Sparkling tea is in India, and is ready to take over your taste buds

During his time at a Michelinstarred restaurant in Copenhagen when awardwinning sommelier Jacob Kocemba first started talking about Sparkling Tea in 2009 people looked confused It was an oxymoronKocemba explains ldquoThe world of tea is vast itrsquos one of the most consumed beverages globally By approaching tea brewing with techniques more similar to wine focusing on structure serving methods and adding carbonation we created a new category while still offering something people could relate to The timing wasnrsquot ideal in 20102011 but the product created a real lsquowowrsquo effect when people tasted it They became our ambassadors helping introduce this new category and encouraging others to enjoy Sparkling TeardquoAwardwinning sommelier Jacob Kocemba and Bo Sten Hansen started Copenhagen Sparkling Tea in 2017At a recent lunch we tasted a range of their sparkling teas each crafted from blends of up to 13 organic teas spanning delicate white to fullbodied black varieties LYSEROslashD the driest expression pours a pale roseacute pink with aromas of red berries and apples layered with hibiscus oolong and a smooth white tea finish LYSEGROslashN is a bright citrusforward aperitif offering notes of lemongrass green tea and orange peel with lively bubbles and a long appleDarjeeling finish BLAring rounds off the trio with floral aromas of jasmine and chamomile balanced by the depth of green teas and a gentle tannic finishFounded in Copenhagen in 2017 Copenhagen Sparkling Tea blends Nordic craft with Asian tea heritage to create a refined sparkling beverage for modern alcoholfree celebrations perfect for this teetotaler writer Kocembarsquos business partner Bo Sten Hansen came from the opposite side ldquoI understood business development brands and how to build systems for growth but I had to slow down and respect the craft You canrsquot rush something thatrsquos brewed by hand and refined over hundreds of tastings What brought us together was a shared mindset quality first always Strategy should protect the product not compromise itrdquoThe turning point was when sommeliers and chefs started treating it like wine not like a substitute Thatrsquos when they knew it could travel beyond Copenhagen ldquoWe didnrsquot want to scale too early The foundation had to be right first The liquid the logistics and the identityrdquo adds Bo who focuses on partnerships distribution and the longterm direction of the company while Kocemba focuses on the product the blends the tea selection and the final taste ldquoNothing leaves production without my approvalrdquo says Kocemba adding ldquoFrom handbrewing the first bottles to operating at an international scale the hardest part of growing the company that no one outside the business sees is consistency When you work with tea a natural product every harvest is slightly different Recreating the same balance year after year requires many small adjustments that no one notices but that makes all the difference Also you work with nature and we can only work with what nature gives usrdquoBo adds ldquoBehind the scenes itrsquos patience Building a new category takes time You have to educate markets not just sell a product Thatrsquos slower than traditional growth but itrsquos more sustainablerdquoThey entered the Indian market 15 years ago through their partner Bebida Hospitality ldquoIndia made sense for us the cuisine is complex and elegant and pairs very well with our Sparkling Teas There are a plethora of luxury hotels and finedining restaurants and the Indian palate is accustomed to tea making us an exciting and valued addition to menus In addition more people are choosing products that align with health and wellness trends favouring beverages that offer functional benefits and natural ingredients This is evident in the growth of the nonalcoholic beverages market in India which was valued at Rs 137 trillion in 2023 and is expected to reach R21 trillion by 2029 expanding at a compound annual growth rate CAGR of 706 per cent during 2024 ndash 2029 Our teas are very low in calories as low as eight calories per glass very low in sugar and we only use the finest natural ingredients so we are well positioned to participate in this growth segment by complementing a healthy lifestyle without any compromise on taste or elegancerdquo explains Bo adding ldquoWersquove been on the market for nine years now and that steady development has only been possible because wersquove shared the same direction from day one to create the worldrsquos best sparkling zero per cent alcohol beverage because everyone deserves a good glass of bubblesRs 21 TNExpected market value of nonalcoholic beverages by 2029Research and Markets ReportCopenhagen Sparkling Tea is available at Indiarsquos top hotel groups including Taj ITC and Leela as well as at restaurants such as Masque Paparsquos Inja and NaarTO order wwwsparklingteain