Copenhagen Sparkling Tea BLÅ
In stock
Copenhagen, in 2010.
Composed in Copenhagen by Danish sommelier Jacob Kocemba, who one night at a Michelin-starred restaurant — wine cellar of seventeen hundred bottles at his back — could not find a single match for a dessert on the menu. He started experimenting with tea extracts. Hundreds of trials later, he had the basis for what would become a new category. In 2017, he partnered with Bo Sten Hansen and founded Copenhagen Sparkling Tea. BLÅ — blue, in Danish — is its flagship.
A blend of thirteen organic teas — black, green, white, oolong — including first-flush Darjeeling from the Happy Valley estate and Silver Needle white tea. Each tea is hand-brewed in small batches at its own specific temperature and time. The blends are then combined with grape juice and a touch of organic lemon, carbonated to roughly five bars of pressure, and rested in the bottle for eight to twelve weeks before release — the precision of a fine wine cellar applied to leaf rather than grape.
The result is a sparkling tea of remarkable depth: layered florals, white tea minerality, a subtle herbal lift, and a long, dry finish. BLÅ is the bottle that introduced the world to the idea that non-alcoholic and sophisticated could share a single glass. It is now poured at over a hundred Michelin-starred restaurants worldwide.
The Pour
Pour it cold from the bottle into a champagne flute — 45–48°F, the way it is served at the table. As the aperitif, with raw bar, oysters, anything bright and briny. Through the meal, with starters, vegetarian dishes, light mains. With most desserts, particularly anything floral, citrus-forward, or stone-fruit-driven. Or simply on its own, when the moment calls for the toast that means something.
The Rienne Index offers a clear perspective on how each bottle is best experienced.
The Tea Reading™ — The Rienne Index, applied to this bottle.
Origin — Copenhagen, Denmark. A blend of thirteen organic teas — black, green, white, oolong — including first-flush Darjeeling and Silver Needle white.
Character — Layered florals, white tea minerality, herbal lift. Dry, structured, long. Structure — Dry to off-dry. Medium body. Persistent, complex finish.
Moment — The opening of the meal. Special occasions. The toast that means something. Service — 45–48°F. Champagne flute.
