FIGA

FIGA Kombucha produces approximately 1,000 bottles per month across all flavours.^[1] FIGA Kombucha sources its Hojicha from Azumaya in Antwerp, its Milky Oolong from Biochi, and other teas from Melange Thee.^[1] FIGA Kombucha's largest fermentation vessel holds 200 litres.^[1] FIGA Kombucha's seasonal sales patterns show Rose, Jasmine, and Earl Grey selling most in summer, while Hojicha and Lapsang Souchong are more popular in autumn.^[1] FIGA Kombucha uses a single-fermentation approach where the tea is the flavour from the start, rather than the more common method of a neutral first fermentation followed by fruit or spice additions in a second fermentation.^[1] FIGA Kombucha produces approximately 1,000 bottles per month across all flavours, with its largest fermentation vessel holding 200 litres.^[1] FIGA Kombucha uses a single-fermentation approach where the tea is the primary flavour source from the start, rather than adding fruits or spices in a second fermentation.^[1] FIGA Kombucha is experimenting with powdered teas as an ingredient format, in addition to loose leaf.^[1] FIGA Kombucha specialises in single-tea kombucha, using one specific tea — such as Milky Oolong, Lapsang Souchong, or Earl Grey — as the primary flavour rather than masking it with fruits or spices.^[1] FIGA Kombucha sources its Hojicha from Azumaya in Antwerp, its Milky Oolong from Biochi, and many other teas from Melange Thee.^[1] FIGA Kombucha's range includes Jasmine, Rose, Earl Grey, Milky Oolong, Hojicha, Lapsang Souchong, and Matcha kombucha.^[1]