February 24, 2020

FLAVOR

For Every Mood Of The Week

Raspberry Jam – mountain spring water, green tea, raspberry, hibiscus flowers, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Cinnamon Plum – mountain spring water, darjeeling, cinnamon, hibiscus flowers, currants, licorice root, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Mint Chocolate Cookie – mountain spring water, green tea, peppermint, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Ms. Darjeeling – mountain spring water, darjeeling tea, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Mr. Oolong – mountain spring water, three style blend of oolong tea, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Bangkok Detox – mountain spring water, ginger, pu’er tea, cayenne pepper, chili-pepper, lemon peel, grade B maple syrup, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Silver Jasmine – mountain spring water, green tea, jasmine flowers, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

For The Finest Occasions

RARE EDITIONS

Pu’er or Pu’erh Tea – A microbiaily fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. First, the buds are gently plucked. Then, cured and rolled to temper oxidation. After, the leaves are left in a controlled, humid environment in a damp pile. For about 45-60 days. By piling, dampening, and turning the tea leaves in a manner much like composting. This creates a wide variety of bacterial and fungal cultures within the tea leaves themselves. The fermented tea is then usually pressed into bricks, and stored much like wine or cigars. Pu-er is known to detoxify, contain anti-oxidants and act as an anti-fungal, anti-viral agent. 

Pu-er Kombucha Profile – Having fermented once already, then aged 10+ years. Each harvest, farm and location will produce a unique vintage. Similar to how wine is produced. Once brewed and fermented. The final kombucha is uniquely flavorful, low acid, and generally produces a very soft kombucha. Because of the many different microbes in each tea house, and the air, batches and profiles will change from season too season. Making each new batch a familiar, yet exciting discovery!

Rare Pu’er

“1980’s” : Rare Pu’er Tea, Harvested in the 1980’s in Yunnan China, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Pu’er

“1990’s” : Rare Pu’er Tea, Harvested in the 1990’s in Yunnan China, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Pu’er

“2000’s” : Rare Pu’er Tea, Harvested in the 2000’s in Yunnan China, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Fruit

Our chance to have fun with specialty, seasonal, ingredients! Built out from a tea base. These ingredients will range. Sometimes, using fresh ingredients like yuzu peel or buddhas hand, most often using dried ingredients however. 

Rare Fruit Kombucha Profile – These profiles will vary greatly from batch to batch. Depending on the ingredients. Overall, some batches will be a bit sweeter, while others will be more tart. With a heavy emphasis on aromatics.

Rare Fruit

“Wild Guava” : Darjeeling Tea, Chilean Wild Guava, Quince, Linden Flowers, Strawberries, Eucalyptus, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)v

Rare Fruit

“Omija Berry” : Darjeeling Tea, Schisandra Berries, Strawberries, Rosehips, Maqui Berries, Lavender Flowers, Red Wine Grape Skins, Hibiscus Flowers, BlackBerry Leaves, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Fruit

“Perigord Truffle” : Green Tea, Peppermint, Perigord Truffle, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Darjeeling Tea

Set high in the Himalayas, Darjeeling is cherished by connoisseurs for yielding teas of extraordinary aromatic depth. The range in elevation, the pitch of the slope and the amount of sun exposure lead to distinctive differences in character. Each garden has a signature aroma profile. The eagerly anticipated First Flush harvest in March-April produces teas with a brilliant golden infusion that captures the essence of spring.

While the first flush produces greenish-golden teas with a tight structure and floral bouquet, the second flush is treasured for more ripened notes of stone fruits and features a lovely orange-red infusion.

Darjeeling Kombucha Profile – Due to the higher elevations the kombucha profile from Darjeeling teas tends to be fruity and aromatic. It’s also generally, low in catechins and lightly oxidized. Making it slow fermenting, with a bright, fruity, soft aromatic profile. Darjeeling is one of our favorite teas! 

Rare Darjeeling

“First Flush” : Micro-Lot, First Flush Darjeeling Tea From India, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Darjeeling

“Second Flush” : Single Origin, Second Flush Darjeeling Tea From India, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Green Tea

All tea starts out as green tea. The terrain, geographic location, weather, soil, processing, growing styles and cultivar, create the many types of green tea. Green tea is grown in many countries, all over the world. From farms, to wild mountain bushes. Green tea is prized for its high antioxidants, L-theanine, amino acids and chlorophyll.

Green Tea Kombucha Profile – Our green teas lean sour. Yet, are probably still softer than most. With these teas the flavor profile often will be grassy or melon-like, with umami and citrus notes. Some teas will also exhibit a dewy, honey-like, nuttiness, with almost oceanic finish. 

Rare Green

“Japanese Matcha” : Shade Grown Japanese Matcha, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Green

“Honey Green” : Honey Green Tea From Yunnan China, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Green

“Himalayan Spring” : Himalayan Spring Green Tea From Hile, Nepal, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Black Tea

Black tea is the most oxidized type of tea. When we think of what tea tastes like. That “tea flavor” is black tea. The tea is made by letting the fresh picked green tea leaves heavily oxidize. Giving it a strong flavor profile. 

Black Tea Kombucha Profile – We choose black teas with strong and deep, flavor profiles. These tend to make kombucha with a lot of depth, interesting aromatics and middle notes. Butter, nutty, lychee, rose, lily, plum, raisin, magnolia, malt, pit and stone fruits, cherry, caramel and spice. It’s a mouthful literally! 

Rare Black

“Golden Lily” : Single Cultivar Golden Lily Black Tea from Yunnan China, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Black

“Eastern Beauty” : Oolong Tea From Doi Mae Salong, Thailand, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)

Rare Black

“Monsoon” : Monsoonal Ruby Oolong Micro-Lot Tea From Doi Mae Salong, Thailand, evaporated cane juice, Pure Kombucha™ cultures (green & black tea)