The Story Begins
What do you do when you’re an award-winning sommelier at a Michelin-starred restaurant with access to a cellar of over 1,700 wines … and you realise that none of them is a perfect match for a new dessert the kitchen’s come up with?
The answer, for Jacob Kocemba at the Copenhagen-based restaurant he worked at in 2010 was: ‘you invent the sparkling tea category.’
By creating his own homemade tea extract, drawing on the wide array of the restaurant’s exclusive teas, Jacob came up with an entirely new drink. One with the finesse, elegance and sensibilities of wine … but with the ability to pair with an entirely new range of dishes … and very little alcohol (often none at all).
Realising he was onto something, Jacob continued experimenting, drawing on his sommelier’s nose and palate to create hundreds of different combinations as the basis for his varying versions of sparkling tea.
In 2017 he was ready to take the idea global. He partnered up with business developer and gastronomic obsessive, B Sten Hansen, and together they launched Copenhagen Sparkling Tea: their vision of the world’s best sparkling low- and non-alcoholic drink, and the ultimate alternative to wine.
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