Handmade ∘ Vegan ∘ Low sugar
Backed by science
About Twisted Kombucha
Twisted Kombucha was created with a simple idea:
make kombucha properly—and keep it that way.Not as a trend. Not as a shortcut.
But as a functional drink rooted in science, tradition and integrity.
About Us
Meet Our Founder
— Lou Dillon, Founder, Nutritionist & Food Scientist
Twisted Kombucha was founded in 2019 by Lou Dillon, MSc, BSc—a registered Nutritionist and Food Scientist driven by a simple belief: food and drink should genuinely support health, not just claim it.
Lou is a member of the Association for Nutrition (AfN) and the Institute of Food Science & Technology (IFST), the UK’s recognised professional bodies for nutrition and food science. Her work has always focused on using evidence-based nutrition and real-world science to help people improve health through everyday choices.
Her journey into fermentation began through both personal experience and scientific curiosity. During her Master’s degree in Food Science, Lou carried out in-depth microbiological, biochemical and analytical testing on fermented foods—where kombucha shifted from curiosity to calling.
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The Why
Before founding Twisted, Lou worked in the NHS, supporting vulnerable people in the community through nutrition—while quietly struggling with her own gut health.
Although she had encountered kombucha before, it wasn’t until her Master’s research in Food Science that its true potential became clear.
Studying fermentation through the lense in a microbiological and biochemical capacity revealed something deeper:
the real value of kombucha lies in how it’s made—how the culture is preserved, how long it’s allowed to develop, and how much of that natural integrity is allowed to develop throufgh precision and wild fermentation.
What began as scientific exploration quickly became something more.
A clear purpose:
to create a genuinely functional, low-sugar, non-alcoholic drink—one that honours tradition and stands up to scientific scrutiny.
That insight shaped everything that followed.
Today, Twisted Kombucha's award winning range is still brewed with that same intent: small-batch, raw, unfiltered, and uncompromising.
No shortcuts.
Just real kombucha, made properly.
Female-led. Science-backed. Fermentation-first.
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Why Most kombucha falls short
As kombucha has grown in popularity, many products have shifted towards scale and convenience.
Fermentation is shortened.
Products are diluted.
Some are pasteurised or altered after brewing.
The result is often a sweeter, less active cultures, and a less complex drink closer to a soft drink than traditionally brewed kombucha.
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Try our delicious Kombucha today
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Our approach
We believe kombucha should be made properly—through time, care and real fermentation.
Naturally flavoured, never artificial
We flavour our kombucha through a traditional secondary fermentation using real fruit, botanicals and herbs.
This slow infusion allows flavours to develop naturally—creating balance, depth and complexity without artificial additives or shortcuts.
Raw, Unfiltered, and Alive
Our kombucha is never heat-treated or filtered, just as nature intended.
It remains raw and living, continuing to gently evolve in the bottle—preserving the integrity of the culture and the character of the drink.
Small Batch, carefully crafted
Every batch is brewed, tested and tasted to ensure it meets our quality standards.
Once ready, it’s gently chilled to maintain balance, then hand-filled and packed at our North London microbrewery.
What this means in every bottle
Taking the long way means:
A naturally balanced sweet–tart profile
Live, active cultures intact
Greater depth and complexity of flavour
A drink that feels satisfying, not artificially sweet
This isn’t kombucha made for convenience.
It’s kombucha made the right way.
No shortcuts. No interference. Just real kombucha—made properly.
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Live healthy ∘ Live happy ∘ Live raw
Fermented fizz
Our Twisted Kombucha is brewed from a premium blend of high-quality, high-altitude green and black tea, combined with passionflower and traditionally fermented using organic can sugar to create a gut-friendly kombucha that offers a complex flavour profille . These are our ingredients…
01
Chinese black tea with passionflower
The perfect balance of tropical sweetness and tannins for kombucha brewing. Grown in the Fujian province
02
Japanese Sencha green tea
Grown on the luscious rolling hills of Kyoto and Kyushu regions renowned for their ideal climate and nutrient-rich soil, producing high-quality, flavourful green tea
03
Organic unrefined cane sugar
During traditional fermentation, the SCOBY consumes most of the sugar and transforms it into organic acids and live cultures, resulting in a refreshing kombucha with naturally reduced sugar content
Live healthy ∘ Live happy ∘ Live raw
Our Specialities
Backed By Science
With a Master of Science (MSc) in Food Science & Technology and a BSc (Hons) in Human Nutrition, Lou brings scientific credibility and research-led knowledge to every batch of Twisted! kombucha
Live Probiotic Cultures
Traditionally fermented to cultivate live cultures & bioactive compounds, supporting gut microbiome balance and immune functions
Unpasteurised & Unfiltered
Raw, living kombucha brewed with the mother culture to preserve live fermentation.
Our Promise
To craft the highest quality, traditionally fermented kombucha, balancing flavour, function, and authenticity in every bottle.
Tastes Great
Packed with real fruits, botanicals, and natural herbs — and absolutely no artificial or "natural" flavourings or preservatives
Low Sugar & No Artificial Sweeteners
Sugar naturally fuels fermentation and creates kombucha’s gentle effervescence, resulting in a drink with naturally reduced sugar. Trust me, I’m a nutritionist 🔬
Brewing with Purpose, what about our waste!
We care about sustainability and ethics at Twisted Kombucha. We don’t like waste and we want to help keep the earth healthy. That’s why our bottles are recyclable glass and most of our cardboard waste is reused as packaging padding to protect the boxes for delivery through the logistics networks. Our used tea leaves go to a local allotment and even a local skincare producer.
But we don’t stop there. We’re proud to have found an innovative solution for one of tour most abundant byproducts of kombucha fermentation. The bacterial cellulose pellicle, known as a SCOBY, is recycled by a local textile designer and transformed into a vegan leather-like material. It might sound unusual, but this incredible material is turned into amazing textiles used in art exhibitions everywhere from here to Mexico — bags, lampshades, you name it.
Our SCOBYs are also shared with art students at local universities, who use them in creative and experimental projects.
Check out the article written about us and our local partners!
To know more about us. Read more