and the ingredients to make this tea.
[wikipedia.com]
MOROCCAN TEA CULTURE
(Arabic: اتاي - Ataí) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. The tradition has also spread throughout North Africa, parts of the Sahel, and southern Spain. Tea occupies a very important place in Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world.
ORIGINS
It is believed that tea was first introduced to Morocco in the 18th century, and began spreading through the country in the mid-1800s at the time the trade between the Maghreb and Europe started flourishing. It is reported that Sultan Moulay Ismail received many bags of tea and sugar as gifts and recompenses given by European envoys in order to release European prisoners.
The main provider of tea to Morocco remains China. According to the Moroccan trade ministry, Morocco imported more than $56 million worth of Chinese tea during the first half of 2006. Morocco is considered the first importer of Chinese green tea worldwide.
PREPARATION
Moroccan tea being served. It is poured from a distance to produce a foam on the tea.
The method of preparation of Atai is relatively complex compared to methods used elsewhere. A large quantity of hard sugar cones or lumps (5 tea spoons for every spoon of tea) is used, and fresh mint is also an essential ingredient.
Tea is cleaned with boiling water before being dried. This removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix.
Here are a few different Moroccan tea ingredients and recipes to choose from:
[foodnetwork.com]
Moroccan Mint Tea
Recipe courtesy of Ann Volkwein
10 fresh mint sprigs, plus 4 for garnish
3 teaspoons green tea
3 tablespoons sugar
4 cups water
Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remianing 4 sprigs of mint.
ANOTHER RECIPE:
[http://www.recipezaar.com/55799]
* # 10 sprigs fresh mint, plus extra for garnish
* # 3 teaspoons green tea
* # 3 tablespoons sugar (or more to taste)
* # 4 cups water
Directions
1. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3. Let the tea brew for three minutes.
4. Set out glasses for the tea.
5. A shot-glass is close to the slender glasses used in Morocco.
6. Fill just one glass with the tea, then pour it back in the pot.
7. Repeat.
8. This helps to dissolve and distribute the sugar.
9. Pour the tea.
11. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
12. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
13. Garnish with the remaining sprigs of mint.
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