In a wine cellar beneath a Michelin restaurant in Copenhagen, an experiment began that would grow into something special. Sommelier Jacob Kocemba was searching for a new kind of aperitif, refined like wine, but without the alcohol. He found his answer in tea. Not simply brewed, but layered, at different temperatures, with precision and passion. This is how Copenhagen Sparkling Tea was born.

The house of Sparkling Tea stands for something unique: the depth of tea, the elegance of sparkling wine, and the pleasure of toasting without compromise. Each bottle is hand-blended from sometimes as many as 13 organic tea varieties. White, green, oolong, black tea, herbs… each playing its own role. The blends are then bottled under high pressure for a soft, refined fizz.

Some variants contain a touch of organic wine, others are entirely alcohol-free, but it's always about balance, tension, and complexity. Sparkling Tea is now served in top restaurants around the world, from Scandinavia to Tokyo. Yet the philosophy remains simple: to create a beautiful drink where taste and experience come together.

At the house of Copenhagen Sparkling Tea, tea is reinvented. Not for a teacup, but for the finest glass on the table. Not as a substitute, but as a celebration in its own right.