Saicho unveils The Art of Pairing, a culinary collaboration series that showcases the synergy between sparkling teas and bespoke dishes crafted by globally renowned chefs.
Launching this month, the series reimagines beverage pairing beyond the traditional wine selection, celebrating the nuanced complexity of Saicho’s distinguished collection, including Darjeeling, Hojicha and Jasmine teas. Through thoughtful food pairings, these non-alcoholic alternatives elevate the dining experience, offering a sophisticated complement to fine cuisine.
Each collaboration brings together culinary talent from the UK, Hong Kong and Dubai, with chefs curating dishes designed to harmonise with Saicho’s single-origin teas.
Now featured in over 70 Michelin-starred restaurants worldwide, Saicho’s cold-brewed sparkling teas offer a refined, inclusive beverage option. With no artificial additives or alcohol, they remain vegan-friendly, halal-certified and low in calories – ensuring a premium experience without compromising on complexity or flavour. Designed for the world of fine dining, Saicho aims to redefine the tea experience with depth, elegance and innovation.
Founder, Charlie Winkworth-Smith comments: “We’re demonstrating how our sparkling teas can enhance any dining experience, offering complexity and depth that stands alongside the finest wines.”
