Brewed from black and green tea with a SCOBY culture, blended with natural raspberry and blackcurrant flavours. The raspberry brings bright, sharp acidity while the blackcurrant adds a deeper, slightly jammy berry note behind it. Natural sweeteners keep the sugar content low, letting the fruit tartness and fermentation character carry the drink. It pours deep pink-red with persistent fine carbonation. The aroma is fruity and slightly vinous: raspberry upfront, richer blackcurrant beneath, underscored by the apple cider vinegar tang of the ferment. On the palate the raspberry hits first, tart and immediate, with blackcurrant adding a darker, earthier berry dimension in the background. The kombucha base stops it going sweet. A well-matched combination: the two berries complement rather than cancel each other.