A Copenhagen-born idea turns organic tea blends into a refined sparkling drink, redefining alcohol-free celebrations at fine-dining tables
The careful selection of leaves and hand-brewing are integral to the process, with each blend crafted from up to 13 organic teas, ranging from delicate whites to full-bodied blacks
During his time at a Michelin-starred restaurant in Copenhagen, when award-winning sommelier Jacob Kocemba first started talking about Sparkling Tea in 2009, people looked confused. It was an oxymoron.
Kocemba explains, “The world of tea is vast; it’s one of the most consumed beverages globally. By approaching tea brewing with techniques more similar to wine, focusing on structure, serving methods, and adding carbonation, we created a new category, while still offering something people could relate to. The timing wasn’t ideal in 2010-2011, but the product created a real ‘wow’ effect when people tasted it. They became our ambassadors, helping introduce this new category and encouraging others to enjoy Sparkling Tea.”
Award-winning sommelier Jacob Kocemba and Bo Sten Hansen started Copenhagen Sparkling Tea in 2017
At a recent lunch, we tasted a range of their sparkling teas, each crafted from blends of up to 13 organic teas, spanning delicate white to full-bodied black varieties. LYSERØD, the driest expression, pours a pale rosé pink with aromas of red berries and apples, layered with hibiscus, oolong and a smooth white tea finish. LYSEGRØN is a bright, citrus-forward aperitif, offering notes of lemongrass, green tea, and orange peel, with lively bubbles and a long apple-Darjeeling finish. BLÅ rounds off the trio with floral aromas of jasmine and chamomile, balanced by the depth of green teas and a gentle tannic finish.
Founded in Copenhagen in 2017, Copenhagen Sparkling Tea blends Nordic craft with Asian tea heritage to create a refined sparkling beverage for modern, alcohol-free celebrations, perfect for this teetotaler writer. Kocemba’s business partner, Bo Sten Hansen, came from the opposite side. “I understood business development, brands and how to build systems for growth, but I had to slow down and respect the craft. You can’t rush something that’s brewed by hand and refined over hundreds of tastings. What brought us together was a shared mindset: quality first, always. Strategy should protect the product, not compromise it.”
The turning point was when sommeliers and chefs started treating it like wine, not like a substitute. That’s when they knew it could travel beyond Copenhagen. “We didn’t want to scale too early. The foundation had to be right first: The liquid, the logistics, and the identity,” adds Bo who focuses on partnerships, distribution, and the long-term direction of the company, while Kocemba focuses on the product, the blends, the tea selection and the final taste. “Nothing leaves production without my approval,” says Kocemba, adding, “From hand-brewing the first bottles to operating at an international scale, the hardest part of growing the company that no one outside the business sees is consistency. When you work with tea, a natural product, every harvest is slightly different. Recreating the same balance year after year requires many small adjustments that no one notices, but that makes all the difference. Also, you work with nature, and we can only work with what nature gives us.”
Bo adds, “Behind the scenes, it’s patience. Building a new category takes time. You have to educate markets, not just sell a product. That’s slower than traditional growth, but it’s more sustainable.”
They entered the Indian market 1.5 years ago through their partner Bebida Hospitality. “India made sense for us, the cuisine is complex and elegant and pairs very well with our Sparkling Teas. There are a plethora of luxury hotels and fine-dining restaurants, and the Indian palate is accustomed to tea, making us an exciting and valued addition to menus. In addition, more people are choosing products that align with health and wellness trends, favouring beverages that offer functional benefits and natural ingredients. This is evident in the growth of the non-alcoholic beverages market in India, which was valued at Rs 1.37 trillion in 2023 and is expected to reach R2.1 trillion by 2029, expanding at a compound annual growth rate (CAGR) of ~7.06 per cent during 2024 – 2029. Our teas are very low in calories (as low as eight calories per glass), very low in sugar, and we only use the finest natural ingredients, so we are well positioned to participate in this growth segment by complementing a healthy lifestyle without any compromise on taste or elegance,” explains Bo, adding, “We’ve been on the market for nine years now, and that steady development has only been possible because we’ve shared the same direction from day one: to create the world’s best sparkling zero per cent alcohol beverage because everyone deserves a good glass of bubbles.
Rs 2.1 TN
Expected market value of non-alcoholic beverages by 2029
*Research and Markets Report
Copenhagen Sparkling Tea is available at India’s top hotel groups, including Taj, ITC, and Leela, as well as at restaurants such as Masque, Papa’s, Inja, and Naar.
TO order: www.sparklingtea.in
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