“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” – 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
REAL Sparkling Tea is a live product. On delivery, store them in a cool place (ideally 20ºc or lower), refrigerate before drinking and make sure you consume before the use-by date. For the perfect REAL experience, here’s an article on what we believe to be the perfect serve.
First Flush Darjeeling tea, sugar, live cultures.
Energy: kcal 15, kJ 61
Protein g 0
Carbohydrates g 3
Of which sugar g 3
Fat g 0
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, serve in a white wine glass or flute.
Always chill well and pour gently, definitely no ice. Then sit back and sip slowly to get the best out of the delicate flavours.
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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