Nivers

Nivers builds its beverages around grand cru teas selected for their aromatic profiles and sensory quality, and for what the producer describes as the exceptional work of the farms it sources from. The cuvées are made in France without additives and are low in sugar, positioning the range as an aromatic drink for the table rather than a substitute framing.^[1]

The Nivers lineup comprises three cuvées, each carrying a two-word aromatic classification. N°02 is designated Herbacée et Poudrée (Herbaceous and Powdery), N°05 is Florale et Hespéridée (Floral and Hesperidic), and N°11 is Grillée et Cuirée (Grilled and Leathery). Each reference has its own signature created from controlled macerations and plant extractions.^[2]

Every Nivers cuvée rests on a double fermentation. A kombucha-inspired fermented tea base is combined in a second fermentation with the plant infusions, macerations and extractions that give each reference its signature. Nivers credits this double fermentation with aromatic richness and gustatory stability. Each cuvée combines fermentation, infusion, maceration and extraction in its own process.^[1],[3]

Kombucha-inspired tea fermentation. The first fermentation infuses tea in filtered water. A matrix of yeasts and bacteria is then added, with cane sugar as fuel for the yeast. The liquid is aged for several months in stainless steel tanks, which Nivers says gives depth and stability to the fermented base of its blends. All three cuvées list kombucha culture.^[4]

• N°02 — kombucha culture with grand cru Japanese green teas from Kyushu
• N°05 — kombucha culture with grand cru Chinese white teas from the Fujian mountains
• N°11 — kombucha culture with grand cru Japanese black and green teas from Kyushu

Grand cru teas. Camellia sinensis is one of five central elements in Nivers beverages. Nivers selects grand cru teas for their aromatic profiles, sensory quality and the work of the farms that grow them. Its teas come from China and Japan. The Japanese teas are sourced directly from tea farms through a trusted partner in Japan, and Nivers relies on the expertise of Ikkyu Tea, a historic Japanese tea house. Ikkyu Tea works with local producers who harvest the Yabukita cultivar in Yame, on Kyushu, a region known for dento hon gyokuro. Yame lies in the Chikushi Plain of Fukuoka Prefecture.^[5],[6]

• Shiraore and Tamaryokucha — Japanese green teas Nivers uses for their intense umami, vegetal notes, sweetness and lingering finish
• N°02 — Yabukita from Oita, per an October 2023 account; shincha, the year's first harvest picked in early May in Yame, per a May 2025 account
• N°05 — white teas from the Fujian mountains, China
• N°11 — Yabukita and Benifuuki from Yame (November 2023 account); Koucha black tea and Hojicha roasted green tea from Kyushu, sourced from Ikkyu Tea; shincha from Yame (May 2025 account)

Additives & sugar. Nivers cuvées are made without additives and are low in sugar, with 3.3g of sugars per 100ml and 14 kcal per 100ml. Caffeine content varies by cuvée: N°02 contains a negligible amount of theine, while N°11 is naturally caffeine-free.^[7]

N°02 — Herbacée et Poudrée. A vegetal, lively, and salivating profile, opening with fresh herb notes that give way to acidic plum and kaffir lime, and finishing with a light spicy touch and a saline impression. It is suggested with grilled fish, sea bream ceviche, foie gras, green vegetables such as asparagus, artichoke and leeks, and smoked burrata.

N°05 — Florale et Hespéridée. A white-flower (jasmine) roundness balanced by hesperidic notes of bergamot and citron that bring mid-palate acidity, with floral persistence and a light bitterness on the finish. It is suggested with mildly spiced dishes, scallop carpaccio, fresh goat cheese, roasted fruits, and vegetable terrine.

N°11 — Grillée et Cuirée. Generous, comforting, and intense, with aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote, and a long finish. It is suggested with red meats, game, and mushrooms, as well as veal filet mignon, roasted poultry, morel risotto, beef with chanterelles, aged goat cheese, blue-veined cheeses, and chocolate entremet.