Premium Kombucha

Above and beyond the many kinds of kombucha sold worldwide in bottles, kegs, and cans, there is an emerging category we can call ‘Premium Kombucha’. This is typically higher-quality, often small-batch or specially crafted tea beverages that emphasize superior ingredients, slower fermentation, and refined flavor profiles compared to mainstream commercial kombucha. They are often packaged in champagne-style bottles, command higher prices than other kombucha, and are served in fine dining establishments.

This list of 27 brands is by no means complete. Additional suggestions are welcome. But it shows the wide variety of tea-based beverages, sometimes not even called ‘kombucha’. In fact three brands (Copenhagen Sparkling Tea, Grand Jardins, and Non) do not ferment their beverages. Links to more detailed profiles are included where available.

Ama Pet Nat, Irun, Spain

More details in the September, 2025 Booch News profile.

Ama sells small batch varieties in 750ml champagne-style bottles priced from Euro 24 to 35 ($28 to $41), but doesn’t actually market their beverage as ‘kombucha’.

We don’t call it kombucha. So the word kombucha appears in the back label, in the third or fourth line. We try to stay away from the word kombucha because, as I said, the expectations that we can create about what’s inside the bottle. We made a label that you cannot see because we understand that we made a beverage that doesn’t exist! So that was the idea. Some people think that it was a mistake to make a bottle with no branding because you cannot see Ama anywhere in the bottle.

Also see: Pagu Restaurant, Cambridge, Massachusetts (below).

Ambijus, Ski, Norway

With ingredients such as Hardanger apples, fermented tea, spruce tips, lingonberries, wild blueberries, sea buckthorn, oak, pears, angelica root, elderflower, and sea salt, Ambijus offers fruity notes, tannins, spices, and a hint of funk. Every drop is a taste journey inspired by Norwegian nature, produced in Sollihøgda.

• Clearly Confused: Inspired by the Norwegian forest and has a fruity, tangy, and herbal taste with a delightful touch of spruce on the finish. Food pairing: Cured meats, game, mushrooms, roasted vegetables, creamy soups, cheeses, salty snacks.
• Real Fantasy: Inspired by the Norwegian mountains and has a fruity, tangy, and spicy taste with a delightful touch of lingonberry and oak on the finish. Food pairing: Beef, stews, cured meats, pasta with red sauce, pizza with red sauce, cheese, chocolate, snacks.
• Act Naturally: Inspired by the Norwegian coastline and has a fruity, tangy, and slightly tropical taste with a delightful touch of sea salt on the finish. Food pairing: Seafood, chicken, vegetables, and herb-based sauces such as pesto, chimichurri, and mojo sauce, as well as cheese and salty snacks.

750ml bottles are €19.90 ($23)

Bouche, Berlin, Germany

More details in this August 21, 2026 Booch News Profile.

Bouche employs a closed fermentation process to create a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted.

Through the tank’s jacket, we can regulate heat to speed up or slow down the process depending on the batch. Instead of using a SCOBY pellicle, fermentation is guided by a liquid starter culture. This innovation lies at the heart of the BOUCHE process, ensuring every batch carries the same depth, liveliness, and balance. A unique flavoring technique inspired by maceration, gives each BOUCHE variety its unmistakable depth, layered texture, and signature profile.

The 750 ml Pet-Nat flavors sell for $16 a bottle, higher-end Proxy flavors list at $21.

Copenhagen Sparkling Tea Co, Copenhagen, Denmark

Sparkling Tea originated in 2010, created by award-winning sommelier Jacob Kocemba during his time at a Michelin-starred restaurant in Copenhagen, Denmark. He realized the many possibilities within the world of tea, when he couldn’t find a matching wine for a dessert, despite a wine cellar of more than 1,700 wines. Instead, the solution came in a homemade tea extract, which consisted of a blend of different exclusive teas. The new drink became a great success and a favorite amongst the guests of the restaurant.

Similar to Grand Jardins and Non (below) this is not a ‘kombucha’ as such, but a tea-based premium beverage.

Premium tea blends (each bottle contains of up to 13 different teas) are bottled together with a dash of white wine or grape juice as natural sweetness and to complement and enhance the flavors of the teas. We also add other natural aromas, like lemon juice, to hit just the right notes. The pressure within a bottle of Sparkling Tea lies at 5-5.5 bars, which complements the nuances in the taste and creates a smooth and uplifting feel. The bottles are left to rest for 8-12 weeks. Whereafter the process finally ends at your enjoyment of a chilled glass of Sparkling Tea, best served at around 5 degrees in a champagne glass.

• LYSEGRØN has complex aromas of citrus, green tea, minerality and apples. The taste is lively and elegant with notes of citrus, lemon grass, Earl Green Sencha, and orange peel.
• LYSERØD is the perfect alcohol-free alternative to a rosé. It is the driest version of Sparkling Tea, yet still smooth and round in its taste. You will experience intense aromas of red berries and red apples. A complex and comfortably dry taste follows, thanks to the Oolong tea, combined with hints of blackberries and hibiscus. It’s all balanced by the smooth Silver Needle white tea and finished with light bitter fruity notes. The color is a light pink rosé.
• BLÅ starts out with delicate aromas of Jasmine, chamomile and a hint of citrus. This is followed by a round taste from the careful selection of white teas and accompanied by good complexity and depth from the green teas. It ends in a long finish joined by comfortable tannins created by the Darjeeling First Flush. The color is light green with yellow nuances.
• GRØN has clear aromas of lemongrass and citrus. The fresh characteristics are also significant in the taste, where they are joined by notes of green apples and a hint of ginger. This creates a mineral and crisp experience, which ends in a balanced bittersweet finish. The color is light with green nuances.
• RØD has immediate notes of red berries, hibiscus, blackberries and a balanced citrus. This is followed by a light bitterness from the bergamot oil found in our Lady Grey and Earl Grey teas. The finish is semi-dry, which harmonizes beautifully with the initial berry notes. The color is light pink with shades of orange.
• VINTER is a limited edition with a unique taste, that fits the cold months and the many festive and cozy traditions of winter. It starts with warm aromas of cinnamon, cardamom, clove and raisins as a result of the Chai tea. These spicy characteristics are also found in the taste, where they are joined by discrete notes of bergamot oil from the Earl Grey tea. This results in a smooth, elegant and round experience, with an intense finish, balanced by hints of citrus.

Drink dffrnt, Guernsey, Channel Islands

Drink dffrnt is created by the folks who brew K-Tea Kombucha.

This isn’t just another kombucha. It’s a living ferment crafted for people who care about what they sip and why. A real alternative to alcohol, double fermented with a dry, layered and complex finish.

• Double Fermented Floral Kombucha – Tangle Shrub: a double-fermented kombucha, tank then bottle-fermented champagne-style – with organic sencha, jasmine, rose, elderflower, and lavender. Probiotic-rich, vegan-friendly, and best enjoyed well chilled.
• Double Fermented Fine Ferment Kombucha – Sacred Sprig: a double-fermented fine ferment kombucha blending organic Sencha with organic, citrussy African botanical Buchu.
• Double Fermented Fine Ferment Kombucha – Treacle Leaf: a double-fermented fine ferment kombucha blending organic pekoe, yerba mate, bergamot, orange, grapefruit, and black pepper. Rich, malt-and-molasses, citrus-forward, and vegan-friendly.

Available in two sizes: 330 ml for £4 ($5.40) and 750 ml for £14 ($19) to £16 ($21)

Frui Kombucha, Bologna, Italy

Live kombucha made from biodynamic nettle from the Emilian Apennines, with high antioxidant potential. Renowned Italian Kombucha Reviewer, Susanna Danieli, gives the Egyptian hibiscus flavor a rare 10 out of 10 rating, with a typically poetic review:

Ajna: In Hinduism, that’s the third eye #chakra a symbol of enlightenment and superior consciousness. In theory it’s activated by meditation, but I guarantee that it works with kombucha, too. It happens to the always appreciated cat on the label, it happened to me as well, with a tasting that literally tears the brain apart. Nose is round and floral, delicate with a hint of malolactic sweetness. Sip is intense karkade, plump, spicy, tasty, bright as if a powerful light was passing through it. Like an eye, she has a round profile with an edgy and complex internal structure, salty and moderately tart. Finish is long and clean, leaving behind something that tastes less than a trace, and more of sudden awareness.

Frui describe this flavor as:

A sensory journey starting in the Aswan Valley. This artisanal kombucha captures the full intensity of Egyptian hibiscus flowers, transformed through a wild fermentation process that enhances their natural properties. Its brilliant red hue hints at vinous and tart notes, balanced by a refreshing quality that invites another sip. Bottle-conditioning creates a completely natural fizz—with no added CO2—while live microorganisms enrich every sip with complexity and digestive enzymes. This unpasteurized kombucha retains all the vitality of the fermentation process.

Other flavors include:

• Kaffir Lime
• Passionfruit
• Ginger and Original Nettle
• Ginger & Pineapple
• Limited Edition Coriander Honey Jun Kombucha
• Limited Edition Chestnut Honey Jun Kombucha
• Wildflower Honey Jun Kombucha

Prices are between €3.75 ($4.30) – €4.25 ($5) for a 330 ml bottle.

Funky Fermenteria, Treviso, Italy

More details in this August 18, 2026 Booch News Profile.

Their Sparkling Tea line is “a journey into the world of tea tasting, designed for food pairings and low- or no-alcohol aperitifs. Each label showcases a different tea with a unique personality.”

• Milky Oolong: buttery and pleasantly creamy, it releases tropical aromas. We love it with creamy desserts or—for a contrast—spicy Thai cuisine.
• Japan Hojicha: nutty and delicately roasted; enjoy it with pumpkin or sweet potato dishes, and especially with chestnuts!
• Lapsang Souchong: bold and distinctly smoky; pair it with grilled meats or dishes marinated in soy sauce.

750ml bottles sell for €15 ($17).

Gochá Kombucha, Zurich, Switzerland

A range of green and black tea premium kombucha. Flavors include a number of seasonal varieties:

• Gochá Mandarin & Swiss Pine: Plenty of freshly squeezed organic mandarin juice and zest are blended with a pure green tea base and rounded off with a hint of Swiss pine.
• Gochá Cascara & Cassis: An infusion of cascara – the husk of the coffee cherry – is fermented using dark caramel and black and green tea cultures, then combined with black currant for a deep and fruity kombucha.
• Gochá Apricot & Hops: A kombucha that strikes a balance between juicy stone fruit, zingy citrus, and bright hop notes.
• Gochá Sencha: Lighter in character than Gochá Original, this green tea kombucha features top notes of white grape, pear, and citrus.

We’re particularly proud of our pure tea kombuchas, like our Original or Sencha, as we believe these most honestly showcase authentic flavor and craft.

The 1 liter bottles are not sold in stores, but used to serve by the glass in bars and restaurants. They are available directly from the brewery, priced between CHF 13 and 17 ($16-21).

Grand Jardins, Paris, France

Tagline: ‘Tea in the Style of Wine’.

It’s unclear if this ‘premium’ drink is in fact fermented in the manner of a kombucha. The website states these are ‘infusions’ of premium teas, produced without sugar, additives or caffeine. Kombucha or not, Grand Jardins, like Copenhagen Sparkling Tea (above) and Non (below), clearly indicate how non-alcoholic tea-based beverages are being marketed to fine dining establishments.

If wine had dreamed of being alcohol-free, it would have been tea in the style of wine… In the beginning, the creative challenge of producing and preserving a great vintage of tea in a bottle of Burgundy through a delicate cold infusion. One more bottle in our cellars, you might think. But in reality, it’s a world first. Never before have creators offered a grand cru tea with long shelf life, no sugar, no acid, no preservatives, very low tea content… and of course no alcohol – making this bottle the purest gourmet beverage in the world.

Grands Jardins is an adventure in benevolent creation. The love of wine and tea has given birth to a new ritual: tea in the style of wine. More than ever, tea is wine’s most beautiful companion. Everything is comparable: the semantics, the power of the chosen pairings, the bouquet of aromas, the tannins, the robe… Almost everything, with one delicious difference. It’s all about water and leaves, without sugar or alcohol.

Among the flavors sold in 750ml bottles, priced around €30 ($35):

• Jasbire: Nepalese White Tea.. First spring harvest. Floral, zesty, vegetal. A true burst of floral and herbal notes. A springtime ode with a touch of champagne. The Jasbire tea garden is located at an altitude of 1,800 meters in the Ilam region, in the heart of the Himalayas. It is nestled next to a small village and its cooperative factory. It produces an exceptional tea with notes of wet grass and white flowers. Beautiful pale yellow hues and a dazzling brilliance. Pairings: A mosaic of springtime delicacies. A marine symphony with hints of the sea. Buffala beef tenderloin. Passion fruit zest pavlova. Raspberry foam on a crisp bed. A multi-textured tropical palette.
• Sakhejung: Nepalese green tea. Spring harvest, hints of star anise and apple, Aniseed, fruity, spicy. A breath of fresh green tea. Star anise and a hint of green apple. Vitality assurance. A high-altitude tea from a farming cooperative where kiwi fruit dominates the fruit crops. The landscape here is a blend of refreshing mist and lush nature. Beautiful light amber color with a brilliant sheen. Pairings: Imperial ceviche with citrus fruits. Roasted sun-ripened vegetables. Spicy Bresse chicken. Compote of apples from around the world. Basket of tatin bites. Brioche cloud with faisselle cheese.
• Meung: Laotian forest black tea. Seasonal mix, forested mountains at 800 meters. Plum, vanilla, chocolate. A mild Laotian permaculture tea. A hint of chocolate wrapped in prune-like vanilla. This tea is grown in a forest environment by small-scale high-altitude garden producers in the Bokeo region, located in northern Laos. It is harvested as part of a sustainable biodiversity model. An elegant mahogany color with dark highlights. Pairings: Rack of lamb with morels. Truffle and porcini mushroom risotto. Bigorre pork with baby potatoes. Conference pear puff pastry. Brandy financier. Double-sided caramel and dark chocolate cookie.

København Kombucha, Copenhagen, Denmark

Their Sommelier Range builds on a kombucha foundation, enriched with exquisite, tannin-rich teas and selected Nordic juices to enhance structure, volume, and depth. Developed in collaboration with leading sommeliers, these non-alcoholic (0.0%) expressions are designed for precise and versatile food pairing across a full gourmet menu. A 750ml bottle retails for approximately $27.

Their Lifestyle Range features non-alcoholic kombucha (0.0%) crafted for everyday enjoyment. Fresh, balanced, and expressive, these variants are designed to be accessible while still offering depth—perfect as an aperitif or alongside a variety of dishes. A 750ml bottles retail for DKK 129-179 ($20-28).

Each cuvée is composed with a gastronomic approach — built on fine teas, controlled fermentation, and carefully selected Nordic botanicals. Across the collection, ingredients such as White Monkey, Sencha, Gyokuro, and Pu-erh provide structure and tannin, while botanicals like elderflower, chamomile, sea buckthorn, and aronia bring aromatic precision and depth. The result is a progression from lifted and floral to structured and profound — designed to move seamlessly through a menu. They use precision fermentation, carefully guiding cultures to transform even trace alcohol into acidity for a clean, balanced result. To preserve quality and organic standards, they gently pasteurize, ensuring stability without a constant cold chain.

Kombucha Brewery Tokyo, Tokyo, Japan

KBT kombucha is characterized by a flavor profile reminiscent of natural wine and a pleasant acidity derived from fermentation. Production currently takes place in a small, detached house in Ryogoku, Tokyo—formerly a traditional Japanese confectionery shop. Offerings include:

• Sencha: Made with pesticide-free and chemical-fertilizer-free Sencha from “Chiyonoen” in Yame, Fukuoka. With its gentle sweetness and refreshing aroma, it’s a perfect choice for first-timers.
• Holy Basil: Made with tea leaves from “BASIL HOUSE” in Shizuoka. Features a deep, sweet aroma and an addictive flavor with a subtly spicy finish.
• Lemon Myrtle: Boasts a vibrant aroma often described as “more lemony than a lemon.” Layers of umami from fermentation and a subtle sweetness make this a popular seasonal limited-edition flavor.

720ml bottles retail for ¥3,240-3,780 ($20-24).

Kombucha Inc, Copenhagen, Denmark

They stretch the limits of kombucha brewing by infusing various elements such as chili and Cava, and packaging their product in a manner reminiscent of craft beers and progressive wine makers. They use a high quality organic green tea with a light taste of blackberry leaves, mango and a touch of vanilla. The finished tea is “light and golden and brings to mind bright summer nights.”

Manuka Jun, Hamburg, Germany

Founder Matthew Pettersson spent five years harvesting Manuka honey in New Zealand himself before he began importing it to Germany. Interestingly, the Jun is a “fermentation of a premium blend of green and black teas” (unlike most Jun Kombucha which is often green tea only). The teas are”combined with concentrated cultures, single-varietal grape must. Available in Blanc and Rose varieties.

The combination of traditional craftsmanship and exclusive Manuka honey from New Zealand forms the innovative foundation of our Manuka Jun. This premium tea ferments for over 12 months with concentrated cultures and Manuka honey before achieving the perfect profile for our Manuka Jun. Pasteurization and filtration complete this experience that goes “beyond champagne.”

Priced at €19.99 ($23) a bottle.

Monceau Kombucha, Melbourne, Victoria, Australia

Uses a pétillant naturel (pét-nat) ancestral winemaking technique with a secondary in-bottle fermentation to create natural effervescence. Regularly produces varieties like Fuji Apple, Blood Orange, Pear, and Mandarin. Example flavors include:

• Monceau Pét Nat Pear Kombucha: uses a blend of pears from the West Gippsland region in Victoria. Where our Fuji Apple variant yields complex, sour flavour profiles, Monceau Pear is crisp and dry with a more delicate and refined palate reminiscent of a sparkling white.
• Limited edition Davidson Plum Pét Nat: Using native (QLD) rainforest plums, refreshing, spritzy, delicious.

Retails for $AU4.20 ($3) per 330 ml bottle and $AU12.80 ($9) for a 750ml bottle (November 2022 prices).

Non, Cheltenham, Victoria, Australia

Tagline: ‘We don’t mimic wine. We make something else.’

While claiming ‘nothing is fermented’ this non-alcoholic offering does contain tea, along with other ingredients such as fruit, herbs, and spices. So is it kombucha? Perhaps not, but like Grand Jardins and Copenhagen Sparkling Tea (above) it shows how high-end alcohol-free beverages are produced and marketed.

750ml bottles list for $30.

Offerings include:

• Salted Raspberry & Chamomile: Sparkling. Drinks like a dry rosé. Balanced, sweet & salty. Chamomile provides lingering tannins for a floral finish.
• Caramelised Pear & Kombu: Sparkling. Drinks like a farmhouse cider. Bold body with a buttery texture. Minerality from kombu with a lingering spice finish. The ‘kombu’ is kelp, NOT kombucha!
• Toasted Cinnamon & Yuzu: Still. Drinks like an aromatic white. Bright, tart & balanced with a savory undertone.
• Lemon Marmalade & Hibiscus: Sparkling. Drinks like a dry sparkling. Tart native citrus, floral body, menthol aroma & finish.
• Stewed Cherry & Coffee: Sparkling. Drinks like a big red. Rich dark fruits, spice nose, undertones of coffee.
• Oaked Blackberry & Plum: Still. Drinks like a pinot noir. Dark berries with forest floor earthiness, firm tannins, and a spiced finish.

Noush|Cha Kombucha, Maastricht, Netherlands

More details in this August 30, 2026 Booch News Profile.

Noush|Cha envisions beyond the ordinary beverage space, being created for refined tables, meaningful gatherings, and elevated culinary experiences where conscious living meets sophistication.

From luxury hotels and wellness retreats to intimate weddings, curated events, and gastronomic pairings, we collaborate to create bespoke fermentation experiences that reflect the identity of each partner and the intention behind every gathering. We also curate exclusive house flavors for fine-dining restaurants that wish to offer something truly of their own. At Noush|Cha, we invite fine dining restaurants, boutique hotels, and Michelin-level culinary partners to co-create their own exclusive kombucha expression.

Signature selections include:

• Pu-Erh Tea • Blackberry • Shiso Leaf • Szechuan Pepper: Deep, layered, earthy-rich and intriguingly aromatic with an elegant kick that leaves your taste buds fully awakened!
• Guayusa Tea • Sea Buckthorn • Star Anise: Bright, botanical, fresh and beautifully vibrant with refreshing citrus depth and warm aromatic notes.
• Pandan-Coconut: inspired by the lush flavors of Southeast Asia. The creamy, aromatic notes of coconut meet the delicate vanilla-like fragrance of pandan, creating a vibrant and refreshing booch that pairs beautifully with tropical desserts and sun-soaked summer moments.
• Peach-Chamomile with Guayusa Tea
• Pandan-Pineapple with Guayusa Tea
• Strawberry-Verbena with Ceylon-Rooibos Tea
• Tropical Fruits Mix with Guayusa Tea
• Cherry-Rosemary with Ceylon Tea
• Blackberry-Jasmine with Pu-Erh Tea
• Passionfruit-Cardamom with Guayusa Tea

275 ml bottles are €6 ($7) per bottle, or €30 ($35) for a six-pack. 750 ml champagne-style bottles start from €17.47 ($20) to €21.47 ($25).

Pagu, Cambridge, Massachusetts, USA

Pagu is a gourmet restaurant located at 310 Massachusetts Ave, Cambridge. The menu includes housemade sparkling tea made by Chef Tracy Chang with a double fermentation process.

• Genmaicha is nutty, savory and dry, with notes of toasted rice and roasted almonds on the palate.
• Finely fizzy, with tasting notes of caramel, cacao nib, and coffee, Hojicha is a great introduction to sparkling teas.
• Hibiscus is tart and juicy on the palate, with notes of cranberry, raspberry, yeast and toasted bread. This non-caffeinated sparkling tea is crispy, dry, fruity, and fun.

These beverages are listed on the restaurant menu together with two selections from the Ama Brewery (at $75 a price higher than any of the wines on the menu!).

Pod Kombucha,  Itajaí, SC, Brazil

More details in the July 2026 Booch News profile.

In their sparkling line, the newest launch is Pitanga & Pimenta (Surinam cherry and chili), combining pitanga, hibiscus, and ginger in a warm profile. Three bottles are sold online for R$198 ($39).

Real Co, Wendover, Bucks, UK

Tagline: “The Inexplicably Delicious Slow Fermented Sparkling Tea.”

There is background on their process in this December 2024 presentation by Real Co founder David Begg.

Their range of alcohol-free drinks “have incredible character that are created 100% naturally, without the addition of any additives or flavourings. Our slow and completely natural fermentation process enables us to achieve exquisite flavour and complexity from a combination of skill and high quality ingredients.”

Each year, we select exquisite loose-leaf teas that have been handpicked from small tea gardens in China and India, with the same respect that a winemaker affords their grapes, and ferment with the same care and passion as a fine wine. We add nothing before, nor do we extract anything afterwards.

• REAL Dry – our crisp, dry one. Thoughtfully crafted using pan-fired Dragonwell green tea. Every bottle is crafted for an inexplicably delicious flavour, but if we had to describe it, it would be zesty and light bodied, with a fragrant hint of lemon meringue on the nose.
• REAL Sec is made from First Flush Darjeeling, the Queen of Tea. Fermented like wine and popped like champagne, it is our fragrant and fresh one…if we had to describe Sec, it would be fresh and fruit with notes of grape and stone fruits.
• REAL Blush. It’s as delicate as it is pretty. Fermented with a precise blend of Darjeeling and White Peony loose leaf teas, with red grape skin…if we had to define it, we would say it’s fruity, bright, and well rounded on the palate.

Retails for £10 ($13.50) a 750ml bottle

Rish Lab, Brussels, Belgium

Small batch artisanal kombucha produced in the heart of Brussels..

A space to experiment and discover the wonders of fermentation and perfect the process through which tea is transformed into the most refined beverage. We collaborate with chefs and creative minds to develop recipes and create a unique experience through our vehicle – kombucha. The Lab. is also a space to welcome our community, and share these ancestral traditions of fermentation processes. Fermentation is a science as well as an art. Through its powerful enzymes and microbial action, fermentation can not only boost the nutrient density of foods, but produce powerful and complex compounds that benefit human health.

Their ‘Authentic Kombucha‘ is available in five flavors in 330ml bottles: Lavender, Original, Hibiscus, Ginger, and Basil. A case of 12 bottles sells for €40 ($46)

The Limited Edition Pet Nat is packaged in 750ml bottles in three flavors:

• RISH ROSÉ: The development process for this one was very straight forward : we are creating an edition that is refined, that is elevated and is an adult indulgence that feels, tastes and smells like a Rosé. The taste profile is (very) dry, no sweetness at all, delicate and slightly tart.
• WILD FIG LEAVE: Introducing our Wild Fig Leaves, the crispiest sip of this Indian summer!
  For of you who like it (very) dry, slightly bitter and extra fresh – we serve it in a glass of non alcoholic PetNat. Cin Cin. Ingredients: Rish Kombucha – Filtered Water, Culture of bacteria and yeast, Sencha Higher Grade Green Tea*, Cane Sugar*, Wild Fig Leaves* – *: Organic Agriculture
• TAGÈTE:This edition was born following a meeting with Joachim from Herbea, a farmer located in Anderlecht a few kilometers away from the Rish Lab. who cultivates aromatic herbs, seasonal fruits and vegetables biodynamically. Tagète, in English, marigold is a flower widely used in gastronomy with a unique and floral taste with notes of mint, citrus and honey. Imagine a dance of bright citrus and sunny florals that tickle your senses with each effervescent bubble.

A 4-pack sells for €60 ($70).

Sans Péche, Hamburg, Germany

Founder Jennifer Färber spent five years and countless fermentation cycles developing Sans Péché.

Sans Péché is an alcohol-free craft, naturally fermented, without concentrates and without flavourings. Sparkling Fermenté Blanc: is crafted through the natural fermentation of white grapes, green tea, organic black tea, raw Manuka honey, and our live yeast culture. Fermentation imparts microbiological depth, a clear structure, and a complex aroma profile.

A 750 ml bottle sells for €24,95 ($29).

Selvatica Lab, Piedimonte Etneo, Italy

A boutique research micro-laboratory “from volcanic Sicily, where terroir, natural fermentation, and sensory exploration coexist without compromise.”

Our kombuchas are crafted from carefully selected tea and herbal infusions, produced in small batches and fermented using pure volcanic water with a remarkable mineral profile. These unique water qualities enhance the depth of the aromas that naturally develop during fermentation.

Offerings include:

• Carica: A scaled-down “P-Etna-Tea”: tea smoked with Malawian guava wood meets the velvety sweetness of fig leaves. The smokiness is balanced by the leaves’ honeyed roundness, creating a harmonious and surprising drink where contrast turns into balance.
• Prio: A P-Etna-tea with a minimalist style—unflavored and crafted to highlight the purity and refinement of the tea itself. The fermentation base is Ogasa, a premium sun-grown Japanese Sencha variety that lends the beverage a delicate yet distinctive profile. Visually, it presents a clear, pale straw-yellow hue, while on the nose it releases rich, complex herbaceous notes typical of the finest spring harvests. The taste is fresh, balanced, and subtle, featuring a light natural acidity derived from fermentation that complements rather than overpowers the tea’s character.
• 012026: The first limited edition of 2026 combines the smoky depth of Lapsang Souchong tea, the balsamic and aromatic notes of bay leaves, and the bold character of the Chocolate Habanero pepper.
• Funky Rosita: A tea-free Pet-Nat created through the kombucha-style fermentation of an infusion of Rosa gallica and Hibiscus rosa. Funky, wild, and floral, yet also intriguing, ever-changing, and fun. The tangy notes of Malawian pink hibiscus are softened by delicate rose petals.
• Cada Rato: an Italian Grape Kombucha made by steeping spent Catarratto grapes—sourced from direct pressing—in a base of Malawian Pu’er-style tea and geranium leaves. The result is a lively beverage that combines the elegant acidity of Catarratto with the earthy depth of Pu’er and the floral freshness of geranium.

Retail prices range from €7 ($8) for a 375ml bottle to €20 ($23) for a 750ml bottle.

Spontea Drinks, Lliça D’Amunt, Spain

More details in the August 2026 Booch News profile.

The creation of KBI Director Kendra Sepúlveda. Spontea does not identify as a dealcoholized wine, nor a standard kombucha. Its philosophy is built on the belief that the sophisticated palate should never have to settle for a diminished version of a classic. Instead of stripping alcohol away from a finished wine—a process that often leaves the soul of the grape behind—Sepúlveda builds her beverage from the ground up, blending tea fermentation with traditionally vinified grapes.

TÖST Beverages, Manchester, Vermont, USA

TÖST was created in collaboration with world-renowned culinary experts, Michelin-starred chefs and James Beard Award winners to be balanced and pair perfectly with food. Available in three varieties.

• Original: White tea, cranberry, and ginger.
• Rosé: White tea, elderberry, and ginger.
• Sangria: White tea, blood orange, and ginger.

Three 750ml bottles sell for $24

Unified Ferments, Brooklyn, New York, USA

Unified Ferments makes elegant, non-alcoholic sparkling beverages from single-origin, world-sourced teas using a fine-dining winemaking and kombucha-style fermentation approach. Flavors include:

• Soba: A collaboration with Kettl featuring toasted buckwheat tea with notes of poached pear, spun sugar, and heirloom grain.
• Hojicha: An earthy, savory Japanese green tea blend with roasted chestnut and pine notes.
• Snow Chrysanthemum: A floral, honey-fermented option with a body and acidity resembling a juicy orange wine.
• Nilgiri Green & Wen Shan Bao Zhong: Herbaceous, citrusy, and complex varieties with Riesling-like acidity.

Single 750ml bottles sell for $27-30.

Wilder Land, Amsterdam, Netherlands

Committed to biodiversity and an economic model based on nature restoration. They work with farmers, tastemakers, and foodies on a Wilder Land. Step by step, strip by strip, species by species. By planting native and local crops from which we make delicious products. Products that you can enjoy, that farmers can make a living from, and that attract as many animal species as possible. They work exclusively with herbs that grow in the Dutch landscape. A few examples are chamomile, nettle, plantain, dandelion, yarrow, cornflower, and many more. Each and every one of them is an herb that is healthy for both people and nature!

They market these varieties of kombucha:

Holy Smoky Part II: Holy Smokey Part Two is based on our Holy Smokey herbal blend and is already being called the whiskey of kombucha. At least by us. No wine with dinner for a change? Let the kombucha pairing begin.

Feast Beast: It effortlessly brings the wildness to holidays and dinner parties, weddings and VIP openings, but how nice is it to spontaneously pop a bottle? With this beastly delicious bottle, you toast to life: more parties means more bugs. Also wildly attractive as a crisp, fresh, fruity table companion. Feast Beast is a particularly festive sparkling tea with apple cider and a nice low alcohol percentage of 1.3%.

It is Always Spring: A fresh, floral kombucha based on chamomile. The ingredients of the It is Always Spring kombucha influence a total of 150 species – of which 121 are pollinators and 12 are butterflies, including the orange-yellow lily-moth.

750 ml bottles are from €12-16 ($14-18).

Yesfolk, Troy, New York, USA

A small family-owned brewery specializing in fermented and functional beverages like kombucha and kombucha vinegar.

A 750ml Bottle of Tea Flower Kombucha retails for $23. Made by fermenting the blossoms (and not the leaves) of the tea plant. Camellia Sinensis blossoms in the fall just before producing seeds and going into winter hibernation. Organic flowers from the southern Yunnan province of China are harvested from old growth tea trees indigenous to the area. Once picked and dried, tea flowers age beautifully and develop a delicate depth.

Disclaimer

This information was gathered from the brands web pages and social media. It is as accurate as possible. Please send updates or edits to ian@boochnews.com, including details of any Premium brands that are missing from this list. Prices in US dollars are based on August 2026 exchange rates.