Everyone knows the bright orange-red berries of sea buckthorn, growing wild on the Baltic Sea coast. But sea buckthorn isn't just a North German treasure – it originally comes from the Himalayas and has been commercially cultivated since the 1980s, especially popular in Northern Germany.
Why Sea Buckthorn?
Sea buckthorn is primarily known from jams and sauces, and it brings something we hadn't tasted in a kombucha before: a sharp, freshly citrusy acidity with a distinctive bitter note – and that unmistakable orange color. A berry with real character, and that's exactly what we're looking for.
Our Inspiration
After a trip to the North Sea, where we ate a piece of homemade sea buckthorn cake, the idea came to us to combine sea buckthorn with kombucha. The taste and color immediately convinced us.
Our Sea Buckthorn Kombucha
After our Grapefruit-Sichuan, it became our second signature flavor – and in 2025, it won gold at the World Kombucha Awards. Since sea buckthorn contains fruit oil, gently shake the bottle before pouring.
Try it and taste the North.
