Copenhagen Sparkling Tea

Copenhagen Sparkling Tea Company was founded in 2017 by sommelier Jacob Kocemba and business partner Bo Sten Hansen, emerging from Kocemba's work in Michelin-starred dining in Copenhagen. The concept started with a simple problem: what do you serve guests who are not drinking wine but still want something that sits credibly at a fine dining table? Sparkling water felt too casual. Juice felt like a step backwards. Kocemba developed a sparkling tea that could hold its own in that context, and the product found immediate traction with high-end restaurants.

The drinks are built from blends of organic teas, with each bottle containing a mix of up to thirteen different varieties, from delicate white teas through to fuller-bodied black teas. The carbonation gives them the occasion and elegance of sparkling wine without the alcohol. The company is widely credited with creating the sparkling tea category, and the brand is now served at Michelin-starred restaurants across Europe and beyond.

The non-alcoholic range runs to three expressions. BLÅ (blue) leads with jasmine and floral complexity. LYSEGRØN (light green) is the more citrus-forward option, lighter and more aperitif-like. LYSERØD (light pink) is the rosé equivalent, fruity and rounded. The brand also makes 5% ABV versions of several expressions for those who want the tea character with a little alcohol, which gives them a foot in both camps.

Presentation matters here: the 750ml bottles are designed to sit on a restaurant table without marking anyone out as a non-drinker. That is not an accident. It is the core product proposition.

The Collection

BLÅ

LYSEGRØN

LYSERØD