QI DAN
Descended from one of the oldest cultivars in China’s Wuyi Mountain region, Qi Dan, aptly named “mystery red”, embodies the volcanic mineral redolence, piquancy, and curiously long finish this region’s teas are prized for.
Our ferment expresses the uniquely tangy spice of the region and developes notes of plum, resinous hardwoods and a cremant-like savoriness during fermentation.
Qi Dan pairs excellently with thoroughly aged cheese, roasted game meats, glaucous salad, or anything dense, deep and layered.
Enjoy at a chilled red wine temperature and allow the bottle to breath/warm for full expression.
Our ferment expresses the uniquely tangy spice of the region and developes notes of plum, resinous hardwoods and a cremant-like savoriness during fermentation.
Qi Dan pairs excellently with thoroughly aged cheese, roasted game meats, glaucous salad, or anything dense, deep and layered.
Enjoy at a chilled red wine temperature and allow the bottle to breath/warm for full expression.
SNOW CHRYSTANTHEMUM
INGREDIENTS: FILTERED WATER, HONEY, KOMBUCHA STARTER, SNOW CHRYSANTHEMUM FLOWERS
Snow Chrysanthemum is a hardy, nutritionally dense varietal of Chrysanthemum which spends nearly half of its life buried under snow in China’s Kunlun Mountain area. This adaptation causes its flavor to depart substantially from the powdery delicacy of regular Chrysanthemum, and it instead presents a luxuriously warm, enveloping and verdant tea.
Our ferment utilizes honey to expresses the dense, floral character of this tea, and develops notes of starfruit, shaved asparagus and pollen as it ages. In body and acidity, it resembles a juicy orange wine.
Snow Chrysanthemum pairs excellently with dim sum, tiger salad, carnitas, or anything that wants a bit of acid to complement its heaviness.
Enjoy chilled at your favorite white-wine temperature and use a nearby sunbeam to admire Snow’s fluorescent color in the glass.
JASMINE GREEN
INGREDIENTS: FILTERED WATER, SUGAR, KOMBUCHA STARTER, JASMINE GREEN TEA PEARLS
Our Jasmine Green tea has been scented in the traditional style with eight different lots of fresh, whole jasmine buds before. This resulting jasmine-laden tea allows us to not only ferment the tea but also the flowers that flavor it.
Our ferment produces an enveloping medley of eucalyptus, tuberose, and green peach which undertones the elegant expression of jasmine flowers.
Jasmine Green pairs nicely with saltwater fish, rich clear broths like pho or consomme, or anything deep and mild which could benefit from a highly aromatic pairing.
Enjoy chilled at your favorite sparkling wine temperature, and note the evolving aromatics as it warms in the glass.
WEN SHAN BAO ZHONG
INGREDIENTS: SPARKLING WATER, SUGAR, KOMBUCHA STARTER, WEN SHAN BAO ZHONG TEA
Wen Shan Bao Zhong is a lightly oxidized, bright oolong produced in northern Taiwan. Our producer, a fourth generation tea-producing family from the Nantou region, uses their considerable experience to emphasize the powdery floral notes, deep oat sweetness, and subtle salinity that are the tea’s trademarks.
Our ferment concentrates this unique medley and produces notes of orchid, honeysuckle and fresh marzipan, resulting in a approachable, if unclassifiable, delight.
Wen Shan Bao Zhong pairs excellently with fresh oysters, sheep’s milk cheese, watercress sandwiches, or anything enjoyed for its fresh quality and brightness.
Serve at your favorite white wine temperature and don’t be surprised if the bottle empties faster than you’d imagine.
LAPSANG SOUCHONG
INGREDIENTS: SPARKLING WATER, SUGAR, KOMBUCHA STARTER, LAPSANG SOUCHOUNG TEA
Lapsang Souchoung is a mature, broad leaf tea processed by being finished over a pinewood fire. The result is a silky, luxurious, unapologetically smokey profile.
Our ferment expresses lapsang’s characteristic velvety profile with nuanced tones of connifer, peat, sorghum, and a round lactic finish.
Lapsang Souchoung pairs excellently with cereal grains, wild fungi, bloody steaks, or anything that would pair nicely with a stiff plug of scotch.
Serve at your favorite red wine temperature - preferably on a bearskin rug or vegan alternative.
UNIFIED FERMENTS
☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
NON-ALCOHOLIC FERMENTED BEVERAGES
PRODUCED FROM SINGLE ORIGIN TEAS
SOLD IN 750mL BOTTLES
★☆★
☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆
AS FEATURED IN
WIRECUTTER, FOOD & WINE, THE WALL STREET JOURNAL, BON APPÉTIT
SERVED BY
ELEVEN MADISON PARK, FOUR HORSEMEN, ATOMIX, ASKA, KATO, CROWN SHY
AND MANY, MANY MORE
CURRENT
OFFERINGS
↓ ↓ ↓
ABOUT
Our company lives at the intersection of two culinary wisdom traditions:
tea production and fermentation.
Both practices have a lineage which extends deep into prehistory, and both
represent an innately symbiotic relationship between humans and their surroundings.
In bringing them together, we have a class of non-alcoholic
fermented beverages that defies the term “kombucha.”
Unlike most people fermenting tea, we believe that tea is #1.
We use the chemistry of kombucha fermentation to unpack and translate
tea into a novel context. In doing so, we’re happy to offer a
non alcoholic offering that sits comfortably in stemware.
With more and more people seeking to reduce alcohol in their lifestyle,
or just hoping to get a more pain-free wind-down in their day,
we find ourselves in the middle of a movement to drink better –
and we’re happy to help :)
Thank you for your interest in what we do!
Oh yeah, and tea is just the beginning…
XOXO,
the Unified Team
FREQUENTLY ASKED QUESTIONS
WHAT IS KOMBUCHA?
Kombucha is a beverage made from sweetened tea and a SCOBY (symbiotic colony of yeasts and bacteria). The yeasts and bacteria act in tandem to create a hostile environment for any other microbial life and to create a tangy, complex beverage for us. This process has been refined with mutual evolution for millenia, and it is a time-tested method of food preservation.
Kombucha is the common term for a beverage made in this manner.
IS WHAT YOU MAKE KOMBUCHA?
Great question! Sometimes we’re not sure anymore. The fermentation we use is kombucha fermentation, but we have a lot of tricks up our sleeves in terms of blending, aging, and achieving clarity in our products that can make it seem like more of a relative of kombucha than the kombucha on store shelves. We wear all of our labels loosley. “Kombucha” is no different.
WHY DOES THE TEA MATTER?
Kombucha uses tea (camelia sinensis) as an essential aspect of its chemistry; the polyphenols, catechins, tannins, caffeine, and subtle sugars in the brewed tea are utilized all across the spectrum of the ferment. It stands to reason, then, when you use high-quality tea leaves produced by artisans who spend their working lives inflecting the tea into different styles and expressions that the end result would be decidedly different.
WHAT ARE THE INGREDIENTS
Tea leaves, water, sweetener (honey or sugar), and aged, matured kombucha to serve as a starter.
IS IT INCREDIBLY HEALTHY?
While there are ongoing studies that generally conclude fermented foods of all classifications have a generally positive effect on human health... we don’t really care that much. Honestly, we got into this for flavor - not as a dietetic exercise. There’s a lot of literature on probiotics and their benefits that float around on the web (and we recommend reading some of them), but we avoid a bit of the herding around fermented food hype. As legendary fermented food enthusiast Sandor Katz declared in his 2012 masterpiece The Art of Fermentation, “Kombucha is neither panacea nore peril. Like any ferment, it contains unique metabolic byproducts and living bacterial cultures that may or may not agree with you.”
HOW MUCH SUGAR IS IN IT?
How we measure our products doesn’t give us lab-accurate nutritional information, but our metrics tell us that a standard 150mL of our product will have about 7.5 grams of sugar per serving which would be 30 calories per glass.
IS IT COMPLETELY ALCOHOL FREE?
As per the USDA, an acohol-free beverage must contain no more than 0.5% ABV to qualify as non-alcoholic beverage. Our recipes have been verified to produce well under that legal limit and are non-alcoholic. Sometimes it seems weird that ANY alcohol is allowed in non-alcoholic drinks, but trace amounts of alcohol are a common feature of fermentation. For context, if you wanted to ingest enough of our product to consume the same amount of ethanol in a 12oz bottle of budweiser, then you would have to consume more than five 750mL bottles of our product in an hour. Even we can’t do that, haha.
Kombucha is a beverage made from sweetened tea and a SCOBY (symbiotic colony of yeasts and bacteria). The yeasts and bacteria act in tandem to create a hostile environment for any other microbial life and to create a tangy, complex beverage for us. This process has been refined with mutual evolution for millenia, and it is a time-tested method of food preservation.
Kombucha is the common term for a beverage made in this manner.
IS WHAT YOU MAKE KOMBUCHA?
Great question! Sometimes we’re not sure anymore. The fermentation we use is kombucha fermentation, but we have a lot of tricks up our sleeves in terms of blending, aging, and achieving clarity in our products that can make it seem like more of a relative of kombucha than the kombucha on store shelves. We wear all of our labels loosley. “Kombucha” is no different.
WHY DOES THE TEA MATTER?
Kombucha uses tea (camelia sinensis) as an essential aspect of its chemistry; the polyphenols, catechins, tannins, caffeine, and subtle sugars in the brewed tea are utilized all across the spectrum of the ferment. It stands to reason, then, when you use high-quality tea leaves produced by artisans who spend their working lives inflecting the tea into different styles and expressions that the end result would be decidedly different.
WHAT ARE THE INGREDIENTS
Tea leaves, water, sweetener (honey or sugar), and aged, matured kombucha to serve as a starter.
IS IT INCREDIBLY HEALTHY?
While there are ongoing studies that generally conclude fermented foods of all classifications have a generally positive effect on human health... we don’t really care that much. Honestly, we got into this for flavor - not as a dietetic exercise. There’s a lot of literature on probiotics and their benefits that float around on the web (and we recommend reading some of them), but we avoid a bit of the herding around fermented food hype. As legendary fermented food enthusiast Sandor Katz declared in his 2012 masterpiece The Art of Fermentation, “Kombucha is neither panacea nore peril. Like any ferment, it contains unique metabolic byproducts and living bacterial cultures that may or may not agree with you.”
HOW MUCH SUGAR IS IN IT?
How we measure our products doesn’t give us lab-accurate nutritional information, but our metrics tell us that a standard 150mL of our product will have about 7.5 grams of sugar per serving which would be 30 calories per glass.
IS IT COMPLETELY ALCOHOL FREE?
As per the USDA, an acohol-free beverage must contain no more than 0.5% ABV to qualify as non-alcoholic beverage. Our recipes have been verified to produce well under that legal limit and are non-alcoholic. Sometimes it seems weird that ANY alcohol is allowed in non-alcoholic drinks, but trace amounts of alcohol are a common feature of fermentation. For context, if you wanted to ingest enough of our product to consume the same amount of ethanol in a 12oz bottle of budweiser, then you would have to consume more than five 750mL bottles of our product in an hour. Even we can’t do that, haha.
For any other questions, shoot us an email at info@unifiedferments.com
FIND US
︎︎︎︎
(this is an incomplete list)
NEW YORK
AITA
ALISON
ANTO
AMAN NEW YORK
AS IS
ASKA
ATOBOY
ATOMIX
BAR MERIDIAN
A BATHHOUSE
BIG NIGHT
BLANCA
BOLERO
BONNIES
CAFE RUE DIX
CAMPBELL CHEESE AND GROCERY
CHEESEPLATE BROOKLYN
CHERRY ON TOP
CHEZ MA TANTE
CHAMA MAMA
COMPAGNIE DE VINS
COVENHOVEN
CROWN SHY
DEAR FRIEND BOOKS
DAUGHTER
DINNER PARTY BROOKLYN
ELEVEN MADISON PARK
EXTRA EXTRA PIZZA
THE FLY
FOSTER SUNDRY
FOUR HORSEMEN
FORT DEFIANCE
FULGURANCES LAUNDROMAT
GEM
GERTIE
GETAWAY
HANA MAKGEOLLI
HOTEL DELMANO
ILIS
INSA
JUNE
KINDRED FARE
LA VARA
LIL DEB’S OASIS
LITTLE FLOWER
LUTHUN
MENA
MINUS MOONSHINE
MISSION CHINESE
MISS ADA
MOONFLOWER
NARO
NICHE NICHE
NUDIBRANCH
ODDLY ENOUGH
OSTUDIO
NEW YORK (CONT.)
PEARL STREET SUPPER CLUB
PEOPLE’S WINE
PINCH CHINESE
RHODORA WINE BAR
RIALTO GRANDE
ROBERTA’S
RUFFIAN
SAGA
SAINT JULIVERT
SISTERS
SOMM TIME
SPIRITED AWAY
SUNRISE/SUNSET
TEN BELLS
TONCHIN
VINEGAR HILL HOUSE
WEN WEN
WHITE TIGER
WHITE TIGER TAVERN
WILDAIR
WIN SON
WINONA’S
CALIFORNIA
ALKALI RYE
ANAJAK
BAR AT MONIKER GENERAL
BAR BANDINI
BLUM WINE AND FLOWERS
BONE KETTLE
BOTANICA
CHARLIE’S NAPA
COLOSSUS BREAD
COOKBOOK MARKET
COPRA
COVELL
CUYAMA
DIA NATURAL WINES
DOMAINE LA
DUNSMOOR
ELF
FARMHOUSE CORNER MARKET
FLASK & FIELD
GUILDFORD GREEN WINE CO.
HI-LO LIQUOR MARKET
HONIKI AND THE BIRD
HOLY BASIL DTLA
ISLA
JAGUAR PAW
JEWEL
JON AND VINNY’S
KATO
LA HOMEFARM
LITTLE BEAR BOTTLE SHOP
LITTLE VICTORY WINE MARKET
LOLO WINE BAR
MAJORETTE
MILLAY
MINOMO
NADA
NEIGHBORHOOD
NICO’S BOTTLE SHOP
OPEN MARKET
PROVIDENCE
SCRIMSHAW COFFEE
SESAME
SOFT SPIRITS
SORREL
STRANGE MAGIC BOTTLE SHOP
THE NEW BAR
THUNDERBOLT
TONCHIN
VINOVORE
VINTAGE BERKELEY
NEW JERSEY
DARKE PINES
COOLVINES
FRANKIE
DC
BAR SPERO
MAYDAN
REVERIE
HAPPY GYRO
MIDTOWN WINES
MASS
REBEL REBEL
BACCO’S WINE AND CHEESE
DEUXAVE
DELUCA’S MARKET
HALEY HENRY
NUATILUS
DRAY DRINKS
FORMAGGIO SOUTH END
NO RELATION
ROCHAMBEAU
NORTH CAROLINA
BAR A VINS
PINK MOON
SOUTH CAROLINA
BAR ROLLINS
COMMUNITY TAP
VERMONT
GOODS
SCHMETTERLING WINE