A few years ago, I was looking for a way to settle a restless mind. My head could get quite busy, and I found that the constant internal noise wasn't helping. I eventually found a different rhythm outdoors, working with the bees.

I will never forget the first time I opened a colony; the air instantly humming with the mesmerizing buzz of hundreds of tiny wings taking flight. Beekeeping, in that moment, truly grounded me. In the apiary, the noise finally stopped.

When I chose to give up alcohol, I was looking for non-alcoholic options that weren't loaded with refined sugar, artificial additives, and honestly cheap ingredients. I wanted something different—clean, functional, and good for you.

I started experimenting, combining the green tea I was drinking for focus with the honey from my own hives here in Hampshire.

What emerged from those trials was something I hadn't seen before: a sparkling cold-brewed tea, sweetened only with honey. It isn’t kombucha, mead, or soda. It’s just a simple, balanced drink made with a bit of patience.

Black Bear started as a personal project—a way to find a bit of clarity for myself. It’s grown since then, but the process hasn't changed. We still use the same honey, the same slow brew, and the same care.

1. Sourcing the tea It starts with Chunmee green tea. We’re particular about the leaves because they provide the base for everything else. We look for a specific balance—something that offers a clean, grassy note without being overbearing.

2. The 24-hour steep We don’t use heat. Instead, we cold-brew the leaves for a full 24 hours. It’s a slow way of doing things, but it’s the only way to protect the delicate parts of the leaf that help you feel alert but calm, while leaving the bitterness behind.

3. Sweetened by our bees Once the brew is ready, we add the honey. We use pure British honey from our own hives and a few other local bee farmers. There’s no refined sugar or stevia involved; we just use enough honey to round off the tea and add a bit of natural sweetness, exactly as the bees made it.

4. Adding the fruit For our infusions, we blend in real fruit juices—like the Conference pears or Gala apples from orchards in Herefordshire. We also add a touch of botanicals, such as chamomile or elderflower, to keep the flavours balanced and crisp.

5. The finish Finally, we add the sparkle. We keep the carbonation gentle so it doesn't overwhelm the tea. Then it’s canned and ready to go. It’s a patient process, but we think the result is a bit better for it.