Copenhagen Sparkling Tea Company

The Copenhagen Sparkling Tea Company was born in Copenhagen in 2017, driven by the vision of award-winning sommelier Jacob Kocemba and entrepreneur Bo Sten Hansen. From the first bottle sold in May 2017, the concept of Sparkling Tea - an organic sparkling beverage made from tea -designed an elegant alternative to sparkling wines, thought for lovers of refined bubbles. Copenhagen Sparkling Tea quickly established itself as an innovative beverage on the gastronomic scene, attracting the attention of Michelin-starred gourmet establishments.

The company's history is a succession of encounters and experiences. Jacob Kocemba, then sommelier in a Michelin-starred restaurant in Copenhagen, realized that despite a cellar of over 1,700 wines, none of them could sublimate any of the desserts on offer. So he imagined a concentrated extract blending several exceptional teas, creating what would become one of the restaurant's favorite drinks. In 2017, driven by his dream of making effervescent teas a new beverage category, he officially founded the Copenhagen Sparkling Tea Company with Bo Sten Hansen, and their project quickly won over the world of gastronomy, which adopted these "tea wines" for their finesse and originality. Today, the brand's alcohol-free creations can be found in over 150 Michelin-starred establishments around the world.

The philosophy of the Copenhagen Sparkling Tea Company is based on a profound respect for living beings and raw materials. Constantly seeking to vary and refine the aromatic blends in his recipe, Jacob Kocemba began experimenting in 2017 with controlled fermentation to obtain a natural effervescence. Each cuvée is crafted from rigorously selected teas, such as the rare white Silver Needle,Oolong or the prestigious Darjeeling, organically grown and hand-picked. Preparation requires the utmost precision: a manual infusion controlled down to the last degree, where the slightest minute has a direct influence on the delicate balance of the beverage. After infusion, a little grape must or white wine, sometimes with a squeeze of fresh lemon, accompanies the natural fermentation under pressure. No inputs or artificial flavours are added. The result is an alcohol-free (or very low-alcohol, depending on the cuvée) sparkling beverage that is rich, complex and true to the purity of tea.

Among the great cuvées, three embody the brand's signature:

• LYSERØD (pronounced "lu-seu-reu-de") is a rosé version, made from Silver Needle and Oolong teas, enhanced by the freshness of hibiscus flowers. It's an elegant alternative to sparkling rosé, with aromas of ripe red fruit and a dry, finely tannic texture.
• LYSEGRØN (pronounced "lu-seu-greu-ne") is designed for every occasion. Made from green teas from Japan (Sencha) and the Himalayas (Longjin), it develops floral aromas and mineral notes, enlivened by the addition of fresh lemon. Its fine effervescence is the perfect accompaniment to aperitifs and gourmet dishes, as this cuvée is found on many Michelin-starred tables.
• Finally, BLÅ (pronounced "blor") focuses on aromatic complexity and delicacy, combining jasmine green tea with Darjeeling First Flush - the Champagne of teas! Its complexity, aromatic depth and slightly tannic finish make it an ideal companion for festive occasions.

With the Copenhagen Sparkling Tea Company, the sparkling beverage has taken on a whole new dimension. More than just a product, it's a new art of living. With attention paid to every minute of preparation, the finesse of the infusions and organic certification, each cuvée reconciles everyday alcohol-free pleasure with a modern conscience. Far from being limited to special occasions, these creations also accompany simple moments with elegance, offering connoisseurs a real gastronomic proposition, acclaimed even at Michelin tables.