Fermentation of tea has been around for thousands of years, just as fermentation of grapes to make wines. But whereas wine makers have perfected their art to giddy heights, tea fermentation has typically been a home brew.
We have worked closely with wine makers, champagne makers, beer brewers and microbiologists around the world to perfect both art and science to produce the best tea fermentations in the world. Detailed microbiology, DNA testing, chemical analysis are all used to perfect our brews.
As with wines, it is yeasts that are responsible for the creation of the body and character of the drinks. Yeasts work on the unique compounds in the teas to produce fruity, spicey, floral and aromatic compounds that blend with the acids and delicate sweetness to give perfect balance to the drinks
So where does the alcohol go? We use a natural fermentation with a combination of several yeasts and several bacterias. As the yeasts consume the sugar and turn it into alcohol, the bacterias busily consume the alcohol and produce delicate acids that give balance to the drinks. Just as nature intended.