Royal Flush is brewed from First Flush Darjeeling, known in India as the Queen of Teas. This kombucha brews with rich notes of rhubarb and gooseberry on the nose, rounding out to white fruits and even a touch of black currant. A delicate floral acidity with a relatively short finish makes Royal Flush quite fresh and bright.
Smoke House is brewed from a delicate, smokey, black tea from the district of Yunnan in the high mountains of southern China. This kombucha is rich, rounded and full of apple and caramel with a delicate smokey top note. While you notice the tea character more than with the other brews, most would guess they were drinking a light natural cider.
Dry Dragon is brewed with Dragonwell pan-fried green tea from Zhejiang Province in China. This kombucha ferments to give delicate citrus notes of grapefruit and sweet lemons, grounded in a definite vegetal, green tea back note and a longer, fuller-bodied, yeasty finish.
A clean, not overly sweet drink made using wild-harvested British elderflower from near the Welsh border.
Jammy fresh raspberry is perfectly balanced by the floral and citric acidity of yuzu.