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    We combine our inspo from the culinary world and the tensions of elements at play in cocktail mixology. A chef creates an all-round dining experience while a cocktail mixologist creates delicious drinks. 

    We combine these two methodologies to create an elevated drink that uses the five senses to deliver a product that’s:

    1. Visual
    2. Aroma & Taste (flavour)
    3. Texture
    4. Finish

    Diving deeper into each of these is important, as flavour alone is not enough to make a great drink. The experience of the East Forged drink was always front and centre of every decision we made. 

    Here we break down what is important for a drink to match the event or occasion.

    Select the best leaf for your drink 

    The flavour is your starting point which includes both aroma and taste. 

    We considered the elements of flavour to be sweet, sour, bitter, and spiced. As specialists, we want to elevate the experience and show people the true power and diversity of this magnificent leaf. 

    The tea plant,Camellia Sinensis, has incredible depth and a wide range of flavour profiles. This ancient ingredient is in most household’s pantry cupboards and is often the drink of comfort when welcoming a guest or enjoying some solitude. 

    The leaf selection is through a slow and meticulous process of professional cupping. We work with the farmers and understand their impact on the flavour of the infused leaf, just like a chef understands how the ingredient changes during preparation, a tea brewer learns how the tea leaf changes with different extractions. 

    A tea blender, like the mixologist, understands how the ingredient works with elements of tension to create an experience.

    We wanted to showcase the three beautiful examples that we found during our flavour journey: 

    • A white tea - from the home of tea, China. 
    • A green tea - that has a unique production like Sake but without the alcohol. 
    • A black tea - from the first areas to grow tea in Australia - Far North Queensland.

    Using fruit to accentuate and compliment the tea flavour

    Tea has a multidimensional flavour profile and we searched for fruit that would provide the accents needed for the drinks. Through trial and error and oh-so-much searching, we  found the Asian fruits, Yuzu, Calamansi and Pitaya have multidimensional flavours. 

    It is impossible to describe their aromas or tastes with one word because they just complimented the teas so well. 

    A black tea with sweet ripe fruit taste and the aroma of sweet tropical rain, is well matched with a citrus fruit that is like a mix of grapefruit and mandarin. The match of tea and fruit achieved Gold Medal recognition in London, UK. Another perfect combination is the sourness of the green tea with the sweet earthiness of red pitaya (dragonfruit),

    Ice tea vs cold brew tea

    Tea is the hero and forward flavour of all East Forged drinks. So, it needs to present itself well or as they say -put your best foot forward.

    Commercial Ice Tea uses a  concentrate (or extract) and water. The concentrate is usually acquired by a fast vacuum heated process - similar to brewing your tea in extreme high temperatures in a vacuum cleaner. 

    As a result the concentrate can be quite bitter which is the main reason these products have sweeteners or lots of sugar in them. 

    Another comparison is, reconstituted juices compared to cold pressed or fresh juices. 

    Cold brewing is a slow and gentle minimal intervention process where the loose leaf tea infuses for 12 hours in cold water. Cold brewing extracts natural flavours from the tea, without the bitterness of a heated tea extraction. 

    As a bonus for those who are caffeine sensitive, the levels in cold-brewed teas are lower than a hot extraction of the same tea.

    What is nitro cold brew tea? 

    We needed to find that special ingredient that can carry the flavour and provide texture, to ensure that the East Forged experience is better than ice tea - and that element was bubbles. Bubbles became our carrier of aroma and texture, using light carbonation and nitrogen. 

    Effervescence and silky smooth bubbles with a micro foam. 

    Shaking the drink before opening creates a nitrogen micro foam and visual experience. This balance is so important as carbonation can override the hero flavours of tea. 

    The nitrogen doesn’t add flavour. It adds the texture and fun. It is the best for the silky smooth bubbles and a perception of sweetness. If you have experienced a poorly made flat white coffee to a well-made flat white coffee, it’s  the silky texture of the milk that creates the sweet and smoothness, making it even more delicious. 

    How to drink East Forged?

    We don’t say Shake, PSSSSCH, Pour for fun - okay, maybe only a little.. But, it’s also literally our serving ‘suggestion’ (read: must-do).

    It’s up to you or your bartender to shake for 2-3 seconds then slowly open the can and pour straight into the glass. This gives you the full East Forged, 5-senses experience that we worked so hard to create. 

    Join the Shake, PSSSSCH, Pour Movement

    We created the drink, we will keep the shakin videos going but the finished product is in your hands.

    Get your stash of East Forged goods and post your Shake, PSSSSCH, Pour videos on Instagram or Facebook using the hashtag #ShakePSSSSCHPour