Japanese tea,
served the way you would serve a fine wine.

Sparkling tea is brewed tea with carbonation, engineered to occupy the place at the dining table that dry sparkling wine does — without alcohol, without added sugar.

Unlike sweet soft drinks, sparkling tea centres on the natural character of the tea leaf: aroma, dryness, and the ability to pair with food. Think of it as the non-alcoholic counterpart to champagne or dry white wine, and you are close.

Lacto-fermented tea — what we call Bodai-Sancha — is produced by fermenting tea leaves with naturally occurring lactic acid bacteria, the same microorganisms found in yoghurt and kimchi. Nothing is added from outside: the bacteria are present in the leaves themselves.

The process runs steaming → anaerobic fermentation for around four weeks → sun drying → finished leaf. The result is a distinctive citrus aroma and a bright, wine-like acidity — produced entirely by fermentation, zero additives.

Zero added sugar — and this is a deliberate design choice, not a concession. Our sparkling teas are meant to be drunk during a meal, the way you would drink a dry wine. Sugar competes with food flavours and masks the character of the tea leaf.

Many sparkling teas on the market contain added sugar or are grape-juice-based. Ours are not. What you are tasting is tea, expressed.

The two are often mentioned together, but they are not the same product.

bodhi is not a kombucha alternative. It is its own category, with its own place at the table.