Equinox Kombucha Organic Original Fizzy Drink 275 ml (Pack of 20)

Product Information

All our drinks are 100% Organic, Raw, Vegan and Gluten Free. Best kept refrigerated for freshness and quality. Our tropical Pink Grapefruit & Guava Kombucha will tantalise your tastebuds! This flavour is light, fresh with a subtle fizz. It’s sweet, sharp and tangy, leaving you feeling refreshed and full of vitality. Pink Grapefruit & Guava is infused with floral Hibiscus, Rose Petals, Organic herbals of Rosehip, Honeybush and Nettle Leaf, blended with our award-winning Original Kombucha to create a fresh and delicately-balanced recipe. Our Original Kombucha is made from Organic Chun-Mee Green Tea, Organic Raw Cane Sugar and live Kombucha Culture. If you are home brewing Kombucha, you will need to leave about 2 inches of space in your container or bottle, to allow room for carbon dioxide which may be produced during storage, even when in the fridge. If you do not leave this ‘headspace’ for your booch to grow, you may have the container explode and cause some damage to humans and non humans alike!

We’ve blended the fruity botanicals of Sloes, Rosehips & Juniper Berries with Organic Green Tea to create an aromatic flavour that captures the bittersweet notes of an autumn hedgerow. At Equinox we make our kombucha the traditional way with a sprinkle of Equinox alchemy. It’s important to us that we brew and ferment a pure, live, authentic kombucha drink, with no hidden nasties. If you notice a few bits floating in your booch, don’t be alarmed, these are the vitality-boosting Kombucha Cultures, which can only be found in live, real, traditionally-brewed booch. We use the best ingredients to craft brew our delicious drinks: starting with Chun-Mee Green Tea or Chamomile Tea, we then add Raw Cane Sugar and Spring Water before fermenting with our special Kombucha Culture. We leave it to do its thing until we are totally satisfied with the alchem before infusing it with our award-winning flavour blends. The history of kombucha is shrouded in mystery and hotly debated , but the general consensus is that this ancient tonic originated in ancient China over 2000 years ago in the Qin Dynasty (220BC). The Chinese people labelled it the “Elixir of Life” – with the wonderful healing properties kombucha is known to have, it is not surprising that people used to drink it to stay healthy and protect their immune system! Some more Kombucha buzzwords you might hear are “Tea of Immortality” & “Wonder Tea”. In the 1960s, kombucha was a kitchen staple in many Chinese homes and often referred to as “weibao” or “weipao” (stomach treasure).At Equinox Kombucha we only use the finest sustainable ingredients, a perfect blend of Chun Mee Green Tea, Pure Spring water, Raw Cane Sugar, and Kombucha Cultures. Our drinks are always 100% Raw, Organic, Vegan and Gluten Free. Fizzing with vitamins, naturally occurring acids, and energising enzymes. x each of the 2 new flavours ( Verbena Lemonade, Strawberry Cream Soda) plus 2 x each of Garden, Orchard, Hedge and Meadow. Equinox is at a very exciting time not only as a business but also where it is on its growth journey. They are the market leading kombucha brand in the UK and the only B Corp and BRC certified kombucha company currently in Europe.

Try our new Peach and Turmeric flavor. A daring blend of sweet peach and spicy, earthy turmeric, relish the aromatic, fruit flavours. Get revitalised, refreshed and rebalanced. It’s a tantalising taste, fresh, fizzy and zingy, that’s sure to leave you feeling refreshed and revitalised. Equinox Ginger Kombucha is made with natural Organic Ginger Juice, blended with our award-winning Original Kombucha to create a fresh and delicately-balanced recipe. Our Original Kombucha is made from Organic Chun-Mee Green Tea, Organic Raw Cane Sugar and live Kombucha Culture. Made using authentic brewing methods and fermented for just the right amount of time to give us the right flavour profile. It’s a fiery combination. MD of Equinox Kombucha, Daniel Spayne is proud to have achieved so much in the last few years in very challenging circumstances. “We are continuing to form influential partnerships such as those cultivated with both Yeo Valley and Hugh Fearnley-Whittingstall’s River Cottage, as well as launch new products and expand our production capacity. To have grown year on year over the pandemic is testament to the quality of our products and the growing customer demand for healthy, organic, low sugar, health drinks. It is an exciting time to be an ethical company on a mission to use business as a force for good”.All our drinks are 100% Organic, Raw, Vegan and Gluten Free. They’re also best kept refrigerated for freshness and quality. Like the rest of the Equinox Kombucha range, they’re made using the very best sustainable ingredients, a perfect blend of Chun-Mee Green Tea or Chamomile Tea, Pure Spring Water, Raw Cane Sugar, and Kombucha Cultures. And what’s more, they’re all 100% vegan, raw, organic, and ethically sourced. They’re also fizzing with naturally occurring vitamins, organic acids and energising enzymes. Our Wild Berry flavour is a refreshing blend of fruity botanicals, Hibiscus, Rosehip and Bilberry. Don’t let the delicious sherbet taste fool you…It’s still as angelic as our other flavours! By keeping our kombucha chilled, you will also ensure that it continues to taste fresh and delicious. Over-fermented booch can become very tart and vinegary which is definitely not to the liking of most taste buds! You can find out more in our blog ‘ What does kombucha taste like?’ . How long can you keep kombucha out of the refrigerator?

At Equinox, we have always brewed our kombucha the authentic way, which means it contains living bacterial cultures that are beneficial for gut health and overall wellbeing. This blog explains how our living kombucha must be stored. Let’s find out more… At Equinox Kombucha we only use the finest sustainable ingredients, a perfect blend of Chun-Mee Green or Chamomile Tea, Pure Spring water, Raw Cane Sugar, and Kombucha Cultures. Our drinks are always 100% Raw, Organic, Vegan and Gluten Free. In 2019, Yeo Valley Associates saw the potential of both Equinox and the kombucha market in the UK and decided to invest in the business, supporting its growth ever since.Together with the culinary genius that is Hugh Fearnley-Whittingstall we have crafted the four flavours of our River Cottage range, inspired by the ingredients grown at River Cottage. Yes, real living Kombucha should be kept refrigerated. By keeping it in the fridge, you will slow the natural, ongoing fermentation process by deactivating the living enzymes and reducing the rate of organic acid production. You will also help to keep the associated carbon dioxide production at lower levels, ensuring that your kombucha maintains just the right amount of ‘fizz’ and does not explode – this is especially known to happen in unregulated home brewing! Our original award winning kombucha has been blended with Organic Pineapple and Mango for a delicious tropical take on kombucha.

We’ve lusciously blended Organic Raspberry Leaf and Elderflower to our award winning Kombucha. Enjoy its subtle, well-balanced flavour. It will leave you feeling refreshed, light and energised. Our Original flavour is brewed with the finest organic Chun-Mee Green Tea, Pure Spring Water, and Raw Cane Sugar. Refreshingly crisp and zesty. It’s a lively combination.At Equinox we make our kombucha the traditional way with a sprinkle of Equinox alchemy. It’s important to us that we brew and ferment a pure, live kombucha drink, with no hidden nasties ever added! Make sure you keep it refrigerated for freshness and quality. x each of the 6 flavours (Original, Ginger, Raspberry & Elderflower, Wild Berry, Pink Grapefruit & Guava and Peach & Turmeric) and 2 x our new Virgin Mojito flavour Our Equinox kombucha range and our River Cottage range are made from fermented, organic teas. So, like most other living Kombuchas, the living fermentation process will continue after our booch is bottled or canned, something that will speed up exponentially if the kombucha is warm. Then World War II hit and rations made it very hard for sugar to come by – an important ingredient for fermentation, which meant kombucha was almost impossible to find. Kombucha is made by brewing green tea with raw cane sugar before combining with the all-important Kombucha Culture (or SCOBY) and fermenting to break down the sugars into organic acids, prebiotic and probiotic bacteria.