Acala

Martynas Žemavičius — Co-Founder. Martynas Žemavičius is a co-founder of Acala who came to the project after a 20-year career in the fine wines and champagnes industry in London. He holds a Wine & Spirit Education Trust Diploma, has served as a champagne judge at the Decanter World Wine Awards, and was a finalist in the Champagne Academy program. He is also a certified natural perfumer with a professional diploma.

Acala positions its sparkling teas as fine beverages built to carry wine- and cocktail-like flavours and textures rather than as simple soft drinks. Ingredient selection is carried out by blind tasting to assess flavour and aroma. The company states that its teas are free from artificial flavours, colours, and preservatives.^[1]

Sustainability practices run through the operation. Acala sources local raw materials wherever possible from nearby farms, and its factory building is partly powered by rooftop solar panels. Transport packaging uses paper materials, including paper adhesive tape with vegetable glue and paper air bags. From its founding until the end of 2025, Acala was a member of the 1% for the Planet organisation, contributing 1% of income to preserve ancient forest and protecting 29,700 square meters of ancient forest.^[1]

Fermentation and maturation. Fermentation is carried out in three vessel types — oak barrels, stainless steel tanks, and glass jars — and, per Acala, is accompanied by music. Matured fermented teas are then blended with freshly made teas and further botanicals before the bottled sparkling tea is matured in a cool, dark cellar.^[1]

Production standards. Ingredients are selected organic and assessed by blind tasting. The finished teas are organic certified, vegan, contain 0.0% alcohol, and are made without artificial flavours, colours, or preservatives.^[1]