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DARJEELING SPARKLING TEA
This black tea was grown in the foothills of the Himalayas in Darjeeling, India. Harvested in the summer to develop its unique Darjeeling muscatel flavour, the tea has notes of mandarin, ginger and wood spice and gentle, dry tannins.
Pairs well with grilled meats or lasagne
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 a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and woody tannins.
Pairs well with sushi or mushroom risotto
JASMINE SPARKLING TEA
Scented with jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a delicate floral aroma and notes of apple sherbet, lychee and vanilla, making it a refreshing aperitif.
Pairs well with spicy Asian salads or elderflower jellies
Created by husband and wife team, Charlie and Natalie Winkworth-Smith, Saicho was born out of a personal desire to create a non-alcoholic drink that could pair well with food. Hailing originally from Hong Kong, Natalie can't drink alcohol, and turns as red as a tomato with even the smallest sip, so she always missed being able to fully enjoy the experience of food and wine pairing. As a solution, Charlie and Natalie turned to tea with its rich history and wide variety of flavours, from floral to fruity, nutty to smoky, influenced by its terroir and processing methods. After two years of testing hundreds of different teas from around the globe, they chose their first three teas; carefully selected to pair well with food.
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Tea has a rich history and a wide variety of flavours, from floral to fruit, nutty to smoky, candied to umami, all influenced by its terroir, time of