Saicho are on a mission to bring sparkling tea to the drinks receptions and dining tables of the world - Whether eating in a fine dining restaurant, enjoying a drink at a wine bar or just at home with family and friends.
Founders, Charlie and Natalie, have always had a passion for food and drink. Unfortunately, Natalie can’t drink alcohol and as such, she hasn’t been able to fully enjoy the food and wine pairings that Charlie so loves.
Hailing from Hong Kong, Natalie had grown up drinking tea with food so knew it could create the perfect pairing. With tea, it really matters at what point of year it’s harvested, the region it’s grown, its level of oxidation and the specific weather conditions of that particular season. Accordingly, you get a huge variety of different flavours from floral to fruity, nutty to smoky, candied to umami - all depending on the type, terroir and production method.
Excited by this moment of inspiration, Charlie and Natalie enthusiastically threw themselves into the pain staking, 2-year process of sampling and experimentation.
You get a very different flavour cold brewing compared to hot brewing. It’s far more delicate, with enhanced aromatics and better-balanced astringency, creating a more complex flavour profile and mouthfeel which pairs perfectly with food.
Saicho uses single origin tea, hand picking the exact varietal, time of harvest, location, terroir, altitude and processing methods. Rather than being bombarded by a mongrel of flavours, there’s a simplicity and purity to using single origin tea.
Each individual tea is cold brewed for 24 hours, to extract the most delicate and complex flavours. The teas are then finely balanced by a hint of sweetness and dash of acidity. As a finishing touch, sparkling the drink enhances the flavour of the tea.