How to Make Sparkling Tea at Home

Maybe it’s the former librarian in me, maybe just an extra large dose of tea nerdiness—but long before I launched Kintsugi House, I found myself poring over tea industry journals. The world’s second most consumed beverage (after water!) is constantly evolving. So while the rise of sparkling tea wasn’t exactly surprising, I somehow managed to avoid trying any until this year.

Despite thinking of myself as a tea omnivore—loose leaf, tea bag, black, red, white, green—I might have to admit to just a little tea snobbery.

Sparkling teas now come in all sorts of varieties: sweetened, unsweetened, “hard,” bottled, canned, blended with botanicals, or just straight-up tea. Big names like Twinings and Peet’s Coffee have launched sparkling lines recently, and Copenhagen Sparkling Tea Co. has been making high-end nonalcoholic options served in Michelin-starred restaurants since 2017. So, snobbery aside, I decided it was time to give it a try.

And… wow. I’m more than a little addicted.

Why I Love Sparkling Tea

I’ve been experimenting with sparkling tea for the last couple of months using Kintsugi House teas, and it’s officially my go-to summer drink. It’s bubbly, refreshing, and I’ve been amazed by how carbonation changes the flavor of the tea.

Kukicha, normally my mellow green tea with low astringency, gets a bright, tangy punch when combined with sparkling water. Homare Sencha, already a personal favorite hot or cold, unlocks even more umami in its sparkling form.

Best of all? It’s easy to make at home.

The Basic Idea

This is less of a recipe and more of a method—adaptable to whatever loose leaf tea you have on hand. I’ve outlined a version using Sakura Sencha, which has been a popular at summer markets, but you can use any tea you like. The key is to make a concentrated brew, then dilute it with sparkling water to taste. You should use your usual brewing method for the tea you choose, just increase the amount of leaves by 3 or 4.

You can store the concentrate and mix when ready, or combine everything in advance. It keeps well in the fridge and also makes fantastic ice cubes (carbonation fades, but the flavor sticks around).

Sakura Sencha Sparkling Tea

Tea Concentrate:

• 7 grams (about 1.5 tablespoons) loose leaf Sakura Sencha

• 12 oz water, divided in 3 infusions

To serve:

• 12 oz tea concentrate

• 20 oz sparkling water (adjust to taste)

Method:

1. Brew the tea concentrate.
   Add 7 grams of loose leaf Sakura Sencha to your brewing vessel (I use a 5 oz gaiwan, but a small teapot or glass measuring cup works too).

2. Infuse in stages.
   Use about 4 oz of water at 175°F for the first steep (60 seconds). Strain into a pitcher or cup.
   Re-steep the same leaves two more times using the same volume of water. Let each steep sit 30 seconds longer than the last. This lets you get the most out of your leaves—especially helpful when using more than usual.

3. Combine with sparkling water.
   Once you have your concentrate, combine with sparkling water at a ratio of about 1:2. For example, mix 12 oz tea concentrate with 20 oz soda water. You can adjust this depending on your preference—less tea for a fizzier drink, more tea for a stronger flavor.

4. Chill and enjoy.
   If you have a plastic soda bottle that can handle carbonation, combine and refrigerate in the bottle. Otherwise, store the concentrate and mix it into a pitcher or glass right before serving. Serve over ice or well chilled.

It’s really as easy as that! Between sparkling teas and cold brew teas, I’m finding the summer heat a lot easier to bear this year.