There is a detail almost nobody notices when opening a bottle of TÉVA: the bubble. It is not the bubble of a soft drink or of a fizzy juice. It is a fine, persistent, wine bubble, because TÉVAu2019s base really is wine, dealcoholized with rigor before it ever meets green tea and botanicals. How is that done? In parts, slowly: the vine, the cellar, the cup.

The wine, first

Everything starts where any sparkling wine would start: grape, vine, cellar. TÉVA does not start from a neutral tea base with sugar and gas, it starts from real wine, from varieties planted and tended like any winemaking project in Portugal. That starting point is what explains why a 0% sparkling tea behaves at the table like a sparkling wine: structure, acidity, body and fruit memory are all already there before the alcohol leaves.

Removing the alcohol without killing the wine

Removing alcohol from wine is a delicate operation: heat and vacuum remove the alcohol, but they also drag along the aromatic compounds that make wine taste like wine, if the process is handled badly. TÉVA treats this step as what it is: the difference between a real sparkling tea and grape juice with gas. The goal is single: alcohol out, character kept.

Tea enters the recipe

The dealcoholized base is not the finished product yet: it is only the body. Then comes the infusion, green tea, natural botanicals, in recipe doses, no rush and no concentrated extracts. Tea enters as a top ingredient, not as a disguise: it is what gives the fresh, delicate, floral side you taste at the end of each sip. That signature is what makes a TÉVA Passionfruit taste of passionfruit and a TÉVA Redberries of cherry and orchard, without heavy syrups underneath.

Blend, rest and bottle

Once here, the rest is patience and judgment: the botanical recipe is adjusted lot by lot, tasted, corrected, rested, tasted again. When the profile is stable, it is bottled. In the wine version (5% vol.), a second fermentation in bottle is what brings the fine bubble and sparkling pressure, as the classic method demands. Clear label: 75 cl, 0% or 5%, two flavors, zero sugars when asked.

This is how, without shortcuts, a tea with bubbles becomes a sparkling: with grape and winemakeru2019s judgment before the tea, and the sparkling process after it. The bottle in your fridge is the end of a sequence of human decisions, which is why some people swear this 0% behaves in everything like a toast. The proof is simple: open, pour, drink. Then tell us you did not toast.