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13 - 16 February 2019 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2018


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The Story
When the award winning Danish sommelier Jacob Kocemba went down to his cellar to experiment with tea back in 2011, he faced traditions of tea making that went back no less than 1000 years -  a history that only a select few other beverages can take the same kind of pride in. Nevertheless, the ambition was to come up with a completely new, unique direction of making tea, and Jacob began developing new methods to extract the various tastes out of the tea at different temperatures. The very first Sparkling Tea was served in the Copenhagen Michelin-restaurant Hermann (NIMB), and Copenhagen Sparkling Tea can be found in various Michelin-restaurants in both Denmark, Norway and Sweden to this day.

The Copenhagen Sparkling Tea Company are known to combine many different types of exclusive teas - from the fine white teas to the most powerful black teas, creating new flavours and impressions in the world of tea. In other words, teas are created in the same way that you would put together different types of grapes in a Cuvée when making champagne. This results in different versions like BLUE, RED, GREEN (shown below), and the latest addition Winter, that combine the incredible qualities found in tea as well as the deep flavours in the sparkling and fresh taste of champagne. Everything is, of course, organic.
Copenhagen Sparkling Tea Company wish to offer deep flavours, a great depth and a high complexity - without having to rely on a high alcohol percentage.

The Method
When the right Cuvée of teas is composed, a small amount of white wine in RED and GREEN, or grape juice in BLUE is added with a bit of freshly squeezed lemon juice and a small amount of sugar. BLUE, however, is only sweetened by the grape juice. The white wine and grape gather the tastes and aromas of the different teas in a wine-vivid expression, thus giving Sparkling Tea the same uses as Champagne. The lemon juice is then added to balance the overall sweetness. Subsequently, the contents undergo a neatly developed and secret process before the champagne is bottled using more than 5 bars of pressure. The method has been refined throughout hundreds of various experiments and taste combinations, the wide variety of water temperatures, and the now extended infusion time provide incredible flavours and depth to the taste. 

In BLUE, Copenhagen Sparkling Tea Company has succeeded in creating an incredibly rich, long, and complex flavour experience for those who prefer an alcohol-free experience. In all modesty, it has been their goal to produce the best sparkling product in the world without alcohol.

BLUE consists of a wide range of teas, 12 in total. The first impression is fresh and lively, with comfortable notes of flower, jasmine, and quince. After this, the camels and white teas blend with their softness and the selected black teas carefully ensure a comfortable body. In the end, final tones of apple and spice are appreciated thanks to the Chai tea.
The long and complex taste experience offers many uses where many other non-alcoholic beverages won't be able to keep up - both as aperitif, for starters, light main courses, and as a companion with most desserts.
Enjoy it at 5 degrees in a champagne glass.

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