The Real Kombucha Mixed Case is brewed in the UK for open minds. It’s non alcoholic tea fermentation at its finest.
Wonderful refreshing all-day drinks, the 3 varieties are also perfect to pair with foods. We’re not talking English Breakfast here…
With a Real Kombucha Mixed Case, you can enjoy:
Kombucha know how
Kombucha is fermented tea. Yeast and bacterial fermentation, and time, create a deliciously tart drink. The unique Real Kombucha brewing process builds on the delicacy of hand-picked, loose leaf fine teas. It adds complex floral and fruity flavours, astringency and subtle acidity more commonly seen in the most carefully crafted alcoholic brews.
Dragonwell pan-fried green tea from Zhejiang Province in China gives us Dry Dragon. Fresh leaves are wiped around a piping hot wok to stop the natural oxidation process early. Dragonwell reveals more complex nutty and straw-like flavours, unlike the grassy flavours of steamed Japanese green teas.
Ferments to give delicate citrus notes of grapefruit and sweet lemons, grounded in a definite green tea back note and a longer, fuller-bodied, yeasty finish. On the tongue, the initial citric flavour develops into a more acidic taste.
Great with fresh summer salads and fresh fruits. It sits naturally alongside light, fresh Asian dishes. Serve ice-cold in a quality round tumbler to allow the fresh aromas to circulate before the first taste.
Dry Dragon is a great mixer for alcohol-free cocktails calling for real complexity. The greater acidity means it cuts through other flavours such as limes, basil, mint and infusions.
First Flush Darjeeling – known as the Queen of Teas – is the source of Royal Flush. The first two tips of the tea plant, picked as they emerge in the first bloom of spring, are dried carefully to tease out a character closer to a delicate white tea.
This kombucha brews with rich notes of rhubarb and gooseberry on the nose, rounding out to white fruits and even a touch of blackcurrant. A delicate floral acidity with a relatively short finish makes Royal Flush quite fresh and bright. Ideal as a celebration drink in place of a champagne, serve in a white wine glass or champagne flute.
Royal Flush pairs well with white meats, white fish and umami-rich cream sauces. It also works well as an aperitif, with charcuterie, in place of sauterne with foie gras or dessert wines with pudding.
Big flavours can overpower the delicate subtleties of Royal Flush, so it works well in a Kir or a Bellini.
A delicate, smokey, black tea from the high mountains of southern China brews us Smoke House. It is often grown by smaller, permaculture plantations where the growers climb the ancient, fully-grown trees to pick the finest leaves.
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, many would guess they were drinking a light natural cider. Serve in a short-stemmed Belgian beer glass, well chilled.
Smoke House serves well alongside robust meats, spicy and smoked foods or full-flavoured sauces. It’s also fantastic with rich desserts.
Fermented from a black tea, Smoke House holds chocolate, malt and floral characters well, making it an ideal mixer for big-flavoured alcohol free cocktails.