Ginger and Lemon Kombucha

A breath of fresh air with character: Sicilian citrus fruits, spicy ginger and lively bubbles

When you want to give your palate and your day a boost

Ginger and Lemon Kombucha by Melly's Kombucha

La Kombucha Ginger and Lemon Melly's Kombucha is the manifesto of liquid energy: a lively fermented drink, naturally fizzy and with a strong character. The base is a skilful blend of organic Sencha green tea (delicate and vegetal Japanese variety) and Ceylon BOP black tea (Broken Orange Pekoe, with a robust body and malty notes), fermented with the SCOBY and refermented in the bottle with juices of Varigotti lemons of the Ligurian Riviera and Italian ginger fresh. The result is a kombucha with fresh, dry and sparkling taste profileThe citrusy acidity of lemon marries the spicy, fiery touch of ginger in a vibrant aromatic dialogue that awakens the palate and lifts the mood. Vegan, gluten-free, lactose-free, and additive-free.
 
 
 

Kombucha's roots go back to ancient China

La Kombucha has a history that spans continents and millennia: it was born in China 220 BC, during the Tsin Dynasty, where it was known as “immortality tea” and celebrated at the imperial court as the elixir of long life. From there it travels through the Silk Road reaching Mongolia, Russia (where it becomes the famous chai gribb), East Germany and Poland. SCOBY — the acronym for Symbiotic Culture of Bacteria and Yeast — is a symbiotic colony of yeasts and bacteria that, immersed in a sweetened tea infusion, transforms it through a double fermentation (acetic and alcoholic) in an effervescent, slightly acidic drink rich in live probiotics. The "funky and innovativeMelly's ” recovers this thousand-year-old tradition and reinterprets it in a contemporary Italian key.
 
 
 

Choosing Ginger and Lemon means choosing a tasty digestive detox

The Lemon+Ginger blend is a true ally of digestive well-beingKombucha provides live probiotics allies of the intestinal microbiota, acetic acid, tea polyphenols antioxidants e B vitamins naturally produced by yeasts. Lemon; adds Vitamin C e flavonoids allies of the immune system. ginger, finally, it is a real medicinal root: rich in gingerols e shogaoli from action inflammatory, anti-nausea e thermogenic, has been used for millennia in traditional Ayurvedic and Chinese medicine as a digestive tonic. The combination of these three active ingredients makes Lemon and Ginger a particularly suitable drink. after heavy meals, in the morning to reactivate the body, or during the seasonal change periods.
 
 
 

How to Best Use: Kombucha Ginger and Lemon

• DAILY DRINK AND POST-MEAL DIGESTIVE
  The most immediate way to enjoy Lemon and Ginger Kombucha is to drink it cold at 4-6°C, directly from the chilled glass, after a substantial meal to aid digestion. It's the smart alternative to bitters or alcoholic digestifs at the end of a meal: slightly effervescent, sweet and sour, naturally non-alcoholic (<0,5%). Try it after a carbonara or a structured dish like a Pappardelle with Ancient Grains al organic grass-fed beef red ragù: the freshness of ginger cleanses the palate and prepares the next bite.
• NON-ALCOHOLIC APERITIFS AND CREATIVE COCKTAILS
  Lemon and Ginger is a star of alternative aperitifsServe it in very cold spritz glasses with a few ice cubes and a slice of Organic Amalfi Coast Lemon: Non-alcoholic cocktail ready in 30 seconds. For an alcoholic version, mix it with gin in a 1:1 ratio and top with tonic for a gin-kombucha tonic with lively bubbles, or with white vermouth and a twist of lime for a kombucha spritz Piedmontese. Accompany everything with some Organic Taralli e Organic DOP Gaeta olives: the plant-forward aperitif is served.
• COMBINATIONS WITH RAW FISH, POKE AND ASIAN CUISINEThe notes of Sencha green tea and the citrus freshness of Lemon and Ginger make it exceptional complement of sushi, sashimi, poke bowls and Asian cuisine in general. Try it alongside a plate of Organic Smoked Irish Salmon served with organic Hass avocado e organic wholegrain Rosa Marchetti rice, or in a poke. For a healthy and thirst-quenching brunch, pair it with a salad Organic Seitan Strips Stir-fried with vegetables: ginger resonates with oriental flavors, creating a surprising harmony.

The Producer: Melly's Kombucha

Melly's Kombucha is the young artisan reality founded in Turin by song e Niccolò, two former students of theUniversity of Gastronomic Sciences of PollenzoThey produce vibrant and funky kombucha in the in-house laboratory at Azienda Agricola Radici in Moncalieri, using seasonal Italian fruit, fresh hand-squeezed juices, and zero artificial flavors. A contemporary fermented beverage that reinterprets Eastern tradition with passion and vision.
 
 
 

Ingredients

Organic Sencha green tea, BOP Ceylon black tea, Varigotti lemon juice, fresh Italian ginger juice, sugar (fermentation residue), SCOBY symbiotic culture.

Vegan. Naturally gluten-free. Lactose-free. No artificial flavors. No colorings. No added CO₂. No preservatives.
 
 
 

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

• Energy: 67 kJ / 16 kcal
• Fat: <0,1 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 3,8 g (of which sugars: 3,8 g)
• Protein: 0,1 g
• Salt: 0 g

Conservation and Consumption

To enjoy it at its best, serve cold at 4-6°CRefrigerate or chill with ice. Once opened, consume within a few days, keeping refrigerated. A small amount of sediment at the bottom of the bottle is natural: it represents the active component of the kombucha (ferments and fruit residue). Open carefully and watch out for bubbles.
 
 
 

Service Notes and Features

• Alcohol content: micropercentage (<0,5%) due to natural fermentation — beverage considered non-alcoholic
• Natural carbonation obtained exclusively by refermentation in the bottle, without added CO₂
• Taste profile: fresh, dry and sparkling
• Base: Organic Sencha green tea + Ceylon BOP black tea

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