STiR coffee and tea magazine

STiR coffee and tea 15 Exceptional Exceptional TEA EXPERTISE TEA EXPERTISE since 1836 since 1836 Visit us in Las Vegas at the WORLD TEA EXPO March 24-25, Booth # 1861 Dethlefsen & Balk Inc., Chicago, USA P: +1(312)-628-8917 | www.dethlefsen-balk.us NORTH AMERICA Tea | Coffee | Accessories INTERNATIONAL Dethlefsen & Balk GmbH, Hamburg, Germany P: +49-40-731073-0 | www.dethlefsen-balk.de Tea | Coffee | Confiserie | Accessories Sparkling Tea in the No-Low Market The global beverage landscape is undergoing a seismic shift as the no- and low-alcohol sector moves from a niche preference to a primary market driver. According to Sustainalytics, global sales for no- and low-alcohol beer, wine, and spirits reached nearly $20 billion in 2023, effectively doubling the market size recorded in 2019. Sparkling tea has emerged as a sophisti- cated contender, capturing the hospitality industry's attention. Historically, non-alcoholic offerings in high-end dining were limited to juices or carbon- ated soft drinks. However, as Michelin-starred restaurants and avant-garde wine bars adapt to the "sober-curious" movement, they are increasingly turning to tea and botanicals. These products offer a level of complexity and terroir-driven storytelling that mirrors the wine dialogue without the effects of alcohol. The growth of this category is fueled by a convergence of wellness trends and a consumer base that prioritizes experiential consumption. Grand View Research projects the global sparkling tea market will reach $700 million by 2030, with North America leading the growth. Genna Woolston, CEO and co-founder of Silver Swallow, notes that tea serves as a superior alternative to dealcoholized wine, which often fails to replicate the sensory depth of the original product. "Removing alcohol can strip out aroma, texture, and complexity," Woolston says. "Tea offers a fundamentally different approach: like wine, it delivers a 'travel-in-a-glass' experience through terroir, distinctive varietals, and layered tasting notes. Crucially, tea can be fermented and structured nonalcoholically from the outset, preserving nuance and depth rather than removing alcohol after the fact." For wine professionals, the appeal of tea lies in its shared vocabulary. Factors such as origin, elevation, varietals, and processing methods offer parallels to wine. This allows sommeliers to maintain their role as educators and curators, even when pouring for nondrink- ing guests. Myles Faulkner, author of The Modern Substitute newsletter, highlights that the chemical makeup of tea makes it a natural successor to traditional spirits. "The natural complexity and enormous range of flavors found in tea make it an obvious starting point for formulating these drinks," Faulkner states. "From tannins and bitterness to florals, tea provides a versatile canvas for fruits, spices, and herbs to flourish." Faulkner observes two distinct trends in the space: "Companies such as Proxies and Dry Wit are creating compelling wine alternatives for consumers who may need guidance toward products that resemble more traditional definitions of wine — red, white, and rosé. NON, based in Australia, uses tea in some of its creations alongside a wide and unusual array of ingredients … yet the results are nothing short of exceptional." The current market for sparkling tea is characterized by a premium-pricing strategy, primarily targeting specialty food retailers and high-end restaurants. Consumers are seeking out "teas with clear terroir and provenance," Woolson notes. "Consumers are increasingly curious about varietals, origin, and process, and how these factors shape flavor. This approach elevates the experience beyond many non-alcoholic options made primarily with non-estate-specific grapes or with natural or artificial flavors," she adds. While glass bottles dominate the fine-dining scene, the introduction of single-serve cans is expanding distribution. Faulkner notes that while high-end price points are often "out of reach for regular purchase by the average consumer," some brands are bridging the gap. "Proxies straddles the market by offering both bottled and single-serve options, helping to engage a wider demographic," he observes. In contrast, "Ooso Sparkling Tea, out of New York, offers two SKUs marketed toward a Gen Z audience that is often on-the-go." The global tea industry stands at the threshold of a significant opportunity, as tea-based alternatives are poised to become permanent fixtures in the global hospitality sector. Success in this category will likely depend on the continued emphasis on authenticity and the ability of brands to deliver a sophisticated sensory experience that rivals the traditional cellar. By Billy Dietz Sparkling teas offer complex flavors and enticing aromas similar to wine but without the alcohol, making them popular among health-conscious consumers. Photo credit: Silver Swallow Tea Report

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