Tea Biz Dan Bolton

Tea’s enticing aroma dissipates so quickly after it is brewed that it prevents ready-to-drink (RTD) manufacturers from capturing one of the beverage’s most desirable characteristics. Oxidation then takes its toll, reducing shelf life and altering the tea’s flavor within the can.
Kyle Bosshardt, director of business development, joins us today to explain why Snapchill™, a Massachusetts-based technology and bottling company, is venturing into tea. Snapchill’s patented innovative heat-exchange method produces canned teas that capture hot-brewed tea's delicate aroma and full flavor. Teas are rapidly cooled to 38 degrees Fahrenheit (about 4 degrees Celsius) without dilution and then nitrogen-flushed to purge oxygen. As Bosshardt explains, the key is to chill the tea rapidly during the brewing process (it takes about a minute), ensuring it retains its flavor and on-shelf stability.
Bosshardt joined Snapchill in 2020. He previously worked as a coffee director in Boston's hospitality segment after graduating with a degree in Anthropology and Philosophy from the University of Arizona and a master's in healthcare communication from Boston University.
He knew Snapchill co-founders Dave Dussault and Michael Corrado from their work producing a cold brew alternative, Snapchill cold coffee, an innovative process to brew coffee hot to be enjoyed chilled. The company, founded in 2017, initially sought to sell its technology but established a Green Bay, Wis., canning facility to serve roasters nationwide for e-commerce and direct distribution to regional retail stores.
Snapchill has since adapted the brewing process to produce canned tea.


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First Flush is Over | Workers Protest Decision to Close Bought Leaf Factories in Assam | North Bengal Producers Want Tea Named India's National Drink
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A Global Celebration of Tea | The White House Hosts Kenyan President William Ruto | China Makes Tea Export Marketing Push
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HEADLINES – A Global Celebration of Tea | The White House Hosts Kenyan President William Ruto | China Makes Tea Export Marketing Push
INDIA TEA NEWS – First Flush is Over | Workers Protest Decision to Close Bought Leaf Factories in Assam | North Bengal Producers Want Tea Named India's National Drink
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GUEST – Kyle Bosshardt, Snapchill Director of Business Development
Snapchill™ Hot Brewed Tea –
Tea’s enticing aroma dissipates so quickly after it is brewed that it prevents ready-to-drink (RTD) manufacturers from capturing one of the beverage’s most desirable characteristics. Oxidation then takes its toll, reducing shelf life and altering the tea’s flavor within the can.
Kyle Bosshardt, director of business development, joins us today to explain why Snapchill, a Massachusetts-based technology and bottling company, is venturing into tea. Snapchill’s patented innovative heat-exchange method produces canned teas that capture hot-brewed tea's delicate aroma and full flavor. Teas are rapidly cooled to 38 degrees Fahrenheit (about 4 degrees census) without dilution and then nitrogen-flushed to purge oxygen. As Bosshardt explains, the key is to chill the tea rapidly during the brewing process (it takes about a minute), ensuring it retains its flavor and on-shelf stability.


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According to Mintel International, refrigerated ready-to-drink teas are leading the growth in the ready-to-drink tea category. US sales are approaching $1.5 billion of the $4.2 billion worth of bottled tea sold in multi-outlets. Interestingly, it’s not just the younger generation driving this growth. Older tea drinkers and millennials are also contributing, while Gen Zs prefer hot herbal infusions and sweeter profiles, including flavored green teas in ready-to-drink format.
Matt McLean, founder and CEO of beverage brand Uncle Matt’s Organic, joins Tea Biz to discuss why his brand is betting on refrigerated Southern-style black teas. His sweet tea features a blend of organic agave and stevia. He says most traditional sweet teas contain 30 to 40 grams of sugar, using a mix of cane sugar and artificial sweeteners. His third tea is a sweetened half-and-half made with organic lemonade. McLean’s proprietary blend of black teas is freshly brewed and being packaged at his Texas bottling facility for a July 1 national rollout.
Uncle Matt’s is a pioneer in the organic beverage category, noted for its Florida orange juice, lemonades, tropical blends, and organic energy shots. It is the largest US-certified organic orange juice company, with over 15 million bottles sold annually at 15,000 outlets. The brand launched in 1999 and became a Certified B-Corp in 2022. Matt McLean is a third-generation Florida citrus grower with orchards from the late 1800s. In the 1980s, a devastating freeze destroyed 600 acres of orange groves, and more recently, the industry experienced setbacks from pests and disease. Oranges are now outsourced mainly from Brazil and Mexico. In 2017, Dean Foods (a Dairy conglomerate) bought the company, enabling McLean’s parents to retire. Two years later, Dean Foods was bankrupt, and in 2020, McLean, his father, his wife, and his brother repurchased the company.


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International Tea Day is Tuesday, May 21| Yogi Tea Recalls an Herbal Blend with High Levels of Pesticide Residue | Kenya President Urges Tea Sector to Add Value
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