How a £5,000 Prize Launched a Sparkling Tea Empire in Michelin-Starred Kitchens

A sparkling tea business founded by Natalie Chiu has grown rapidly since its launch in 2019. Saicho, the company she runs with her husband, now supplies drinks to some of Europe's top restaurants. Their journey began with a simple idea—and a £5,000 prize from a university competition. Natalie Chiu first moved to the UK in 2008 to study food science. Later, she earned a PhD in flavour chemistry, inspired by her father's work in the perfume industry. In 2018, she and her husband won £5,000 in an entrepreneurship contest, which helped fund their early experiments.

The couple started Saicho after Chiu discovered she was intolerant to alcohol. Their sparkling teas offered an alternative, and by 2019, the business launched commercially. In its first year, revenue reached around £45,000. By 2021, Chiu left her full-time job to focus entirely on the company. The decision paid off. Today, Saicho employs 24 people, and its products are served in Michelin-starred venues. As of March 2026, their teas appear at Tim Raue in Berlin (three stars), The Table Kevin Fehling in Hamburg (two stars), and Tantris in Munich (two stars). Together, these restaurants hold at least seven Michelin stars. Chiu and her husband have different personalities but balance each other as co-founders. Their combined skills have driven the brand's success, from a small startup to a supplier for elite dining.

Saicho's sparkling teas now feature in some of the world's finest restaurants. The company's growth reflects both its founders' dedication and a gap in the market for high-quality non-alcoholic drinks. With 24 employees and expanding reach, the business continues to build on its early achievements.