Sparkling Juicy Tea from van Nahmen, tea meets fruit
Sparkling Juicy Tea from van Nahmen is a non-alcoholic aperitif made from cold-brewed organic tea, single-varietal juice, and fine carbonation. We carry three cuvées: Rose-Darjeeling-Rhubarb, Verbena-Jasmine-Riesling, and White Tea-Vanilla-Quince. Developed with tea sommeliers.
Sparkling Juicy Tea is the latest idea from the van Nahmen fruit press: conceiving tea and juice as a cuvée, just as a winemaker blends grape varieties. The tea is cold-brewed for hours, combined with single-varietal juices from our own press and a fine perlage. Two crafts that rarely sit at the same table.
Three cuvées, three signatures
Each of the three varieties pairs a different type of tea with a different fruit.
The Sparkling Juicy Tea Rose-Darjeeling-Rhubarb is the most floral: 54% organic Darjeeling, rhubarb juice from the Lower Rhine varieties The Sutton and Frambozen, plus a hint of rose water. Pale pink, racy, with the scent of tea roses and meadow flowers.
The Verbena-Jasmine-Riesling brings together 65% organic tea with Riesling grape juice – jasmine, lemon verbena, and a cool mint finish. And the White Tea-Vanilla-Quince is the most delicate: Pai Mu Tan from China, quince juice, and authentic Tahitian vanilla.
Why the tea is cold-brewed
The cold-brew process is the key to these drinks.
The cooler the water, the fewer tannins the tea releases – and the more clearly its floral aromas stand out. Cold-brewed, the Darjeeling remains delicate enough that it and the rhubarb stay on equal footing. This is even more true for the Pai Mu Tan, as white tea is the most delicate tea variety of all.
The tea takes hours instead of minutes to brew. You can taste this patience: the cuvées feel refined and complex, each note has space. Tea sommeliers worked on the recipes – you can tell by the balance.
The sweetness remains restrained: the Rose-Darjeeling-Rhubarb contains 6% organic agave syrup, just a spoonful, enough to round out the rhubarb acidity. The other two require no additives at all – their sweetness comes from the fruit itself.
The apéro for dishes that demand wine
These tea drinks show their strength where a delicate touch is needed.
For Asian-spiced cuisine, the Verbena-Jasmine-Riesling is a companion with a mind of its own: the mint cools the heat, the jasmine absorbs the spice. The Rose-Darjeeling-Rhubarb loves fish, poultry, and asparagus, while the White Tea-Vanilla-Quince accompanies light fish dishes and spicy cheese – or works perfectly as a chilled soloist for the evening.
Serve all three well-chilled at 8 degrees, preferably in a white wine glass instead of a narrow flute, so the aroma has room to breathe. Those who prefer it fruitier and without tea will find their match in the van Nahmen Fruit Seccos – our still classics await in the juices and nectars sections.
A young idea from an old house
The van Nahmen fruit press has been operating in Hamminkeln on the Lower Rhine since 1917.
Peter van Nahmen has been running the family business in its fourth generation since 2005 – and has created a category with the Sparkling Juicy Teas that did not exist before. The fact that a Chinese tea garden, a Polynesian vanilla bean, and a Lower Rhine quince end up in the same bottle shows how far the curiosity of this house extends. Tradition cannot exist without innovation.
In 2025, the German Agricultural Society (DLG) awarded the press the Federal Honorary Prize for fruit beverages – read more in the DLG list of award winners. You can read more about the company and its philosophy in the van Nahmen manufacturer portrait.
Three days after opening
These cuvées are more sensitive than a juice, and rightly so.
All three are organic-certified and made with minimal ingredients. Open the bottle well-chilled, pour slowly so the perlage develops finely – and then put it back in the refrigerator. It stays in form for about three days, though it sparkles most beautifully on the first evening.
A piece of rhubarb, a sprig of verbena, or a thin slice of quince in the glass is all the presentation this drink needs. Try all three – each one tells a different story.
