HOLOS uses ginger juice at 1.6% of the recipe here, which is enough to make itself known from the first sip. Hibiscus is added post-fermentation alongside the ginger, giving the floral tartness that complements the heat. The tea base runs through green, Earl Grey, yerba mate, and rooibos, fermented with a live SCOBY culture in West Sussex and left unpasteurised. Poured, it shows a deep rose-amber with gentle bubbles. The aroma is assertive: fresh ginger, dried hibiscus blossom, and a warm spiced note from the yerba mate base. On the palate the ginger is immediate and peppery, giving way to the tart hibiscus floral note and an earthy tea backbone. Sugar and acid are well balanced. The finish has warmth and some length. This is one of the more characterful kombuchas in the HOLOS range. The ginger is not a background note — if you want something restrained, look elsewhere in the line-up.