Kombucha made from our own tea was a natural progression. When we process tea we are often left with some broken leaf which although it tastes amazing, doesn’t quite make the grade visually for sale as loose leaf tea. Fermenting this leaf into a really special, premium kombucha gives us the opportunity to use every bit of tea we can produce here on the farm.
Kombucha, or fermented tea, has been around a long time…When properly brewed it is a delicious, lightly sparkling and refreshing drink that is low in sugar, alcohol free and naturally contains probiotics and healthy organic acids.
Kombucha is made using four simple ingredients: tea, water, sugar and a SCOBY: Symbiotic Culture Of Bacteria and Yeast. During fermentation, the yeasts consume the sugar and produce alcohol, then the bacteria consume this alcohol to produce the acids that give kombucha its tangy flavour.
All of our kombucha is brewed on our farm, no industrial facilities, this is authentic, artisan, small batch product. We can’t make huge quantities as we don’t grow huge quantities of tea but what we can make is a slowly fermented, refined, premium kombucha which is made using beautiful Welsh loose leaf tea.
We’re currently producing a kombucha based on our lightly toasted green tea (Tost), and one made on our black (Du) which are both available in 330ml bottles.
Yes, we’re making a unique, very premium product, with fairly limited, very special tea. But, it was too tempting not to have a bit of fun and make the most of our farm produce…so we’ve introduced a couple of flavours - made by further fermenting our kombucha with fruit (and leaves!) - and these really are quite special, you won’t find many drink producers growing their own ingredients. Flavours are currently only available in 250ml cans.
