Fermented for 14 days with real fruit, first-flush tea and a scoby we’ve kept alive since 2019. Right now you’re looking at hibiscus — tart, floral, unreasonably pink.
Six things. You can pronounce all of them. Shot on our brew floor, not in a render farm.
Whole-leaf tea, steeped hot and sweetened just enough for the culture to eat — not for you to.
Our 2019 scoby moves in. Eight days of slow, live fermentation — tart builds, sugar drops, fizz is born.
Real fruit, pressed the same morning. No “natural flavors” — an actual hibiscus flower has touched this bottle.
Bottled alive, numbered by batch, and kept cold from our floor to your fridge. Drink it fizzing.
Tart, floral, unreasonably pink. Tastes like a garden crashing a pool party.
Pour me ↑Bright Japanese citrus over golden tea. Sunshine with sediment — shake gently.
Pour me ↑Cold cucumber, torn mint, quiet fizz. The most polite drink we make.
Pour me ↑Raw ginger, pressed hard. Burns a little, means well. Our founder’s desert-island pick.
Pour me ↑A 12-pack of whatever’s bubbling, monthly. Skip, swap or cancel whenever — the scoby forgives, the scoby forgets. Members taste new flavors two weeks before anyone else.