Tasting Profile
Composition & Vinification
The declared composition is water, kombucha culture, ginger juice (3%), lemon (0.25%), green tea, cane sugar (fully converted during fermentation), black tea, steviol glycosides (from stevia), and vitamins C, B6 and B12.[1]
Green and Black Tea — Fermentation Base. Both green tea and black tea are used, giving the ferment its tea foundation.[2]
Kombucha Culture — Fermenting Agent. A kombucha culture carries out the fermentation of the sweetened tea.[2]
Ginger Juice — Dominant Flavour. Ginger juice is present at 3%, the largest of the two flavour components and the element that gives the drink its ginger-tea character.[2]
Lemon — Citrus Lift. Lemon appears in the declared ingredient list at 0.25%. A separate statement on the producer's website gives lemon juice at 25%; the two figures do not reconcile.[2]
Cane Sugar — Fermentation Substrate. Cane sugar is declared as an ingredient but is fully converted during fermentation, so it functions as feedstock for the culture rather than as sweetness in the finished drink.[2]
Steviol Glycosides — Sweetening. Steviol glycosides derived from stevia are included in the formulation.[1]
Vitamins C, B6 and B12 — Fortification. Vitamins C, B6 and B12 are added to the drink.[1]
Fermentation Methodology
Fermentation is SCOBY-based: the sweetened tea is fermented with a kombucha culture. The cane sugar added to the ferment is fully converted in the process, leaving no residual sugar in the bottled drink.[2]
Provenance & Sourcing
Production Philosophy
Ginger & Lemon is a kombucha — a fermented tea — from BATU Kombucha, built on a green and black tea base fermented with a kombucha culture and flavoured along a single axis of ginger and lemon. The producer's website frames the drink as a cold, more interesting version of ginger tea, positioning it as a fermented alternative to a hot infusion rather than a soft drink flavoured to imitate one.[1],[2]