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 — I still taste every batch before it leaves.
Priya Ramesh
Founder & head brewer
1
Fresh-brewed Assam and green tea, a measure of raw cane sugar for the cultures to eat, and twelve open-topped days in the cool of the arch.
Shop classic
2
Whole botanicals go in — root ginger, hibiscus, yuzu peel, elderflower — and the bottle is sealed to build its own natural fizz.
Shop reserve
3
Filled cold, capped by hand, and never pasteurised — so the cultures are still working when the bottle reaches your fridge.
Shop the range
4
Straight into the chiller and out on a cold-packed, next-working-day service. Warm kombucha keeps fermenting, so we hold the whole chain cold to your door.
How delivery worksBottles brewed and sold
Minimum ferment, every batch
People in the arch
Head brewer who tastes every batch
We could brew faster and hotter. We would rather brew twelve days and tell you exactly what is in the bottle.
The two things every kombucha buyer really worries about, answered without hedging.