A late harvest tea from Uji, Japan that is dried and intensely roasted, producing a rich and smoky aromatic effect reminiscent of pine resin and tobacco. The fermentation process gives rise to an ethereal and chasmic sensory bouquet. These remarkable tea leaves come to us from Kyoto's Ryuoen by way of Kettl.
This Iribancha kombucha is such a special brew and it deserves a special bottle. Enjoy this expansive probiotic beverage and let it add a little sizzle to your evening.