What food does Sparkling Tea pair with?

Green Tea Rhubarb – ideal with umami-rich dishes
Green Tea Rhubarb pairs exceptionally well with umami-forward food. Served well chilled, it is crisp and vibrant, with notes of elderflower and timut pepper, making it an excellent non-alcoholic wine alternative for seafood, charcuterie, mild cheeses, and Asian cuisine.
At a slightly warmer temperature, deeper tea and rhubarb notes emerge, making it highly food-friendly with roasted dishes, creamy textures, and classic comfort food.

Lavender Chai – best for spice-driven and rich flavours
Lavender Chai is aromatic, spiced, and dry, with notes of lavender, bergamot, and chai spices. It pairs beautifully with spice-driven and richly flavoured dishes such as curries, Middle Eastern and Asian cuisine, slow-cooked stews, and rich pasta dishes.
It is also an excellent match for lamb, as well as cheese boards with bold cheeses and marmalade, and gingerbread with Stilton.

Bergamot Oolong – fresh, dry, and highly food-friendly
Bergamot Oolong is fresh, dry, and structured, with bright citrus notes and a clear tea character. Served well chilled, it pairs naturally with canapés, seafood, fresh salads, and tacos, where the citrus lift keeps flavours clean and precise.