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Four flavours. Crafted for curiosity.

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More interesting drinks for when you're not drinking

We lightly ferment sencha green tea for 6 weeks to create a well-balanced base rich in live cultures. We blend this with flowers, hops and other botanicals to create drinks with complexity, grip and layers of flavour.


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A note from Louise

I fell in love with fermentation around 10 years ago after moving to the Scottish Hebrides for a change of scene from London. This is when I discovered kombucha and all the infinite possibilities of fermenting different types of tea leaves and blending it with flowers.

Mull is a paradise in summer and I would add wild raspberries, gorse flowers, bog myrtle and lavender to my drinks depending on the season. This led to a series of limited edition kombucha drinks which I would sell to local restaurants in Hackney and islington and ultimately to founding L.A Brewery in 2017.

Whilst the business has grown considerably from where it started in my kitchen several years ago, I continue to develop drinks in the same way by taking inspiration from the garden and experimenting with gentle fermentation to create drinks that taste good, are non-alcoholic and also good for you.

We hope you like them.

Louise Avery

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