根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Saicho Sparkling Cold Brewed Tea

茶是非常受歡迎的餐飲,並且跟酒有很多相似的地方,同樣受土壤、氣候和炮製過程影響。
與太太Natalie一起創辦有汽茶飲品牌Saicho的Charlie Winkworth-Smith也表示:「以茶佐餐的體驗其實跟葡萄酒一樣,許多葡萄酒有的屬性,茶也有。」
二人之所以創立這個品牌是由於Natalie不太能喝酒精飲品,而餐廳往往忽略了這些客人的需要,許多時候當Charlie享用佐餐美酒時,Natalie只能喝水,讓她覺得自己的用餐體驗若有所缺。除此之外,夫婦也感到大家越來越注重健康,許多年輕人都不愛喝酒。
目前,夫婦二人共研發了三款有汽茶飲,當中茉莉花茶最甜,清新的花香和綿滑的口感,適合配甜品。大吉嶺茶味道稍濃並帶點薑的辣味,配烤雞和味道濃郁的意粉最佳。至於茶味最濃並帶有煙燻和果仁味道的焙茶,則是牛扒和牛尾湯的良伴。
Charlie指出:「我覺得以茶佐餐非常棒,因為茶有點澀,像紅酒一樣能清一清味蕾。茶含有單寧,帶點苦澀。」
Natalie補充:「不同茶葉有不同味道特色,你需要考慮茶的種植方式,而認識有關茶葉的知識及其他人如何用茶佐餐的背景資料等,也是整個用餐體驗的一部分。我自己覺得這些知識很有趣,以茶佐餐可以獲得餐酒以外的體驗。」

Created by husband and wife team, Charlie and Natalie Winkworth-Smith, Saicho was born out of a personal desire to create a non-alcoholic drink that could pair well with food.
Hailing originally from Hong Kong, Natalie can't drink alcohol, and turns as red as a tomato with even the smallest sip, so she always missed being able to fully enjoy the experience of food and wine pairing.
As a solution, Charlie and Natalie turned to tea with its rich history and wide variety of flavours, from floral to fruity, nutty to smoky, influenced by its terroir and processing methods.
After two years of testing hundreds of different teas from around the globe, they chose their first three teas; carefully selected to pair well with food.