REAL KOMBUCHA IS SERVED ACROSS THE COUNTRY, INCLUDING RESTAURANTS SUCH AS

Clove Club

Isaac McHale

Hix

Mark Hix

The Hand & Flowers

Tom Kerridge

Le Gavroche

Michel Roux Jr

Sat Bains

Sat Bains

The Pig

Kamil Oseka

Le Manoir

Raymond Blanc

Hakkasan

Alan Yau

Nathan Outlaw

Nathan Outlaw

No. 6

Paul Ainsworth

Simpsons

Luke Tipping

Restaurant Story

Tom Sellers

The Fat Duck

Heston Blumenthal

L’Enclume

Simon Rogan

Casamia

Peter Sanchez-Iglesias

The Frog

Adam Handling

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Non-alcoholic fermentation at its finest

Inspired by techniques going back over millennia, blended with processes from fine wines and craft beers, at Real Kombucha we really know our fermentation. Our unique brewing process builds on the delicacy of our teas with complex floral and fruity flavours, astringency and subtle acidity more commonly seen in the most carefully crafted alcoholic brews.

OUR STORY

A quest to discover the Truly Exquisite

Real Kombucha is brewed from hand-picked, loose-leaf fine teas carefully selected from small gardens around the world. Working closely with our very own tea expert, we have experimented with over 150 teas to develop our three individual brews. Focused on complexity of flavour, our drinks have an ability, unique amongst non-alcoholic drinks, to pair with a wide variety of different foods.

OUR KOMBUCHAS

Real Kombucha Dry Dragon Made from Dragonwell Green Tea

Brewed from Dragonwell, a pan-roasted green tea from the area around Longjing Village in Zhejiang, China. Dragonwell makes a kombucha that is light and fruity with notes of grapefruit and lemon, with the clearly detectable undertone of green tea.

Real Kombucha Royal Flush made from First Flush Darjeeling tea

Brewed from First Flush Darjeeling, known in India as the Queen of Teas. Picked by hand as the first tips emerge in spring, the tea is richly fragrant and creates a kombucha that is fresh with notes of rhubarb, white peach, almond and a subtle astringency.

Real Kombucha Smoke House made from Yunnan black tea

Real Kombucha’s Smoke House is brewed from a high-grown black tea from the southwestern districts of the Yunnan province in Southern China. A delicious brew with a warm, golden colour and a rich, smokey flavour that reveals apple and caramel undertones.

WHAT ARE PEOPLE SAYING ABOUT OUR KOMBUCHA?

Talking farm to table with River Cottage’s Gelf Alderson

The drive down to Axminster is shrouded in fog. The further we move away from London, the less we can see. We pass Stonehenge knowing that it's there, lurking in the mist, but it might as well be in China for all we can make out. Given that we're heading for the...

10 top kombucha spots – our pick for April

We're whipping through the year at what seems like a crazy rate. So let's slow down a little, grab a chair somewhere nice and savour the flavours of an exquisitely brewed kombucha. Not sure where to start? We've got a few recommendations for you... Kombucha bars,...

Pairing exquisite non-alcoholic drinks with the finest food

One of the biggest hurdles that a non-drinker faces is choice. Non-alcoholic drinks have long been limited to sugary, unsophisticated offerings – so much so that they often say they feel overlooked. Real Kombucha is brewed with that at the forefront of our minds. We...

10 top kombucha spots – our pick for March

Spring is upon us and the booch is tasting amazing. It's been a while since we did our last roundup of kombucha bars, and since then there's been a booch explosion across the country. You'll find Real Kombucha all over the place, so where to begin?! To answer that...

Getting Sober Curious with Ruby Warrington – a Podcast Interview

The language around being a non-drinker is ultimately insubstantial. In this week's Real Podcast, Jon Wilks chats to Ruby Warrington about the ways in which communication can hinder someone new to a less alcohol-dependent life, just as much as a lack of choice can. On...

Real Kombucha Meets: Jamie Park, Head Chef at The Frog Hoxton (video)

Anyone at the cutting edge of the foodie world knows that there's huge change afoot. People are eating and drinking in ways that would've seemed like pie in the sky a decade ago. Words like vegcentric and sober curious (more on which next week) are rapidly moving from...

The 5 best non-alcoholic cider alternatives and where to find them

Until recently, going without alcohol has been a tough ask, mainly because of the lack of genuine alternatives. But these days, with the flood of amazing alcohol alternatives arriving in shops across the country, it's quite easy to swap out the frustration for a sense...

Real kombucha food pairings: charred leek, goats curd, Jerusalem artichoke crisps

Several weeks ago, we passed a very happy day interviewing vegcentric chefs in Bristol. One of the highlights was an hour spent perched at the kitchen counter in Box-E, chatting with Tessa Lidstone and head chef, Elliott Lidstone, as he knocked together the perfect...

Catching up with Joey O’Hare – a podcast with Masterchef’s Queen of Fermentation

For this week's Real Podcast, I jumped on the wrong bus from Waterloo and turned up late for my meeting with Joey O'Hare. That's OK – she's a kindly soul, as you might have guessed if you ever saw her on Masterchef: The Professionals. It's been quite a while since...

Exploring Veganism in Bristol, the World’s Most Vegan City – a podcast

Hello, and welcome to the Real Podcast, produced by Real Kombucha – non-alcoholic fermentation at its finest – and presented by Jon Wilks. This is our second episode (you’ll find the first on our blog or on any of our podcasting channels), and we’re continuing very...