Where Two Worlds Meet
For centuries, wine and tea have shaped the way cultures gather around the table. In Europe, wine became the language of dining, a reflection of terroir, time and craftsmanship. In Asia, tea was cultivated into an art of ritual, refinement and connection, perfected across generations.
Saicho is where these traditions meet. Charlie, rooted in Britain's culture of craft, and Natalie, raised in Hong Kong where tea is the quiet heart of every meal, founded Saicho to honour the heritage of tea and bring it to the modern dining table.
Why Tea
Few ingredients rival tea for complexity. As with wine, a tea's character is set by where and when it is grown: the garden, the altitude, the season's weather, the moment of harvest and the way the leaf is processed. Change one and the cup changes with it. The range runs from floral and fruity to nutty, smoky, candied and umami, which is what makes tea such a natural partner for food.
"Our approach bridges the mindfulness of traditional tea drinking with the celebration of fine dining, offering a sophisticated alternative that respects both traditions."
Charlie Winkworth-Smith
Solution
Hailing from Hong Kong, Natalie had grown up drinking tea with food so knew it could create the perfect pairing. With tea, it really matters at what point of year it’s harvested, the region it’s grown, its level of oxidation and the specific weather conditions of that particular season.
Accordingly, you get a huge variety of different flavours from floral to fruity, nutty to smoky, candied to umami - all depending on the type, terroir and production method. Excited by this moment of inspiration, Charlie and Natalie enthusiastically threw themselves into the pain staking, 2-year process of sampling and experimentation.
Having tested hundreds of different varieties from around the world they eventually settled on their first 3 teas.
Tea Sourcing & Origins
Every bottle begins in a single garden, from the slopes of Darjeeling to the mountains of Fujian and the highlands of Shizuoka. Each single origin tea expresses its place with clarity and depth.
Himalayan Foothills
Our Darjeeling comes from Gopaldhara Tea Estate, where cool nights and warm days give the region's tea its distinctive muscatel character. The summer flush is harvested at its peak, when the flavour is most concentrated.
Fujian Mountains
Two of our teas come from China's Fujian Province, a region with centuries of tea scenting tradition. Our Jasmine is a green tea from Fuding, layered with fresh jasmine blossom. Our Osmanthus is an oolong from Jinxi Tea Estate in Putian, grown at 800 metres in mineral-rich red soil. It is scented with golden osmanthus during the flower's brief autumn bloom.
Japanese Highlands
Our Hojicha comes from the coastal mountains of Shizuoka Prefecture. After harvest, the leaf is roasted, transforming it entirely and producing warm, toasty notes that sit naturally alongside food.
Natural Character in Every Sip
Like fine wine, each tea carries the signature of its landscape: the mineral-rich earth, the seasonal rainfall and the care with which it is cultivated.
Sustainable Partnerships
We work exclusively with gardens committed to sustainable practices, supporting the communities and ecosystems behind every leaf.
"We work exclusively with gardens committed to sustainable practices. ensuring that our quest for exceptional tea also supports the communities and ecosystems that nurture these precious leaves."
From Leaf to Glass
In England, each tea is cold brewed for 24 hours in Shropshire spring water. Slower and gentler than hot brewing, cold brewing draws out delicate aromatics and softens astringency, giving a more layered flavour and mouthfeel.
Each tea is single origin, selected for its varietal, harvest, terroir, altitude and processing method. With no blend to soften its edges, each expression speaks for itself.
Finally, each tea is balanced with a hint of sweetness and a touch of acidity, then lightly sparkled to lift the aromatics, making it a natural companion to fine cuisine.
A Meeting of Aesthetics
The design of Saicho continues this dialogue between Asia and Europe. Our labels and boxes draw on chinoiserie, the European art inspired by Asia, reinterpreted with a modern eye. Each bottle features a bird native to its tea's country of origin, set within botanical illustration. The result is a bottle worth keeping long after the last pour.
Crafted for the Table
Each bottle is the culmination of a journey from garden to glass. From an intimate dinner to a celebratory toast, Saicho brings something considered to the occasion.
Saicho is not an imitation, nor an alternative. It is sparkling tea that honours craft and redefines celebration.