STiR coffee and tea magazine

STiR coffee and tea 41 2: Product Innovation East Forged teas, launched in Australia in 2020, are non-alcoholic 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. Manu- factured in a brewery and then canned, the award-winning teas deliver 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 Fuji- an-grown white tea is flavored with cala- mansi, a mild, wild citrus hybrid from the Philippines, ideal for social occasions. Kym Cooper, from Queensland, and her partner and co-founder Tania Stacey, from Victoria, re-imagined canned tea with a beer-like cap of foam and, in so doing, created a new drinking occasion at bars and restaurants. Popular with wom- en, the most innovative aspect of this tea is that it tastes like tea. "I love the taste of tea," says Cooper. "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." After a successful launch, Cooper is consulting with others in tea. "You can find real enjoyment in learning more Less Yields More Five of the world's most beloved and valued teas are plucked during short periods once a year, sometimes as few as ten days. The plants are closely monitored and lavishly tended to minimize stress to produce teas with exceptional mouthfeel and flavor. Buds are harvested after months of dormancy and mature slowly in the cold spring air. This concentrates the nutrients, the amino acid theanine, leaf fiber (carbohydrates), and polysaccharides. Premium Ming Qian Longjing (Dragon Well) is harvested on Shi Feng (Lion's Peak) before the Qingming Festival in early April. Yunnan Silver Needle (Baihao Yinzhen) and Anji Bai Cha are har- vested in March. Darjeeling produces a first flush in March, and Gyokuro, shade-grown green tea, is plucked in late April to early May. Commercial grades sold as Yu Qian and imitators are harvested through summer (xià chá) and fall (qiū chá), but authentic and ancient cultivars are traditionally plucked only once a year to maintain specific characteristics and overall health. The price paid for the small quantities of these teas covers the expense. Prized Darjeeling sells for $400 per kilo. Gyokuro brings $650 per kilo, Chinese green teas can get as much as $1,400 per gram, and famous oolongs, including Wuyi Da Hong Pao and Tie Guanyin, sell for up to $3,000 per kilo. The micro-climate during the picking period of Longjing (Dragon Well) has a vital impact on the quality of tea, including nutrition, tea polyphenols, and amino acid content. Photo by Dan Bolton East Forged Teas are non-alcoholic sparkling adult beverages. about the plant, its nuanced complexity, mouthfeel, and the process by which it has been created. These qualities make other agricultural products and ingredients appeal- ing, but somehow, it's just not bridged across to tea," she said. 3: Seasonal and Limited Edition Tea Ito En is a pioneer in unsweetened premium bottled tea. In 2014, the company boldly introduced a limited edition Oi Ocha Shincha Green Tea, a first-flush offering. Shincha is the "new tea" or season's first picking. Picking begins in temperate regions and gradually moves northward, the literature explains. "Shincha is also called "in-season" tea. A traditional belief since olden times is that if one drinks tea picked on the 88th day after the first day of spring according to the conventional calendar (Febru- ary 4), one will enjoy the year in sound health and good spirits." This is a perfect example of storytelling that emphasizes tea leaves' heritage, origin, and journey from plantation to cup. 4: Sustainable and Ethical Sourcing Michael Ham, co-founder and president of Wild Orchard Tea, the world's first certi- fied regenerative organic tea brand, explains that the most basic investment in value- addition essential to increasing demand is beneath your feet. "Regenerative organic farming practices prioritize soil health, biodiversity, and eco- system resilience," he writes. "Integrating regenerative organic principles into tea farming offers a holistic so- lution to the challenges of oversupply and price volatility in the global tea market. By fostering ecological resilience, supporting community livelihoods, and promoting long-term sustainability, regenerative organic tea farming promises to create a more balanced and resilient tea supply chain. Moreover, as consumers increasingly seek high- er quality teas to align with their health goals and gravitate towards brands committed to environmental protection throughout their supply chains, regenerative organic prac- tices address market dynamics and cater to evolving consumer preferences." 5: Enhancing the Retail Experience Berlin-based Paper & Tea, a fast-growing chain with locations across Germany, is expanding to major European cities. Its mission is to enrich life and unite people and places in joyful moments. The company is "driven by a love of creativity, communication, and innovation; we are here to foster positivity and meaningful interactions. Constantly pushing boundar- ies and exploring new ideas is our way to make a lasting difference in the world." P&T targets drinkers new to specialty tea. Eduardo Molina, head of tea experience at P&T, explains, "Our main idea, when somebody steps into one of our stores, is for customers to live an experience they will always remember – an experience they will share with others. "We believe we can create new tea drinkers. We want people to walk into the store, and even if they don't drink tea, they will soon start because they feel that the atmo- sphere is so nice that they want to be part of it," he says.

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