Like the rosé in the range, this uses bacterial fermentation rather than the more common dealcoholisation route. No yeast, no alcohol generated in the first place, sugars reduced by around 30%. The green tea comes from the Liu-Da Mountains in Yunnan province and is hand-plucked, which shapes the character of the drink more than a background ingredient typically would. It pours pale straw yellow with fine, persistent bubbles. The nose is gentle, floral rather than fruit-driven, leading with jasmine and white blossom with a faint herbaceous lift. On the palate it's light and crisp, with soft citrus and a clean dryness that the green tea tannins underpin without any astringency. The finish is short but honest, fading on a quiet floral note. At 22 calories per 100ml it's about as light as sparkling wines come.