FUNK! Kombucha take a blend of locally sourced Black and Green Tea (Assam and Sencha) and brew with filtered water and cane sugar before a slow ferment of 3-4 weeks. Fermented with a symbiotic culture of bacteria and yeast, a SCOBY, they test the brew frequently until they achieve the right balance of acidity and sweetness. They then harvest the Kombucha where it is blended with a fresh infusion of Hibiscus flower and Raspberry Leaf tea. This fresh infusion gives the Kombucha it’s amazing colour and they then add to this with around 3% raspberry juice. They then chill the Kombucha prior to carbonation and bottling.
Best enjoyed cold – this is a refreshing, carbonated, beverage that has complex flavours of raspberry and hibiscus along with a balance of sweet and sour. It’s a tangy thirst-quencher; lightly carbonated, as well as being lower in sugar than many other soft drinks.
FUNK! Kombucha is produced by John in the same premises used by Sunshine Co-operative. That’s a huge reduction in food miles!!