We make seven varieties of Kombucha:
Butterfly Pea & Lavender
This kombucha is made by infusing butterfly pea flowers with a pure white Chinese tea from Fujian Province. The white tea is grown on the slopes of the Taimu Mountains. A mixture of young leaves and unopened buds with an evident white downy covering, gathered and processed entirely by hand on only a few days in the year. A little steeped lavender is added after fermentation to add a delicate calming flavour.
Green Tea & Ginger Kombucha
A blend of China Sencha Green Leaf Tea and a little black Keemun Best Tea is used for making this delicious kombucha tea. China Sencha Green Tea is pale in colour with a light dry taste and once the freshly juiced ginger root is added this produces a delightfully refreshing and uplifting drink.
Pu-Erh Tea Kombucha
Produced in Yunnan Province and very rare in the UK, Pu-erh tea is unique in both flavour and production method (still a closely guarded secret). This tea produces a smooth kombucha with an almost caramel-like earthy flavour.
Chamomile & Nettle Kombucha
Made from a blend of Oolong Tea, infused with nettle leaf and chamomile flowers. This tea has a smooth and comforting honey like flavour, with the nettle leaf working in perfect harmony with the chamomile. A truly lovely flavour.
Oolong & Elderflower Kombucha
A blend of China Black Oolong tea and dried elderflowers producing a light and refreshing kombucha with a sharp yet subtle sweetness.
White Tea & Hibiscus Kombucha
A delicious blend of refreshing delicate White Tea and Hibiscus Flowers. This makes an incredibly light and fruity kombucha with a slightly sharp taste, reminiscent of cranberry juice.
Bits in your bottle?
As kombucha is live, raw and unpasturised it is quite normal for jelly like 'bits' to develop in the bottle. These are not harmful at all, and can easily be filtered out by pouring your drink through a tea strainer should you prefer.
Kombucha should ideally be refrigerated to slow down the fermentation process and preserve the taste. Kombucha, once bottled, will not spoil but will over a long period of time (particularly if not kept cold) develop a tart acidic taste as it slowly ferments into kombucha vinegar. Once opened kombucha should be refrigerated and consumed within ten days.