When you get the idea of a farmers’ market in your head you think of local growers, producers, and craft makers coming together in a public location to offer their wares directly to their communities. But the farmers’ markets themselves are not always what they appear.
To be clear, most items sold at farmers’ markets are of excellent quality and made by people who either create their products out of passion or are looking to the venues in an effort to bring a new product to market. The latter is a lifeline to the Mom and Pop shops that are just starting out. But profit-minded groups, organizations, and even municipalities are transforming the traditional farmers’ markets into profit-driven entities in and of themselves.
Around the country, local farmers’ markets are increasingly charging the “vendors” – those who create and cart their wares to these markets – large fees to “rent space.” The more prestigious the location, the higher the fee. Then there are the locations who exclude vendors who apply in an effort to “diversify” the marketplace. The latter lends itself to favoritism and politics.
While most vendors at farmers’ markets are covered under the local Cottage Industry Laws (laws that protect the Mom and Pop shops from the crushing requirements and regulations of a licensed business), many of the markets with higher priced vendors fees also require the vendor to carry insurance, sometimes up to $1 million worth, just to participate.
Whether the issue is profiteering or favoritism, today’s farmers’ markets are not what they were even ten years ago.
So, when you do decide to get your fresh products from a local farmers’ market, please do some research into what kind of operation it is: Do they gauge their vendors? Are certain vendors being excluded? Does the venue require unreasonable levels of prerequisites that make it impossible for a small shop to participate?
This is not to say that all farmers’ markets are run for profit or notoriety. Many still honor the original concept of what a farmers’ market is supposed to be. One of those happens every other week in Fort Walton Beach, Florida. Others, just like theirs – that keeps vendors’ fees to a minimum (to cover public safety and utilities) – are dotted all across the country. We should all support those efforts over those of the profiteers.
In the end, it is important to support our local merchants and small businesses. And farmers’ markets are a great way to support local small business owners and those just starting out. But let’s “nudge” the farmers’ markets back to their roots and expunge the profiteering and favoritism; the exclusion.
Doing this gives the Mom and Pop shops, the local small businesses and those just starting out a fighting chance.
When The Emerald Coast Tea Company started promoting the fact that our wild harvest yaupon tea is made from a plant indigenous to the United States, and that everything about our products is 100% made in the USA, some people quickly turned up their noses or cited that fact as a “shortcoming.”
We at The Emerald Coast Tea Company are proud that our products are 100% made in the USA. We are proud to support the American companies from which we purchase our packaging. We feel it is responsible to contribute to the local economies so that we help to fuel a healthy local economic cycle.
The idea that a tea product is “better” simply because the processed plant leaves are imported from China, Sri Lanka, India, Argentina, Japan, or any other tea exporting nation, is a dedication to short-sightedness and an willful blindness to history.
Yaupon tea was the most popular tea in the United States throughout the 18th and 19th Centuries up to the US Civil War. It was even being exported to Britain, France, and Asia. The port blockades of the US Civil War and the marketing of coffee saw yaupon’s popularity wane.
Today, The Emerald Coast Tea Company – a founding member of the American Yaupon Association – is proud to help reintroduce yaupon to the American people and all the peoples of the world. We are certain that once you try it you will wonder why we even import foreign teas.
So, “Made in the USA”? Abso-freaking-lutely! And we are damn proud of it!
Did ya'll know that most of the tea that Americans buy in stores - most all imported - is, actually, of a single variety: Camellia sinensis, otherwise known as the “tea plant” or “tea shrub.” From this plant white, yellow, green, oolong, pu-erh, and black teas are made through a varied process of oxidization, fermentation, and roasting.
But while Camellia sinensis can be grown in the United States, there isn’t much of a market for growing or producing the plants indigenously. This is self-evident in the import/export numbers. American tea companies would rather import from China, Sri Lanka, Argentina, and India, where labor costs are below international poverty levels, and work conditions suspect (read: child labor and indentured servitude) than to cultivate the crop here on American soil.
We here at The Emerald Coast Tea Company wild harvest our native grown yaupon holly by hand. In fact, each leaf is touched - start to finish - no less than six times to ensure you are receiving a pure whole and broken leaf tea, devoid of stems and naturally occurring debris. This offers up a tea that is lower in tannins, smooth-tasting and full-bodied.
While those from the elite tea class are quick to point out that we simply must accept that "real tea" is imported, we respectfully disagree and take pride in our locally grown, harvested, processed and marketed products. We are creating jobs, engaging with our local economies and refusing to exploit those suffering the unfair labor practices of the countries from which the big tea companies import their raw product.
So, if being proud of growing, wild harvesting and producing a product that is 100% made in the USA is a bad thing, than call us irreverent. It's what gave birth to our nation and we celebrate that freedom.
To those who disagree, that is your right, bless your hearts.
As I was going through the process of getting our wild-harvested yaupon to the roasting stage I decided to try steeping some before I put it through the roasting process. What I realized was something quite amazing: Our wild-harvested yaupon tea was infinitely better than any green tea I have ever tried.
There is a large group out there that simply loves their green tea, and with good reason. Studies have shown that green tea aids in improving blood flow, lowering cholesterol and helping to stave off heart disease. Green tea is also high in antioxidants which aid in combatting cancer. But green tea can have a heavy tannin aftertaste, one reason many people shy away from consuming green tea on a daily basis.
Yaupon tea, wild-harvested and unroasted on the other hand, doesn’t have the tannins that produce the often bitter aftertaste that green tea delivers. Yaupon is naturally low in tannins so it has no bitter aftertaste, and the health benefits equal and surpass those provided by green tea.
Several studies have shown that the quercetin and kaempferol 3-O-rutinosides contained in yaupon affect the inflammatory process associated with many diseases including colon cancer.
Additionally, yaupon’s high levels of antioxidants help prevent the ravages of osteoporosis by helping to thwart the destructive properties associated with bone tissue loss. And because yaupon is high in antioxidants it can help – in an all-natural way –manage the free radicals associated with certain types of cancer.
Yaupon also promotes good liver health and aids in the management of inflammatory diseases while affording protection against oxidative damage to the liver. And because yaupon has no bitter aftertaste is gives the illusion of just a wee bit of “sweet”, something attractive to diabetic patients who miss that treat on their taste buds.
When I compared our Emerald Coast Tea Company wild-harvested yaupon tea with the most popular brands of green teas there was no question which cup tasted smoother and less bitter. Yaupon wild-harvested tea has replaced green tea in our cabinet. If you try it compared to your favorite green tea we are sure you will agree.
There is a “hip” trend happening in the brewer and sipper world. Yerba Mate is steadily taking on the tea scene. This South American rainforest holly tree produces a leaf that has been brewed to tea for centuries; a healthy caffeine alternative to coffee. But while yerba mate is getting all the attention, it’s cousin, yaupon – indigenous to the United States, is virtually ignored.
Yaupon has thrived in the Southeastern United States for centuries. Native Americans from what is now Texas to Florida, Lousiana to Virginia, brewed “the black drink” for use in pre-battle ceremonies to give them energy, and rightly so. Yaupon is the only indigenous plant out of the 20,000-plus species native to North America to have a significant amount of naturally occurring caffeine.
Yaupon is so prevalent that in many Southern states – Florida being one – it is considered a weed plant and destroyed as a nuisance. In other parts of the South, it is crafted ornamentally in landscaping.
Nutritionally, yaupon is almost identical to yerba mate. Both hold 24 vitamins and minerals, 15 amino acids, and abundant antioxidants, as well as caffeine, theophylline, and theobromine. The latter are popular “pick-me-ups” also found in tea, coffee, and chocolate. In fact, some say a cup of yaupon tea combines the stimulant strength of coffee, the nutritional benefits of tea and the “euphoria factor” of chocolate.
Unlike traditional teas – all of which are imported into the United States from China, Sri Lanka, India, Argentina and beyond, yaupon has a very low tannin content so it drinks strong like coffee but without the bitterness. And unlike coffee, yaupon isn’t oily so it isn’t prone to acid forming. This facet of the leaf makes it much less likely to cause stomach acid and caffeine “jitters.”
Given its wild presence in the American Southeast, one would imagine that yaupon would be exploding into the coffee shops, tea rooms, and marketplaces across the United States. Given the move toward natural foods and herbal teas, one would think that yaupon would be a staple in houses that respect holistic, herbal and all-natural products. Additionally, in an economic climate where jobs need to be created, one would almost bet that this industry – what with “free” raw material – would be exploding into the marketplace. But it's not.
Yaupon, it appears, has been forgotten. While the South American yerba mate has become popular with the in-crowd of the brew-and-sipper sphere, yaupon has been stunningly ignored. This is troubling because, in the area where yerba mate is produced and harvested, the rainforest is under siege. Where the harvesting of the Ilex paraguariensis (the Latin name for the yerba mate plant) necessarily needs to be certified as not having damaged the rainforest, harvesting yaupon is not a threat to the environment and comes from right here in the United States.
Ironically, back in the beginning of the 19th Century, yaupon tea was so popular in the American Southeast that it was not only a staple in every Southern household, but smart business people were starting to export the product to the tea capitols in Britain, France and even as far away as Asia. This industry was sidelined in the mid-1800s by the US Civil War and, to date, has never recovered.
So how do we right the wrong that has been done to the spectacular plant that is the yaupon holly plant? How do we restore yaupon’s nobility in the tea world and amongst the brew-and-sipper community? While the answer is simple it will take some outside the box thinking and just a wee bit of unselfish effort. We have to try it and talk about it.
I suggest trying yaupon tea that is wild harvested and all-natural. Once you taste the different ways it can be roasted and refined – and once you understand the nutritional benefits of yaupon tea and realize you can have all of that and a caffeine source – I guarantee you will understand why this forgotten plant should be restored to its rightful place on top of the tea market!
We recently discovered that our Black Water River Roast Yaupon Tea – both with and without chicory, makes the perfect, and we mean perfect Southern Sweet Tea. And it’s not just us saying so!
At farmers’ market after farmers’ market and festival after festival, people are raving about how perfect the Emerald Coast Tea Company’s Black Water River Roast teas are for making authentic Southern Sweet Tea! In fact, it works so well we consistently run out of the product.
This makes sense for several reasons.
First, Yaupon is the only indigenous tea plant to the United States. It is found predominantly in the Southeast, the home of authentic Southern Sweet Tea. All the store bought teas use tea leaves from China, Sri Lanka, Argentina, and India, to name just a few places. Only yaupon tea leaves can be called truly American – and truly Southern.
We also found that adding chicory – a Southern staple now discovered to have a wellspring of health benefits for those who consume it – cuts the light tannin finish of yaupon tea (a finish with far less tannin than any other tea). With the removal of the tannin finish the natural unsweetened yaupon tea taste give an illusion of sweet, perfect for “Northerners” (and we say that with affection) and diabetics who seek something refreshing without sugar or chemical additives.
So, why not try the only tea that can be called “authentic” when it comes to Southern Sweet Tea? Grown, harvested, roasted, and made in America, the Emerald Coast Tea Company’s Black Water River Roast Yaupon Teas (regular and with chicory) will not only please your palate but quench your thirst!
Long before the modern day TEA Party movement - and not too long after the Boston Tea Party, tea parties played a significant role in one of the most important moments in American history: The women's suffrage movement.
A short but informative article at BostonTeaPartyShip.com tells of just how tea parties helped American women to network, organize and eventually affect the passage of the 19th Amendment to the United States Constitution:
"On July 9, 1848, five key members of the American women’s suffrage movement met for tea in Waterloo, New York: Lucretia Mott, Martha Wright, Mary Ann McClintock, Elizabeth Cady Stanton, and hostess Jane Hunt. Over tea, these women expressed their views so passionately that while their meeting had probably started as a calm affair, it quickly became the launch pad for nothing less than the Seneca Falls Convention; this convention was the first women’s rights conference in the Western world, and it had started with a simple tea party."
There is much more information in this short article, but it goes to show that unless we pay attention to history it tends to fade away.
Something to ponder over, say, a nice tea grown, processed and sold right here in the good old USA!
There can be no denying that tea, as a drink, is gaining popularity in the United States. boutique tea stores are popping up in almost every city across the country. Even Starbucks is trying to break into the tea market. So, with teas rising popularity, why is the US not competitive in the production of tea?
The United States ranks second on the list of countries importing tea worldwide. In 2017, the US imported 7.9 percent (or $483.2 million) of the worlds produced tea. We exist second only to Russia, who imported 9 percent (or $548.3 million) of the world’s tea crop.
Of the imported tea into the United States the top five suppliers were:
To that end, the number one supplier of tea to the world is China, boasting an incredible 22.8 percent of total tea exports to the world. China is closely followed by Sri Lanka – which exports 19.2 percent of the world’s tea crop. Trailing in a significant, but no less disturbing way are Kenya (10.4 percent), India (10.1 percent) and the United Arab Emirates (4.4 percent). The United States comes in a dismal 9th on the list, exporting an anemic 2 percent of the world’s crop.
The tea that is being imported is, actually, of a single variety: Camellia sinensis, otherwise known as “tea plant,” “tea shrub,” and “tea tree.” The latter should not be confused with Melaleuca alternifolia, the source of the essential oil tea tree. From this plant white, yellow, green, oolong, pu-erh, and black teas are made through a varied process of oxidization and roasting.
The Camellia sinensis plant can, in fact, be grown in the United States and has been grown at various times. In colonial times, this plant was cultivated outside Savannah, Georgia on Skidway Island, and in the 1800s and early-to-mid 1900s, it was successfully cultivated in South Carolina.
But while Camellia sinensis can be grown in the United States, there isn’t much of a market interest when it comes to production. This is self-evident in the import/export numbers. American tea companies would rather import from China, Argentina, and India, where labor costs are low, and work conditions suspect than to cultivate the crop here on American soil.
So, what if there was an indigenous plant in the United States that could be used to create great tasting tea? What if there was a plant that grew wild, was abundant, and could produce the same variety of teas made from Camellia sinensis but didn’t need to be imported?
Interestingly there is such a plant. It’s called the yaupon holly, and it used to be quite popular as a tea source in the Southeast in the late 1800s, to the point that some industrious individuals sought to export it to the tea-loving nations of Britain and France, and even as far as Southeast Asia. Native American tribes as far north as Cahokia, Illinois, as far West as Texas and as far south as our landmass permits, have been discovered to have partaken in the brew since before the arrival of the Pilgrims.
In fact, yaupon tea – known to the Seminoles as the “black drink” – has quite some health benefits. Food chemistry professor Steve Talcott from Texas A&M University, states that yaupon tea is high in antioxidants known as polyphenols. Talcott also points out that the yaupon holly is the only native North American plant that contains caffeine and at levels comparable to green and black tea made from Camellia sinensis.
Additionally, several studies have concluded that the quercetin and kaempferol 3-O-rutinosides contained in yaupon holly affect the inflammatory processes associated with some types of cancer, including colon cancer, and some forms of liver disease. Yaupon holly’s high levels of antioxidants also help to stave off osteoporosis and oxidative damage to our bodies, even as it acts as a manager to free radicals in our systems.
But while the yaupon holly is plentiful in the American Southeast, relatively few are seeking to cultivate it for tea. Instead, it is used ornamentally in landscaping and even destroyed as a weed plant in southern counties and states.
The existence of yaupon holly as an indigenous tea source – and that at one point in our nation’s history it was popular enough to warrant exportation begs the question. If we have a native plant that makes a tea that not only rivals the imported Camellia sinensis in taste but challenges it in health benefits for all who consume it, why isn’t the United States more competitive in the domestic and global tea markets through the utilization of the yaupon holly?
To that end, why are American tea drinkers – dare I say an astute and knowledgeable demographic – not flocking to the purveyors of yaupon tea to experience this wholly American product?
The answers could be many, but the domination of the tea market in the United States by China, India, and Sri Lanka – in addition to human beings being creatures of habit – appears to rank among the top reasons.
It wasn't too long ago that yaupon tea was one of the most consumed teas in the United States. In fact, it was competitive on a global scale.
Yaupon, indigenous to the Southeastern United States - and found from Maryland to Texas, contains just as much caffeine as that of Asian tea, but in a form that causes no "jitters." This "jitterless" delivery makes it a favorite with "in-the-know" academics and astute tea drinkers.
In the early days of the United States, yaupon tea was heavily consumed across the whole of the Southeast on a daily basis. The popularity of yaupon tea was to such an extent that traders sought to market it to Europe, specifically England (the ipso facto tea capital of the world) and France.
Today, corporate marketing has effectively ignored yaupon as a tea source despite the many benefits of the leaf when consumed as a tea.
According to an article in the Gainesville Sun by Francis E. 'Jack' Putz, Professor of Botany at the University of Florida, UF researchers have concluded that "yaupon leaves have the anti-oxidation potential of blueberries. The leaves are chock full of various isomers of chlorogenic acid, coumaric acid, and a cocktail of flavonoids." The research also revealed high concentrations of caffeine and theobromine.
Of course, the Timucuan and Seminole Native Americans understood the health benefits of yaupon, as did the early Europeans who came to Florida. The Spaniards who first came to the Southeastern US found the Native Americans to not only be almost a foot taller but in much better health. This noticeable difference was due to a much healthier diet and the consumption of the antioxidant-filled yaupon tea that was part of their dietary makeup.
So, why did yaupon's popularity wane? Yaupon lovers can thank one person in particular for demeaning - unnecessarily - the plant's tea appeal.
In the late 1700s, Scottish botanist William Aiton – who the knowledgeable believe was a clandestine employee of Ceylon tea merchants, disingenuously gave the plant the scientific (read: Latin) name Ilex vomitoria. He did so because of the cleansing ritual he witnessed the Native Americans perform. During this ritual, Native American warriors would consume incredible amounts of yaupon tea and engage in strenuous activity until they purged. As Professor Putz notes, "Kool-Aid would have had the same effect."
Extensive research has proven that yaupon has no emetic compounds, i.e., it does not promote a purge of any kind.
Yaupon's bad reputation is not only wholly unwarranted; it flies in the face of taste tests. When taste-tested at the University of Florida against its highly marketed South American cousin, yerba mate, people overwhelming preferred the taste of yaupon tea.
Today, there are just a few small businesses that offer excellent tasting yaupon tea. Among those, only a scant few produce a wild harvested and hand processed product; a product akin to precisely what the Seminoles and Timucuan Native Americans prepared centuries ago, and what Americans consumed daily across the Southeast until one Scottish botanist ruined it for everyone.
In the end, Yaupon tea is good for you, better tasting, and a little bit of tradition in every cup.
Want to try some yaupon tea? The Emerald Coast Tea Co. gives you double the tea in every tea bag over the competition. Click here and try some today!