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Usually, Kombucha producers use electricity to heat the water for their tea. But not ACALA. We rely on wisdom passed through generations, stemming from the ancient times.
Our tea is carefully heated above natural, breathing fire.
At ACALA, we use a series of different fermentation processes. The first one — an archaic ceremony, where our premium-grade teas are fermented into Kombucha.
The second fermentation process is similar to that of a fine sparkling wine — it produces complex aromas and flavours with natural bubbles. The bubbles are further energetically enhanced by selective music.