Non Alcoholic Sparkling Cold Brewed Tea

Saicho sparkling teas will transform a good meal into an amazing experience.


Perfect for pairing

Refreshingly Complex


Darjeeling Sparkling Tea

This black tea was grown in the foothills of the Himalayas in Darjeeling, India, at almost 2,000 metres above sea level. Harvested in the summer to develop its unique Darjeeling flavour, the tea has notes of wood spice, nectarine and muscatel and has a subtle astringency.

Pairs well with grilled meats


Darjeeling is a town situated on the slopes of the Himalayas and has some of the highest tea gardens in the world. At almost 2,000 metres above sea level, the tea leaves grow more slowly which, along with the region’s loamy soil and pure mountain air, develops a unique muscatel flavour, redolent of muscat grapes. This tea is from the Puttabong Estate, the oldest tea garden in Darjeeling, which was first established in 1852. Puttabong literally means “House of Green Leaves.” This tea was harvested in the summer when the muscatel flavour was most pronounced and the leaves had turned a beautiful purplish-brown colour.

Darjeeling Non-Alcoholic Cold Brew TeaDarjeeling Non-Alcoholic Cold Brew Tea

Hojicha Sparkling Tea

Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has notes of seaweed, roasted chestnuts and molasses.

Pairs well with Asian salads or cured meats


This tea is grown in Shizuoka Prefecture, the largest tea producing area in Japan, where more than 40% of the county’s tea is grown. The mild climate and diverse terrain make it ideal for tea cultivation. This Hojicha is made by roasting late-summer Bancha green tea, a process which changes the colour to a deep reddish brown and produces a toasty, nutty flavour. The tea was originally developed in the 1920s by a Kyoto tea merchant as a way of making use of leftover leaves, stems, stalks and twigs. Merchants around Japan soon started to roast Hojicha near their shop entrances, attracting customers with its wonderful toasted aroma. Hojicha is now one of the most popular teas in Japan.

Hojicha Non-Alcoholic Cold Brew TeaHojicha Non-Alcoholic Cold Brew Tea

Jasmine Sparkling Tea

Scented with jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a rich creaminess and delicate floral aroma. A distillate of toasted oak adds notes of vanilla and spice.

Pairs well with creamy pasta or panna cotta


This green tea is grown in the mountains of Fuding in Fujian province, China. The tea leaves are harvested in early spring, dried and stored until the summer when the jasmine flowers are in bloom. The flowers are picked at midday when they are tightly closed against the sun. The blossoms are laid on top of the tea leaves and as they dry and cool, the flowers open, releasing their fragrant scent onto the highly absorbent tea leaves. The flowers are then removed by hand in the morning. The tea is blended with new jasmine flowers over several nights until the aroma is perfectly balanced. Finally, the tea is dried to remove any moisture from the tea leaves and rolled into phoenix pearls.

Jasmine Non-Alcoholic Cold Brew TeaJasmine Non-Alcoholic Cold Brew Tea


Charlie and Natalie have always had a passion for food and drink. However, Natalie can't drink alcohol (she turns as red as a tomato with even the smallest sip) so hasn't been able to fully enjoy the experience of food and wine pairing.

Wanting to create non-alcoholic drinks that could pair well with food, Charlie and Natalie turned to tea. There are such an incredible variety of teas, from floral to fruity, nutty to smoky, dependent on the variety, terroir and production method of each tea. After two years of testing hundreds of different teas from around the world, they chose their first three teas; carefully selected to pair well with food.

Each tea is cold brewed for twenty four hours to extract the most delicate and complex flavours from the tea leaves. The teas are then finely balanced with a hint of sweetness and a dash of acidity. As a finishing touch, sparkling the drink enhances the flavour of the tea.

Non Alcoholic Sparkling Cold Brewed Teas

Pairs well with


Soy and ginger salmon with soba noodles, lime mange tout.

Hojicha Non Alcoholic Sparkling Cold Brewed Tea


Chilli and lime marinated BBQ chicken with pak choi, green beans and steamed rice

Darjeeling Non Alcoholic Sparkling Cold Brewed Tea


Pappardelle with pancetta, fresh cream, parmesan and parsley.

Jasmine Non Alcoholic Sparkling Cold Brewed Tea


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