Hojicha Sparkling Tea

Husband and wife Charlie and Natalie met while studying for PhDs in Food Science. Natalie’s allergy to alcohol encouraged their venture to find an alternative to wine, inspired by her Hong Kong heritage growing up drinking tea. Compared to hot-brewed tea, cold-brewing each tea for 24 hours extracts complex and delicate flavour profiles that pair perfectly with food. It is a meticulous process of hand-picking the exact varietal of single-origin tea, which keeps the flavours pure and simple. Each cold-brewed tea is then finely balanced by a little sweetness and acidity, and the natural aromatics of the tea are then enhanced by the effervescence.