Kombucha La Perla

White tea from the Satemwa plantations of Malawi with Sicilian lavender and sweet pea flowers: floral, fragrant, Mediterranean

A purple glass that smells of Mediterranean scrub: the volcano's most elegant kombucha.

Selvatica Lab's Kombucha La Perla

Selvatica Lab's La Perla Kombucha is made from a delicious white tea from the Satemwa plantations in Malawi: a tea that undergoes light oxidation, giving it a delicate yet more complex flavor. Sicilian lavender and sweet pea flowers are added to the flavoring, giving the drink its characteristic purple color and hints of Mediterranean scrub. Fermented with volcanic water in small batches and bottled, it is naturally sparkling and unpasteurized: a vibrant, vegan, and gluten-free product with a floral, fragrant, Mediterranean flavor. Best enjoyed chilled, ideally at 9-10°C, opening with caution: the pearl, as we know, must be handled with grace.
 
 
 

The roots of this La Perla Kombucha are deep in tradition

The purple of this glass holds a little botanical magic: the flower of Clitoria ternatea—the "blue pea" of Asian traditions, where it has colored tea and ceremonial rice for centuries—is a natural indicator that changes color with acidity: intense blue in pure water, it turns purple when it encounters an acidic note. In kombucha, naturally acidic, the flower thus finds its perfect hue, without colorants or tricks: it is nature's gentle chemistry at its best. And alongside this traveler from the East, Sicilian lavender brings the scent of home: Mediterranean scrub meets Asian gardens, in a pearl the color of sunset.
 
 
 

Choosing La Perla Kombucha means taking care of yourself

A live kombucha is freshness that works for you: unpasteurized, it preserves the active fermentation cultures—it may contain culture residues and traces of alcohol, a hallmark of a live product—and with just 14 kcal per 100 ml, it's an elegant alternative to spritzers and sugary drinks. Fairtrade cane sugar is largely transformed by the ferments, while white tea, lavender, and flowers create an aromatic profile that both quenches and relaxes. Vegan and gluten-free: the floral aperitif that demands no compromises.
 
 
 

How to Best Use: La Perla Kombucha

• FRIED MIXED FOOD ON FRIDAY — The pairing suggested on the label: battered vegetables and pasta frittatas made with Organic Fusilli leftovers, with a fresh sauce White Goat Yogurt for dipping: the acidic bubble degreases, the fried food thanks you.
• GOAT CHEESE BOARD — The declared marriage: fresh and seasoned goat cheeses in the center as Goat's Cylinder e Costa Lingotto Organic Soft Goat Cheese, with thin slices of Organic Loin to accompany: the floral of the Pearl and the acidity of the goat cheese were born to speak to each other.
• THE PURPLE CUP — The end of the meal in color: a cup of White Goat Yogurt with Fresh Organic Blueberries 250g and the purple glass next to it and, for the sisters' tasting, the amber one Kombucha Carica in comparison: violet and amber, lavender and fig.

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), Malawian white tea, kombucha cultures, Sicilian lavender and Clitorea ternatea flower.
 
 
 

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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