bodhi
Lacto-fermented Bodai-Sancha sparkling tea. Wine-like acidity, dry finish. The flagship of the line. Patented production method (JP 7085174). Designed for the role of dry champagne. Read more →
Unsweetened. Non-alcoholic. Food-pairing focused. Five craft sparkling teas from Yaizu, Shizuoka — designed to take the place of dry champagne, sake-led pairings, and natural wine in a modern restaurant program. B2B wholesale only.
Most sparkling teas on the global market are sweetened, flavored, or kombucha-style fermented — built for casual or health-positioned consumption. Japanese craft sparkling tea operates by different principles: dry, unsweetened, single-origin tea bases, designed to be served at the dinner table the way wine is served.
Nagamine Seicha’s sparkling tea line is built on three commitments. Every bottle is zero added sugar. Every bottle is non-alcoholic. And every flavor is designed for food pairing — not for stand-alone consumption. The result is a beverage that can sit beside a tasting menu, a sushi counter, or a fine-dining wine program without apology.
Each flavor is built around a specific food role. Some pair with light and fresh dishes. Some pair with richness and depth. Together, they cover the spectrum that a serious beverage program needs.
Lacto-fermented Bodai-Sancha sparkling tea. Wine-like acidity, dry finish. The flagship of the line. Patented production method (JP 7085174). Designed for the role of dry champagne. Read more →
Sencha base with yuzu citrus. Unsweetened, with the green vegetal notes of single-origin sencha brightened by yuzu’s aromatic acidity. Pairs with raw fish, light salads, and citrus-led dishes.
Japanese black tea (wakocha) with apple. Soft tannins, gentle malic acidity, rounded finish. Pairs with pork, duck, root vegetables, and aged cheese.
Bancha base with lemon. Light, refreshing, lower in caffeine. The aperitif of the line. Pairs with appetizers, summer dishes, and afternoon service.
Roasted hojicha with ginger. Warm, slightly spicy, with toasted notes. Pairs with grilled dishes, smoked proteins, and earthy mushroom-led plates.
Built for international B2B wholesale. Ambient-stable, glass-bottled, with documentation suited to specialty importers and beverage programs.
Japanese sparkling tea isn’t for everyone. It’s for buyers building dry, food-pairing, non-alcoholic programs — not for the sweetened-beverage market.
Looking for an unsweetened Japanese sparkling tea line to differentiate from kombucha-led portfolios.
Building serious non-alcoholic pairings to match tasting menus and chef’s counter service.
Adding Japanese depth to room-service, breakfast, and bar offerings. Ambient-stable, glass bottle.
Looking for products that fit the natural wine, low-intervention, and non-alcoholic adjacent markets.
Pricing, available lots, and specifications — direct from the fifth-generation representative director.