Do you remember when, if you didn’t want alcohol for whatever reason, you were doomed to a choice of orange juice, coke or a slimline tonic?

Thankfully, supermarkets and even bars have been steadily making shelf-room for interesting and tasty soft drinks. Some are full of sugar, which as a doctor I can’t recommend. However I have no problem recommending Saicho, which gives ‘Tea-total’ a whole new meaning.

Camellia sinensis leaves (tea leaves to you and me) have many attributed health benefits, including boosting immunity, reducing heart disease and obesity. They’re rich in anti-oxidants, vitamins and minerals and some studies back up the health claims. I’m particularly interested in the proposed anti-cancer properties of green tea.

The wealth of different teas rival fine wine in both quality and diversity. Tea experts will taste teas in the same way as a sommelier and one can pay just as much for a good tea as a fine Margaux.

But Saicho have shown that tea-drinking can go well beyond a hot cuppa.

Saicho was developed by Charlie and Natalie Winkworth-Smith. In Natalie’s own words: “Having been born and raised in Hong Kong, I have always been fascinated with the versatility and variety of tea. So when I met my husband Charlie during our PhDs in Food Science, we began cooking up the idea for a sparkling tea that creates a new dimension to food pairing without alcohol, whether it be eating in a fine dining restaurant, enjoying a drink at a wine bar or at home. The essence of Saicho is that we source the highest quality single origin teas from around the world and let their natural flavours shine through.”

Saicho brew the tea leaves at a low temperature for 24 hours to extract more of the delicate aromatics rather than the bitter and astringent compounds, resulting in a clean, crisp and complex flavour profile. The drinks are delicately sparkled and are best served chilled.

I’m delighted to share my thoughts after tasting three of the Saicho teas:

Hojicha from Japanese Bancha green tea – strong and complex flavours mixed with a delicate slight sweetness.

Darjeeling – a deep yellow ochre and taste reminiscent of muscadet.

Jasmine – green tea from the Chinese Fuding mountains infused with jasmine flowers and natural oak flavours – pale in colour, the oak reminded me of a chardonnay.

And there is more exciting news – last year Saicho launched a new Rare Tea Collection made with some of the most exquisite teas. The first, Eight Immortals is a Chinese oolong tea which has elegant spiced aromas and complex bittersweet notes. Each tea has been selected from specific regions and harvested at a certain time to create varying acidities, sweetness and mouthfeel that complement certain foods and flavours.

I highly recommend trying Saicho as a healthier alternative to your favourite tipple.

You can find out more and buy online from www.saichodrinks.com

By Dr K Thompson, award-winning author of From Both Ends of the Stethoscope: Getting through breast cancer – by a doctor who knows
http://www.amazon.co.uk/dp/B01A7DM42Q http://www.amazon.com/dp/B01A7DM42Q
http://faitobooks.co.uk

Note: These articles express personal views. No warranty is made as to the accuracy or completeness of information given and you should always consult a doctor if you need medical advice.