10 QUESTIONS WITH NATALIE & CHARLIE, FOUNDERS OF SAICHO SPARKLING TEA
July 2025
This month, we sat down with Charlie and Natalie, founders of Saicho, to chat about their love of tea and fine dining, and how it inspired a sparkling non-alcoholic drink that’s anything but ordinary. With single-origin cold-brewed teas, Saicho pairs effortlessly with food - offering complexity, elegance and a grown-up alternative to wine. A toast to flavour without compromise.
1.) What first inspired the idea for Saicho, and when did it shift from concept to something you knew had real potential?
Charlie: The idea came from a personal challenge. Natalie has an alcohol intolerance, and at fine dining restaurants, while I was offered thoughtful wine pairings, she was often left with tap water or overly sweet soft drinks. One evening, that contrast really struck us - why wasn’t there a non-alcoholic option with the same complexity and food-pairing potential as wine? Once we began exploring the depth and diversity of tea, we saw its potential. When we started experimenting with cold-brewing and sparkling tea, we realised we could create something truly unique that belonged on the dining table.
2.) Can you tell us more about the restaurant moment that made you realise non-drinkers were missing out on the full dining experience?
Natalie: It was a beautiful restaurant with a tasting menu and wine pairings. Charlie was taken on this thoughtful journey with each wine enhancing the food, while I was left with water -nothing that matched the experience or complemented the meal. It really highlighted how overlooked non-drinkers are in those settings. That moment made it clear: there was a gap for a sophisticated, non-alcoholic option that could stand alongside great food, with the same attention to flavour, provenance and craft.
3.) How did your background in food science help you develop the complexity and balance found in Saicho's sparkling teas?
Charlie & Natalie: Our PhDs in Food Science have been absolutely instrumental. We've always been fascinated by flavour chemistry and sensory perception - understanding how ingredients interact to create depth and balance. This scientific approach helped us refine our cold brewing technique and ensure our teas retain their most delicate flavours while achieving the right balance of tannins, acidity, and effervescence. We wanted to push the boundaries of what non-alcoholic drinks could be.
4.) Why is cold brewing so central to Saicho, and how does it enhance the tea's flavour and food pairing potential?
Charlie: Cold brewing is absolutely key to unlocking the most delicate and nuanced flavours in tea. Unlike hot brewing, which can extract too much bitterness and astringency, our 24-hour cold brewing process allows us to draw out the floral, fruity, and umami notes while keeping the tannins smooth and refined. This creates a well-balanced, complex drink that retains the integrity of the tea's natural characteristics and makes it perfect for food pairing.
5.) What makes single origin tea so important to your process, and how do you go about selecting the perfect leaves?
Natalie: We use carefully selected single-origin teas from Japan, China, and India because terroir plays such a crucial role in tea, just like it does in wine. The soil, climate, altitude, and cultivation methods all shape the flavour profile. Each region gives us something unique to work with in creating our sparkling teas.
6.) From concept to final product, what was the journey like in developing your first three sparkling teas?
When we first began developing our sparkling teas, we experimented with all sorts of fruits, herbs, and spices- believing that complexity required a multitude of ingredients. But as we immersed ourselves more deeply in the world of tea, we came to realise that true complexity lies in the leaf itself. By focusing on the finest single-origin teas, we discovered that their depth and character - shaped by terroir, cultivar, and processing techniques - could be expressed far more elegantly without unnecessary additions.
7.) You balance each tea with a touch of sweetness, acidity and carbonation - how do you approach that fine tuning?
To bring out this natural complexity, we carefully crafted each sparkling tea with just a few supporting elements: a touch of sweetness from white grape juice to round the palate, a hint of acidity to brighten and lift the flavour, and a gentle effervescence to enhance the aromatics and mouthfeel. Rather than masking the tea, these elements act in harmony to elevate it - allowing its nuance and structure to unfold sip by sip. Achieving this delicate balance is both an art and a science, and each expression took months of meticulous fine-tuning to ensure that the tea’s essence remained at the forefront.
8.) The story of the monk Saicho adds a fascinating historical dimension to your story. Why did you choose that name and what does it mean to you?
Natalie: Saicho was a 9th-century Japanese Buddhist monk who travelled to China, discovered the tea ceremony, and brought tea culture back to Japan. He recognised the value of tea not just as a drink but as a mindful, meditative experience. His teachings laid the foundation for Japan's rich tea culture, and we found his story deeply inspiring. Just as Saicho introduced tea to Japan with reverence and appreciation, we aim to introduce sparkling tea as a refined and meaningful drinking experience.
9.) Natalie, how did your experience growing up in Hong Kong influence your understanding and appreciation of tea?
Natalie: Growing up in Hong Kong, tea was an essential part of dining - it offered this incredible range of flavours and depth that I experienced every day. That heritage really sparked our journey to redefine how tea could be enjoyed alongside food. I drew inspiration from that rich tea culture I grew up with, and it helped us envision how we could celebrate the exceptional quality and versatility of tea.
10. How do you hope Saicho will change the way people think about non-alcoholic drinks at the dinner table or in fine dining settings?
Charlie & Natalie: We believe sparkling tea is carving out its own space as a premium, food-pairing drink. Our goal is to bring tea to the finest dining tables worldwide. People aren't necessarily giving up alcohol entirely - they're seeking balance. Many enjoy switching between alcoholic and non-alcoholic drinks within the same occasion. With its complexity, depth, and ability to complement food, we see sparkling tea becoming a staple in fine dining and social settings, offering sophisticated alternatives that can truly elevate the dining experience.
To find out more and to shop online, please visit saichodrinks.com
