LA Brewery ferments fair-trade sencha green tea for six weeks with live kombucha cultures, then adds elderflower, rhubarb, strawberry and peach. The intention is clearly rosé-adjacent, and the colour backs that up: it pours a soft, clear salmon pink. On the nose there's elderflower upfront, followed by soft red fruit and a faint rhubarb sharpness. The palate is tart and fruity. Strawberry and peach come through clearly before a dry, clean finish. Fine carbonation keeps things lively without adding weight. The dry finish is the thing that lifts it above most fruit kombuchas. There's genuine complexity here from the fermentation, not just sweetness from the fruit additions.