• Cold-Brewed Calm

    Equitea co-founder Quentin Vennie discusses three new condition-specific canned, cold-brewed tea blends to ease anxiety and depression, improve focus, and calm young people coping with ADHD.

    • Caption: Quentin Vennie, co-founder of Equitea, Baltimore, Maryland
    Quentin Vennie, co-founder of Equitea, Baltimore, MD
    Quentin Vinnie, Co-founder Equitea
    Quentin Vennie, Co-founder Equitea

    Cold-Brewed Calm in a Can

    Author and wellness expert Quentin Vennie, with his wife Erin, on the advice of their son’s neurologist, found that green tea helped their seven-year-old boy maintain calm and focus. Diagnosed with ADHD, a condition leading to impulsive, hyperactive behavior, tea’s unique combination of L-Theanine and Caffeine offered relief, but loose-leaf teas were challenging to brew and not that tasty to a pre-teen. Quentin and Erin added calming botanicals to make the tea palatable. Inspired by their success, they launched a tea venture that produced packaged teas that became a favorite of Gwyneth Paltrow, whose company goop sells the teas online.

    Dan Bolton: I see that Equitea teas and botanicals are purpose blended. Will you tell listeners about your personal experience and how it led to their development?

    Quentin Vennie: We created Equitea essentially out of necessity. My son was diagnosed with ADHD (Attention-Deficit/Hyperactivity Disorder) when he was seven. Given my own history of dealing with mental health issues, generalized anxiety disorder, panic disorder, depression, and addiction to prescription pills, I wanted to manage his diagnosis holistically.

    His neurologist recommended that he drink green tea before any big assignments or tests in school. The idea was that the L-theanine and the caffeine would give him a calm focus like Adderall would but without the risk of dependency or any negative side effects.

    When my wife and I went out to buy different types of green tea, we found out quickly that many of the teas sold in retail stores weren’t of the best quality. They had minimal nutrition value, and they taste horrible, right? And so, we made the decision to make this work by learning as much as we could about green tea. The challenge was figuring out how to make it palatable for a nine-year-old struggling with ADHD. We wanted to ensure that every ingredient we blended with that green tea would assist him in that calm focus and not give him any ingredients that would make him hyper. So, we added things like lavender, lemon verbena, and lemongrass, things known to help with anxiety. Not only did it taste good, but it would serve the benefits we were looking for.

    Later my wife and I made the decision to move forward by starting a tea company and creating our own blends to share, with every ingredient geared toward the desired result.

    Dan: You recently added a line of canned tea using the cold brewing method. Will you talk about your reasoning?

    We first launched as a loose-leaf company. Our consumers said that one of their biggest hurdles was that they didn’t have the necessary equipment and skills to brew it the way the blends were designed to be brewed. With cans, we take the guesswork out of it for many consumers. The process of cold brewing lets us extract a lot of the flavor while reducing the astringency that often accompanies green tea and some black teas that are astringent due to high water temperatures and long brew times.

    We wanted to make sure that our tea delivered maximal flavor and maximal benefit and is a product that is shelf stable. One thing I learned while researching the cold brewing process is that it also helps reduce the amount of caffeine in each serving. Since the tea is marketed as safe for children, we wanted to keep the caffeine content to a minimum.*

    See: Tea Benefits Children Onward from Age 4

    Dan: What is the milligram content for caffeine in a typical 12-ounce can?

    Quentin: The green tea is about 18 milligrams, and the black tea is a little bit higher, closer to about 30 to 35 mg.

    Dan: So that’s about half of what you would find in a regular cup of tea.

    Quentin: Yes, exactly.

    Dan: You use adaptogens. You mentioned them in three new blends. Will you describe which adaptogens are present and how they benefit tea drinkers?

    Quentin: Absolutely. So, each tea has a different adaptogen. Our focus blend has Astragalus Root1, Our Recharge, black tea blend, has Ashwagandha2, and our Recover hibiscus blend, as Schisandra Berry3.

    Adaptogens are geared toward helping the body and the mind to fight off stress and to recover better from stress. And, you know, we’re in a space of COVID uncertainty, and people are potentially moving into a recession. In prioritizing our mental health, it’s important to figure out how we can mitigate and reduce as much stress as possible.

    Dan: In formulating the beverages, you chose all-natural, organic, full leaf teas and botanicals cold-brewed in small batches. Will you discuss sourcing?

    Quentin: Sourcing is of the utmost importance to us, right? We’re communicating directly with small farms and farmers, you know, all across the world.

    For us to create a USDA-certified organic product, every ingredient we use has to essentially fall under the same regulations as we do in America.

    We wanted to make sure that everything was sustainable, sustainably sourced, non-GMO organic, and had the highest quality.

    I often say that in America, tea hasn’t had its coffee moment yet. We don’t have a tea culture in America that has been, you know, stamped. And so a lot of the teas that I’ve had growing up are just very low quality, and just like any other crop that’s grown, right, if it’s not growing organically, there can be chemical compounds that are found in that crop that doesn’t necessarily serve the body. We firmly believe that everything we put into our bodies matters.

    The challenge was figuring out how to make it palatable for a nine-year-old struggling with ADHD. We wanted to make sure that every ingredient that we blended with that green tea would assist him in that calm focus and not give him any ingredients that would make him hyper.

    – Quentin Vennie

    Dan: The 12-pack has a $47 suggested price, about $4 per can. Tell us about your strategy for bringing the brand to people.

    Quentin: We just launched 100% online, through our website, direct-to-consumer. We are in talks with a few larger retailers and convenience stores. We plan to continue to grow and scale so that we can reduce the prices a little bit. We’re still a very small company, and it’s been a bit challenging with inflation. My goal is to grow this to be a national company. We really want to make wellness equitable and accessible.

    Dan: Finally, tell us the story about how you came to the attention of goop Founder & CEO Gwyneth Paltrow.

    Quentin: On social, we really connected with the work I was doing in the wellness space. She was a part of the initial ideation of the tea Company. She was one of the first people to try our blends, and she immediately fell in love with them. And, you know, our relationship just grew. She’s one of the most incredible human beings I’ve ever met.

    And she’s been incredibly supportive throughout this entire process.


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  • Farm to Freezer Tea


    Canada’s Millennia Tea sells fresh, frozen tea leaves

    By Jessica Natale Woollard

    I opened the white self-locking pouch and shook chopped green tea leaves into my hand.

    Some of the leaves were loose, others frozen together in small nuggets. I let the ice crystals melt in my hand until only the leaves remained.

    They were shades of bright green, like finely sliced cilantro or parsley. They were fresh. Real. Raw.


    Caption: Millennia Tea on display in the frozen food aisle of a Canadian grocery store. Photos courtesy of Millennia Tea.

    Listen to the interview
    Tracy Bell explains the benefits of tea as food.
    Raw, loose-leaf Millennia Tea is washed and flash-frozen within hours of being picked.

    Real, Raw, Ready-to-Consume Tea

    Tea is not only a leaf to be steeped; tea is food.

    That belief led a few dreamers in the small province of New Brunswick in Canada to create what is likely the world’s first raw, frozen tea.

    Millennia Tea takes freshly picked tea leaves, and washes and flash-freezes them, taking them from farm to frozen in hours. Rich in antioxidants, the frozen leaves are ready-to-consume as steeped tea or added to smoothies, stews, and soups.

    In June the Retail Council of Canada awarded Millennia Tea a Grand Prix for Best New Product in the Country, in the over-the-counter healthcare category.


    A conversation with Millennia Tea’s Tracy Bell, Co-founder + CEO of the world’s first fresh frozen tea company

    Jessica Natale Woollard: You can imagine my delight when, looking through the frozen fruit section in my grocery store, I saw Millennia green tea right there by the strawberries, blueberries, and cherries. Why is that placement among frozen fruits a good fit for Millennia Tea?

    Millennia Tea’s Tracy Bell at a partner tea farm in Sri Lanka.

    Tracy Bell: We believe the mighty plant should be considered food. Instead of picking the leaves and then withering and processing them, like your conventional dried teas, we work with farmers to pick those same organic tea leaves, and then we treat them just like your frozen blueberries and strawberries. We harvest them and then we wash and freeze them on the same day, giving consumers the opportunity to enjoy tea in its most real, raw, and naturally powerful format.

    Jessica: How did you get that placement in a grocery store, in the frozen fruit section?

    Tracy: Our challenge is we’re asking consumers to imagine the most-consumed beverage in the world after water in a way they’ve never considered before: raw, fresh.

    To say, “go find us in grocery” is already confusing.

    When we met with our retail partners, we explained that consumers will be putting these raw tea leaves in their smoothies. We asked: can you put us with the other ingredients people buy to make or boost a smoothie?

    And that’s how we ended up in the frozen fruits and berries section.

    Frozen, raw Millennia Tea retains its antioxidants
    for up to three steeps.
    Add a Millennia Tea frozen tea cube to a smoothie for a boost of antioxidants.

    Jessica: Can you tell us about the conception of the idea to sell raw, frozen tea leaves and how it’s evolved into Millennia Tea? 

    Tracy: A few years ago we had a health scare in our family. It got us looking into things we hadn’t previously considered, such as the impact of free radical damage on our bodies. Tea kept coming up in our research, how good tea and matcha are for neutralizing free radicals and protecting cells from damage and disease. 

    After doing our research, we learned that EGCG antioxidants are highest in the tea plant in the hours immediately after the leaves are picked. We tried to get our hands on fresh tea leaves, calling tea plantations all over the world to track them down. But we couldn’t get it anywhere.

    So we set out to create a new category of tea to be able to enjoy tea leaves in their purest freshest form. The proprietary process we developed with our partners became wash and flash freeze just like other frozen superfoods. 

    Tracy Bell and a Millenia Tea colleague at a tea farm.

    Jessica: What happens to those health benefits when fresh tea is frozen? 

    Tracy: Our hypothesis was that if we kept the tea real and raw, then that EGCG antioxidant, which in the tea industry is known as the “darling of polyphenols,” would be safeguarded at its highest levels.

    When we got our hands on freshly frozen tea leaves, we sent samples in unmarked baggies to a third-party lab that is experienced in testing catechins in tea plants.

    Our hypothesis was proven correct: it was true that the antioxidant was preserved in its maximum format in the fresh, frozen leaves. We’ve gone on to patent that process, and our patent is called the “process for maximizing EGCG antioxidants in tea leaves.”

    Because our leaves are really real and raw, they’re just getting going on that first infusion. In lab studies, the first infusion is great, but it’s the second infusion that we actually spike in the antioxidants. They stay high on the third infusion, and then start to come down from there.

    Millennia Tea’s frozen tea cube.

    Jessica: How important is taste in the selection of leaves and preparation and development of Millennia Tea?

    Tracy: Priority number one for us is to find the regions that are known for producing the plants that have high levels of antioxidants and that the right terroir and growing regions for producing really quality tea leaves.

    We’re like green tea, but we don’t have that astringency that you often get at the back of the mouth with green tea. We’re light.

    Something we found is that a lot of folks know they should drink green tea because it’s good for them, but the barrier is the bitterness. We’ve been able to bridge the gap, if you will, for them to get into tea.

    If you serve us in recipes or in smoothies we act more like spinach or kale in the sense that you don’t notice the taste of the product in the smoothie, but you get that hit of energy and antioxidants you’d expect.

    if you want to really maximize the benefit, have a cup of tea today, and then take the leaves and throw them in omelets, bone broth, soups, sauces, stews, or smoothies the next day.


    Millennia Tea is available in Canadian grocery stores across the country. Learn more about Millennia Tea.

    This interview has been edited and condensed.


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  • Good Earth Tea Revival

    The Good Earth brand was founded in 1972 by a Santa Cruz-based herbal tea company that supplied tea to a local restaurant that expanded into a chain of 50 franchises. The brand experimented with herbal blends during its first two decades, producing more than 40 varieties. Tata Consumer Products acquired the company in 2005 and relocated its offices to New Jersey in 2011.

    • Caption: Sneha Balasubramaniam, Head of Marketing and Innovation at Tata Consumer Products
    Sneha Balasubramaniam talks about the revival of Good Earth’s Lemongrass and Chai blends
    Good Earth

    Authentic Brand Celebrates Successful Half Century

    Sneha Balasubramaniam is head of marketing and innovation at Tata Consumer Products. She is a veteran brand manager who began her career as a marketing manager in Singapore with Tata Consulting Services. She worked for Accenture in Mumbai before rejoining Tata in brand management in 2014. Sneha was named head of marketing and innovation in November 2021.

    Dan Bolton: Ninety percent of customers mention authenticity as an important factor in deciding which brands they like and support. Successful tea brands are clear about their core purpose, delivering on the promise of a fine product in engaging and sincere ways. Will you discuss how Good Earth has retained its consumer relevance over a 50-year span?

    Sneha Balasubramaniam: Good Earth was born in California back in 1972 so it’s a legacy brand and just like California, it is bright, sunny, fun, flavorful, and wants to bring a smile to the end consumer.

    We’re a brand that really believes in positivity and doing good. So that’s at the core of who we are and what we do and what we stand for.

    Good Earth started off in a small store as an underdog company doing lots of different permutations and combinations with herbs, which then went on to being teas per se.

    In Santa Cruz we happened on what has become a very famous and popular tea, which is the Sweet & Spicy bland. That tea is just unmatched in the eyes of tea consumers.

    The tea drinking culture in the US is more than 70% iced tea and there is also a cultural association for drinking tea sweet. The US sweet tea phenomenon is pretty huge compared to anywhere else in the world.

    Sneha Balasubramaniam

    Sweet & spicy had a natural sweetness without adding sugar or any other kind of sweetener to it. The perception of sweetness came from cinnamon. Cinnamon is such a beautiful ingredient because it gives you not only sweetness, but also a bit of spice that adds another dimension.

    We hit upon something very beautiful there which addresses consumer needs. So from a product perspective, that’s what we’ve always taken pride in. And from a brand perspective Good Earth does everything with a with a bold flavor, and a bold note, and fun and positive note to it.

    So that’s kind of what Good Earth is all about.

    Dan: Will you describe how the brand’s core values influence formulations? What guides your sourcing in creating Good Earth blends?

    Sneha: We source Rainforest Alliance Certified teas and ingredients and we’re also a founding member of the Ethical Tea Partnership. We have extensively tried to use 100%, natural flavors, nothing artificial. Even from a color perspective we don’t use anything artificial. If you look at the packaging we’ve got a range of sensory blends, which are biodegradable, and tea bags, they’ve got compostable pouches, recyclable cartons, so our commitment is genuinely embodied in sustainability because that no longer is just a jargon or a terminology. Consumers are very well aware of the need for being good to the planet and the environment and, and demonstrating that sustainable awareness in every purchase that they make.

    If you talk about ingredients and flavors, you will see a lot of whole flavors. So the beauty and the aroma is not just taste wise, but also visually very appealing. That’s the entirety of the experience that the brand brings.

    The other role the brand has started to play is that of democratizing these segments, making it more affordable to consumers. So that everyone can enjoy a good cup of tea and make a sustainable, eco-friendly purchase, and you don’t have break the bank. So let us be that brand that helps you make a conscious effort to benefit the planet, as well as giving you a good quality tea.

    Dan: Good Earth has produced thousands of recipes over the years. Why did you relaunch lemongrass and black chai? Do you recall when these flavors were discontinued?

    Sneha: I think it was early 2000s when, when it kind of disappeared. When Tata acquired Good Earth as a brand, we had, I think hundreds and perhaps thousands of blends, and I think as a way to optimize, we lost a few, some of the star performers along the way.

    How we selected lemongrass is a funny story, actually. On Facebook, I happen to stumble upon a group, which was created by some really passionate consumers that were discussing internally, saying, ‘Hey, I used to love this good old Lemongrass Tea, I can’t seem to find it. Can someone tell me when I can find it?’

    I was going through the thread of conversations and found that people have made a few recommendations if, you know, other brands and other ways of getting a similar flavor profile. And it hadn’t really pleased the consumer, and they were numerous. So I thought, wow, you know, we have consumers requesting something and looking out for something that we previously so beautifully did.

    Since were were coming up on this 50th anniversary we said why not? Rather than introducing something exotic let’s bring back something that consumers really want and love and reward them with something they’ve been asking for.

    We had both a lemongrass and a decaffeinated version, but given the trends and the demand for decaf being a little bit more, we said, let’s introduce the decaf. And we also decided to bring back a classic version of chai, just a simple version of chai.

    So yes that’s the story behind the bar of consumers voice and how it actually inspired us to bring back something wonderful.

    Dan: The world of chai has really expanded. It’s a brilliant cross over drink in coffee shops. It’s also a niche with a lot of variability. Will you talk about the black chai?

    Sneha: I’m from India, so I have memories of mum making Chai at home, and it’s very customized as a beverage. Everyone has their own preference, some want a little bit more ginger, or a little bit more cardamom.

    We’re introducing a balanced full-bodied Chai. One of the things we’ve realized in the US, is the need for bold flavors. Our consumers are are not fans of subtlety. When they drink a cup, they want enhanced flavor profiles.

    The other thing we’ve noticed is the serving size in the US is little more liberal compared to the serving sizes in rest of the world. So when you have one tea bag, and add 12 ounces of water in a standard coffee mug it really dilutes the flavor profile. We’ve enhance that to mitigate that issue rather than having consumers change their habit and adapt to a smaller size serving. Since we know they’re going to have a coffee cup size of tea we’ve doubled our cardamom, cinnamon, ginger, and clove flavors. So it’s a pretty robust tea.

    Sustainability is at the core of everything Good Earth does. We’re working hard to reduce the impact on our environment with plant based teabags, which can be composted in your food waste bins, recyclable cartons, Rainforest Alliance ingredients, and 1% of our profits going to an environmental non-profit.

    – Good Earth

    We’ve also noticed the flavor of black tea sometimes really gets overridden. Black tea has a beautiful body to it and especially if you’re drinking chai, in the traditional way, with a dash of milk to it, you want that body.

    Our tea buying and blending folks have done such a beautiful job in balancing all these different aspects as we bring back something from the past. And there are many types of chai on the market today but this one, I think, really enhances and lets you experience authentic chai flavor.

    Dan: Tea consumption per capita in the US is far below many European, Middle Eastern and South Asian countries. Will you share your thoughts on how to increase consumption?

    Sneha: That’s a brilliant question. It’s one that we stumbled over as a brand trying to cater to consumers in the US. There is no doubt the US is a coffee drinking country. We should wholeheartedly accept that. The coffee industry is worth close to $100 billion and tea is about about 1/10 of that. That speaks volumes as we face this issue.

    Having said that, though, you have many younger beverage drinkers entering the tea and coffee world. We have an opportunity to attract the younger audience who will probably stay with us on the journey for another 20 to 30 years.

    Coffee is a hurdle, it is the first choice of beverage when Americans wake up. Coffee is my first cup because I need that caffeine. Then I go on drinking tea and I enjoy it. But the first cup has to be coffee for me. Unfortunately that is the situation.

    The second insight I can provide is that with tea it’s not about awareness as much as it is about educating consumers on how to consume and enjoy it. Just from the perspective of tea etiquette I’ve seen consumers add tea to a cup of cold water and microwave it. Not good. What’s happening is that people probably aren’t brewing tea the way it’s supposed to be brewed. This means they aren’t enjoying the beverage to its truest potential.

    So I think that bit of education is needed now that you’ve got a new cohort getting into tea drinking to get them to do it right.


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  • North American Roasted Wild Rice Tea


    Canada’s version of genmaicha with an Indigenous twist

    In Japan, it’s called genmaicha; in Korea, hyeonmi-cha. Tea Horse, a company based in Thunder Bay, Ont., brings you Canada’s version of tea blended with rice: manoomincha.

    Caption: Marc Bohémier (l) and Denise Atkinson, co-founders of Tea Horse, pose in a manoomin patch in The Pas, Manitoba. All photos courtesy of Tea Horse.

    Listen to the interview
    Tea Biz’s Jessica Natale Woollard reveals a North American version of tea blended with roasted rice.
    manoomin patch in The Pas, Manitoba
    A manoomin patch growing in The Pas, Manitoba

    East and West Tea Cultures Meld in Manoomin Cha

    Tea Horse co-founders Denise Atkinson and Marc Bohémier blend their teas with Canadian wild rice, called manoomin in Atkinson’s Indigenous language.

    They developed a proprietary process to roast the wild rice, blending it with teas imported from Japan and elsewhere in Asia. The duo has launched four manoomin blends, one of which is sold through Canadian tea giant DAVIDsTEA.

    A new chai blend is in development.

    The husband-and-wife team, based in Thunder Bay, Ontario, joined us on Tea Biz to chat about their Indigenous Canadian version of rice tea.


    A conversation with Tea Horse co-founders Denise Atkinson and Marc Bohémier

    By Jessica Natale Woollard

    Inspired by Japanese genmaicha and other rice teas, Tea Horse blends tea with Canadian wild rice known as manoomin in the Ojibwe language.

    ManoominCha, a blend created by Tea Horse
    ManoominCha, created by Tea Horse

    Jessica: You have created a uniquely Canadian blend of tea. Why did you choose wild rice as an inclusion in your tea blends?

    Denise Atkinson: I’m of Obijwe heritage, Anishinaabe,* from Red Rock Indian Band. Wild rice is called “manoomin” in my language. It’s been a big part of the Anishinaabeg culture forever, for time immemorial.

    I’m somebody who always drank genmaicha for breakfast. I received a sample from a company, and it looked like it was blended with wild rice. I looked at Marc and said: we should try infusing manoomin as a tea, like a Canadian Indigenous version of genmaicha. We did some research and development, blended it with green tea, and voilà, we got this manoomincha.

    We thought, let’s show people the versatility of this beautiful Indigenous grain.

    The Ojibwe are an Indigenous people in Canada and the United States, who are part of the Anishinaabe cultural group. Their traditional territories extend from the Great Lakes.

    Tea Horse is certified with the Canadian Council for Aboriginal Business.

    Jessica: How did you come to develop your proprietary roasting process?

    Marc Bohémier: I consulted with people in the coffee industry, the grain malting industry, and even the kettle corn industry. I developed a process to roast the wild rice that’s an amalgam of the different inputs I got. We can’t say more than that; the process is our secret.

    Left to right: Manoominaaboo Tisane | ManoominCha Tea | ManoominCha Dark Tea

    Jessica: Do the Anishinaabeg have a history of any tea-like beverages?

    Denise: I grew up in a traditional land-based home with my maternal grandparents. My grandmother was a trapper and a hunter and could not speak English; she only spoke her language, Ojibwe.

    She always has a pot of tea on. When we would go blueberry picking, she would pick wintergreen, which is in the mossy area of the blueberry patch. She would make Labrador tea and cedar tea for my grandpa when he had bronchial issues. We used a lot of roots and leaves, twigs, tamarack twigs. It is quite large in the Ojibwe culture to infuse berries, leaves, twigs, and roots.

    Marc: A lot of people don’t realize when the Europeans first came to places like northern Canada and the northern US, the Anishinaabeg would give them cedar tea to counteract the effects of scurvy because it’s high in vitamin C.

    Jessica: Describe the taste of your manoomincha.

    Denise: Manoomincha, our original blend, is very grassy and marine because we use Japanese green tea, and then we blend it with our roasted, kind of earthy-flavored roasted manoomin.

    We have manoomincha dark, which is blended with hojicha, a combination of roasted green tea and roasted manoomin. It has a very rich, robust flavor.

    We also have something called manoominabo, which in English means “wild rice juice.” It’s a tisane, so it is just the roasted manoomin that you infuse to make a beautiful caffeine-free tisane. It’s very comforting with a brothy flavor.

    Marc: With our roasted manoomin, we want to honor many of the Asian peoples, like the Korean, Japanese, and Chinese people, who roast barley and create boricha or mugicha. They were our inspiration for creating the manoominabo as well. Our teas fuse the east with the west, western Indigenous peoples with Indigenous peoples from the east. As many of us know in the tea world, the caretakers of ancient tea trees, like the ones that produce Pu’er from Yunan, are Indigenous groups in Asia that have been caring for these forests for millennia. We’re trying to honor all of these different Indigenous people by fusing these amazing gifts that we have all been given into different types of teas.


    *The Anishinaabeg are culturally related indigenous peoples of the Great Lakes region of Canada and the United States. They include the Ojibwe, Odawa, Potawatomi, Mississaugas, Nipissing, and Algonquin peoples.

    Learn more about Tea Horse’s manoomin blends.

    This interview has been edited and condensed.


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  • The Timeless Taste of Tea

    Tea innovations date to antiquity. The beverage is constantly re-invented; in this instance, as a CO2-enhanced, nitro-infused, cold-brewed iced tea conveniently available in cans that pour a craft brew head of foam. The ancients might not fully comprehend pop-top cans but would instantly recognize the taste. East Forged tea co-founder Kym Cooper reminds us that tea’s simple, unadulterated taste is timeless.

    Kym Cooper describes the importance of making teas that taste like tea

    Kym Cooper
    Kym Cooper

    A Fizzy, Foamy Innovation in Tea

    By Dan Bolton

    East Forged teas, launched in Australia in 2020, are nonalcoholic sparkling adult beverages cold-brewed for 12 hours from organic whole-leaf green, black, and white teas and blended with low-sugar Calamansi, Pitaya, or Yuzu juice. Manufactured in a brewery and then canned, the teas get a burst of CO2 for fizz and nitrogen to add texture and a creamy head. The black tea tastes of citrus and is dry, not sweet. The Fujian-grown white tea is flavored with calamansi, a mild, wild citrus hybrid from the Philippines, ideal for social occasions.

    Dan: Kym, let’s talk today about innovation and the timeless essence of tea. What do you like most about tea?

    Kym Cooper: I love the taste of tea. The taste is clean and pure, described frequently by tea drinkers as delicate and light. I think we can agree that this is the natural baseline of tea.

    You can then find real enjoyment in learning more about the plant, its nuanced complexity, mouthfeel, and the process by which it has been created. These are all qualities that make other agricultural products and ingredients appealing, but somehow it’s just not bridged across to tea.

    I think our perception has been largely shaped over the years by what we can access conveniently in supermarkets, where food and drinks become dominated by enhancers to achieve commercial realities such as maximum shelf life. Becoming accustomed to synthesized tastes developed in flavor houses and then enhanced by sugars and sweeteners that still go under the guise of being natural, these products don’t reflect tea’s clean and untainted taste.

    It’s quite a real challenge to find tea beverages in the hot and iced tea aisles that represent unadulterated tea.

    Dan: How do you interest consumers in tasting better tea? You mentioned that you encourage a broad tea-tasting experience. Let’s start with that.

    Kym: I think the best way is to make it approachable and accessible, in my view. When getting people interested in tea, suggesting their tastes need refinement is unnecessary. It’s about encouraging people to try something new and have a wider tasting experience.

    We interest people by drawing on some of the simple and natural benefits of tea and allowing them to enjoy it.

    “These teas are inclusive and social, suited to adult tastes, a tea for Sober Curious and the mindful drinking community.”

    East Forged Website

    When I teach people about tea, I encourage them just to take that first step, pick up the cup, taste it, and not have any predefined thoughts about what that tea should be. Then you can move on and decide what you enjoy.

    Cold tea drinks with added sugar and flavoring stray a long way from representing that natural taste. To introduce new consumers to the real taste of tea, we use quality leaf tea canned to meet production standards while still retaining the natural taste of the leaf.

    I would love to think consumers will eventually reach a point where they can compare and purchase a Japanese-grown Yabukita over an Australian-grown Yabukita, just as we might reach for something like a Granny Smith green apple here in Australia to create a baked apple tart over a red delicious apple as an example.

    Understanding the effect of seasons and harvests that we see across all agricultural products can help us be drawn into the world of tea.

    Melbourne Tea Festival
    Melbourne Tea Festival

    Dan: What is the best way to preserve the natural goodness of tea?

    Kym: Tania Stacey, who co-founded East Forged, and I hold a strong belief as tea specialists that we’re uniquely positioned to solve the problem of underrepresented natural-tasting iced tea.

    We use simple and natural ingredients; we source directly from a wide network of tea growers and farmers we’ve worked with over the years. We minimally brew and preserve the tea plant and its most delicate properties so that we are able to deliver that authentic tea taste.

    The tea is manufactured in a brewery. It’s a mix of tea knowledge and craft techniques. In the Australian market, craft beer is huge, and we love looking at the techniques they use to highlight natural ingredients.

    We’ve taken the simple and natural ingredient, with just a small amount of fruit juice, to elevate the flavor profile. We’ve also played around with the gases within our drinks. So, there’s a small amount of CO2, and we use nitrogen in our beverages to retain the best flavors of tea. Each gas works slightly differently in the flavor profile. At the end of the day, it’s still undeniably that taste of tea with really short ingredient list that highlights our East Forged difference.

    The brilliance in this short ingredient list is that it actually punches above its weight in terms of the taste, delivering a refreshingly new style of craft iced tea refreshment that looks deceptively like a beer and is completely nonalcoholic with natural and health benefits that come with tea.

    Product Specifications

    250ml cans
    0.3g Sugar
    1.8 Cal per can (Black Tea & Yuzu)
    3.1 Cal per can (White Tea & Calamansi)
    $29 Six pack
    Alcohol free
    Vegan

    These teas encourage people to add other inclusive drinking opportunities.

    East Forged

    There are strong tailwinds in the low-and-no alcohol category. In Australia, we see a trend towards alcohol abstinence (approx. 20%1), and at least half of our drinkers actively moderate their alcohol consumption, with 40%2 of those moderating specifically looking for low-sugar drinks that are both convenient and meet the occasion. Many brands enter this category with like-for-like alcoholic beverages (e.g., NA beers). But tea has a great opportunity to develop this category with a truly inclusive adult-tasting drinking option!

    At East Forged, we’re about creating this new wave of ready-to-drink craft iced tea for tea drinkers expecting that provenance of tea in every drop they drink. It’s a cold brew that I think any Sober Curious person will be surprised to find a bit cheeky.

    • 1 2019 AIWH National Drug Strategy Household Survey
    • 2 2020 Mintel Global Food & Drinks trends

    Prizes & Medals

    • 2021 World Tea Expo Innovation Finalists
    • 2021 Tasmanian Fine Food Awards
    • 2021 UK Spirits & Drinks Business (Low/No Masters-aperitif)
    • 2020 UK Spirits & Drinks Business (Autumn blind tasting)

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