“Oozing quality and class, this provides everyone who doesn’t drink with a truly uncompromising experience” – Drinks With Dan, drinks reviewer
“This noteworthy fizz offers marvellous ceremony with a wonderfully complex finish to boot, one to rival any champagne” – Alex Norwood-Hill, The Sober Sommelier
Winner of 5 stars in The Times non-alcoholic taste test
“Real Kombucha… is 8,000% better than all other kombuchas on the market.” – Tomé Morrissy-Swan – The Independent
“We’ve long been huge fans of REAL, a proper grown-up kombucha that prides itself on the quality of the tea used and the complexity of flavour gleaned through fermentation rather than fruity mix-ins. It’s boss.” – Joey O’Hare, Head of Development, allplants
“With aromas of white flowers, peaches and rhubarb, it had a fabulous zippy acidity on the palate and was pleasantly fruity, with a dry, savoury edge and a lasting length that felt refreshing, rather than synthetic and sugary.” – Sophia Longhi, SkinAndPulp
“Easily the best kombucha in the world. Deserves a category of its own.” Head Sommelier, St James Hotel
“Delicate, balanced, and a truly remarkable non-alcoholic drink.” Restaurant Manager, Gleneagles Hotel
Dragonwell green tea / First Flush Darjeeling tea/ kombucha culture.
Royal Flush is brewed from First Flush Darjeeling, known in India as the Queen of Teas. The first two tips of tea, picked as they emerge in the first bloom of spring, are dried carefully to tease out all of its delicate character.
Dry Dragon is brewed with pan-fried Dragonwell green tea from 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.
Energy: kcal 15, kJ 61
Protein g 0
Carbohydrates g 3
Of which sugar g 3
Fat g 0
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.
At room temperature, the live kombucha culture will gradually sour the flavour. Nothing harmful, but may not be to your taste. Once opened, keep refrigerated and consume within three days.
Kombucha contains all the good stuff in tea, plus a live culture of positive probiotics and organic acids that support a healthy gut and active digestion. Contains just a trace amount of alcohol and a little bit of caffeine to perk up your day.
Royal Flush Serving Suggestions
The Perfect Serve
Royal Flush brews to give rich notes of rhubarb and gooseberry, rounding out to white fruits maybe a touch of black currant. A delicate floral acidity with a relatively short finish makes Royal Flush fresh and bright. Ideal as a celebration drink in place of a champagne, serve in a white wine glass or champagne flute.
Big flavours can overpower the delicate subtleties of Royal Flush, so many mixologists we work with use it for a Kir or a Bellini.
Dry Dragon Serving Suggestions
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.
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.
Dry Dragon Food Pairings
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.
Royal Flush Food Pairings
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.
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