With The Drinks Business reporting a drop in alcohol consumption (September 2024, by Ron Emler), it seems to be an opportune time to explore alternative beverages. What better option than tea? According to the Food and Agriculture Organization of the United Nations, tea is the world’s most consumed beverage after water.
From China to India to Sri Lanka and Kenya, these tea-producing countries offer a wide variety of teas with myriad flavor profiles to cater to differing tastes.
On a recent trip to Copenhagen, I caught up with Bo Sten Hansen, one-half of the Copenhagen Sparkling Tea Company. Founded in 2016, the brand combines the expertise of Hansen and sommelier Jacob Kocemba.
Kocemba, formerly a sommelier at the Nimb Hotel in Copenhagen, always felt there was a market for sparkling tea. In 2010, when the restaurant’s chef changed the dessert at the last minute, Kocemba was unable to find a suitable wine pairing and thus turned to the tea shelf to create a tea and white wine infusion. The concoction received positive feedback, leading him to further experiment with tea blends. As with many great discoveries, the brand’s sparkling tea began with a spark of creativity and insight. As the saying goes, “Necessity is the mother of invention.” In May 2017, Hansen and Kocemba launched their first bottle of sparkling tea — bottled and produced in Germany with German expertise. Now, a series of sparkling teas is available to the public, featuring both low-alcohol and non-alcohol options.
Production
All the sparkling teas are brewed with Kocemba’s deft hand. To extract the flavors from the teas, the leaves are skillfully brewed at precise temperatures for a specific period. Kocemba works with a small, select group of tea manufacturers and, where possible, uses organic ingredients. Three factors shape each cuvée: the amount of tea, the water temperature for infusion, and the brewing time. Using white tea, green tea, or oolong tea, along with a mixture of grape juice, lemon juice, and wine for the alcoholic option, a carefully blended brew is created before carbon dioxide is added for the fizz. Hansen shares that Kocemba has the gift of taste and balance, resulting in a beautiful selection of blended teas.
Hansen describes how each type of tea contributes to the flavor and dimension of each sparkling tea. White teas provide roundness to the blend while green teas create depth and umami. Black teas add body, tannins and a nice finish. The philosophy is to use different types of tea to create a robust attack with a finish that is fine, elegant, and aromatic.
There is sweetness, but it does not come from added sugar. With a skillfully controlled first brew setting the tone, Jacob only adds grape juice or freshly squeezed lemon juice to enhance the tea’s natural character.
Styles
Each cuvée is crafted with a unique Danish name, reflecting its distinct character. With over five exquisite blends available, consumers are truly spoiled for choice. Each Sparkling Tea has a carefully selected base tea: Sparkling Tea LYSERØD combines oolong and white tea for a dry, sophisticated sip with only 20g/l of sugar. For green tea enthusiasts, Sparkling Tea LYSEGRØN offers a refreshing profile, while Sparkling Tea GRØN (5%) provides a delightful low-alcohol option. To preserve the delicate bubbles, each bottle is gently carbonated to a refined 5 to 5.5 bars of pressure.
Can sparkling teas age?
Hansen generously brought out aged bottles for us to try, and they drank well. Just as wine houses keep a library stock, Bo sets aside one pallet per year in their cellar — a practice that dates back to 2019.
Our tasting showcased the wide range one can expect from Copenhagen Sparkling Tea Company. By collaborating with the right tea growers and using the appropriate tea for each bottle, every sip you take is the culmination of their attention to detail and years of experience.
The Copenhagen Sparkling Tea Company currently exports to 53 countries and can be found in over 100 Michelin-starred restaurants.
[Images courtesy of Copenhagen Sparkling Tea Company]