Hibiscus and Rose Kombucha

Sharp and elegant: Keemun black tea and the acidity of hibiscus wrapped in rose petals

A surprising balance between acidity and softness, with a floral touch that invites you to take another sip.

Hibiscus and Rose Kombucha Acidolab

La Hibiscus and Rose Kombucha of Acidolab is the most reference sharp and elegant of the Turin gastronomic collection: a sophisticated kombucha where the depth of Chinese Keemun black tea andlively acidity of hibiscus are wrapped in the softness of rose petalsAt the first sip it reveals a surprising balance: theibisco opens with a fresh and fruity volatile note, while the tender gives structure and depth; note di rosa Finally, they impart a refined floral touch that envelops the palate and invites another sip. A kombucha with an intense ruby ​​color and a bold character, perfect for those seeking complexity and elegance. A non-alcoholic, unpasteurized, and unfiltered fermented beverage.
 
 
 

The roots of this Kombucha lie in Keemun and ancient rose.

Il Keemun black tea (Qimen) is one of the most prized and famous black teas in the world: produced in the county of Qimen, in the Chinese province ofAnhui, from 1875, is renowned for its unmistakable scent — notes of orchid, ripe fruit and cocoa — which has earned it the nickname of “Burgundy of teas“. It has been the secret ingredient of the most prestigious English blends for over a century, including the legendary English Breakfast. The pink, for its part, is a thousand-year-old gastronomic and cultural symbol: already the Romans they perfumed the banquets with petals, while in the world Arabic-Persian rose water (gulab) has been the main ingredient of pastry making and refined drinks for centuries.ibisco (Hibiscus sabdariffa), the ruby ​​flower of African and Egyptian origins, completes this triad with its bright acidity. Three traditions—Chinese, Persian, and North African—fused in a single glass by Acidolab.
 
 
 

Choosing Hibiscus and Rose means choosing antioxidants and elegance

This blend is a treasure chest of beneficial substances. ibisco is celebrated for its exceptional content of anthocyanins (antioxidant ruby ​​pigments), organic acids e polyphenols, with demonstrated action hypotensive (helps lower blood pressure), diuretics e antioxidant. The pink brings flavonoids, Vitamin C and essential oils with a soothing and mood-lifting action. Keemun black tea contributes with theaflavins e thearubigo, antioxidant polyphenols typical of oxidized teas, allies of cardiovascular health. Kombucha adds live probiotics allies of the microbiota and organic acids with digestive action. An ideal choice for those who love complex, elegant, and slightly acidic flavor profiles, and for those seeking a natural antioxidant boost. Alcohol-free (<0,5%).
 
 
 

How to Best Use: Hibiscus and Rose Kombucha

• LEAFY GREEN VEGETABLES AND PORK
  The sharp acidity of this kombucha is the perfect counterpoint to the vegetal flavours and fatty meatsServe it next to a plate of Organic Tuscan Black Cabbage o Fresh Organic Spinach sautéed in a pan, or combined with pork meat e al Organic Tuscia baconThe acidity of the hibiscus clears the palate of the richness of the pork, as a great young red wine would, while notes of rose add an unexpected touch of elegance.
• FRESH CHEESES AND ELEGANT CUTTING BOARDS
  The acidic and floral component of Hibiscus and Rose makes it an ideal complement to fresh cheeses. Create a refined cutting board with Primo Sale di Capra Compact Telemaco, Organic Buffalo Ricotta e Argo Goat's CaciottaThe crisp acidity of the kombucha cleanses the palate of its lactic creaminess, while the rose elegantly complements the sweet, delicate notes of young cheeses. A sommelier-approved pairing for a classy aperitif.
• PANNA COTTA, CHOCOLATE DESSERTS AND A MEDITATIVE DRINK
  Surprisingly, Hibiscus and Rose is an exceptional complement to the dessert, especially those made with chocolate. Its acidity cuts the richness of a panna cotta and creates a deep dialogue with the Chocolate sweets: try it next to a mousse or some flakes of India Dark Chocolate 70% OrganicHibiscus anthocyanins and cocoa flavonoids resonate in harmony, while rose adds a romantic, sensorial dimension. Also stunning as a meditative drink, sipped slowly to capture every nuance.

The Manufacturer: Acidolab

Acidolab is the artisanal kombucha micro-laboratory founded in Turin in 2024 by Matteo e ROSI, two tea sommeliers with years of experience in Asia. They produce unpasteurized and unfiltered, slow-fermented gourmet kombuchas using select loose-leaf teas and local herbs grown biodynamically and dryland. Each kombucha originates from a different mother SCOBY, expressing a unique and well-defined character.
 
 
 

Ingredients

Black tea with rose (Keemun black tea, rose petals), hibiscus, sugar, symbiotic culture of yeast and bacteria (SCOBY).

Non-alcoholic fermented beverage. Unpasteurized and unfiltered. Naturally gluten-free.
 
 
 

Conservation and Consumption

Store in the refrigerator between +4°C and +8°CThis temperature is ideal and guarantees product stability. Do not store above 18°C. Cool thoroughly before serving and open with caution (Live fermentation produces a natural effervescence.) Since it is an unpasteurized and unfiltered product, the presence of natural sediment is a sign of authenticity and vitality.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 54 kJ / 13 kcal
• Fat: 0 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 4,5 g (of which sugars: 4,5 g)
• Protein: 0 g
• Salt: 0 g

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