Yuzu and Rosemary Kombucha

Citrusy and woody, for a “marinated” and almost savoury drink.

An energetic boost for body and mind, awarded at the World Kombucha Awards.

The Yuzu and Rosemary Kombucha by PAO PAO

This is one of the most popular and complex variants of the entire line of PAO PAOA kombucha that won a Bronze medal at the World Kombucha Awards in the "fruit and spice" category. It's a drink that plays on a fascinating balance: the vibrant, citric acidity of yuzu (a precious Japanese citrus fruit) blends with the balsamic, woody notes of rosemary.

The result is a unique drink, transformed by the fermented base of oolong and black teas into an almost "marinated" and savory experience. The citric acidity combines with the slightly acetic acidity of the fermentation, creating a flavor profile that stimulates the palate and is deeply refreshing. It's the perfect choice for those seeking an energetic boost for both body and mind.

As per the PÀO PÀO philosophy, it is neither pasteurized nor microfiltered, to preserve all the vitality of the natural probiotics intact.

The roots of this Kombucha lie in the Mediterranean and the East

This kombucha truly bridges two worlds. On one side, Yuzu, an ancient citrus fruit native to East Asia, revered for its complex aroma, a cross between lemon, mandarin, and grapefruit. On the other, Rosemary, the iconic shrub of the Mediterranean, brimming with essential oils, balsamic scents, and a history tied to energy and memory.

The union of these two ingredients in a fermented tea base is a brilliant gastronomic intuition. PAO PAO He created a drink that evokes marine and botanical scents, an “elixir” that combines Mediterranean herbal tradition with Japanese refinement.

Choosing Yuzu and Rosemary Kombucha means taking care of yourself

Beyond its unique and stimulating flavor, this kombucha is a source of well-being. Being unpasteurized, it's rich in probiotics and live yeasts that help maintain healthy gut flora and aid digestion. Yuzu provides a dose of vitamin C and antioxidants, while rosemary is known for its tonic and circulation-boosting properties.

With only 15 kcal per 100ml, it's an energizing yet light drink, perfect for a mid-day energy boost or as a non-alcoholic aperitif that awakens the senses without weighing you down. It's naturally free of gluten, lactose, and animal derivatives.

How to Best Use: Yuzu and Rosemary Kombucha

• THE ULTIMATE SEAFOOD APERITIF Its “savoury” and citrusy note makes it the perfect match served chilled in a white wine glass to accompany bread croutons with butter and Anchovies of Cetara in Oil.
• COMPANION FOR CHEESES AND CONTRASTSExperience it with blue or aged cheeses. The acidity and notes of rosemary cleanse the palate of the fattiness of a Aged buffalo cheese and create an aromatic bond with a hint of Organic Sun-Dried Tomato Cream 180G.
• TONIC AND MEDITERRANEAN MOCKTAIL Use it as a base for an energizing non-alcoholic cocktail. Pour it into a tumbler with ice, add a sprig of Fresh Rosemary and dilute with Tonic for a balsamic “Kombucha-Tonic”.

The Producer: PÀO PÀO

PAO PAO is an artisanal Italian laboratory specializing in the production of live, unpasteurized, and non-microfiltered kombucha. Their mission is to create complex, healthy, and gourmet beverages, using only the finest tea blends and natural ingredients for award-winning and unforgettable flavors.

Ingredients

Water, sugar, oolong tea and black tea, yuzu juice, kombucha culture (bacteria and yeast), herbs and spices (rosemary).
(Keep refrigerated. Expiration date: 6 months. Contains traces of alcohol <0,3°C.)

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

• Energy: 15 kcal
• Fat: 0g (of which saturated: 0g)
• Carbohydrates: 3.3g (of which sugars: 3.3g)
• Proteins: 0g

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