Sommelier-built tea blends treated the way a winemaker treats grapes.
“some of the best no- or low-alcohol drinks I have ever tasted”
In 2010, Jacob Kocemba was working the floor of a Michelin-starred kitchen in Copenhagen. The chef changed a dessert at short notice, and with more than seventeen hundred wines in the cellar behind him there was nothing on the list that worked with it. What he poured instead was a tea he had blended himself. Guests began asking for it by name.
Hundreds of trials later he had the basis for a range. In 2017 he partnered with Bo Sten Hansen and they sold their first bottle in Copenhagen that May. It is poured today in Michelin-starred restaurants around the world. When Fortnum & Mason first stocked the teas in London, the window read "Tea but not as you know it."
- Producer
- Copenhagen Sparkling Tea Company
- Based in
- Copenhagen, Denmark
- Founded
- 2017
- Founder
- Jacob Kocemba and Bo Sten Hansen
- Certifications
- Vegan-Friendly
- Sizes
- 750 mL and 375 mL
- Site
- sparklingtea.co
These are the best-made sparkling teas we have tasted, and the care shows in the glass. Up to thirteen organic teas go into a bottle, brewed at different temperatures and blended the way a winemaker blends grapes, then rested two to three months before the bubbles go in. White tea for roundness, green for depth, black for body and tannin. The sweetness is the tea's own. It is poured around the world in Michelin-starred restaurants that take their pairings seriously, which is the company it deserves. Start with BLÅ. It is the one that carries a whole menu.
