Kombucha La Flor

Blend of Assam black tea and Sencha green tea with peony petals, blueberries, mango and papaya

A refined, fruity and exotic sip: the vibrant freshness of Sencha meets the sweetness of a garden in bloom.

Kombucha La Flor by Selvatica Lab

La Flor Kombucha is made from a carefully balanced blend of Assam/Satemwa black tea and Sencha green tea, the latter offering a harmonious flavor, poised between astringent and sweet, with a refreshing aftertaste and a truly distinctive sweetness. Flavoring with peony petals, cranberries, mango, and dried papaya transforms it into a fruity and exotic experience, elegant and surprising. Naturally sparkling and unpasteurized, it is a living beverage: it may contain culture residues and traces of alcohol, evidence of authentic and unforced fermentation. Vegan and gluten-free, it is the ideal companion for those seeking a refined and authentic alternative to commercial soft drinks.

The roots of this Kombucha are deep in tradition

Kombucha boasts a millennia-old history: the first records date back to Manchuria in 220 BC, where it was called the "tea of ​​immortality" and prized for its revitalizing properties. But La Flor also holds another story: that of the peony, the flower that for centuries reigned supreme in Chinese imperial gardens, a symbol of prosperity and refinement, so much so that it was once reserved exclusively for noble courts. Combining the petals of this legendary flower with the great teas of the East—the malty Assam and the herbaceous freshness of Japanese Sencha—means bringing together two ancient traditions in a single bottle, reinterpreted today with artisanal sensitivity and fair-trade ingredients.

Choosing La Flor Kombucha means taking care of yourself

As a live, unpasteurized fermented beverage, kombucha preserves its active cultures intact, precious allies for balanced intestinal flora and healthy digestion. Sencha green tea provides polyphenols and catechins with well-known antioxidant properties, while Assam black tea provides a natural and gentle invigorating boost. With just 14 kcal per 100 ml and 3,5 g of sugar, it's a light and mindful alternative to sugary soft drinks. Fairtrade cane sugar, largely consumed by the cultures during fermentation, adds an ethical choice to a healthy one. Vegan and gluten-free, it's suitable for any diet.
 
 
 

How to Best Use: La Flor Kombucha

• NON-ALCOHOLIC FLORAL APERITIF: serve it very cold in a white wine glass as a refined alternative to bubbles, next to a Organic Eggplant Babaganoush with crudités and a bowl of Organic DOP Gaeta olives: the fruity notes of mango and papaya will cleanse the palate between one sip and the next.
• WITH FISH AND FRESH DISHES: its lively acidity makes it perfect alongside a dish of Organic Irish Smoked Salmon on toasted bread or a salad enriched with Mackerel Fillets in Olive Oil: the refreshing finish of the Sencha lightens the saltiness of the fish as a young white wine would.
• NEXT TO A BOARD OF MATURE CHEESES: try it with a Pecorino Aged in Walnut Leaves or Goat's Cheese with Truffles: the natural effervescence and notes of cranberry create an elegant contrast with the fattiness and intensity of long-aged cheeses.

The Producer: Selvatica Lab

Selvatica Lab is an artisanal laboratory dedicated to the art of fermentation, where each kombucha is made from select teas, fair trade ingredients, and slow, natural fermentations, without pasteurization, to bring an authentically lively beverage to the bottle.

Ingredients

Water, cane sugar (Fairtrade), Assam/Satemwa black tea, green tea, kombucha cultures, cranberry, mango, papaya, and peony petals.

Live, naturally sparkling, and unpasteurized product: may contain culture residues and traces of alcohol. Open with caution. Drink chilled, ideally at 9-10°C.
 
 
 

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

• Energy value: 14 kcal (59 kJ)
• Lipids: 0 g, of which saturated fatty acids 0 g
• Carbohydrates: 3,5 g, of which sugars 3,5 g
• Fiber: 0 g
• Protein: 0 g
• Salt: 0 g

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