LA Brewery ferments fair-trade sencha green tea for six weeks with live kombucha cultures, adding Sicilian lemon, ginger and a touch of capsicum. The production method is the same across the LA Brewery range; what changes is what gets layered on top, and here the additions have real presence. It pours a clear pale straw with lively carbonation. Zesty lemon comes first on the nose, then fresh ginger with a faint spicy warmth beneath. On the palate the ginger builds gradually rather than hitting you immediately. The lemon provides clean citrus acidity that cuts through, and the finish is crisp with a pleasant heat that lingers from the capsicum. It has more bite than most kombuchas. The capsicum addition is subtle but it pushes the ginger warmth in an interesting direction, giving the whole thing a slightly savoury edge.