Homonym SAICHO was a very famous Japanese monk. After studying with Tiantai monks in China, he returned to Japan in 805, not only reporting Buddhist lessons but also tea seeds. It is known for having planted the first tea trees in Japan, thus defining an essential part of the culture of tea known today.

Today, Saiicho takes over this spirit of definition of tea culture to proudly present you Saicho, a range of sparkling teas of singular origin, cold infused.

Aromas designed to accompany gastronomy, highlighting the beautiful complexity of tea in a refined way.

An alcohol -free alternative for festive moments, without any compromise.

Distinctive tea flavors allow innovative cocktail recipes.

Darjeeling tea is carefully selected, it is cultivated in the hills of the Himalayas, India. Darjeeling has notes of tangerine, ginger and wooded spices and soft and dry tannins.

Pure mountain air and rich soil produce a unique tea resembling muscat, which is picked by hand during the summer, when the flavor is the most pronounced.

The tea is then cold to extract a refined, balanced, complex but delicate flavor.

Well accompanies grilled meats and roasted vegetables.

Hojicha tea is carefully selected, it comes from the Shizuoka region, located on the Pacific coast of Japan. It is made by roasting second generation green tea. Originally from Kyoto in the 1920s to use the remains of leaves, stems, stems and twigs, Hojicha is a roasted green tea from Japan. Tea has a deep umami character and notes of nori algae, grilled hazelnut and delicate smoke, with dry and wooded tannins.

To create the rich Umami flavor and a deep aroma, the leaves are roasted with the stems of the tea tree.

Tea has notes of nori seaweed, grilled hazelnut and delicate smoke, with dry and wooded tannins.

Go well with sushi and seafood.

Green tea with jasmine is cultivated in the mountains of Fuding, in the province of Fujian, in China. Jasmine has a delicate floral aroma and notes of apple, lychee and vanilla sorbet, making it a refreshing aperitif.

The leaves are picked by hand in spring for their delicate flavor and in summer they are scented with jasmine flowers to create an opulent aroma.

Go well with spicy salads, as well as with fruity and citrus desserts.