How a Sparkling Tea Startup Conquered Michelin-Starred Restaurants Across Europe
A sparkling tea company founded by Natalie Chiu and her husband now supplies some of Europe's top restaurants. Their drinks are served in at least five Michelin-starred venues, including Berlin's three-starred Tim Raue and Hamburg's The Table Kevin Fehling. The business began as a solution to Chiu's alcohol intolerance—and has since grown into a thriving enterprise. Natalie Chiu's interest in flavours started early. Her father worked in the perfume industry, sparking her curiosity about scent and taste. She later moved from Hong Kong to the UK, where she studied food science before earning a PhD in flavour chemistry.
The idea for the sparkling tea company took shape in 2018. That year, Chiu and her husband won £5,000 in a university entrepreneurship competition. They used the prize to launch their business, which generated around £45,000 in its first year. Her husband left his job first to focus on the venture. Chiu followed in 2021, quitting her full-time position to join him. Five years after starting, their team has grown to 24 employees. By March 2026, their beverages were being poured in elite kitchens. Restaurants like Vienna's two-starred Niō and Berlin's Atelier im Hotel Adlon now feature their products. Together, these venues hold at least 12 Michelin stars.
What began as a small-scale project now supplies some of the finest dining spots in Europe. The company's growth reflects demand for high-quality, alcohol-free alternatives. With a team of 24 and a presence in Michelin-starred restaurants, the business has firmly established itself in the premium beverage market.
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