Kombucha Chamomile and Wulong Tea

Soft, velvety and comforting: Fujian Milky Wulong meets wild chamomile

A gastronomic kombucha with a creamy texture, to be enjoyed like a caress on the palate

Kombucha Chamomile and Wulong Tea by Acidolab

La Kombucha Chamomile and Wulong Tea of Acidolab is the most soft and enveloping of the gastronomic collection of the Turin micro-laboratory. The prized Chinese Milky Wulong Tea of the province of Fujian — famous for its extraordinary natural aroma reminiscent of milk and vanilla — gives the drink sweet and creamy notes, while the wild chamomile adds a floral and herbaceous delicacy of rare elegance. On tasting it reveals velvety and comforting, with a surprising creamy texture that envelops the palate. During the rest in the bottle - the result of slow, unpasteurized and unfiltered fermentation - it develops refined notes of white-fleshed fruitA kombucha that's almost like a liquid hug.
 
 
 

The roots of this Kombucha lie in the mountains of Fujian

Il Wulong tea (better known in the West as Oolong) is one of the great treasures of Chinese tea culture: produced mainly in the province of Fujian and in the mountains of Wuyi, it's a tea semi-oxidized which is halfway between green tea and black tea, combining the characteristics of both. Its production, codified during the Ming dynasty (1368-1644), requires legendary craftsmanship: the leaves are withered, partially oxidized, and hand-rolled in a process that can take days. The variety Milky Wulong (Jin Xuan) naturally develops — without any flavoring — unique milky and vanilla notes. chamomile (Matricaria chamomilla), for its part, is one of the oldest medicinal plants of humanity: already the Egyptians they dedicated it to the god Ra for its soothing properties, and Hippocrates prescribed it in ancient Greece. The meeting of these two ancient traditions produces a kombucha of profound refinement.
 
 
 

Choosing Chamomile and Wulong means choosing the well-being of relaxation

This blend is an authentic elixir of gentle well-being. The chamomile It is celebrated for its active ingredients — apigenin (flavonoid with natural relaxing and anxiolytic action), bisabolol e chamazulene (anti-inflammatory and soothing essential oils) — traditionally used to promote relaxation, digestion, and peaceful sleep. Wulong tea brings polyphenols e catechins antioxidants, as well as a moderate amount of theine that gives energy without overexciting. Kombucha contributes with live probiotics allies of the microbiota and organic acids from digestive action. An ideal choice for moments of relaxation, For serate where you are looking for a comforting, non-alcoholic drink, and for those who love soft, low-acid flavor profiles. Non-alcoholic fermented drink (<0,5%).
 
 
 

How to Best Use: Kombucha, Chamomile, and Wulong Tea

• PAIRING WITH BUTTER FIRST COURSES AND CREAMY GNOCCHI
  The velvety texture of this kombucha makes it the perfect complement to rich and buttery first courses. Try it next to some potato gnocchi with butter and sage made with Organic New Potatoes, or with a creamy risotto. The softness of Milky Wulong harmonizes with the roundness of butter, while the light acidity of the fermentation cleanses the palate and prepares the next bite. A sommelier's choice to accompany the comforting cuisine of traditional Italian cuisine.
• COUNTERPOINT TO SPICY AND SPICY DISHES
  Surprisingly, the vanilla sweetness of Chamomile and Wulong is the ideal counterpoint to spicy and spicy dishesIts softness soothes and cools the palate inflamed by chili peppers, like lassi does in Indian cuisine. Serve it alongside a chicken curry, to Mexican dishes with Organic Sicilian chili pepper, or Thai and Korean cuisine. The fermentation and creamy notes balance the intensity of the spices, creating a harmonious and satisfying experience.
• CREAMY CHEESES, BUTTER-LEAVED CHEESES AND A MEDITATIVE DRINK
  Create a refined cutting board by combining Chamomile and Wulong with creamy cheeses such as Lactose-Free Brie "Fiocco della Tuscia", the Organic Stracchino and Lazio buffalo burrata: softness calls for softness, in a perfect harmony of textures. Also splendid with large leavened butter cakes like a slice of Traditional Organic Panettone or Natural Artisan PandoroBut the noblest way remains the meditative drink: served cold, sipped slowly during a moment of pause, as you would with a great 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. Their philosophy: fermentation is a silent transformation to be accompanied, not controlled. Each kombucha originates from a different mother SCOBY, to express its unique character.
 
 
 

Ingredients

Chamomile, Milky Wulong Tea (allergens: milk), sugar, symbiotic culture of yeast and bacteria (SCOBY).

Non-alcoholic fermented beverage. Unpasteurized and unfiltered. 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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