Natural Roots Studio Introduces the Hard Tea “THE HARD TEA” and a New RTD
Natural Roots Studio in Mishima, Shizuoka introduced the RTD “THE HARD TEA,” which pairs grapefruit juice and sansho with a black-tea base. The series also includes a new release layered with hibiscus and citrus, positioned as a drink to enjoy between beers.
Hop BroToday, I want to introduce a bottle from Shizuoka's Mishima-based Natural Roots Studio that pushes beyond beer itself. It's called “THE HARD TEA,” and honestly, it's pretty interesting.
MugiWait, so it's tea, not beer, but it still calls itself a hard tea? The name alone already makes me curious!
Hop BroExactly, and what's inside is serious too. It uses cold-brewed black tea with 32% grapefruit juice, and fresh sansho is infused into the house-distilled spirit.
MugiHold on a second! Infused extraction sounds like a spell! Sansho is that peppery, tingly spice, right?
Hop BroSimply put, it's a method where you soak ingredients in alcohol for a while so their aroma and compounds transfer. So with “THE HARD TEA,” the aroma starts with citrus up front, then the tea's astringency and sansho's spiciness layer on afterward.
MugiWow, that sounds like a grown-up drink even though it's tea! And with ABV 7.5%, it definitely has some heft.
Hop BroThat's another key point. They say it tastes best at 10 to 15 degrees. Not chilling it too much brings out the tea and sansho more clearly, so it works well before or after a meal too.
MugiWhat is that, you suddenly sound like a real connoisseur! And there's even a new HIBISCUS TEA YUZU CITRAS? That name is long and powerful!
Hop BroThis one is a 4.0% blend based on hibiscus tea, layered with grapefruit, kumquat, and yuzu. It doesn't bring out tea astringency, keeps sweetness low, and puts citrus and gentle acidity forward.
MugiWow, that sounds like it'd be perfect as a drink with food too! If it works with both dinner and everyday drinks, it'll probably come in handy a lot.
Hop BroYeah, as a brand line from Repubrew, what's interesting is how it expands the context of beer. It shows ways to build aroma and acidity beyond hops, so I think beer fans will really connect with it.
MugiAll right, today beer is great and all, but now I want to try an tea-based drink too! Hop bro, which one are we starting with?
A Hard Tea Option
Natural Roots Studio's concept was a hard tea that is not so much an extension of beer as something easy to use at the table or when you want a change of pace. The official product page for “THE HARD TEA” describes it as a bottle made with cold-brewed black tea, 32% grapefruit juice, and fresh sansho infused into the company's own distilled spirit. The aroma leads with citrus, and when you sip it, the astringency of the tea and the spiciness of sansho layer together. ABV is 7.5%, and it is said to taste best at 10 to 15 degrees.
“HIBISCUS TEA YUZU CITRAS,” the new addition to the series, is a 4.0% blend based on hibiscus tea, combined with grapefruit, kumquat, and yuzu. Rather than bringing out tea astringency, it keeps sweetness restrained and puts citrus and gentle acidity front and center. It is also designed with food pairing in mind, making it easy to enjoy not only as an evening drink but also with meals.
Natural Roots Studio is being developed as a brand line under Repubrew, based in Mishima, Shizuoka. While it carries a craft beer context, its expansion into tea-based RTDs and ingredient-driven alcoholic drinks clearly shows the breadth of the company's craftsmanship. Beer fans will also want to pay attention as a line that lets them enjoy how aromas and acidity can be built without relying on hops.
Official info: Natural Roots Studio / THE HARD TEA / HIBISCUS TEA YUZU CITRAS
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, I want to introduce a bottle from Shizuoka's Mishima-based Natural Roots Studio that pushes beyond beer itself. It's called “THE HARD TEA,” and honestly, it's pretty interesting.
MugiWait, so it's tea, not beer, but it still calls itself a hard tea? The name alone already makes me curious!
Hop BroExactly, and what's inside is serious too. It uses cold-brewed black tea with 32% grapefruit juice, and fresh sansho is infused into the house-distilled spirit.
MugiHold on a second! Infused extraction sounds like a spell! Sansho is that peppery, tingly spice, right?
Hop BroSimply put, it's a method where you soak ingredients in alcohol for a while so their aroma and compounds transfer. So with “THE HARD TEA,” the aroma starts with citrus up front, then the tea's astringency and sansho's spiciness layer on afterward.
MugiWow, that sounds like a grown-up drink even though it's tea! And with ABV 7.5%, it definitely has some heft.
Hop BroThat's another key point. They say it tastes best at 10 to 15 degrees. Not chilling it too much brings out the tea and sansho more clearly, so it works well before or after a meal too.
MugiWhat is that, you suddenly sound like a real connoisseur! And there's even a new HIBISCUS TEA YUZU CITRAS? That name is long and powerful!
Hop BroThis one is a 4.0% blend based on hibiscus tea, layered with grapefruit, kumquat, and yuzu. It doesn't bring out tea astringency, keeps sweetness low, and puts citrus and gentle acidity forward.
MugiWow, that sounds like it'd be perfect as a drink with food too! If it works with both dinner and everyday drinks, it'll probably come in handy a lot.
Hop BroYeah, as a brand line from Repubrew, what's interesting is how it expands the context of beer. It shows ways to build aroma and acidity beyond hops, so I think beer fans will really connect with it.
MugiAll right, today beer is great and all, but now I want to try an tea-based drink too! Hop bro, which one are we starting with?
