Why Choose Twisted?

Why choose Twisted?

We believe kombucha should be made properly - with time, care and real fermentation.

Twisted wasn’t created simply because kombucha became a trend. It was developed in the lab as part of a Master’s degree in Food Science, with a genuine passion for science behind the fermentation and nutrition at its core.

We don’t take shortcuts or rely on methods that simply create something that resembles kombucha in name. Instead, we use time-honoured fermentation techniques to carefully develop a naturally complex, living drink that tastes exceptional and is made with purpose.

Twisted is where food science meets traditional fermentation — creating kombucha that delivers on both flavour and the benefits that make fermented drinks so special.

We promise

Naturally flavoured

We always use real fruit, botanicals and herbs - for an unmatched depth of flavour that tastes real.

Raw and alive

We make our kombucha the way you would at home - never pasteurised or filtered.

Small batch

Every batch is brewed, and hand packed at our North London microbrewery.

We don't take shortcuts - all our kombucha is brewed the traditional way—slow, raw, and alive. Just like you would at home… if you had the time.

Shop real kombucha

Bestseller

Real 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 sweetened

We don't make kombucha because it's easy - we make it the right way.

Taste the difference

Award-winning kombucha

We're proud our real kombucha wins awards year after year - it's not just us who can taste the difference!

Find your flavour

Frequently asked questions

Yes – like all traditionally fermented kombucha, ours contains a very small, naturally occurring amount of alcohol produced during fermentation. Every batch is tested to ensure it contains less than 0.5% ABV, making it legally classified as a non-alcoholic drink in the UK.

Yes. Because we brew with real Japanese sencha green tea and Chinese black tea, a small amount of natural caffeine remains after fermentation.

On average, a 330ml bottle contains around 20–30mg of caffeine, considerably less than a typical cup of coffee.

Our kombucha contains around 3–3.5g of sugar per 100ml.

We begin with organic cane sugar to feed the fermentation, but much of it is naturally consumed by the live culture during brewing, leaving a drink that is naturally low in sugar.

Yes.

Because our kombucha is raw and unpasteurised, it should be kept refrigerated to maintain its freshness and quality.

If left unrefrigerated for extended periods, the live fermentation may continue, which can affect flavour and carbonation.

SCOBY stands for Symbiotic Culture of Bacteria and Yeast.

It's the live culture responsible for transforming sweetened tea into kombucha through traditional fermentation.

Rather than adding probiotic powders or artificial ingredients, we brew our kombucha using a living SCOBY, just as kombucha has been made for generations.

Our kombucha contains naturally occurring vitamin B12, produced during the traditional fermentation process by certain microorganisms within the SCOBY.

We do not add vitamin B12 to our kombucha—it is a natural by-product of fermentation. As with all naturally fermented foods, the amount may vary slightly from batch to batch.