For us, International Tea Day is a moment to look at something that quietly sits at the heart of every kombucha we make. Before flavour profiles take shape and before fermentation begins, there is tea. Tea sets the tone for our entire process and has shaped the way we brew since the very beginning in 2017.
Kombucha is often described as a fermented drink, but fermentation is only part of the story. The foundation lies in the leaves themselves. The depth, clarity and balance of our kombucha all start with the character of the tea we choose. International Tea Day reminds us to return to that source.
Why organic tea matters to us
Choosing organic tea has always felt like the natural path for us. Kombucha is a living drink, and whatever is present on the leaf influences the final result. A clean base makes for a cleaner, more honest drink, and organic growing plays an important role in that.
Organic tea is grown in soil that is allowed to stay alive and balanced. Fields that are treated with care tend to produce leaves with more nuance and a more truthful expression of flavour. When we taste a new lot of tea, that sense of integrity is something we notice immediately.
Organic farming is not always the easiest option. It is, however, the one that consistently supports the kind of kombucha we want to make.
Two teas. One beginning.
YAYA is brewed with two organic teas sourced from China. Each one chosen for its character, consistency and the people behind it.
Organic Keemun from Hubei
One of the teas we work with is organic Keemun from the Hubei region in China. Keemun is a classic black tea known for its gentle, rounded character. Brewed as tea, it is smooth and lightly sweet, with a subtle warmth.
In our kombucha, Keemun helps to create a calm, steady base that supports more layered flavours. It brings depth without becoming heavy and adds a quiet richness that feels essential rather than decorative.
Organic Sencha from Zhejiang
We also work with organic Sencha from Zhejiang in China. This tea has a brighter profile that naturally keeps the drink feeling fresh. Its clean, lightly grassy taste remains present even after fermentation, which helps maintain clarity and balance.
Where Keemun leans towards warmth, Sencha brings brightness. Together, they give structure to the drink and play an important role in the way YAYA tastes.
Together, these teas create the backbone of every YAYA flavour.
Why International Tea Day matters
International Tea Day highlights the global impact of tea, the people who grow and process it and the cultural histories built around it. As kombucha makers, we feel closely connected to that wider world. Our work begins long after the growers have done theirs, and each batch we brew is shaped by their expertise and attention.
Time and skill have gone into each batch of tea long before it reaches our brewing facility. Climate, soil and craftsmanship all play a part, and we rely on that foundation every day.
For us, International Tea Day is a moment to acknowledge that connection. To recognise that kombucha does not start with bubbles, fruit or flavour. It starts much earlier, with the leaves and the people who grow them.
Tea is not just part of our recipe.
It is the beginning of every YAYA story.
Leave a Reply