Abrau-Durso Enters a New Beverage Category for Haute Cuisine — Sparkling Tea

Abrau-Durso Group of Companies is launching a new conceptual direction in the non-alcoholic beverage segment — sparkling tea. Created for haute cuisine, sparkling tea will become an alternative to non-alcoholic wine on the menus of premium restaurants.

In 2025, leading international industry publication The Drinks Business^[1] named sparkling tea one of the major trends in the no- and low-alcohol beverage category, reflecting global demand for non-alcoholic alternatives comparable to wine in complexity and versatility. The term "sparkling tea" is increasingly appearing on the wine lists of premium restaurants around the world, particularly those awarded Michelin stars.

Abrau-Durso Group of Companies has decided to become a pioneer in developing the sparkling tea category in Russia and is presenting its first premium sparkling tea range. The collection will introduce connoisseurs to the new refined taste of this original beverage and take the non-alcoholic offering in restaurants and bars to a new level, laying the foundation for the development of the category in the Russian market.

 Abrau-Durso is launching two debut releases made from different tea varieties — Tieguanyin and Milk Oolong. The beverages are produced using the traditional brewing method, preserving maximum extraction of beneficial compounds and the natural character of the aromas. The new offerings contain no added sugar. The composition includes Chardonnay grape juice, one of the key varieties in the Abrau-Durso grape portfolio, which gives the tea freshness and fullness of flavor. The oolong’s flavor and aroma profile is complemented by rose petals and fermented peach leaves. Floral and fruity notes create a soft, silky aroma. The Tieguanyin tea contains sagan-dailya and orange zest, adding exotic and citrus notes to its flavor.

Food-friendliness is the key characteristic of Abrau-Durso sparkling tea, offering connoisseurs an experience comparable to enjoying quality wine, but without the alcohol. Milk Oolong will be an ideal pairing for light seafood dishes. It pairs particularly well with oysters, highlighting their delicate texture and saline flavor. It also perfectly complements desserts, with its freshness balancing their sweetness without overpowering the nuances of their flavor. Tieguanyin is an excellent accompaniment to Asian dishes: sushi, sashimi, and caviar. Its refined tea aroma and delicate bubbles will emphasize the subtle flavor of fish delicacies. It will also harmoniously complement ceviche or the freshness of a salad with citrus accents.

The minimalist label features an abstract image combining natural motifs with the theme of winemaking. A golden tea leaf and the texture of pebbles emphasize the beverage’s natural qualities and unique character. Sales of the new offering will begin in April 2026, with the 0.75-liter format priced at 1,499 rubles at the Abrau-Durso Wine Atelier in Moscow. For the convenience of sommeliers, the collection is also available in a 0.375-liter format.

"Sparkling tea is a new direction in the world of beverages, with its own style and flavor structure. Its gastronomic potential opens up broad opportunities for food pairing. For the launch, we have chosen the premium HoReCa channel — it is precisely where the industry’s most relevant trends emerge. The project’s main ambition is to make Abrau-Durso a driver of the category in Russia and set a benchmark for its development by offering consumers a premium and contemporary product," comments Vasily Dmitriev, Marketing Director of Abrau-Durso, on the launch of the new product.

"Unlike dealcoholized wine, which still has to go through further development of its technological processes and organoleptic profile, sparkling tea already possesses an independent, complex, and complete character today. It does not imitate wine — it offers its own aesthetic: subtle, multifaceted, and elegant. In a restaurant, sparkling tea can create a new format of gastronomic experience: guests receive a complex, beautiful beverage with lively bubbles and a refined bouquet — without alcohol. For chefs and sommeliers, it is an opportunity to discover unique flavor pairings and offer guests experiences they have never had before," notes Svetlana Lomsadze, Brand Chef-Sommelier at Abrau-Durso.

^[1] https://www.thedrinksbusiness.com/2025/01/the-6-biggest-no-and-low-trends-for-2025/