Saicho Jasmine Sparkling Tea: The Art of the Perfect Pairing

A New Language for the Table

There is a moment in fine dining that non-drinkers know well — the pause when a sommelier leans in to rhapsodise about a particular vintage, describing far-flung vineyards and the precise way a wine will lift the flavours of a dish. For Natalie Chiu, co-founder of Saicho Drinks, that moment was a quiet frustration too many times over. Unable to drink alcohol, she was often offered tap water while the table around her was immersed in the ceremony of the pairing. So she and her husband Charlie Winkworth-Smith asked a simple but revolutionary question: why couldn't a non-alcoholic drink hold the same depth, provenance, and role at the table?

The answer, for Natalie — who grew up in Hong Kong drinking tea with every meal — was always tea. After two years of rigorous testing and Natalie's own PhD in flavour chemistry to draw from, Saicho was born: a collection of single-origin sparkling teas cold-brewed for 24 hours, balanced with a touch of white grape juice, and gently carbonated to unlock their full aromatic potential. The result is something the drinks world had never quite seen before.

Today, Saicho graces the wine lists of over 120 Michelin-starred restaurants across 25 countries — not tucked away in a non-alcoholic corner, but proudly listed alongside curated sparkling wine selections and tasting flights. Three-Michelin-starred venues including Core by Clare Smyth in London and Alain Ducasse at The Dorchester have embraced the range. It is a remarkable ascent for a brand built on the belief that tea has terroir, craftsmanship, and stories worth telling.

Jasmine in the Glass

Of Saicho's celebrated range, the Jasmine expression is perhaps the most immediately beguiling. Made from hand-harvested Fuding Big White Leaf green tea grown at 500 metres altitude in Fujian Province, China, the leaves are scented over several nights as freshly picked jasmine blossoms cool and open, releasing their fragrance into the highly absorbent leaves. The process is unhurried, almost meditative — and the result is unmistakable in the glass.

Pour it well-chilled and the aromas rise immediately: a cloud of floral scent threaded with apple sherbet brightness, ripe lychee, and a whisper of vanilla. On the palate, there is a creamy, almost silken texture — the cold-brewing process drawing out delicate aromatics while keeping any bitterness at bay. The bubbles are fine and persistent, lifting the floral character and finishing with a pleasantly spicy warmth. One sommelier likened its texture to a Kabinett Riesling, but with a vibrancy that is entirely its own.

Four Inspired Pairings

Barbecued Langoustine with Yuzu Butter

Saicho's own collaborative work with modern British tasting restaurant Counter 71 pairs the Jasmine with barbecued langoustine, yuzu, and lemon drop chilli beurre blanc — and it is a masterclass in harmony. The tea's lychee and floral notes echo the sweet, oceanic richness of langoustine, while its fine carbonation cuts through the butter with precision. The citrus inflections of yuzu resonate with the apple sherbet character in the tea, and the spicy finish of the Jasmine rises to meet the gentle heat of the chilli. It is the kind of pairing that makes each component taste more fully itself.

Spiced Asian-Style Salad

Jasmine tea has long been the natural companion to aromatic, herb-driven Asian cooking, and Saicho's sparkling expression elevates this tradition to something spectacular. Consider a Thai-inspired green papaya salad or a Vietnamese prawn and vermicelli salad, dressed with lime, fish sauce, and fresh herbs. The Jasmine's floral character amplifies the brightness of fresh coriander and Thai basil, while its creamy texture tempers the vinegar heat of the dressing. The bubbles act as a palate cleanser between each vivid, spice-laden bite, keeping the experience refreshing and alive.

Steamed Dim Sum

There is a reason jasmine tea has been poured at dim sum tables for generations — the pairing is simply elemental. Saicho's sparkling interpretation brings that same affinity to a new register. Alongside delicate har gow prawn dumplings, pork siu mai, or cheung fun rice noodle rolls, the Jasmine holds its own with quiet authority. The floral sweetness soothes the savoury richness of the fillings, while the carbonation provides a textural contrast to the yielding, silky wrappers. It is familiar comfort made elegant.

Lychee Sorbet or Fruit Tart

For a dessert pairing, lean into the tea's own flavour architecture. A lychee sorbet mirrors the tea's most prominent fruit note, creating an enveloping, perfumed finish to a meal. Alternatively, a classic fruit tart — crisp pastry, lemon curd, and fresh raspberries — finds in the Jasmine a sparkling partner that echoes its citrus acidity while providing floral lift. The vanilla note in the tea draws the sweetness of the pastry into gentle relief.

Serving with Intention

Saicho Jasmine is best served at 6–8°C, chilled but not ice-cold, which allows the aromatic complexity to breathe without being muted. Reach for a tulip-shaped white wine glass or a wide-bowled flute: the shape concentrates the floral aromatics at the rim, transforming every sip into a full sensory experience.

Pour slowly and gently — the bubbles are fine and worth preserving. For presentation, consider a simple sprig of fresh jasmine or a single rose petal resting at the edge of the glass; it signals to your guest that what they are holding is not an afterthought, but an intention.

Saicho's philosophy, rooted in craft, provenance, and the conviction that every seat at the table deserves something extraordinary, has changed how the world's best restaurants think about non-alcoholic drinking. The Jasmine is its most fragrant proof.