Kombucha Melissa and Celery

Herbaceous, citrusy, and balsamic: Kagoshima Bancha green tea meets Superga herbs.

A harmonious and balanced sip, where the freshness of lemon balm embraces the depth of lovage

Kombucha Melissa and Celery by Acidolab

La Kombucha Melissa and Celery of Acidolab is the most reference green and vegetal from the Turin gastronomic collection: a herbaceous, citrusy kombucha with light balsamic notes, of great aromatic refinement. It is born from the encounter between the Bancha green tea of the plantations of Kagoshima, in Japan, and the aromatic herbs from the farmer's wife of Ácidolab, cultivated in Superga (Turin) with methods biodynamic and arid farming —a technique that, by reducing water intake, concentrates aromas and essential oils in the plants. It surprises the nose with herbaceous and citrus notes; on the palate, the freshness of lemon balm merges with the vegetal depth of lovage (the “mountain celery”), while the Bancha gives structure, creating a sip harmonious and balancedNon-alcoholic, unpasteurized, and unfiltered fermented beverage.
 
 
 

The roots of this Kombucha lie in Japan's tea culture and medieval herbalism.

Il Bancha tea It is one of the most loved green teas in the Japanese tradition: collected from the most mature leaves of the plant during late harvests, it is considered the daily tea par excellence in Japan, with a delicate flavour and very low theine content. The province of Kagoshima, in the far south of the island of Kyushu, is one of Japan's most renowned tea-growing areas, blessed with a warm climate and fertile volcanic soils. melissa (Melissa officinalis), whose name derives from the Greek melissa (“bee”, for its scent that attracts pollinating insects), was already celebrated by Avicenna and by medieval Benedictine monks as a plant "that cheers the heart". lovage (Levisticum officinale), known as “mountain celery”, was one of the most widely cultivated herbs in the medieval monastic gardens, cited in the Capitular of Villis of Charlemagne (8th century) as an essential plant of the imperial gardens.
 
 
 

Choosing Melissa and Celery means choosing serenity and digestion

This blend is an authentic wellness tonic. The melissa It is celebrated for its essential oils — citral, citronellal e rosmarinic acid — recognized for their action relaxing, natural anxiolytic e digestive: it has been used for centuries to calm nervousness, anxiety and digestive disorders of nervous origin. lovage provides compounds with action digestive, carminative (anti-swelling) and diuretics, traditionally used to aid digestion. Bancha green tea, poor in theine but rich in antioxidant catechins, is ideal for those seeking the benefits of green tea without excessive excitement. Kombucha contributes with live probiotics e organic acidsAn ideal choice for relaxing moments, to accompany meals with lightness, and for those who love green and elegant flavors. Non-alcoholic (<0,5%).
 
 
 

How to Best Use: Melissa and Celery Kombucha

• SEASONAL VEGETABLE SOUPS AND SOUPS
  The herbaceous and vegetal notes of this kombucha make it the perfect complement to the seasonal soups and cream soupsServe it alongside a cream of Organic Hokkaido Pumpkin roasted, with a cream of Organic Chickpeas, Lentils, and Khorasan Wheat, or to one 3-Grain Soup with Organic LentilsThe freshness of lemon balm and the depth of lovage amplify the vegetal flavors of the dish, while the natural bubbles and light acidity refresh the palate. A sommelier's perfect pairing for comforting and healthy cuisine.
• CHICKEN CURRY, MOROCCAN TAGINE, AND SPICY CUISINE
  The citric and balsamic component of Melissa and Celery interacts magnificently with the spicy dishes from the Mediterranean and North Africa. Try it next to a Chicken curry prepared with Free Range Chicken Breast and Curry, or to a Moroccan tajine A blend of vegetables and chickpeas flavored with organic cumin powder and cinnamon. Lemon balm refreshes the palate with spices, while lovage creates aromatic bridges with the dish's vegetal notes.
• WHITE FISH, SASHIMI, AND JAPANESE CUISINE
  Japanese Bancha green tea makes this kombucha the natural complement to Japanese cuisine and delicate fishServe it next to a plate of sashimi, to the Organic Smoked Irish Salmon or a white fish Steamed with fresh herbs. The vegetal and citrus notes of lemon balm cleanse the palate, enhancing the delicate flavor of the fish, perfectly in keeping with the Japanese tradition of pairing raw fish with green tea. Also excellent for a meditative drink, sipped slowly like a great signature iced tea.

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-farmed, in collaboration with small producers in the Turin area, like Contadina di Superga. Each kombucha originates from a different SCOBY mother, expressing a unique character.
 
 
 

Ingredients

Bancha green tea, lemon balm, lovage (lovage), 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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