Dry Jan. Sober October. Chances are that you know exactly what we're talking about; and it's a sign that the market is ready and willing to go NoLo. If it sounds like we’re speaking gibberish, then it’s our pleasure to introduce this segment of the drinks market that’s all about “no alcohol” and “low alcohol” options or No-Lo. 

As you might have guessed, it has its own sobriquet because this is a rapidly growing segment of the drinks market – not only in Singapore but in APAC and the world. And what has been quietly taking the NoLo spotlight in fine restaurants and bars all over the world? Sparkling tea.

INCREASING IMPORTANCE OF NOLO

According to Nielsen IQ’s insights and analysis for the APAC market, NoLo options are becoming a “mainstream presence in bars, restaurants, and social venues”.

• About 30% of consumers are drinking less alcohol than they were even just one year ago; and 32% say that they have tried a NoLo option.
• Some statistics note that Singapore’s NoLo segment, now assessed at $22.9million, is estimated to grow about 7.56% annually through 2028.
• A recent article noted that even bars in Singapore are adapting their offerings to cater to NoLo inclinations.

**More specific numbers for APAC and Singapore (and their sources) may be found in the attached appendix

A STAR IS BORN
Over recent years, what has quietly become the darling of the global NoLo movement is sparkling tea.

The first sign of sparkling tea’s entry into mainstream consciousness may possibly have have been Forbes’ focus piece in 2017. In end-2024 all throughout 2025, sparkling tea’s momentum was so strong that everywhere you turned, there might be a piece on it including newspapers, leading lifestyle periodicals; and trade titles.**

**Specifics may be found in the attached appendix.

In fact, a piece by Julia Harding, Master of Wine that was published on the site of wine superstar Jancis Robinson praised Copenhagen sparkling teas so highly that it caused a small stir in the drink community:

“These spectacularly good sparkling teas are some of the best no- or low-alcohol drinks, including wine, that I have ever tasted.” (bolding of font done by ed).

Of note: Copenhagen Sparkling Teas are available in Singapore in places such as Oumi and the recently opened Gilmore & Damian D’Silva.

Entry to Gilmore & Damian D'Silva

WHAT IS IT? 
It’s easy to think about sparkling teas in parallel with kombucha, but a sip will prove their difference.

Keisha Tay, restaurant manager of Oumi – a stunning contemporary Japanese Kappo restaurant, notes, “kombuchas have a sharp tanginess and slightly funky flavour whereas sparkling teas are clean and mostly delicate.”

The idea of fermenting tea isn’t new: there are many ancient written records from China and India about the process of fermenting teas and the results. To this day, we still drink fermented teas in our general everyday life: think black teas such as pu-erhs, and (semi-fermented) oolongs.

Sparkling tea has flavour in common with still teas: richly layered, complex, gently lingering but, as the name suggests, will possess (generally) fine bubbles that add a playful kinesthetic element to the drinking experience.  

In short, it’s tea with sparkles!

THE POPULARITY OF SPARKLING TEA

Refined & Pairs Well With Food 
The origin story of Saicho Drinks encapsulates one of the most important reasons for sparkling tea’s steady rise in popularity:

• • customer demand for a refined, non-alcoholic alternative with complex, multi-layered flavours of many different styles, which also pairs well with food.

Alcohol-intolerant foodie Natalie Chiu was unable to enjoy the wine pairings in fine restaurants, often having to make do with an option from a limited soft drink menu. Meanwhile, her partner Charlie would be enjoying stories of far-flung vineyards and deep conversations on the pairings.

Clearly, Natalie was missing out on a significant aspect of fine dining.

So, the couple, trained in food science, started thinking about non-alcoholic pairings that could have the same complexity and heritage as wine; Hong Kong-born Natalie naturally turned to tea, a traditional food pairing in her country of birth. The results were stunning (and eventually led to her and her husband founding Saicho!). 

 
Saicho sparkling teas served with food - image credit Saicho Drinks via afoodieworld

Keisha of Oumi observes that “[sparkling teas] are increasingly popular with our guests, especially couples who want to have a ‘fancy beverage’ for their anniversary and birthday celebrations but do not or cannot drink alcohol.”

NB: In Singapore, Saicho sparkling teas are available in Loca Niru.

Copenhagen Sparkling Tea’s origins show the flip side of this experience:

• • where sommeliers and restaurant managers also are looking for more pairing options.

Award-winning sommelier Jacob Kocemba needed to find a pairing in a hurry because his head chef at the Michelin-starred restaurant of his employment had made a last-minute change to the menu. Despite a cellar of 1700 wines, he couldn’t find the perfect pairing and turned to tea, blending several to get the perfect flavour.

Copenhagen sparkling teas - image credit Copenhagen Sparkling Tea Company via spiritz.in

In Singapore, the pairing experience seems to have some similarities. Keisha recalls, “My initial thoughts before trying sparkling tea was that they would be sweet. After trying them, I realised that they are unexpectedly refined. In fact, I think the sparkling teas can be an especially great pairing [for rich dishes] as they can cut through ‘oiliness’.”

A Wellness Option
As Keisha’s and Natalie’s experiences might indicate, not only are fine non-alcoholic drinks are options that both customers and operators are looking for; they are especially appreciated at this time as people all over the world become more focused on wellness. 

A 29 Dec 2024 piece, published in national broadsheet The Straits Times, on the rise of NoLo in Singapore notes that a major factor of the push for NoLo comes from Singaporeans’ increasing focus on wellness-centred options – such as less salt, sugar, carbs etc.

There was specific mention of sparkling tea in upmarket Chinese restaurants which, by custom, generally serves only premium Chinese still teas. In general, tea is highly accepted; sparkling tea is seen as a natural extension.

Sparkling tea served with fine dim sum - image credit Saicho Drinks via Lifestyle Asia Hong Kong

RETAIL POPULARITY
Sparkling tea is also very popular for retail purchase.

A buyer at luxury department store Fortnum & Masons called sparkling tea “the perfect fit for champagne moments” in an article by The Drinks Business about the popularity of sparkling tea in retail: 

• • for home purchase and
  • as a gift for friends.

Many upmarket retailers have even created their own house brand, even fine wine merchant Berry Bros & Rudd.

• • In fact, over 2023 and 2024, Fortnum & Mason’s own house-brand sparkling tea accounted for more than one-in-five of all sparkling options sold – inclusive of champagne and other sparkling wines.

In Singapore:

• Spaces such Culina and SuperNature sell a premium selection
• There are options available in more accessible spaces such as Fairprice
• Online retail plays a huge role from brands’ own digital shops to shopping apps such as Lazada and Shopee

Local brands such as Pryce Tea and Gryphon Tea have also seized this opportunity to create their own. 

Gryphon Tea sparkling teas - image credit Gryphon Tea via shopeuraco

OTHER BENEFITS
A glance through general reviews also mention how sparkling tea is particularly cleansing to the palate, thanks to the effervescence, and of tea in general; the idea of cutting through oil as briefly mentioned by Keisha of Oumi.

Better yet, it’s believed that sparkling tea has many of the same health benefits as still teas: they could aid in digestion and support the immune system, manage stress and weight, and boost energy.

Deliciously complex, and a digestion aid – it’s no wonder sparkling tea is increasingly irresistible.

Some Restaurants With Sparkling Tea Options in Singapore 

• Gilmore & Damian D’Silva: Copenhagen Sparkling Tea
• Loca Niru: Saicho Drinks
• Oumi, 1-Arden: Copenhagen Sparkling Tea
• Restaurant Born: house ferments
• Shisen Hanten by Chen Kentaro: Copenhagen Sparkling Tea, Mindful Sparks

Shisen Hanten by Chen Kentaro Main Dining Space

ADDRESSES

• Gilmore & Damian D’Silva: National Gallery Singapore, #01-02/03
• Loca Niru: House of Tan Yeok Nee, #02-01
• Oumi, 1-Arden: CapitaSpring, Level 51
• Restaurant Born: 1 Neil Road, #01-01
• Shisen Hanten by Chen Kentaro: Hilton Singapore, Level 35