Rhododendron

Nose. The ferment develops aromatic notes of dill, juniper, watermelon candy, and cedar.

Palate. On the palate, the fermented notes of dill, juniper, watermelon candy, and cedar combine with the tea's delicately tart and deep, buttery notes of fir and Asian pear. Bright tannins are brought forward by fermentation.^[1]

Structure. ^[1]

• Tannin: bright, brought forward by fermentation

Unified Ferments suggests Rhododendron with seared scallops, kale caesars, and squash risotto, or with dishes that would pair with chardonnay.^[1]

The declared ingredients are filtered water, sugar, kombucha starter, and rhododendron tea.^[1]

Rhododendron Tea — Aromatic and Structural Base. The rhododendron tea, also known as Labrador Tea or Greenland Lemon, is wild harvested in the northern forests of Quebec. On its own the tea produces both delicately tart and deep, buttery notes of fir and Asian pear, which carry through the finished ferment.

Specifications. Classification and format:^[2]

• Category: non-alcoholic fermented beverage produced from single origin tea
• Format: 750 mL bottle

Temperature. Rhododendron is recommended to be served at white wine temperature.