Ultra Premium Flavored Teas
NO WAY would I even consider that price tag. However, I admire your boldness, Frank. You never really know what will work, until you at least test out the waters, right? I mean, that’s how some of the best ideas are born, by dreaming BIG!
The key is to get some celebrity to start drinking it and to tweet about it.
bazinga you’ll be rich!
I might be willing to pay such a high price for 2oz of tea, IF I knew it was spectacular tea, but I don’t think I would purchase 2oz without having tasted it first. Where I able to sample a little bit – and if the tea really blew me away – I might be tempted to purchase more.
wHILE i OCCASIONALLY LIKE FLAVORED TEAS AS DESSERT TEAS, I would never pay that much for any flavored tea.
Seriously? Look, this is going to be TOO honest but here goes on the name of honest market research:
It would be like making sangria with some very exquisite vintage wine. It would be an insult to the wine to put extra flavourings on it if it does not need it. It shows lack of love for wine/tea as wine/tea to do that. Besides me not buying (no. If I was going to spend that kind of money on any tea I would want it as pure as possible), it would make me cringe.
I am all for good tea/wine being used as base for other things – tea blends, cooking. But truly premium stuff? It´s not right.
You’re looking at it wrong. Don’t think of it as blasting an expensive tea with mediocre/cheap flavor agents.
Consider a very expensive cut of meat- Kobe beef for example. It is incredible on it’s own. And you would be out of your mind to cover it with A1 Sauce or Heinz Ketchup.
But what if you shaved some black or white truffle on top… or used truffle oil. Whole different story.
I am not looking at it wrong. I am looking at it from my point of view. It´s not necessarily wrong.
Being again maybe too frank, your example does not work for me – because no matter how expensive a cut of beef was I would never want to have beef on its own without anything else.
Tea for me is like that, like wine, something I can and would take on its own. It is complete. If a tea is special enough to command very premium prices I would assume it has no flaws needing to be masked and it has a special taste that I would want to taste on its own. I might conceivably pay such prices for very special teas, but not stuff with raspberries. First because I would want to taste the tea on its own. Second because paying $60 for 50 grams when part of the grams is dried raspberries, hmm, not me.
My two cents. For what they are worth.
No you are completely wrong. You’re 2 cents don’t matter. THIS IS TEH INTERNETS AND I AM RIGHT!!! Get the hell out of here!
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…of course I kid. Shouldn’t have used “wrong”, my apologies :) I think that crossed my mind when proof reading it initially and was going to change it to “think of it differently” or something like that but forgot to change it.
I am reading these posts with great interest. I have to say, and I’m really just teasing here, so don’t get in a snit about it or anything, but I wonder if there are water purists out there who resent the idea of sullying their precious water with leaves from a bush?
Don’t forget about the people that resent the idea of harming plants for human consumption :p
There are, indeed, people who advocate drinking nothing BUT water, ever. I’ve met ’em!
I would never pay $60 for 2oz of tea (I just don’t have that kind of financial leeway), but the teas that are currently on your site make me want to get a Paypal account!
It’s an interesting idea but I don’t think I could afford something that was $60 for 2oz on my university student’s budget. $9 a pouch is edging toward the high end of what I’ll pay for most of my teas to begin with.
Study how the highest-end jasmine tea producers make it work. They are essentially selling premium flavored teas. I would suspect that your best bet would be in making superior versions of traditional flavored teas. Or slight twists on the same. High quality whole-leaf hand-rolled Chinese Earl Grey infused with natural Calabrian bergamot peel instead of oil blends. Exceptional rose or osmanthus infused tea. Lapsang Souchong using different woods or a more subtle smoking process (maybe taking a cue from the highe-end meat curing industry?), genmaicha using a better grade of Japanese green, etc.
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