A SEASONAL FERMENT OF TEA & BOTANICALS
It all starts with the botanicals — grown in our own garden and picked when their aroma is at its best. The tea comes next, chosen not simply as a base, but for the structure, body and character it brings to the brew — and fruit, when the season calls for it. Fermented slowly, in small batches, into something a little unexpected.
WHERE IT BEGINS
We grow many of the herbs and botanicals we work with, following the seasons and whatever is growing well. When something doesn’t come from our own garden, we turn to growers we know and trust — people who care for their ingredients with the same attention we doA PROCESS BORROWED FROM NATURAL WINE
The process is intentionally slow. Several weeks of fermentation at a gentle pace, followed by a second fermentation in the bottle. No added sugar. No forced carbonation.
The result is naturally sparkling, with a little more in common with pét-nat (a naturally sparkling, minimal-intervention wine style) than with the usual idea of kombucha.
OUR CURRENT BATCHES
WHAT WE’RE POURING
A CALL FROM MY DREAM
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Rosa damascena · Sencha · Oolang
The peach-infused version is available soon. You can pre-order now.
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Rosa damascena first sparked the idea for Early May, and remains one of the most important ingredients in the collection. Oolong brings depth and structure, while fermentation takes the familiar floral character of rose somewhere fresher and less expected — bright, incredibly refreshing, with a clean, lingering finish.
The peach-infused version is softer and juicier, with the sweetness of ripe stone fruit — a bit of summer saved for later.
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Start with it on its own, well chilled. Or pour it alongside crudo, fresh cheeses, grilled fish and simple vegetable dishes.
PINCHING JUNE
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Rose Geranium · Pear · Sencha
Pear-infused batch coming soon. Pre-order now.
Also available infused with raspberry.
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Rose geranium can be quite a character — green, intensely aromatic, almost perfumed. Pear turns out to be its perfect match, bringing ripe, juicy sweetness that rounds everything out without stealing the show. Lush, fragrant and very easy to keep drinking.
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Citrus salads, grilled chicken, or as an aperitif to wake up an evening.
CAN I GET A WINDOW SEAT?
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Lemon Verbena · Purple Basil · Peach · Oolong
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Lemon verbena is the surprise here — its citrus notes are sharper and brighter than you'd expect, immediately refreshing and genuinely vivid rather than simply tangy.
Purple basil adds a herbal edge, while peach and oolong round out the sharper citrus notes. Best served extra chilled.
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Grilled vegetables, herb-heavy salads, or fresh seafood.
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Rosa damascena · Raspberry · Cardamom · Sencha
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Raspberry is bright, tart and full of life, with a hint of cardamom coming through on the nose. Rosa damascena sits quietly underneath, softening the edges and tying everything together.
Juicy, fragrant and and a little louder than the rest of the line-up.
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Roasted vegetables, grilled poultry, Mediterranean small plates
UNTITLED.01
RIVERSIDE WALK
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Green Shiso · First-harvest black tea
Also available infused with raspberry.
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Shiso is unlike anything else in the lineup — vividly green and peppery, with a fresh, mint-like lift, a subtle anise note and a savoury edge.
Here, the depth of Rize black tea gives it a whole different dimension. Tannic and gently malty, it brings body and structure to shiso’s bright, herbaceous character.
Also available in a raspberry-infused version, which adds a bright, tart edge, making the whole thing even more unexpectedly well-matched.
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Sushi, cold noodle dishes, or raw and cured seafood.
TO THE MEADOW
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Wild Fig Leaves · Pear · Oolong
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Fig leaves have a strange, lovely trick — they taste faintly of almond and coconut, nothing like the fruit itself. Pear softens that edge, and sencha with oolong give it a quiet, grounded base to rest on.
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Aged cheeses, grilled vegetables, or a lunch that runs long.
GOOD TO KNOW
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A little sediment is part of the nature of a living, unfiltered drink. Nothing to worry about. If you prefer a clearer pour, simply strain before serving.
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It’s at its best properly chilled. Keep refrigerated and serve very cold — that’s when the flavours feel brightest, freshest and most alive.
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Every bottle is naturally carbonated in the bottle, so the amount of fizz can vary from one bottle to another. No two bottles are quite the same.
Open slowly and carefully. If the bottle is particularly lively, let it settle for a moment before pouring.
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Once opened, keep it refrigerated and seal the bottle well with a good champagne stopper. This helps keep the fizz and texture for longer. Sooner is better — but you don’t have to finish it all at once.
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For longer-lasting fizz choose a glass with a narrower opening — something tulip-shaped works beautifully. It gives the bubbles a little more time to stay in the glass, while the shape also helps hold onto the aromas.
