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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: Feb 10th, March 19th, April 21st, May 21st, June 16th in 2026.
- Time: from 7pm to 9pm
- Lieu: At our production site in Brussels (exact location shared after booking).
- 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.