Darjeeling is one of the most prized teas in the world, grown at nearly 2,000 metres in the Himalayan foothills and harvested in summer when the leaves develop their famous muscatel character. Saicho cold-brew theirs for 24 hours to draw out the refined, layered flavours without any of the bitterness you'd get from hot extraction, then carbonate it with CO2 and add a small amount of white grape juice from concentrate for balance. The result is noticeably lighter than Saicho's Hojicha. Where the Hojicha is earthy and smoky, the Darjeeling is bright and delicate — bergamot and pink grapefruit on the nose, muscatel on the palate, dry tannins throughout. There's a wood spice character that gives it some structure, and a subtle astringency that feels genuinely tea-like rather than contrived. It looks the part too: pale amber in the glass, with fine persistent bubbles. At 17 kcal and 3.7g sugar per 100ml, it's clean enough to pair with food, and it works well with grilled white meats, sushi, or anything where you'd reach for a bone-dry white wine or Champagne. Sold in both 200ml and 750ml formats, available at specialist wine merchants and online.