This brew combines two of our all-time favorite ingredients: Lavender and Hibiscus flowers. Not only is the flavor divine, but the color is swoon-worthy.
Tea Base: Sencha
Second Ferment ingredients: Dried Lavender Buds; Dried hibiscus flowers
Process: Have your dried hibiscus flowers and lavender buds ready. Produce glass bottles of your choice. Add a teaspoon each of hibiscus and lavender to each bottle. Pour in the fermented kombucha. Seal well and leave at room temp to ferment for another 2-4 days. Refrigerate, and serve! Be sure to strain out the flowers when pouring. You will have a bubbly, fragrant and beautiful brew to enjoy and share!
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