Brewed from black and green tea with a SCOBY culture, blended with natural raspberry and lemon flavours. Both the fruit and the fermentation base bring acidity, so the overall profile is noticeably tart: this is not a sweet kombucha. Erythritol and stevia stand in for most of the sugar. It pours light pink-amber with fine carbonation. The aroma is fresh, with bright raspberry over lemon zest sharpness and the faint tang of apple cider vinegar. On the palate raspberry leads, tart rather than jammy, with lemon adding a clean citrus acidity alongside it. The kombucha base keeps things brisk and dry through to the short, clean finish. Straightforward and honest. Nothing surprising here, which is part of the appeal.