Flavours
Giving the most sustainable and outstanding ingredients a platform to shine from. Using forest friendly Thai tea and seasonal local produce harvested, foraged and gathered by us. Celebrating the underdog by using often overlooked, or ‘waste’ ingredients.
We have three core flavours, which are all absolute classics, showcasing our craft all year round. Then there are seasonal flavours throughout the year using local produce which we have a strong, tangible connection to. Harvested fresh from friend’s farms and gardens, or locally foraged when at peak season.
We usually have about 6 flavours on at once. Our 3 core flavours plus 3 seasonal flavours, though there can be moments where we have less or more different seasonal’s at once, depending on crossover moments during the year. Most of the seasonal flavours are ‘herbal’ which means that they showcase just one ingredient (without use of tea), amplified by the fermentation, and thus are basically caffeine free.
The Core Range:
Sparkling Oolong
Using only premium forest-friendly oolong tea and organic raw and unrefined cane sugars married with an authentic kombucha fermentation, we’ve masterfully created a beautifully complex kombucha. With tasting notes of apple, white grape, melon and grapefruit, it makes an exciting sparkling wine or cider alternative that will quench your FOMO as well as your thirst!
Since 2013 Monteaco have been supporting small farmers in rural mountain locations in Northern Thailand symbiotically and sustainably with nature, to grow amazing tea in unison with the forest. This means they don’t rely on using fertilisers and pesticides, and they also sustain natural biodiversity within the forests where the tea is being grown.
Find our more about Monteaco on their website here.
INGREDIENTS: Live kombucha cultures (SCOBY), carbon filtered water, organic raw and unrefined cane sugars (transformed during fermentation), “beyond-organic” Thai forest-friendly oolong tea
Ginger and Turmeric + black peppercorn
Take the Sparkling Oolong and infuse a generous dose of organic ginger root, turmeric root, and black peppercorn juice. Like ginger beer, but her more elegant BFF. Not too sweet, nice tart finish, with a healthy kick of spice.
The godly combo of ginger and tumeric is widely known for it’s immune-boosting effects, and whilst we can’t claim to cure anything - with the addition of spicy black pepper it’s sure to make you feel alive!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), beyond-organic Thai forest-friendly oolong tea, organic cold-pressed ginger root, organic cold-pressed turmeric root, organic black peppercorns
Kent Hops ‘KPA’ (Kombucha ‘Pale Ale’)
Utilising our knowledge of craft beer brewing techniques, we’ve created a harmonious kombucha-meets-pale-ale hybrid of oolong tea and tasty hops! Very aromatic and complex with a bright tropical fruitiness balanced by the perfect level of bitterness finishing with a lightly malty body and a surprisingly authentic creamy head. We think this naturally fermented brew really hits the spot in a way that most non-alcoholic beer options don’t! Naturally grain and gluten free, this kombucha also skips out on the hangover!
Featuring 5 different varieties of Kentish grown hops, all of which were bred and developed only 2 miles down the road from us at the old Wye College! A portion of the hops used are grown by Hythe Hops, which is a voluntary, not-for-profit group where members grow hops in a variety of places including their gardens, allotments, community gardens and public spaces; these then get donated to local craft brewers, who work their magic to create the tastiest of brews! Working across the areas of Hythe, Sandgate, Folkestone, Hawkinge, Ashford and Romney Marsh.
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), beyond-organic Thai forest-friendly oolong tea, Hops: Challenger, Earnest, Bramley Cross, Goldings, Prima Donna (Hythe Hops)
Lavender
Made with a variety of lavender called Lavendin, this booch and it's airy look evokes nostalgia and comfort. Almost everyone has some sort of association with lavender, it’s fragrance is unmistakable, connecting most people to a specific time and place; often a familiar garden, house or family member.
It’s aroma beautifully captures freshly cut lavender blossoms, but the flavour profile is perfectly balanced. Only lightly floral, not perfumed, with hints of honey and citrus. It has soft, lingering herbal notes with a cooling finish. Kind of like a very grown up Sprite!
This flavour is ‘herbal’, which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), Castle Farm lavendin
Autumn-Winter Seasonal Flavours:
Available from mid September, while stocks last
Elderberry
Elder produces it’s much adorned flowers in May/June and then we revisit our spots in August/September to forage their next delights, elderberries - well-known for being nutritional powerhouse, used in many old folk remedies. After foraging, the berries get processed straight away.
With dark berry notes and a crisp acidity, it’s like a grown-up Ribena meets rosé! It’s berry colour is a treat for the eyes too!
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic raw and unrefined cane sugars (transformed during fermentation), elderberries.
Available from mid November, while stocks last
Quince
An antiquated fruit - the quince is thought to be over 5000 years old, originating from the Mediterranean. It has since fallen out of fashion after the Middle Ages, and in our option is due a renaissance!
A zingy pink apple feast for the palate, with tropical aromatics and a sherbert finish, our quince flavour is a delight to behold. Using quince from the non-commerical Moat Farm in Shadoxhurst, the fruit is found growing naturally alongside 300 acres of ancient woodland and wildflower meadows, completely spray free and no intervention.
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic raw and unrefined cane sugars (transformed during fermentation), quince.
Available from mid-late October, while stocks last
Garden Fig Leaf
A product of our annual tradition of spending a day helping our friends Charlotte and Donald Molesworth prune their glorious fig tree, in their wonderfully magical garden over at Balmoral Cottage in Benenden. Done at the end of the season when the trees’ productivity has finished for the year, and all the leaves are about to begin falling…so here’s where we step in! We save all the leaves (and remaining green figs) to repurpose in our kombucha! The leaves are used to make our cult-classic seasonal fig leaf flavour.
Super coconutty with a hint of fig and a surprisingly creamy mouthfeel, somewhat reminiscent of a pina colada!
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), fig leaves
Available from November, while stocks last
Fig Leaf with Lacto-Fermented Green Fig
- aka ‘Magic Salty Unicorn Rainbow Juice’
A product of our annual tradition of spending a day helping our friends Charlotte and Donald Molesworth prune their glorious fig tree, in their wonderfully magical garden over at Balmoral Cottage in Benenden. Done at the end of the season when the trees’ productivity has finished for the year, the remaining green figs will no longer ripen and all the leaves are about to begin falling…so here’s where we step in! We save all the leaves and remaining green figs to repurpose in our kombucha!
The leaves are used to make our classic seasonal fig leaf flavour which is super coconutty with a hint of fig and a surprisingly creamy mouthfeel, somewhat reminiscent of a pina colada! Meanwhile, the green figs are then fermented in Celtic sea salt to create a funky and complex fig brine which is added back into the fig leaf kombucha, transforming it into a crazy flavour bomb with a funky, almost smokey salinity.
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), fig leaves, green figs, Celtic sea salt
Summer Seasonal Flavours:
Available from July/August, while stocks last
Huacatay
Also known as Peruvian Black Mint or Mexican Marigold, the Huacatay plant is herbaceous, tropical and heady. Grown by my very good friend Rebel Farmer Ed (based 2 miles away from us in Brook) alongside his heirloom tomatoes. We cold extract the fresh leaves into our Sparkling Oolong kombucha to take it to new tropical heights!
Tasting notes of pineapple, passionfruit, peppermint, liquorice and bubblegum - this one is a must try if you can get your hands on it!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic raw and unrefined cane sugars (transformed during fermentation), beyond-organic Thai forest-friendly oolong tea, huacatay
Available from mid June, while stocks last
Elderflower
This quintessentially British summertime flavour is made from only the creamiest of yellow blossoms, foraged from several abundant special spots within a three mile radius of the brewery. Processed straight away, this perfectly captures the sweet nectar flavours that are so well-loved of elderflower from the fresh flavour-carrying pollen.
It has a gentle honey-like body with sweet floral aromatics and a perfectly balanced citrus acidity, evocative of summer times spent outdoors.
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic raw and unrefined cane sugars (transformed during fermentation), foraged elderflower.
Available from July/August, while stocks last
Tomato Leaf
We use Rebel Farmer Ed’s heirloom tomato leaf cuttings in the summer, which would otherwise go on the compost, to make a kombucha that tastes like the smell of a luscious summer greenhouse - if you could bottle it up!
Notes of cucumber and lime with a herbaceous body, it’s so fresh you will be transported straight into the greenhouse with every sip!
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), Rebel Farmer tomato leaf cuttings
Spring Seasonal Range:
Available from mid-late April, while stocks last
Magnolia Flower
As one of our yearly foraging and harvesting traditions, we spend an afternoon in mid-March with local-legend Geoffrey Neame gathering beautiful blossoms from his two mahoosive untamed magnolia trees over in Shottenden, near Chilham. P.s. Did you know…the history of the magnolia tree dates back millions and millions of years, all the way back to the prehistoric age, and one of its closest relations is actually the buttercup?!
The raw flowers have a slightly bitter, gingery flavour with a hint of spice, but after steeping and fermenting the resulting booch is a wonderful fusion of vanilla, umami, rose and delicately smoked sage flavours, whilst also being deliciously creamy and dessert wine-like!
An amalgamation of everything that makes spring so wonderful, I can’t wait for you to give it a taste and make it your spring/early summer beverage of choice!
Like most of our seasonal brews, it is ‘herbal’ which means it is brewed with no additional tea and thus more or less caffeine free!
CONTAINS: Live kombucha cultures (SCOBY), carbon filtered water, organic cane sugar (transformed during fermentation), fresh magnolia flowers
