Brewed from green and oolong tea with a SCOBY culture, the base brings the characteristic tartness and live cultures of a properly fermented kombucha. Natural ginger and lemon flavours are added alongside apple cider vinegar, with erythritol and stevia keeping the sugar well under 1g per 100ml. It pours lightly hazy with gentle carbonation. The aroma is bright: sharp lemon zest and the warm, peppery lift of ginger over the vinegary tang of the ferment. On the palate lemon arrives first, tart and clean, with ginger building as a dry spice note rather than a sweet one. The two work against each other rather than blending into something cloying. Cold from the bottle is the best way to drink it. If the ginger feels assertive, a little dilution over ice takes the edge off.