As L.A customers will know, we have long been celebrating the positives of Sparkling tea as an alternative to non-alcoholic wine.
Whilst there are undoubtedly innovative wine producers experimenting with removing alcohol from their grape fermentation, the challenge remains that this process often strips away much of the body and flavour. This lost taste profile is then often replaced with grape juices, sweeteners and preservatives.
With a sparkling fermented tea, the aerobic fermentation converts the low levels of alcohol into organic acids whilst simultaneously building flavour, as well as creating beneficial live cultures and polyphenols.
Whilst both wine and sparkling tea run through a fermentation process to create depth and complexity, they also have the all-important ‘provenance’ in common. A tea plantation can be compared to a vineyard, considering the vast array of varietals and unique terroirs, each with distinct growing regions that profoundly influence their flavour profiles.
The rich cultural significance of tea, particularly within Chinese traditions, elevates its consumption to a social ritual and art form. Beyond the diverse flavours and cultural heritage, the concept of provenance adds value, further enhanced by tea's suitability for non-alcoholic fermentation. With lower sugar and yeast content, coupled with aerobic fermentation, tea yields a tart and refreshing beverage characterised by complexity and body, while also offering potential health benefits derived from polyphenol antioxidants and organic acids.
Given its versatility and accessibility, tea deserves recognition on par with wine grapes, not only for the creation of high-end, champagne-style beverages but also as a staple in everyday consumption.
Food Pairing
Just like sparkling wine, our drinks can be beautifully paired with food to unlock taste experiences.
Here are some ideas:
Sparkling White Rose
White sparkling teas, such as our White Rose, possess a delicate floral character and bright acidity. This makes them ideal partners for lighter fare. Consider pairing them with:
Delicate fish: The subtle flavours of seabass or other white fish is a perfect canvas for the tea's palate-cleansing acidity.
Pasta with summer vegetables: The lightness of the pasta and seasonal vegetables is enhanced by the tea's refreshing qualities.
Salads: A crisp salad complements the tea's floral notes...
Important Note: Avoid pairing white sparkling teas with heavy or overly rich dishes, as these can overwhelm the tea's delicate nuances.
Sparkling English Blush
Deeper green teas and rosé-style sparkling teas, like our Sparkling Blush, offer a richer flavour profile with hints of fruit and a subtle sweetness. These teas pair beautifully with:
Sushi: The umami notes in both the tea and sushi create a harmonious balance.
Thai curries: The touch of sweetness in the tea complements the spice and complexity of Thai cuisine.
Mature cheeses: Parmesan and gouda offer a delightful contrast to the tea's sweetness, while the umami notes provide a bridge between the two.
