Workshop

Understanding Kombucha: From Tea to Ferment

Discover kombucha – and its close cousin, jun – in its purest form. This immersive session combines a comparative tasting with a practical introduction to explore the deep connection between tea and fermentation. 

You’ll discover how choices related to tea — its origin, infusion, and transformation — radically influence the aromatic profile of kombucha and jun.  

You’ll be guided through the key steps of home kombucha/jun brewing, with a focus on temperature, infusion time, and best practices for fermenting tea. 

A final comparative tasting of the same tea, infused versus fermented, will illustrate the full sensory evolution this terroir has to offer.

PRATICAL INFO

• Date: June 10th, July 3rd, August 26th
• Time: from 7pm to 9pm
• Location: At our production site, located at Be Here (Rue Dieudonné Lefèvre 4, 1020 Laeken). 
• Languages: French & English. We’ll adapt depending on the participants present.
• Group size: Maximum 12 participants. A minimum of 8 registrations is required for the workshop to take place. If not reached, you will receive a full refund.