{"id":91965,"date":"2026-03-20T13:26:11","date_gmt":"2026-03-20T12:26:11","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=91965"},"modified":"2026-03-20T13:26:11","modified_gmt":"2026-03-20T12:26:11","slug":"kage-lab-opens-in-brussels-tea-based-drinks-built-like-cocktails","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/kage-lab-opens-in-brussels-tea-based-drinks-built-like-cocktails\/","title":{"rendered":"KAGE Lab opens in Brussels | Tea-based drinks, built like cocktails"},"content":{"rendered":"

After launching their tea and matcha collection in 2024 and opening Kage Specialty Tea<\/a>, 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.<\/p>\n

2 minutes read<\/p>\n

<\/p>\n

Takeaway of non-alcoholic drinks via KAGE Lab<\/strong><\/h3>\n

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.<\/p>\n

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.<\/p>\n

About KAGE and the founders<\/strong><\/h3>\n

KAGE<\/a> was co-founded by Boupinh Lam<\/a>, a hospitality professional with more than ten years of experience in the HoReCa and beverage industry.<\/p>\n

As KAGE\u2019s tea expert and mixologist, Boupinh leads both product development and the educational initiatives within the project. He is supported by the founders of Kafei<\/a>, who contribute their expertise in entrepreneurship and hospitality. We wrote about them earlier<\/a>.<\/p>\n

Preparation method Usucha<\/strong><\/h3>\n

At KAGE, guests can also discover matcha through Usucha, a preparation method from the Japanese tea ceremony that means \u201clight tea.\u201d 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.<\/p>\n

\"Matcha,

Matcha, KAGE- Credits by Saskia Neirinckx<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

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 read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,81,85,109,111,124,120,121,123],"tags":[],"class_list":["post-91965","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-fast-food-sector","category-trends-2","category-drinking","category-p-en","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nKAGE Lab opens in Brussels | Tea-based drinks, built like cocktails | horecatrends.com<\/title>\n<meta name=\"description\" content=\"KAGE Lab is a new concept that opens in Brussels in April. 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