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Yesfolk is making kombucha like you've never tasted before – they craft these bubbly tonics using ceremonial-grade herbs and ferment them in natural materials. Their Jasmine Kombucha is brewed from spring-plucked green tea leaves from the tea region of Northern Vietnam, which are hand-scented with fresh, organically grown jasmine blossoms using traditional methods, fermented in American oak barrels. Tasting notes: Crisp, bright and floral with sweet jasmine aroma and citrus on the palate
Let's face it: there are endless choices when it comes to kombucha nowadays. The grocery store is littered with brands hailing from all corners of the US. So how do you choose? Giant brands like Synergy Kombucha made their claim to fame in the late 1990s by dominating the market – their owner, GT Dave, is now a billionaire. On the other hand, kombucha isn't so hard to make at home if you have a living scoby, but trust us when we say, the folks who have nailed their process and flavors really open new doors to what kombucha can look and taste like.
Yesfolk founders Yiyi Mendoza and Adam Elabd are trained herbalists who have experimented with fermentation together since 2012. The couple’s process is rooted in respect for ingredients and a deep knowledge of fermented foods, often derived from their own Mexican and Egyptian heritages. Their family-run microbrewery makes craft tonic beverages using the best and most local ingredients they can get their hands on. All of their ferments are brewed in natural materials like American oak barrels and glass. Now that's what we call craft kombucha.
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