Kombucha

We always dreamed of using watermelons in kombucha, but high quality, cold-pressed watermelon juice is difficult to make. When we finally solved that problem, we instantly turned to mint as its perfect counterpart. Steeping fresh mint into our batches provided a naturally refreshing pop we couldn’t achieve with commonly used peppermint extracts, and fresh-pressed strawberries and apples give this kombucha a fuller body, deeper flavour, and just the right sweetness.

Inspired by Middle Eastern treats from our childhood, we wanted a kombucha flavour that featured the aromatic brightness of orange blossom water, and peach was the perfect match. This pairing elevates peach’s natural floral qualities and summery sweetness. A silky Jin Xuan Oolong tea adds complementary stone fruit notes, along with a slight milkiness that gives weight to the clean, bright notes of this kombucha.

With this flavour we saw an amazing opportunity to feature the velvety mouthfeel and fragrant sweetness of mangoes without the sugary and thick experience most mango drinks offer. To balance out mango’s amazing intensity, we paired it with a bright and tangy lemonade, along with a juicy lemon ginger rooibos tea for an even deeper citrus profile and a hint of spice. Enjoy this perfectly balanced brew all night long — it’s naturally caffeine-free.

With this flavour we wanted to put our spin on this classic kombucha flavour that highlights the sweetness and warmth of ginger without overpowering the palate. It all came together when we discovered an amazing organic green tea, infused with Fujian jasmine blossoms, whose flavour delicately rounded out ginger’s stronger, spicy notes. A touch of honey added body and texture to create the ideal ginger kombucha.