Qi Dan, NV

Our company lives at the intersection of two culinary 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 natural surroundings. In bringing them together, we have a class of non-alcoholic fermented beverages commonly referred to as “kombucha.” However, most people’s relationship with kombucha has nothing to do with the tea in the bottle. In fact, with the world of tea being a gastronomic landscape as deep and storied as what is found in wine production, it’s almost remarkable that what has come to be known as kombucha has almost nothing to do with the tea it’s made from. We believe tea matters, and by using the chemistry of kombucha fermentation to unpack and translate the world of tea we’ve discovered there’s room in this category of beverage for a grown-up offering that sits comfortably in stemware. Operating out of Brooklyn since 2019, we at UF source high-end and/or high-impact teas that we transform into an effervescent, non-alcoholic libation that’ll grace your next dinner-party or be a welcome addition to your evening wind-down ritual. With more and more people seeking to reduce alcohol in their lifestyle, or just hoping to get more of a metabolic pick-me-up from their go-to beverages, we find ourselves happily embraced by a movement to drink better - and we gladly accept the challenge.