Today, at the Fancy Food Show in San Francisco, I learned about Golden Star White Jasmine Sparkling Tea, the most new interesting product at the show (out of thousands). I asked the CEO, Edward Carden, how it came to be. He said he was helping his parents move several years ago when he thought: Why isn’t there a sophisticated non-alcoholic beverage? Like wine, but non-alcoholic. Starting with the best ingredients, what could they come up with? They could make stuff that tasted great, but there was an arbitrariness to it. Making a tea allowed them to connect with that heritage. Wine has a heritage, beer has a heritage, cheese has a heritage. They start by infusing tea leaves, then add sugar and microorganisms and ferment for a short time to develop complexity of flavor. The fermentation produces a small alcohol content. Call it a microwine. It was delicious.