Jasmine

Appearance. Straw yellow with orange reflections, as described both by La Gola on 24 January 2025 and by the Callmewine product description.^[2]

Nose. La Gola reports jasmine, citrus and floral aromas. Callmewine describes an aroma dominated by jasmine, blended with herbaceous notes and citrus.^[2],[3]

Palate. La Gola reported the palate as slightly sparkling, tangy and refreshing. The Callmewine product description calls the taste fresh and well-structured, with a persistent and slightly tannic progression. The bottle label describes typical jasmine notes, fresh and floral, with a pleasant slightly tannic sensation that gives structure and length on the palate.^[2],[3],[7]

Structure. The label describes a slightly tannic sensation that gives structure and length on the palate; La Gola describes a lightly sparkling drink.^[2],[3],[7]

At Ultra in Milan, Aka Jasmine kombucha appears in the Ultra Flowers cocktail alongside Hendrick's, banana, Yamagata Umeshu sake and osmanthus. The same drink is offered in an alcohol-free version with just banana and osmanthus.^[8]

The AKA Jasmine bottle label lists the ingredients as: Jasmine tea infusion (39%), Kombucha (water, raw cane sugar, black tea, green tea, Kombucha culture) (29%), black tea infusion (20%), Tibicos (water, sugar, tibicos culture) (12%), and yeast. La Gola reported the same four-part composition on 24 January 2025 — Jasmine tea infusion 39%, Kombucha 29%, black tea infusion 20%, Tibicos 12%.^[3],[7]

Jasmine Tea Infusion — Aromatic Lead. The largest single component at 39% of the blend. The Callmewine product description places a jasmine tea infusion at the base of the drink, combined with raw cane sugar and a scoby.^[2]

Black Tea Infusion — Structural Component. A separate black tea infusion accounts for 20% of the blend. The Callmewine product description also names black tea infusion among the elements used in production.^[7]

La Gola reported on 24 January 2025 that the first fermentation begins with an infusion of Assam black tea and green tea, to which raw cane sugar and the scoby — a symbiotic culture of yeasts and bacteria — are added. The Callmewine product description gives the starting base as a jasmine tea infusion with raw cane sugar and a scoby.^[2],[3]

Callmewine describes a second fermentation in the bottle with yeasts selected from Champagne. Its product description also reports ageing of up to 30 months on the lees.^[2],[3]

Kombucha — Fermented Base. The kombucha component makes up 29% of the blend and is declared on the label as water, raw cane sugar, black tea, green tea and kombucha culture. La Gola reported on 24 January 2025 that production starts from an infusion of Assam black tea and green tea, to which raw cane sugar and the scoby — a symbiotic culture of yeasts and bacteria — are added to start the first fermentation.^[3],[7]

Tibicos (Water Kefir). Tibicos contributes 12% of the blend and is declared as water, sugar and tibicos culture. The Callmewine product description defines Tibicos as kefir water, obtained from the fermentation of a sugar-water solution by kefir grains, and lists it among the elements used in production.^[2]

Yeast. Yeast closes the declared ingredient list. La Gola reported on 24 January 2025 that the bottle fermentation relies on champagne yeasts.^[3],[7]

Specifications. Callmewine lists the alcohol content of Jasmine as 0.2%.^[2]

Jasmine is a kombucha from AKA Teas, founded in 2022 by Domenico Carella and Elisa Isidora Manservisi. La Gola describes a first fermentation of sweetened tea with a symbiotic culture of bacteria and yeasts, followed by a bottle fermentation using Champagne yeasts. Callmewine reports ageing of up to 30 months on the lees.^{[1],[2],[3],[4],[5]}

Jasmine was one of four distinct infusions in AKA's range reported in April 2024. An interview published the following month describes Aka Jasmine as a kombucha with jasmine notes, produced and distributed by Domenico Carella.^[6]