A SEASONAL FERMENT OF TEA & BOTANICALS

JOIN THE EARLY TASTERS

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.

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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 do
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A 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.
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OUR CURRENT BATCHES

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WHAT WE’RE POURING

A CALL FROM MY DREAM

  • Rosa damascena · Sencha · Oolang

  • It was Rosa damascena that first sparked the idea for Early May, and it remains one of the most important ingredients in the collection.

    This version brings oolong into the blend, adding depth and structure to its delicate, bright character. Fermentation transforms the familiar floral notes into something less obvious and more layered — gently dry, with a clean, lingering finish.

  • Start with it on its own, well chilled. Or pour it alongside crudo, fresh cheeses, grilled fish and simple vegetable dishes.

PINCHING JUNE

  • Rose Geranium · Sencha · Oolong

    Also available infused with raspberry

  • A close sister to A Call From My Dream, but greener and more herbal. Rose geranium brings a fresh, crisp character that feels more like a crushed leaf than a rose. Sencha adds its grassy freshness, while oolong gives it a little more body. Playful rather than delicate.

  • Citrus salads, grilled chicken, or as an aperitif to wake up an evening.

CAN I GET A WINDOW SEAT?

  • Lemon Verbena · Purple Basil · Peach · Oolong

  • 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 hold it together underneath. Best served extra chilled. 

  • Grilled vegetables, herb-heavy salads, or fresh seafood.

ORANGE MOON

  • Jasmine Green Tea · Quince · Vanilla 

  • Quince gives this a soft, dusty sweetness — not quite fruit, not quite honey — while vanilla adds warmth and body underneath. Fuller and more rounded than the rest of the lineup, with jasmine keeping it from tipping into heaviness.

    Made for the dinner table, good company, and whatever feels worth opening a bottle for.

  • Roasted root vegetables, grilled poultry, or on its own as the light starts to fade.

RIVERSIDE WALK

  • Green Shiso · Sencha · First-harvest black tea

    Also available infused with raspberry.

  • 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.

  • Sushi, cold noodle dishes, or raw and cured seafood.

TO THE MEADOW

  • Wild Fig Leaves · Pear · Sencha · Oolong 

  • 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.

  • Aged cheeses, grilled vegetables, or a lunch that runs long.

GOOD TO KNOW

  • 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.

  • It’s at its best properly chilled. Keep refrigerated and serve very cold — that’s when the flavours feel brightest, freshest and most alive.

  • 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.

  • 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.

  • 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.

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