We tried many flavors before settling on our first commercial kombucha. Grapefruit and Sichuan pepper won – and remain our signature variety to this day.
Grapefruit: tart, bitter, summery
The fine carbonation of the kombucha meets the citrus freshness of grapefruit. It brings a bitter-fruity note, a little more bitter and mature than orange or lemon. Fresh, light, and made for warm days.
Sichuan pepper: the tingling on the tongue
What fascinated us most about Sichuan pepper is its effect: a slightly bitter note and that unmistakable tingling sensation that gently numbs lips and tongue. It's not spicy in the classic chili sense – it's a subtle tingle that perfectly complements the bitterness of the grapefruit. The first sip is unusual, and then you can't do without it.
Why this combination?
We like flavors that aren't found everywhere. Grapefruit and Sichuan pepper are idiosyncratic, a little unwieldy, and precisely for that reason, interesting. This uncompromising trait is found in everything we do: unpasteurized, properly fermented, handmade in Brandenburg.
Best to judge for yourself – just try it.
