Food Pairing with Tea: A Toast to Saicho

Published - 16 June 2022, Thursday
  • Saicho

Saicho is a premium range of non-alcoholic sparkling teas from the United Kingdom. Served at the finest hotels and restaurants in London and Hong Kong, the much sought-after and trending beverage is now available in Singapore.

Using only the finest quality single origin tea, Saicho comes in three tea varietals: Darjeeling (black tea from India), Hojicha (roasted green tea from Japan) and Jasmine (green tea from China).

Similar to wine and coffee, terroir, which refers to a region’s terrain and climate, as well as time of harvest can impact the taste of tea significantly. To be bottled in a Saicho, exact tea varietal, time of harvest and processing methods are carefully calibrated to showcase the breadth and complexity of flavours: Light, sweet and floral from Jasmine; robust, smoky and umami from Hojicha; and mild nutty and citrusy from Darjeeling.

The making of Saicho is a deliberate process. Tea is cold-brewed and it starts with steeping the tea leaves at a low temperature to extract the delicate aromatics while limiting bitter and astringent compounds. The result is a clean, crisp and complex finish. Finally, effervescence is added to create a soft and mellow mouthfeel with refreshing bubbles popping on the palate.

How to Enjoy Saicho

Refreshing for Singapore’s tropical climate, Saicho is designed to be served chilled in a champagne flute. It can be enjoyed on its own or served in a cocktail. An ideal alternative to Champagne or Prosecco, Saicho is the perfect option for those who are unable to consume alcohol and yet would still like to enjoy a food paring, soiree or afternoon tête-à-tête.


This black tea was grown in the foothills of the Himalayas in Darjeeling, India. Harvested in the summer to develop its unique Darjeeling muscatel flavour, the tea has notes of mandarin, ginger and wood spice, with gentle and dry tannins. Pairs well with grilled meats or lasagne.


Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and woody tannins. Pairs well with sushi or mushroom risotto.


Scented with Jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a delicate floral aroma and notes of apple sherbet, lychee and vanilla, making it a refreshing aperitif. Pairs well with spicy Asian salads or elderflower jelliesWhat started as a passion project has now become one of the fastest growing sparkling tea brands across three major cities – London, Hong Kong and Singapore. Saicho is available in luxury hotels like The Langham Hong Kong, The Peninsula Hong Kong, Ritz Carlton Hong Kong, Sheraton Grand London Park Lane, Nobu Hotel London Portman Square, and closer to home, Goodwood Park Singapore.

Saicho is also not new to fine dining and can also be savoured at some of the finest Michelin-starred restaurants like Amber in Hong Kong, Tin Lung Heen in Hong Kong, Ynishir by Gareth Ward in London and Pollen Street Social in London.​​​​​​​

Saicho is exclusively distributed by Crystal Wines and first to be served at Goodwood Park Hotel. All Saicho cocktails at Goodwood Park Hotel are priced at SGD 19++ each.

​​​​​​​a. 22 Scotts Road Goodwood Park Hotel Singapore 228221


t. +65 6737 7411

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