AMA Lau is made with the prized Golden Lily Milk Oolong, a tea varietal sometimes called blue tea for its categorization between traditional black and green teas. Sourced from the rolling mountains of Taitung province in southeastern Taiwan, this rare tea is renowned for its unique, creamy softness and milky aromas. Artisanal drying methods capture their essence, creating a refined, complex flavor.
The tea is sweetened and inoculated with a small amount of the previous kombucha, preparing it for the addition of the SCOBY. Once the SCOBY has been added, it is fermented for between one and three weeks. This fermentation is gently temperature-controlled to naturally discourage the production of alcohol. When it reaches the perfect balance of partial fermentation, the tea is bottled, moving it into its final phase of transformation.
As with traditional pétillant naturel, the bottle is the perfect environment to finish its fermentation, turning remaining sugar into natural carbonation, that the aging process, in turn, develops into fine bubbles. While it does not ferment entirely dry, this bottle-conditioning produces a gastronomic beverage that is drier and with lower acidity than traditional kombuchas with a Champagne-like texture ideal for food pairing.
AMA’s Lau is bottle-aged for at least six months at the brewery before being released into the market, with the ability to improve and evolve further in bottle for up to three years longer. The longer it ages, the smaller and more refined the bubble. Each fermentation batch produces approximately 280 bottles. Due to the finite nature of the origin-specific teas used and the unique aging process, production of each AMA cuvée is necessarily limited each year.
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