We add the flavors during the second fermentation – this is when our creativity shines, after leaving the first fermentation to our mother Scoby.
We use fresh and organic, seasonally driven ingredients adapting our flavors to the season and what we can find on the market.
For purists:
No second fermentation here. We ferment the tea and the result is these incredible kombucha! Slightly fizzy, refreshing and absolutely delicious…
Naked (Original)
Kombucha first fermentation (purified mountain water, organic sugar, bacterial and yeast kombucha culture, and Yunnan organic black tea.)
For the kids, big and small:
Ian’s Delight
Vanilla goes really well with kombucha, surprisingly. For the deep color of this one, we use organic blackberry juice and a splash – or two! – of vanilla. This is my son’s favorite!
Kombucha first fermentation (organic Yunnan Black tea, organic sugar, kombucha culture)
Second Fermentation: blackberry and vanilla
Canadiana
What can be more Canadian than maple syrup and Saskatoon berry? “A juice with probiotics” is how we describe this flavor. Did we mention it’s delicious?
Kombucha first fermentation (organic Yunnan Black tea, organic sugar, kombucha culture)
Second Fermentation: Saskatoon berry juice and maple syrup
For the health conscious:
Citrus Turmeric
Turmeric helps fight inflammation and we add some black pepper to make sure your body will absorb the turmeric and all its goodness. The rest is to make sure you have a tasty beverage that is also good for you!
Kombucha first fermentation (Jun Kombucha: organic Gunpowder green tea, honey, kombucha culture)
Second fermentation: orange juice, turmeric, black pepper, cayenne pepper, maple syrup and cinnamon.
For Summer, all year round:
Raspberry Mint
One of our most popular flavors. Fresh raspberries and fresh mint leaves. The kombucha sucks the color of the raspberries and delivers the refreshing mint flavor. Add ice and you have the perfect summer drink!
Kombucha first fermentation (organic Gunpowder green tea, organic sugar, kombucha culture)
Second fermentation: raspberry and mint.
