A pioneering new drinks company, Left Field Kombucha, has launched the first Kombucha tea to be brewed in Scotland, and has since been shortlisted for a Scotland Food & Drink Excellence Award 2017.
Kombucha tea, which is popular in America, is a raw, fermented cold drink with an unexpected fizz is made from fine loose leaf tea. The husband and wife team, Geraint Roberts and Jo Easingwood Roberts, spotted that Kombucha fits into the growing trend for healthy, raw food and drink, so set up Scotland’s first commercial Kombucha brewery in the Scottish Borders, in 2016.
Geraint, a former beer brewer, explains; “We are fascinated by the aromatics of premium loose leaf teas, and our brewing draws out those amazing flavours, without the need to add sweeteners or flavourings, hopefully giving our brews an authentic and natural taste. The fermentation process is a bit of a labour of love; it certainly doesn’t take as long as whisky to make, but each batch is prepared over several weeks at a time”.
With all the looks of a craft beer, kombucha tea is natural drink that is non-alcoholic and suitable for vegans, which is why Left Field's range has been stocked in Juice Warrior in Edinburgh since last summer.
Left Field Kombucha has launched with its original brew, the No.1 Yunnan Black, now a finalist in the Scotland Food & Drink Excellence Awards 2017. This variety is an earthy, smoky brew which evokes the heritage of the area where the first tea tree was discovered in China. Geraint says; “We are thrilled to have been shortlisted for a national award, and excited about the future of kombucha tea. We’re busy working on a further three varieties, and launching our online shop soon, and hope people will enjoy our kombucha in cafes and coffee houses across the country”.