Jasmine

Appearance. Straw yellow with orange reflections.^[1]

Nose. Jasmine dominates the aroma, joined by citrus and floral notes; AKA also describes herbaceous notes blended with the jasmine.^[1],[2]

Palate. Slightly sparkling, tangy and refreshing. AKA describes the taste as fresh and well-structured, with a persistent and slightly tannic progression.^[1],[2]

Structure. Points supported by the available descriptions:^[1]

• Body: well-structured
• Tannin: slightly tannic
• Length: persistent

The declared composition of Aka Kombucha Jasmine is an infusion of Jasmine tea (39%), Kombucha (29%), an infusion of black tea (20%) and Tibicos (12%).^[2]

Jasmine Tea Infusion — Aromatic Core. The largest single component at 39% of the blend, the jasmine tea infusion forms the base from which the kombucha is made, with raw cane sugar and a scoby added to it. It carries the jasmine and floral character of the finished drink.^[1]

Kombucha — Fermented Base. Kombucha accounts for 29% of the blend. It begins from an infusion of Assam black tea and green tea, to which raw cane sugar and the scoby are added to start the first fermentation.^[2]

Black Tea Infusion — Structural Component. An infusion of black tea makes up 20% of the blend and is used in the production process alongside the jasmine base.^[2]

Tibicos — Kefir Water. Tibicos, at 12% of the blend, is kefir water obtained from the fermentation of a sugar-water solution by kefir grains.^[1]

Production begins with a first fermentation: raw cane sugar and the scoby, a symbiotic culture of yeasts and bacteria, are added to the tea infusion of Assam black tea and green tea. A jasmine tea infusion with raw cane sugar and a scoby likewise serves as the starting base described by the producer.^[2]

The bottle fermentation relies on champagne yeasts, selected from Champagne and added at bottling to trigger a second fermentation in the bottle. AKA states the bottle then rests up to 30 months on the lees.^[1],[2]

Specifications. Classification and strength as stated:^[1],[3]

• Category: kombucha with jasmine notes, refermented in bottle
• Alcohol: 0.2% ABV
• Producer: AKA, based in Milan; produced and distributed by Dom Carella

Jasmine is a bottle-refermented kombucha built around jasmine tea, made by AKA, the Milanese house founded by Domenico Carella. Its defining move is a Champagne-style second fermentation: after a first fermentation started with raw cane sugar and a scoby, the liquid is bottled with yeasts selected from Champagne to trigger fermentation in the bottle. The producer states that the bottle is then aged up to 30 months on the lees.^[1]