Twelve days of open ferment, whole botanicals, and never a drop of concentrate. Bright, dry and properly alive — the way it was before the supermarket got hold of it.
Live cultures, never heat-treated to death.
Fermented down, not sweetened up.
Tea, water, cultures, botanicals. That is it.
Insulated and cold-packed, next working day.
NEW
Our first brew and still the one we are known for. Assam and green tea, twelve days on the culture, bone dry with a clean sour finish and just enough fizz to make you sit up. If you only try one, try this.
1
Fresh-brewed tea meets the mother culture. Twelve days, open-topped, in the cool of the arch.
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2
We add whole botanicals — root ginger, hibiscus, yuzu peel — and let it build its own fizz in the bottle.
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3
Filled cold, capped, and never pasteurised, so the cultures are still working when it reaches you.
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4
Straight into the chiller. Warm kombucha keeps fermenting, so we hold the whole chain cold to your door.
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Color
Save 15%, skip or swap any week, and cancel whenever. Most people set it once and forget it — then wonder how they drank the whole case again.
Bottles brewed and sold
Minimum ferment, every batch
Average sugar per 100ml
ABV — under the soft-drink line, by design
We are a small brewery and we would rather you knew exactly how small — and exactly what is in the bottle.
I brewed the first batch in a demijohn on my kitchen counter because everything in the stores was sweet, flat and pasteurised to nothing. The rule then is the rule now: raw, dry, and brewed slow enough to actually taste of the plant. We have grown into an arch under the railway and nothing else has changed.
Priya Ramesh
Founder & head brewer
Three of the two thousand-odd people who left us a rating.
I bought this expecting the usual sweet supermarket stuff and it is nothing like it — dry, sharp, actually alive. The ginger is dangerous. I am on a subscription now.
Gave up alcohol in January and this is the first thing that has actually satisfied the after-work bottle habit. The turmeric one over ice is my whole evening now.
We put the office case on repeat and it is the first perk nobody complains about. Arrives cold, always on time, and the elderflower disappears by Tuesday.
Straight answers, including the boring legal ones.
Two words with no legal definition and a lot of marketing behind them. Here is what they mean in our brew room.
Longer ferments eat more sugar. That is most of the answer, but the oak does something too.
Cold, upright, dark. Everything else is a footnote — but the footnotes are where the exploded bottles live.
Join the list and we will send the voucher straight to your inbox — then the elderflower batch before it hits the shop, and the odd case we are especially proud of. About twice a month, never more.
No spam. One click to unsubscribe.
The bottle we hand to anyone who has never drunk kombucha, with six easy pours around it.
The starter case for a first order, the summer spritz box, and the dry-January shelf.
House, Reserve, Botanica and Roots — the same brew room, four very different briefs.
Two each of all six classic flavours, shot on the kitchen tables and office fridges they end up on — find your one before you commit to a subscription. Most people come back for a case of ginger.
Shop every caseThe fruit changes with the year and so does the brew room. Flick through to see what is at its best.
The originals — raw, unflavoured and lightly tart
Classic kombucha, the reserve barrels, jun, water kefir and the functional tonics — one tile each.
