A big lover of food, David found he missed the joy of pairing great wine with great food, and increasingly began to notice that people choosing not to drink were not catered for in any serious, sophisticated manner. When a friend introduced him to an earthy, rich, oolong kombucha, he realised there might be a real alternative. His first brew, made with a silver needle tea that he happened to have bought on a family holiday to India, resulted in a kombucha that produced incredible floral, aromatic flavours. Putting together a small team that included nutrition innovator, Adrian Hodgson, and tea expert, Will Battle, the nascent company experimented with 150 different teas until they came up with the finest in fermentation: Real Kombucha.
Inspired by techniques going back over millennia, blended with processes from fine wines and craft beers, at Real Kombucha they really know their fermentation. Their unique brewing process builds on the delicacy of their teas with complex floral and fruity flavours, astringency and subtle acidity more commonly seen in the most carefully crafted alcoholic brews. Real Kombucha is brewed from hand-picked, loose-leaf fine teas carefully selected from small gardens around the world. Working closely with their very own tea expert, they have experimented with over 150 teas to develop their three individual brews. Focused on complexity of flavour, their drinks have an ability, unique amongst non-alcoholic drinks, to pair with a wide variety of different foods.
At The Festival
They will be serving samples of Real Kombucha and selling glasses of it as a refreshing festival drink. They will also be available to chat to anybody interested in the brewing and preparation of this fascinating drink.
They will be running social media campaigns offering free drinks to certain Instagram followers.