Lao Kombucha: Boreal Tonic

Produced in Taiwan, Jin Shuan is the original “cream wulong”. Filtered water, Symbiotically fermented kombucha (bacterial and yeast cultures)*, Cane sugar*, Wulong tea, Balsam fir hydrosol, Juniper berries, Alder pepper, Carbon dioxide.

• The velvety texture of this Taiwanese wulong tea seduces by its richness. A perfect foundation for this kombucha that expresses itself with notes of candied lemon, dill, cotton candy and pepper. Its grand presence persists all the way to the end with a finish that offers a hint of salinity and a touch of freshness.