KAGE Lab opens in Brussels | Tea-based drinks, built like cocktails
Boupinh Lam, KAGE - Credits by Saskia Neirinckx
KAGE opens KAGE Lab in Brussels - tea-based drinks, built like cocktails for takeaway
After launching their tea and matcha collection in 2024 and opening Kage Specialty Tea, KAGE announces the opening of Kage Lab, a new concept set to open in April 2026 at Rue Lesbroussart 20 in Brussels. KAGE Lab introduces a new approach to daytime drinks: tea-based beverages developed with the precision and techniques of cocktail bars.
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Takeaway of non-alcoholic drinks via KAGE Lab
The concept is fully takeaway and focuses on non-alcoholic drinks that are built using techniques such as carbonation, infusion, and milk washing, creating more complexity and structure in tea.
At a time when coffee dominates the day and alcohol consumption is declining, KAGE Lab positions itself as an alternative for a new generation seeking more creative, sensory non-alcoholic options. The opening menu will consist of a selection of signature drinks and tea-based lattes, complemented by a seasonal approach that evolves throughout the year.
About KAGE and the founders
KAGE was co-founded by Boupinh Lam, a hospitality professional with more than ten years of experience in the HoReCa and beverage industry.
As KAGE’s tea expert and mixologist, Boupinh leads both product development and the educational initiatives within the project. He is supported by the founders of Kafei, who contribute their expertise in entrepreneurship and hospitality. We wrote about them earlier.
Preparation method Usucha
At KAGE, guests can also discover matcha through Usucha, a preparation method from the Japanese tea ceremony that means “light tea.” Usucha is prepared with 2 grams of matcha powder and 100 ml of water, whisked with a traditional chasen into a fine, creamy foam layer. Depending on the matcha, the flavor notes range from nutty to subtly marine.
Matcha, KAGE- Credits by Saskia Neirinckx
Website: KAGE
