Real Kombucha Royal Flush is brewed in the UK for open minds. It’s non alcoholic tea fermentation at its finest.
A wonderful refreshing all-day drink, this delicate variety is ideal as a celebration drink. We’re talking more than English Breakfast here…
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.
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.
Works well in a Kir or a Bellini.
First Flush Darjeeling – known as the Queen of Teas – is the source of Royal Flush. Picking and drying skills tease out a character closer to a delicate white tea.
REAL Kombucha began in early 2016 when founder, David Begg, had all but given up drinking. A big lover of food, David found he missed the joy of pairing great wine with great food, and increasingly began to notice that people choosing not to drink were not catered for in any serious, sophisticated manner. When a friend introduced him to an earthy, rich, oolong kombucha, he realised there might be a real alternative.
His first brew, made with a silver needle tea that he happened to have bought on a family holiday to India, resulted in a kombucha that produced incredible floral, aromatic flavours. Putting together a small team that included nutrition innovator, Adrian Hodgson, and tea expert, Will Battle, the nascent company experimented with 150 different teas until he came up with the finest in fermentation: REAL Kombucha.