With a smooth texture and foamy top, Brisbane-based East Forged is creating a new tea category through cold brewing and brewing techniques. Dae Hong writes.
Ahead of entrants including The Coca-Cola Company and PepsiCo, Brisbane-based beverage startup East Forged was crowned Best Drink Innovation at the 2026 World Food Innovation Awards in London.
Joining Food & Beverage Industry News, founders Kym Cooper and Tania Stacey shared their experience of the recent win.
“We are still a little shocked that we won,” said Stacey. “It was such a privilege to even be shortlisted and have our idea recognised, then to win it on a world stage.”
Selected from more than 100 entries across 28 countries, the awards recognise food and beverage innovation. Stacey expressed that the result also highlights the broader capability of Australian food and beverage producers to compete globally.
“It reinforces the idea of how Australia can really punch above its weight when it comes to food and drinks,” she said.
Cooper highlighted the success of Australian coffee culture and other beverage brands in categories such as kombucha. With its presence in the global market, alongside innovation and research, the pair were confident in taking a different approach to tea.
“Tania and I have been working and believing in our idea for a while,” said Cooper. “Our conviction came from the coffee scene which has impacted the direction of East Forged.”
According to her, East Forged’s origins are rooted in two distinct but complementary backgrounds.
Stacey is a former World Champion Tea Brewer, travelling to Shanghai in 2018 to compete against other brewers. Prior to entering the tea industry, she had a career in lighting. She was driven by a desire to work with a product she personally valued. Over more than a decade, Stacey spent time travelling to tea origin regions to better understand cultivation and processing.
“I’ve been in the tea industry for over a decade now and have a love for Taiwanese oolongs,” she said.
Stacey’s passion for Taiwanese oolongs became the catalyst for her relationship with Cooper. As a Taiwanese adoptee in Australia, Cooper has used tea as a cultural bridge to learn more about her heritage.
“Tania and I had a common connection,” she said.
Starting as a chartered accountant, Cooper approached the industry with experience in hospitality and food and beverage. She was named 2018 Grand Champion Tea at the Royal Hobart Fine Food Awards.
Stacey’s expertise in tea and product development, combined with Cooper’s operational and commercial background, provided the foundation for a business that would challenge conventional formats. The company was formally established in 2019, with its first production run completed in 2020.
Foams like beer
What makes East Forged unique is its foamy cap.
The creamy texture comes from blending traditional tea knowledge with brewing techniques more commonly associated with beer.
“When we developed our tea, we led with cold brewing the tea first and foremost,” said Stacey.
East Forged’s cold brewing process results in a product that sits somewhere between a craft beverage and a functional drink. Stacey added that it prioritises time over intervention.
Tea leaves are steeped in cold water for an extended period, typically around 12 hours, allowing for a slower extraction. This method produces a different flavour profile compared to traditional hot brewing.
“We just let the tea do its magic,” said Stacey. “Unlike hot tea extraction, which is quick, the element we add instead is time.”
The process itself is unhurried. By avoiding heat, the extraction relies on time to draw out flavour compounds, resulting in a beverage that does not require added sugar or sweeteners. This approach aligns with broader consumer trends towards lower sugar products and more natural ingredient profiles.
“It’s a gentle extraction,” she added. “For cold brew, a different flavour profile comes from the tea leaves. There’s less astringency, less bitterness.”
What further differentiates the product is the introduction of gas to create a foamy head. Drawing from brewing techniques, the company uses a blend of carbon dioxide and nitrogen to add body to the liquid. This creates a sensory experience commonly associated with beers.
“The gas mix is similar to what Guinness use for their beer,” said Stacey.
The range contains no added sugars, colours or artificial flavours.
Tapping into non-alcoholic beverages
Initially, the product resonated with consumers who already had a familiarity with tea, including those from cultures where tea plays a central role. These early adopters were more receptive to a product that maintained the integrity of tea while presenting it in a new format.
“We would have people with English, Irish, Russian or Asian backgrounds who knew tea,” said Cooper.
Over time, the brand began gaining traction across younger consumers and those looking to reduce alcohol intake. The rise of non-alcoholic beverages has brought new consumers into the category. This shift has expanded the appeal beyond traditional tea drinkers to a more diverse audience.
“It is for those who don’t drink alcohol, and for those who love tea,” added Cooper.
East Forged has reported growth in Australia. Over the past year, production increased by about 140 per cent. Its product is stocked in more than 200 locations nationally, including Harris Farm Markets and independent retailers. The reason for this success lies in one key aspect, sourcing.
Both founders emphasised direct relationships with tea farmers, developed over years of travelling to origin regions. This has allowed for greater transparency, quality control and understanding of how tea is produced.
“Tania and I wanted to honour and acknowledge the original process on the farm,” said Cooper.
Rather than relying solely on certifications, the business prioritised firsthand knowledge of farming practices and processing methods.
“By knowing the farmer, by stepping foot on the tea farms, we see the process and that for us is the best audit that we can possibly do,” Cooper added. “Our great quality tea is being produced well because of our relationships with farmers.”
Additionally, sustainability is framed in practical terms rather than marketing language.
“We want to be careful not be greenwashing what we do,” said Stacey.
East Forged, she said, is committed to sourcing as close as possible, understanding the supply chain and being transparent about product origins. This includes acknowledging the limitations of certain claims within the industry and avoiding terminology that may mislead consumers.
As with many food and beverage businesses, East Forged is navigating rising input costs, including fuel and logistics. The reliance on agricultural products also introduces variability linked to weather and seasonal conditions. Despite these pressures, the company continues to prioritise customer experience and product quality.
“We’re quite used to dealing with challenges,” said Cooper. “Being in the industry for a few years has helped us to weather these things.”
She highlighted the focus on going to where their customers are and ensuring that the supply chain is as tight as possible from a cost perspective while managing costs.
Looking ahead, East Forged is exploring product extensions to broaden its appeal. One area of focus is the development of still, non-carbonated variants to cater to consumers who prefer beverages without gas. This reflects direct feedback from the market and highlights the importance of adaptability in product development.
“We are releasing three new drinks including a non-caffeinated option as well,” said Stacey.
The company is also considering new formats and branding elements, building on its existing identity. Visual design and storytelling remain important components of the brand, contributing to its differentiation in a crowded marketplace.
Cooper said that entering the beverage market presents relatively low barriers, but sustaining a brand requires a clear point of difference and the ability to adapt over time.
“Making sure you have a moat that’s large enough to support your idea is very important,” she said.
In her view, many brands have entered the market and exited quickly. By building a product around technical process and a clear narrative that can be supported by an audience, East Forged has managed to sustain its position. Part of that support comes from within, and a small amount of vulnerability is needed.
“Be prepared to talk about your plans and ideas,” said Stacey. “Don’t be scared to share them. At the end of the day, you’ll have far more support around you. That was a big learning lesson for Kym and I.”
By combining traditional tea knowledge with modern production techniques, East Forged is looking to redefine what tea can be within the contemporary beverage landscape.
