Kombucha - Hibiscus Ginger

64.000₫
Shipping available from Da Nang to Phu Quoc

Hibiscus Ginger Kombucha combines the tangy, floral notes of hibiscus with the warm, spicy kick of ginger.

It’s a vibrant, slightly tart drink with a refreshing zing and natural effervescence, making each sip lively and pleasantly complex.

Perfectly balanced, it soothes and stimulates the palate.

  •   Slow fermented (30+ days)
  •   Naturally carbonated
  •   Brewed exclusively with RO filtered water
  •   100% raw, unpasteurised, undiluted
  •   All real, natural, premium ingredients

Net vol: 330mL.

Ingredients

Filtered water (RO), black tea, (cane) sugar, hibiscus (3%), fresh ginger (2%), SCOBY.

Filtered water (RO), black tea, (cane) sugar, hibiscus (3%), fresh ginger (2%), SCOBY.

How it's made/FAQs
  • What does “naturally carbonated’’ mean?

There are two ways to make Kombucha and other fermented drinks to have that fizzy, tongue-tingling taste. One is bottle conditioning (aka. naturally carbonated), the other force carbonation.

The former refers to the method of leaving capped bottles at suitable room temperature for an extended period of time so that they undergo what is called the ‘second ferment’.

This process produces CO2 naturally inside the bottles, turning our drinks from being flat to bubbly.

With force carbonation, CO2 from outside sources is pumped directly to the huge vat that contain drinks, from which bottles and kegs are filled. This method only takes a couple of days.

At Daissy, we let Nature do the job. Our drinks are so much more flavoursome and refreshing this way!

  • What does “naturally carbonated’’ mean?

There are two ways to make Kombucha and other fermented drinks to have that fizzy, tongue-tingling taste. One is bottle conditioning (aka. naturally carbonated), the other force carbonation.

The former refers to the method of leaving capped bottles at suitable room temperature for an extended period of time so that they undergo what is called the ‘second ferment’.

This process produces CO2 naturally inside the bottles, turning our drinks from being flat to bubbly.

With force carbonation, CO2 from outside sources is pumped directly to the huge vat that contain drinks, from which bottles and kegs are filled. This method only takes a couple of days.

At Daissy, we let Nature do the job. Our drinks are so much more flavoursome and refreshing this way!

Returns of empty glass bottles and jars

We're happy to accept your empty glass bottles and jars, provided they are reasonably cleaned and reusable.

Here's how it works:

  • Yogurt, cream cheese jars and kefir bottles: Enjoy a discount of 2,000 VND each.

  • Kombucha and ginger beer bottles: Receive a discount of 1,000 VND each.

Simply drop them off at our Thao Dien shop. Alternatively, if you order online, we can arrange to collect your empties during delivery.

Thank you for helping us reduce waste and support sustainable practices!

We're happy to accept your empty glass bottles and jars, provided they are reasonably cleaned and reusable.

Here's how it works:

  • Yogurt, cream cheese jars and kefir bottles: Enjoy a discount of 2,000 VND each.

  • Kombucha and ginger beer bottles: Receive a discount of 1,000 VND each.

Simply drop them off at our Thao Dien shop. Alternatively, if you order online, we can arrange to collect your empties during delivery.

Thank you for helping us reduce waste and support sustainable practices!