茶一直是深受歡迎的餐飲選擇，與葡萄酒有許多相似之處 —— 同樣受到土壤、氣候與製作工藝的影響，展現出豐富的風味層次。
Saicho 氣泡茶品牌由 Charlie Winkworth-Smith 與太太 Natalie Chiu 共同創立，源於一個貼心而真摯的初心：打造一款能與美食完美搭配的無酒精飲品。Natalie 出生於香港，對酒精極為敏感，甚至一小口也會讓她臉紅如番茄。過去在餐廳用餐時，當 Charlie 享用佐餐美酒，Natalie 卻常只能喝水，讓她感到整體用餐體驗若有所缺。
同時，他們也觀察到現代人越來越重視健康與生活品質，尤其是年輕一代，對酒精的興趣相對減少，傾向尋找更清新、無酒精的選擇。
於是，他們將目光投向茶。經過兩年時間，試飲了來自世界各地數百款茶葉後，精心挑選出三款非常適合佐餐的氣泡茶：
茉莉花茶香甜柔滑，花香清新，適合搭配甜品；
大吉嶺茶味道濃郁，並帶點薑的香料感，配烤雞和濃味意粉最佳；
焙茶茶味深厚，帶有煙燻與果仁香氣，是牛排與牛尾湯的絕佳搭配。
Charlie 表示：「我認為以茶佐餐非常出色，茶的澀感如同紅酒，能清新味蕾。茶含有單寧，帶點苦韻，正好與食物形成平衡。」
Natalie 補充：「不同茶葉有各自的風味特色，你需要考慮茶的種植方式和背景，以及其他人如何以茶佐餐的文化脈絡等，都是整個用餐體驗的一部分。我認為這些探索非常有趣，以茶佐餐能帶來餐酒以外的全新感受。」
Tea has long been a cherished beverage, sharing qualities with wine — its flavour shaped by terroir, climate, and processing, resulting in a rich spectrum of profiles.
Saicho was founded by husband-and-wife team Charlie and Natalie Winkworth-Smith, driven by a desire to create a non-alcoholic drink that pairs beautifully with food. Natalie, originally from Hong Kong, is highly sensitive to alcohol — just a sip turns her as red as a tomato — so she often missed out on the full food-and-wine experience.
At the same time, they noticed a growing shift in lifestyle, especially among younger generations, who are increasingly health-conscious and seeking refreshing, alcohol-free alternatives.
Their answer was tea. With its deep heritage and diverse flavour profiles, tea offered the perfect canvas. After two years of tasting hundreds of teas from around the world, they carefully selected three sparkling teas designed to complement a wide range of dishes:
Jasmine – Delicately sweet and floral, ideal with desserts
Darjeeling – Bold with a hint of ginger spice, perfect for roast chicken or rich pasta
Hojicha – Deep, smoky and nutty, a great match for steak and oxtail soup
Charlie says: “Tea’s natural astringency, like red wine, helps cleanse the palate. Its tannins add balance and depth.”
Natalie adds: “Each tea has its own story, shaped by its origin and craft. Learning how tea pairs with food is part of the experience—and it offers something truly unique beyond wine.”
