Summer, Served Sparkling
As summer reaches its peak and the August Bank Holiday approaches, the days are made for lingering outside, sharing good food and raising a glass with friends. From garden BBQs and long lunches to dinner under the evening sun, Saicho brings a sparkling, alcohol-free alternative to every summer occasion.
Crafted from renowned single origin teas, each Saicho expression sparkles with its own distinct character, each Saicho expression has its own distinct character, making it as versatile at the table as it is refreshing in the glass.
Made for the BBQ
Few things say summer quite like a BBQ. Smoky grills, charred vegetables, fresh salads and plenty of dishes to share call for a drink that can keep up with it all.
Hojicha is a natural match for the grill. With tasting notes of nori seaweed, roasted hazelnut and chestnut, its deep, roasted character sits well alongside smoky meats, grilled vegetables, mushrooms and umami-rich dishes.
For lighter BBQ plates, Jasmine brings a brighter contrast. Its notes of apple sherbet, lychee and vanilla offer a delicate fruitiness that pairs beautifully with seafood, fresh salads, herbs and lighter summer dishes.
Around the Summer Table
When the sun is still shining, and dinner moves outside, Saicho is made for the table.
Darjeeling, with its notes of mandarin, ginger and wood spice, brings a little more depth to richer summer dishes, from grilled meats to spiced vegetables and dishes with warming, aromatic flavours.
For something lighter and more refreshing, Osmanthus offers a generously honeyed and smooth expression, with notes of apricot, cucumber and custard apple. Its fresh, creamy character makes it an elegant pairing for delicate seafood, summer vegetables and lighter dishes.
Whether it’s a relaxed dinner for two or a table full of friends, each expression offers a different way to explore the art of pairing.
An Evening in the City
As the sun sets, Saicho moves from the garden to the bar.
At The Luggage Room at London Marriott Hotel Grosvenor Square, Mayfair, Saicho takes centre stage in a selection of thoughtfully curated cocktails, each designed to showcase the unique character of our sparkling teas.
The Conservatory combines Absolut Elyx, Cocchi Americano, tomato water, olive brine, sugar syrup and a dash of tobacco, topped with Saicho Hojicha, a savoury, layered serve with the roasted depth of Hojicha at its heart.
Hanami brings together Roku, St-Germain, honey and a dash of orange bitters, topped with Saicho Jasmine. Bright, floral and refreshing, it lets Jasmine’s delicate character shine through.
And Panacea pairs ginger, lemon, apple and a touch of orange blossom water with Saicho Darjeeling, creating a vibrant, citrus-led serve with the tea’s signature depth.
Three cocktails, three expressions and three very different ways to experience sparkling tea after dark.
Cavi-Hour at UKIYO
For an indulgent afternoon in Covent Garden, head to UKIYO for Cavi-Hour, where Japanese hand rolls, fine caviar and elegant pours come together on the terrace.
Enjoy N25 Umai Classic Caviar alongside a chilled glass of Saicho, whose refined, complex flavours make for a beautifully balanced pairing with the delicate richness of caviar. A sophisticated alternative to traditional bubbles, made for slow afternoons and effortless summer entertaining.
A Summer Serve with Friends
For those slower summer days spent in the park, Saicho can be enjoyed simply over ice, straight from the bottle and shared between friends.
Our collaboration with Botivo is made for exactly these moments. The refreshing serve combines Saicho Darjeeling with Botivo’s bittersweet botanical aperitivo, creating a light, complex and entirely alcohol-free drink that is perfect for warm afternoons outdoors.
The August Bank Holiday, The Saicho Way
From the first sizzle of the BBQ to dinner beneath the evening sky and cocktails in the city, Saicho brings a little sparkle to every part of the long weekend.
Four teas. Endless pairings. One long summer weekend.
However you spend the August Bank Holiday, make it one to savour.