Kombucha Karkadè

Blend of Assam Satrupa black tea and Malawi black tea with hibiscus flowers: velvety, deep, pungent — lively and unpasteurized

Intense red in the glass, acidulous and fresh on the palate: the most beloved flower of the tropics meets the volcanic fermentation of Etna.

Kombucha Karkadè by Selvatica Lab

Selvatica Lab's Karkadè Kombucha is born from a blend carefully crafted with an oenological approach: Assam Satrupa Indian black tea, which lends body, meets a Malawian black tea, more delicate than traditional black teas—the perfect pairing for the flavoring of hibiscus flowers, which add intense color and a crisp, fresh note. Fermented with volcanic water in small batches and finished in the bottle, it is naturally sparkling and unpasteurized: a vibrant, vegan, and gluten-free product with a velvety, deep, and tangy profile. Best enjoyed chilled, ideally at 9-10°C, opening carefully: the life inside the bottle never stands still.
 
 
 

The roots of this Karkadè Kombucha are deep in tradition

The hibiscus flower is the universal red drink of hot climates: in Senegal, it's the bissap that quenches thirst in markets, in Mexico, the agua de jamaica sold in colorful jugs, in Egypt, the karkadè served piping hot or iced from the banks of the Nile—wherever it grows, this scarlet calyx becomes the people's refreshment, tart and thirst-quenching like no other. Italy, too, has been familiar with it for a century, and its Arabic name, karkadè, has entered our everyday vocabulary. Selvatica Lab writes the missing chapter: the red flower of the tropics meets the SCOBY and fermentation, and the oldest drink of hot climates is reborn, alive, on Etna.
 
 
 

Choosing Karkadè Kombucha means taking care of yourself

A living kombucha is a small ecosystem in your glass: unpasteurized, it preserves the active fermentation cultures—so much so that it may contain culture residues and traces of alcohol, the authentic hallmark of a living product. With just 14 kcal per 100 ml, fairtrade cane sugar largely transformed by the ferments, and the richness of organic acids typical of fermentation, it's the smart alternative to conventional soft drinks: vegan, gluten-free, and with the tangy note of hibiscus that truly quenches thirst. Healthy freshness, without compromise.
 
 
 

How to Best Use: Karkadè Kombucha

• THE SPICY DINNER — Its favourite pairing: serve it chilled with curries, tajine and chilli dishes — its pungent acidity refreshes and revives — or alongside a pasta all'arrabbiata prepared with Organic Siccagno Tomato if it is season, otherwise replaced with Siccano Tomato Preserve: fire finds its red rain.
• RAW SEAFOOD — The avant-garde restaurant pairing: raw fish and shellfish flavored with seaweed, with Karkadè in the glass instead of white wine; for a mixed table, pair with rosé. Missing the Rosso Magliocco Rosato PGI: fermented in comparison.
• COCOA AND HISKIN TASTING —The end of the meal for explorers: a scarlet goblet with squares of Dark Chocolate 100% and a tablet of India 70% organic dark chocolate: the acidity of the hibiscus cleanses the palate between one cocoa and the next, as a sommelier would do with wine.

The Producer: Selvatica Lab

From the village of Presa, on the northeastern slope of Etna, Selvatica Lab is Leonor and Marco's creative fermentation laboratory: live, unpasteurized kombucha, fermented with volcanic water and selected teas from around the world, crafted in small batches using an oenological approach and finished in the bottle pét-nat style.
 
 
 

Ingredients

Water, cane sugar (fairtrade), Assam/Satemwa black tea, hibiscus, kombucha cultures.
 
 
 

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

• Energy value: 14 kcal / 59 kJ
• Lipids: 0 g, of which saturated fatty acids: 0 g
• Protein: 0 g
• Carbohydrates: 3,5 g, of which sugars: 3,5 g
• Fiber: 0 g
• Salt: 0 g

Naturally sparkling and unpasteurized, it may contain culture residues and traces of alcohol. Vegan and gluten-free. Live product, open with caution. Drink me chilled: ideal at 9-10°C.
 
 
 

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