Roselle & Hibiscus

★★★★★ · 5.0 · live & raw

S$5.50

Dried roselle and hibiscus steeped into a green-tea base, then fermented to a deep ruby. Sharp, floral and unmistakably local — our signature pour.

Size:

Roselle is the flower our aunties boil into sour-sweet drinks at home, so it felt right to make it our flagship. We steep dried roselle calyxes and hibiscus into a jasmine-green base, ferment for sixteen days, and let a gentle second fermentation build the fizz.

The result is a deep ruby booch that is properly tart up front, with a soft floral tail and almost no residual sugar. It is the bottle we pour first for the kombucha-sceptics — it tends to win them over.

Roselle calyx, hibiscus, jasmine green tea, live culture.

First-timers, anyone who likes a sour drink, CNY tables.

Delivered chilled and islandwide, free over S$60. Each glass bottle carries a refundable S$0.30 deposit — leave rinsed empties out and we collect, sterilise and reuse them.

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