Since introducing Saicho Sparkling Tea to Japan, we’ve seen growing interest from fine dining venues and the premium gifting market. Yet for many in the trade, questions remain about how best to position it within a wine or beverage programme. In the following feature, Saicho’s first Global Brand Ambassador — and renowned sommelier — Reeze Choi shares his perspective on how sparkling tea fits into the modern dining scene, as well as how chefs around the world are pairing with Saicho.〈Anri Nakamura Cohen, Strategy Director〉Asia Pacific’s Best Sommelier On the Tea-Cuisine PairingAs restaurants refine their low- and no-alcohol programs, Reeze Choi — ASI Best Sommelier of Asia & Pacific 2025, China’s Best Sommelier 2025, and Saicho Global Brand Ambassador — has been exploring how tea can offer sommeliers new scope for precision and creativity.“Creating exceptional non-alcoholic drink pairings remains one of the most intriguing challenges in our industry,” says Choi. “What makes it particularly complex is that we’re essentially building a new framework from the ground up. The sommelier community is still in the early stages of exploring these alternatives and developing the expertise that will eventually make this practice standard.”Approaching Tea Like Wine“Saicho teas function as the non-alcoholic equivalent of wine in terms of their layered complexity and balanced flavour dimensions,” he explains. “This sets them apart from other non-alcoholic beverages like amazake, juices, and kombucha, which typically showcase one dominant flavour note rather than the multifaceted profile you find in quality wines.”“My relationship with tea was purely that of a casual drinker before this partnership,” Choi admits. “As a sommelier, I’ll admit my tea knowledge was quite limited. The tea world mirrors wine in its depth and complexity — mastering it requires the same dedication and study.”For him, tea service requires the same attention as wine.“Temperature dramatically influences both flavour extraction and aromatic expression,” he notes. “Through extensive testing with different temperatures and glassware, I’ve found Darjeeling reaches peak expression at 11°C, served in a red Burgundy glass — this combination maximizes both its aromatic complexity and generous palate presence.”“I’m equally drawn to the Hojicha’s distinctive umami seaweed notes and nuttiness, and to the Jasmine’s beautiful floral-fruit character with its subtle vanilla finish,” he says. “Saicho’s cold-brewing method draws out tannins and flavours gradually, creating a more delicate and refined final product than aggressive extraction methods.”He also ties his experience to sustainability.“My deeper dive into tea production through Saicho has reinforced how critical sustainability practices are for preserving the diversity we enjoy today — not just in tea, but across wine, coffee, chocolate, and other agricultural beverages.”Saicho Ambassador, Mr. Reeze ChoiSaicho’s Sourcing PhilosophyFounded by Charlie and Natalie Winkworth-Smith, both with doctorates in Food Chemistry, Saicho builds its range around the principle of origin and process transparency.Each tea is single-estate and cold-brewed for 24 hours to extract subtle aromatics and structure without bitterness. A small amount of grape juice provides natural acidity before carbonation.Sustainability plays a central role: Saicho supports small-scale tea farms, uses up to 80 percent recycled packaging, and partners with educational organizations that promote environmentally responsible tea cultivation.The Art of Pairing — What Chefs Are DoingSaicho’s Art of Pairing program brings together chefs from acclaimed restaurants in London, Hong Kong, and Dubai to explore how sparkling tea performs across fine-dining menus. Their results highlight clear pairing patterns for each tea:Hojicha — Toasted and umami-richRoasted or marine-driven flavours, from tuna and caviar to seared fish.Examples include Sicilian tuna kama-toro at Noi and sea bass with nasturtium at Feuille.Darjeeling — Structured and vinousVegetable-based or gently spiced courses with earthy or smoked elements.Examples include smoked mooli at BiBi and millet with tomato and rosemary at Feuille Hong Kong.Jasmine — Bright and aromaticDelicate seafood and citrus-accented dishes.Examples include hand-dived scallop at BiBi London and shima-aji with shellfish at Noi Hong Kong.See more at:https://jp.saichodrinks.com/pages/the-art-of-pairingProduct InformationMade in EnglandSaicho Sparkling Teas in 750mlSparkling HojichaWithout giftbox CODE：13039, RRP incl. tax ￥4,536With giftbox CODE: SA013, RRP incl. tax ￥5,076Sparkling DarjeelingWithout giftbox CODE：13037, RRP incl. tax ￥4,536With giftbox CODE: SA014, RRP incl. tax ￥5,076Sparkling JasmineWithout giftbox CODE：13038, RRP incl. tax ￥4,536With giftbox CODE: SA015, RRP incl. tax ￥5,076Saicho Sparkling Teas in 200mlSparkling HojichaWithout giftbox CODE: 12354, RRP incl. tax￥1,296Sparkling DarjeelingWithout giftbox CODE: 12352, RRP incl. tax￥1,296Sparkling JasmineWithout giftbox CODE: 12353, RRP incl. tax￥1,296SAICHO Sparkling Tea 200ml x 3 Bottle Gift SetCODE: SA007, RRP incl. tax ￥4,428