Real Kombucha's Dry Dragon is brewed from Dragonwell, a pan-roasted green tea from the area of Longjing Village near Hangzhou in Zhejiang Province in China.
Light and fruity with a delicate vegetal undertone, this is as easy to drink for breakfast as at any other time of the day. The closest of our flavours in feel and taste to a normal soft drink, but much less sweet and with that wonderful, subtle fermented kombucha flavour coming through.
Brewed from fragrant First Flush Darjeeling teas, picked by hand as the tips of the plant begin to emerge in the spring. The tea is richly fragrant and creates a kombucha that is very fresh and floral with notes of rose, vanilla and quince. The fruit and spice flavours round out the acids to make it very rich and delicate on the tongue.
Royal Flush is great when drunk in a wine or champagne glass as it's quite a special tipple. And we must insist: serve this kombucha very cold.
Brewed from a high grown black tea from the south western districts of Yunnan in Southern China. Rich, smokey with apple and caramel undertones, Smoke House has a warm golden colour. Most would believe that this kombucha is a cider, albeit one with a smokey twist.
Loved by anyone who likes a good pint of something: its amber colour reflects both beer and cider, and its malty, smokey flavour is commonly appreciated by those with a taste for anything frothy and traditional. Medium carbonated, Smoke House pours with a reasonable head which goes away quite quickly.