Brewed from Dragonwell, a pan-roasted green tea from the area around Longjing Village, Zhejiang Province in China. Fresh leaves are wiped around a piping hot wok to stop the natural oxidation process early. Unlike Japanese green teas, steamed to give a distinct grassy flavour, Dragonwell reveals more complex nutty and straw-like flavours.
Dragonwell makes a kombucha that is light and fruity, with the clearly detectable undertone of green tea. Go on, try it for breakfast instead of a juice.
Always chill well and pour gently into a wine or champagne glass, definitely no ice. Then sit back and sip slowly to get the best out of the delicate flavours.
THE PERFECT SERVE
This kombucha ferments to give delicate citrus notes of grapefruit and sweet lemons, grounded in a definite vegetal, green tea back note and a longer, fuller-bodied finish. On the tongue it tastes more acidic as we interpret those initial citric flavours.
FOOD PAIRING
A wonderful all-day drink, ideal for general refreshment and hydration. Dry Dragon is great with fresh summer salads, green vegetables, shellfish or fruit. It sits naturally alongside light, fresh Asian dishes. Serve ice-cold to allow the fresh aromas to circulate before the first taste.
MODERN MIXOLOGY
Dry Dragon is a great mixer for alcohol-free cocktails gagging for real complexity. The greater acidity means it cuts through other flavours such as limes, basil, mint and infusions. Our mixologist friends say it has quickly become an essential part of their toolkit.
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