Sparkling Tea

Sometimes elegant, sometimes full-bodied. Sometimes dry, sometimes with a hint of sweetness. And then again surprisingly floral – almost like a stroll through distant tea gardens. Sparkling teas combine clarity and depth; they are vibrant, finely structured, carried by the tension of their effervescence.

Their foundation consists of high-quality teas – black, green, oolong (Camellia sinensis) – or so-called tisanes, regional herbs blended with blossoms, peels, and other botanicals. Temperature and time determine the precision: this allows the aroma and texture to develop without overpowering bitterness. Some blends are balanced with fine fruit juice or a touch of sugar to create body and length. Their character is not achieved through fermentation – unlike wine proxies.

Then comes what defines sparkling tea: carbonation – not as an effect, but as an architectural element. It opens up the structure, unlocks aromas. This creates beverages that are allowed to play: from mineral and straightforward to warm, tart, or floral.