The go-to sparking tea brand for more than 100 Michelin-starred restaurants and dozens of five-star hotels globally, Saicho is changing the space of fine-dining.
Founded by Charlie Winkworth-Smith and Natalie Chiu in 2019, Saicho was born with a desire to pair fine-dining experiences with non-alcoholic beverages. Sans alcohol and created using single origin teas, a focus is now placed on an age-old beverage and its present power to elevate meals.
Locally, their premium 0.0% cold brew tea can be enjoyed at Duddell’s, TATE Dining Room, NOI by Paulo Airaudo, Grand Hyatt Hotel, and Mandarin Oriental, Hong Kong. Their current flavour selection tells a regional tea story, with a Hojicha flavour from Shizuoka, Japan, Darjeeling from India, and Jasmine from Fujian, China.
This November, Saicho unveiled the latest seasonal release, Osmanthus Sparkling Tea, made with autumn-harvested Tie Guan Yin oolong hand-layered with fresh osmanthus blossoms.
A tea flavour made from a thousand years of history
Osmanthus flowers have 1,000 years of history in China’s palatial gardens. They are equally a treasured flavour for tea brewers. For Saicho’s tea masters, the Osmanthus Sparkling Tea flavour adheres to traditions in a thorough brewing process, sourced from the Jinxi Tea Estate in Putian, Fujian.
Firstly, fresh osmanthus flowers are picked at dawn to enjoy maximum potency and are layered with oolong leaves for 24 hours, to ensure the tea absorbs the flowers’ essence. The process is repeated a second time with fresh blossoms for another 24 hours of scenting.
Following this, the scented leaves undergo a 24-hour cold brew using English spring water to preserve the delicate aromatics that hot brewing would destroy.
Finally, the sparkling tea is carbonated and added with a touch of grape juice to engineer Saicho’s signature champagne-like effervescence. What results from this complex brewing process is a magnificent flavour profile: subtle apricot notes meet a delicate honey fragrance.
“Osmanthus has always held a special place in our hearts,” said Natalie Chiu and Charlie Winkworth-Smith. “When we first encountered this exquisite scented tea during our sourcing trips to Fujian, we knew we had discovered something truly magical. The way the delicate flowers transform the oolong’s character mirrors our own journey – taking something beautiful and making it extraordinary.”
A Saicho-paired festive menu at jean may
To mark the official launch event for seasonal Osmanthus flavour, selling out within one week in mid-November, Saicho is powering a four-hands dinner collaboration at jean may with chef Tiff Lo and the lauded private chef Andrew Wong.
For those who were unable to get a seat for the Saicho four-hands holiday feast on Dec. 9, you can enjoy the creations of chef Tiff in a four-course festive menu paired with Saicho’s sparkling tea, available Dec. 10 – 31.
The menu begins with sea bream crudo, oyster cream, chive oil paired with Saicho’s Jasmine flavour, before the ox tongue, baby potato, sauce gribiche, paired with Darjeeling. The main course consists of a chicken supreme, Jerusalem artichoke, leek fondue, hazelnut pesto, paired with Hojicha, before the Osthmanus flavour comes out with a white wine and honey-poached pear, toasted oat panna cotta, oat crumble dessert.
The festive menu is priced at HKD658 per person, with Saicho sparkling tea pairings available as a flight of all four teas for HKD240. Guests may also select individual glasses for HKD78 each.
“I am very excited to work with Saicho Tea. I believe their passion and commitment to excellence shine through in their beautiful teas. Each tea flavour is complex, elegantly-crafted and sophisticated,” chef Tiff Lo shares.
“An excellent alternative to alcohol and a top quality drink in its own right. It is a great pleasure to work with Andrew in showcasing the three classic sparkling tea flavours and to introduce the new seasonal flavour – Osmanthus sparkling tea.”
To book the festive menu at jean may, click here or call +852 9180 6778 to make a reservation.
A seasonal release for the festive season, Saicho’s Osmanthus Sparkling Tea can be found at city’super and on Saicho’s website, alongside the world’s best hotels, bars, restaurants, and luxury retailers. The 750ml gift box is priced at HKD250. A case of 24 mini bottles (200ml each) is available exclusively on Saicho’s website for HKD1,200.
This feature is brought to Foodie in partnership with Saicho.
