Copenhagen Sparkling Tea
What to do when you’re an award-winning Sommelier at a Michelin-starred restaurant, with access to a cellar of 1,700 wines … and none of them is the perfect match for a new dessert the kitchen’s just created?
The answer, for Jacob Kocemba, was ‘invent the Sparkling Tea category.’ A few years, and hundreds of experiments later, he launched Copenhagen Sparkling Tea, now served in over 50 countries and over 100 Michelin restaurants and written of glowingly by wine luminaries such as Julia Harding MW who called them ‘spectacularly good … some of the best no- or low-alcohol drinks, including wines, that I have ever tasted’.
Careful, considered blends across every style of tea, from black to green and white to oolong (even rooibos, for a sparkling rosé!) these are exquisitely elegant drinks made from some of the world’s finest teas, including Silver Needle and First Flush Darjeeling.
The ultimate answer to fine wine – but with little to none of the alcohol – and a whole new world of flavours and food pairings to explore.
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