WHAT:          January 12, 2010, Starbucks will introduce 10 new Tazo® Full Leaf teas as the exclusive

teas sold at Starbucks company operated and licensed stores across the U.S. and Canada. The new Tazo® Full Leaf teas feature blends of whole tea leaves, larger cut spices and botanicals and are packaged in tea sachets, delivering on what customers have been asking for – a more premium tea experience.

The 10 new Tazo® Full Leaf teas include two new blends and eight returning customer favorites, now in full leaf form. The new teas will be brewed and served at Starbucks stores at the suggested retail price of $1.85-$2.35 depending on size and region, and will be available in 15-count tins for at-home brewing at the suggested retail price of $6.95.  
 

Two new blends:
Vanilla Rooibos Herbal Infusion:
The same tea used in the popular Vanilla Rooibos Tea Latte is now available as brewed tea; it is an African Rooibos paired with Tahitian vanilla and cinnamon. Naturally caffeine-free, this tea includes real pieces of apple and peach for an authentically sweetened taste.

Orange Blossom Green Tea:
Orange Blossom has a fragrant jasmine green tea base, tangerine peel and goji berries.

Eight popular Tazo® blends now in full leaf form:
Black teas: Awake™, Earl Grey and Chai
Green teas: Zen™ and China Green Tips
Herbal infusions: Passion™, Calm™ and Refresh™

 

QUOTE:         Why is Starbucks putting an emphasis on full leaf teas?

“Many tea drinkers find full leaf teas have a more delicate and subtle taste experience,” said Stuart Johnson, director, Tazo Tea beverages. “By making these available, we think the new tea options deliver exactly on what our customers have been asking us for, and that’s an enhanced, more dimensional tea experience.”
 

WHEN:          January 12, 2010

 

 

WHERE:        All company operated and licensed stores in the U.S. and Canada.
 

In addition, four teas (Vanilla Rooibos, Orange Blossom, Ti Kwan Yin, and Jasmine Pearls) will be available in select U.S. natural and grocery retailers in early spring.