Saicho Osmanthus

Xianyou County, in autumn.

Saicho was founded in 2019 by Natalie Chiu and Charlie Winkworth-Smith — food scientists, husband and wife, working between Hong Kong and the UK. The brand takes its name from the Japanese Buddhist monk who first carried tea from China to Japan. Its purpose is to give tea its rightful place at the table — alongside wine, in the same glass, with the same considered hand.

Autumn-harvested Tie Guan Yin oolong from Xianyou County, hand-layered with osmanthus blossoms picked at dawn — twice over twenty-four hours each, until the leaves carry the flower. Then cold-brewed for another twenty-four hours in English spring water, and finished with a fine carbonation. The result is a tea that drinks like a wine — apricot, honey, soft floral, the fine effervescence of a champagne. Made for the table.

The Pour

Pour it cold from the bottle into a white wine glass — the way it is served in the dining rooms that pour it. As the aperitif, with savory canapés or oysters. Through the meal, with white fish, soft cheeses, anything herbal or floral. Or simply on its own, in the late afternoon, when the day calls for something quietly sparkling.

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 — Fujian Province, China. Tie Guan Yin oolong, scented with osmanthus blossoms.
Character — Apricot, cucumber, custard apple. Soft osmanthus floral. Rounded, gently effervescent.
Structure — Dry to lightly off-dry. Light body. Long, gentle finish.
Moment — Aperitif. Fine dining. Tea pairing. The afternoon table.
Service — 46–50°F. White wine glass.
Proof — Zero. 0.0% alcohol.