How it’s made
The process of creating any sparkling tea – never mind the number of combinations brought to life by Copenhagen Sparkling Tea – is a complex one.
As with all great tea, it begins with leaf selection. Copenhagen source the highest quality teas – all organically grown – from the best regions, plantations and producers around the world, including super-rare, highly coveted First Flush Darjeeling and Silver Needle.
They blend their teas across the spectrum of styles: black, green, white and oolong. Each tea is hand-brewed by Jacob Kocemba with bespoke temperatures and timings for each one. Inevitably this means handling each tea individually, making them in the smallest of batches for absolute attention to detail.
Blends can comprise up to 13 distinct teas, before bottling takes place with a dash of wine or grape juice for a touch of sweetness to enhance and complement the flavours of the teas. There are never artificial additives. The pressure in each bottle is around 5-5.5 bar; just a little below that of champagne. After an 8-12 week rest, the tea is ready to be enjoyed.
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