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SAICHO MINI COLLECTION

£19.99 (for 6 bottles)

Designed to be served chilled in a champagne flute, Saicho sparkling teas are the ideal alternative to champagne or prosecco for luxurious, but light lunches, paired with dinners, or as the perfect accompaniment to afternoon tea. The Saicho Mini Collection includes two bottles of each flavour.

Try the full range of Saicho sparkling teas.

Saicho comes in 3 expressions: Darjeeling, which has notes of mandarin, ginger and wood spice and gentle, dry tannins which makes it incredibly food friendly and an ideal accompaniment to grilled pork or a hearty lasagne. Hojicha, a roasted green tea from Japan, has a uniquely savoury flavour making it the ideal pairing for steak and or oxtail soup. Jasmine, which is beautifully floral and has notes of fresh green apples, lychee, elderflower and of course jasmine. A touch of sweetness and the slightly chewy tannins make it a great alternative to Moscato d’Asti to accompany desserts like peach melba, elderflower jellies or panna cotta. 

Perfectly Paired

Matteo Montone, Wine Director at Berners Tavern:

Darjeeling has aromas of ripe yellow plums, golden apple skin and blonde tobacco. At the palate has a fine mousse with good texture, tannins and a fruity finish. Perfect with seabass ceviche served with avocado, tomatoes and ginger sauce. The tannins and the bubbles counterbalance the oiliness of the dish, while cleansing the palate.

Hojicha has aromas of orange zest, roasted hazelnut, smoke and mushroom. It is rich, full bodied, with a round texture and a slightly bitter after taste. Perfect to match with a roasted duck served with mushroom puree. The tea’s aromas profile naturally complement the character of the dish.

Jasmine has a pronounced floral character with rose petal, creamy texture and refreshing spicy finish. Reminds me of the texture of a Kabinett Riesling but with bubbles. I would match it with poached lobster served with a lemon verbena reduction. The acidity and bubbles of the tea cut well through the sweet meat of the lobster.

Ingredients

Darjeeling

  • 24 Hour Cold Brewed Darjeeling Tea (93%)
  • White Grape Juice From Concentrate
  • Acid (Citric Acid)
  • Vitamin C
  • Carbon Dioxide.

Hojicha

  • 24 Hour Cold Brewed Hojicha Tea (93%)
  • White Grape Juice From Concentrate
  • Acid (Citric Acid)
  • Vitamin C
  • Carbon Dioxide

Jasmine

  • 24 Hour Cold Brewed Jasmine Tea (87%)
  • White Grape Juice From Concentrate
  • Acid (Citric Acid)
  • Vitamin C
  • Carbon Dioxide

Perfectly Paired

Matteo Montone, Wine Director at Berners Tavern:

Darjeeling has aromas of ripe yellow plums, golden apple skin and blonde tobacco. At the palate has a fine mousse with good texture, tannins and a fruity finish. Perfect with seabass ceviche served with avocado, tomatoes and ginger sauce. The tannins and the bubbles counterbalance the oiliness of the dish, while cleansing the palate.

Hojicha has aromas of orange zest, roasted hazelnut, smoke and mushroom. It is rich, full bodied, with a round texture and a slightly bitter after taste. Perfect to match with a roasted duck served with mushroom puree. The tea’s aromas profile naturally complement the character of the dish.

Jasmine has a pronounced floral character with rose petal, creamy texture and refreshing spicy finish. Reminds me of the texture of a Kabinett Riesling but with bubbles. I would match it with poached lobster served with a lemon verbena reduction. The acidity and bubbles of the tea cut well through the sweet meat of the lobster.

Nutritional Info

Darjeeling

Nutritional data per 100mL
Energy 73kJ/17kcal
Fat 0.1g
of which saturates 0.1g
Carbohydrates 4.0g
of which Sugars 3.7g
Protein 0.1g
Salt <0.1g
Caffeine 13 mg

Hojicha

Nutritional data per 100mL
Energy 76kJ/19kcal
Fat 0.1g
of which saturates <0.1g
Carbohydrates 4.4g
of which Sugars 4.2g
Protein 0.2g
Salt <0.1g
Caffeine 8 mg

Jasmine

Nutritional data per 100mL
Energy 16kJ/27kcal
Fat 0.1g
of which saturates <0.1g
Carbohydrates 6.5g
of which Sugars 6.0g
Protein 0.2g
Salt <0.1g
Caffeine 18 mg

Perfectly Paired

Matteo Montone, Wine Director at Berners Tavern:

Darjeeling has aromas of ripe yellow plums, golden apple skin and blonde tobacco. At the palate has a fine mousse with good texture, tannins and a fruity finish. Perfect with seabass ceviche served with avocado, tomatoes and ginger sauce. The tannins and the bubbles counterbalance the oiliness of the dish, while cleansing the palate.

Hojicha has aromas of orange zest, roasted hazelnut, smoke and mushroom. It is rich, full bodied, with a round texture and a slightly bitter after taste. Perfect to match with a roasted duck served with mushroom puree. The tea’s aromas profile naturally complement the character of the dish.

Jasmine has a pronounced floral character with rose petal, creamy texture and refreshing spicy finish. Reminds me of the texture of a Kabinett Riesling but with bubbles. I would match it with poached lobster served with a lemon verbena reduction. The acidity and bubbles of the tea cut well through the sweet meat of the lobster.