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    Post Fermented Green Tea & Pitaya

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    Lightly sour, sweet and pink, creamy nitrogen brew

    Tasting notes: Pungent aromas of overripe tropical fruits with dried flowers. Dry, low acidity, light body, overripe tropical fruits with dried flowers and sour green tea finish

    Ingredients: Lightly carbonated 12hr cold brewed post-fermented green tea, natural pitaya juice, potassium sorbate, nitrogen

    Alcohol free, no added sugar or sweetener, no artificial flavours, and no artificial colours

    Review:  Reminiscent of a bretty tropical sour craft beer with good creamy texture froth and not overly carbonated.  Bretty characters in this nitro tea did dissipate becoming more floral and fruit forward making it a solid option in this range of non alcoholic drinks or aperitif.

    15 carton or 6 pack * 250ml cans | 17.5kj | 4.1 calories | 0.3g sugar per 250ml serve

    Yamabuki Nadeshiko is a traditionally processed organic green tea that undergoes an additional ferment using techniques that are used in sake production.  Cold brewed and non alcoholic it has the gut-loving goodness of fermentation but without the funk of kombucha. Our organic green tea is sourced from the Shizuoka Prefecture in Japan.  Carefully complemented with pitaya, commonly known as dragonfruit, this one’s a fresh and fruity alcohol free brew that is so much more than your average craft non alcoholic drinks 🐷

    Green tea (botanical name: Camellia Sinensis)

    There are hundreds of different types of green tea depending on the cultivar or variety, terroir, and style of processing.  After picking the tea leaves it is processed and shaped to the product that is perfect for hot or cold brews and good selection for our non alcoholic drinks range. Green tea in Australia is mainly produced in the alpine valleys of north east Victoria for refined processing in Japan.

    Pitaya also is known as Dragonfruit (botanical name: Hylocereus costaricensis) is a cactus species native to Costa Rica and Nicaragua. The fruit grows on long, thin, vining cactuses. It is also grown as an ornamental vine with an impressive flower.  Introduced into Asia more than a hundred years ago, Vietnam is the world’s leading exporter of dragonfruit.  However, it is grown in the northern parts of Australia. Commonly it is eaten raw but the vibrant red flesh is often used to flavour non alcoholic drinks and colour pastries.  The flesh of the red dragonfruit is sweet with black seeds just like a kiwifruit.

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