Sharp rhubarb hits first, with the tartness you'd expect from the fruit rather than the fermentation. Hibiscus adds a dark, berry-like depth behind it, and chamomile softens the whole thing with a mild, honeyed quality in the finish. It's one of the more complex flavour combinations in the Counter Culture range, and the balance between tart and floral works better than it might sound on paper. Brewed in Bristol using a SCOBY culture of organic green tea and organic raw cane sugar, fermented for a month. Deep rose-red in colour with persistent fine bubbles. At 14kcal per 100ml it's low calorie, and it's gluten free and vegan.