In this SPOTLIGHT conversation, Fraser Kennedy shares the story behind Chalu, a Yunnan-based tea brand built on a simple yet demanding principle: let the tea speak.
From cold-brewing single-origin teas to layering structure with local Yunnan oak, natural carbonation, and minimal intervention, Kennedy explains how Chalu was designed not as a flavored beverage but as a tea-forward alternative to wine—crafted for restaurants navigating the global shift toward low- and no-alcohol menus.
Grounded in Yunnan’s geography, history, and the ancient Tea Road itself, this discussion connects innovation with restraint, showing how respect for origin, process, and flavor can create a new drinking occasion—without compromising what makes tea, tea. | BIO | Originally trained as a brewer, Fraser Kennedy brings a deep understanding of fermentation, structure, and mouthfeel to tea—applying brewing discipline to preserve, rather than mask, tea’s natural character. After relocating to Yunnan in the early 2010s, he immersed himself in the region’s tea landscapes and traditions, developing a mission to share Yunnan’s flavor with the world. Chalu—named for the ancient Tea Road—cold-brews single-origin teas sourced directly from producers, finishing them with minimal, locally rooted elements to create a structured,wine-adjacent tea experience suitable for Michelin-level tables. Kennedy’s work sits at the intersection of tea tradition and contemporary beverage innovation, reflecting a broader shift toward authenticity, provenance, and tea-first thinking in global RTD and hospitality markets. | Podlink signup: https://pod.link/1549975153
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