For those who explore the world through what they drink.
Green tea-based kombucha, dry-hopped with Citra for delicate fruit notes, balanced with fresh mint. Built on Chinese organic Mao Feng Hua Hai and Sencha tea for clarity and elegance.
Every bottle of Voyage Kombucha begins with a single decision: which tea. What follows is a slow, deliberate transformation — alive, unpredictable, and worth the wait.
We start with Chinese organic Mao Feng Hua Hai and Chinese Sencha — chosen for their clarity, delicate grassy notes, and light mineral finish. The quality of the base tea defines everything that follows.
The tea is brewed at precise temperatures to preserve its aromatic compounds. Unrefined Demerara brown sugar is dissolved into the hot liquid — not for sweetness in the final product, but as fuel for the culture that transforms it.
A SCOBY — symbiotic culture of bacteria and yeast — is added to the cooled sweet tea. Over 10 to 14 days, it consumes the sugars and produces a tart, effervescent base rich in organic acids and live cultures.
At this stage we introduce Citra hops and fresh mint — added cold to preserve their volatile aromas rather than cook them away. The kombucha absorbs the citrus-forward oils and bright herbal character of the botanicals.
The flavoured kombucha is sealed and left to condition. Residual yeast continues working, building natural carbonation under pressure. This is where the bubbles are born — slow and fine, not forced.
A cold rest slows fermentation and lets the flavours settle into balance. Then it is filtered, filled by hand into 750 ml bottles, and sealed. No shortcuts. No additives. Just tea, time, and attention.
Voyage Kombucha is created by Ioana Coca, a fermentation explorer with over a decade of experience in craft beer and mindful drinking.
After years of working with Belgian-inspired brewing, a journey to China reshaped her understanding of tea, balance, and clarity. Kombucha became the natural continuation.
In 2025, after a period of reinvention, travel, and experimentation, Voyage Kombucha began in Sighisoara.
To explore fermentation beyond trends.
CraftClean ingredients. No sharp edges. Just layered aroma and balance.
PurityTo bring people together around a shared glass — without shortcuts.
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