Copenhagen Sparkling Tea LYSEGRØN
Copenhagen, in light green.
We gave Copenhagen Sparkling Tea the opening shelf of the wall because no one has done more to let tea drink like wine. It began the night a Danish sommelier — Jacob Kocemba, seventeen hundred bottles at his back — could not find one match for a dessert, and turned to tea instead; hundreds of trials later, with Bo Sten Hansen, he founded the house that proved the answer. That rigor is why they entered ours.
We keep LYSEGRØN — light green, in Danish — as the dry one: made deliberately for oysters and appetite. Twelve organic teas, primarily green — Sencha, Earl Green Sencha, Darjeeling green, West Lake Longjing — each brewed by hand at its own temperature, composed with grape juice and a touch of organic lemon, then rested in the bottle for two to three months. Citrus and minerality at the lift, lemongrass through the middle, a quiet umami beneath, a long green-apple close.
Where the meal begins.
We do not score. We read. The Reading is how the house locates this bottle — four axes, written on the four petals of the mark.
The Reading™
NOSE citrus
ARC tightening
WEIGHT mineral
STAY dry, long
One to four petals, quiet to pronounced. A Reading is a location, not a grade.
Read in — the handblown Stem Zero Masterglass. The bowl gathers the aroma and lifts it to the nose before the first sip.
Serve — well chilled.
