Greentea
Green tea is the more transparent base. Less oxidised, lighter in body, with an aromatic clarity that reveals rather than conceals. Where black tea holds its ground, green tea opens — giving each botanical the space to express itself fully without competing with the base beneath it. Four expressions. One base. Nothing hidden.
THE CHARACTER
Four Expressions. One Base. Why Green Tea Kombucha in India Was Always Going to Meet Ayurveda.
Green tea and Ayurvedic botanicals share the same logic. Both work through subtlety. Both ask for patience. Both produce something that reveals itself slowly rather than announcing itself immediately. It was not a design decision to bring them together — it was an inevitability. Green tea fermentation creates a base that is clean enough to carry the full aromatic character of a botanical without drowning it. The botanical, in turn, gives the fermentation a direction it would not find on its own.
Every expression in this range begins with Wayanad green tea — lighter, more luminous, closer to the source than its black tea counterpart. Four botanicals were chosen not for their novelty but for how naturally they belong in a living fermented drink. Ginger, Jeera, Ramacham, Turmeric — ingredients Kerala has always understood. Together they produce something the category has never quite seen before.
BRIO
Green Tea & Ginger
The ginger in Brio does not come from a farm. It comes from a kitchen garden — grown by Dr. Anjana’s mother in old paint buckets and plastic bags. Grown for home use first. The extra goes to us. That is the entire supply chain. No certification. No intermediary. No distance between the ingredient and the people who use it.
Maybe that is why this one has more life in it. Introduced during fermentation, the ginger does not sit quietly — it moves through the culture, giving the brew its rhythm and its bite. Simple ingredient. Never ordinary result. It is the most personal expression in the range. The kind that needs no explanation.
sera
Green Tea & Jeera
Every village in India has its version of jeera soda. The glass bottle. The pinch of salt. The fizz that arrived before anything else did. It was never premium. It was simply there — the way things that work always are. Sera does not recreate that memory. It puts the same ingredient through something it has never experienced before. Fermentation. A living culture. Time. What emerges is not nostalgia. It is what jeera was always capable of becoming.
Jeera is the only ingredient in our range we cannot yet trace back to a single farmer. We are working on it. Knowing where everything comes from is not a preference at Old School — it is the standard we hold without exception. Accountability does not happen by accident. It happens because the intention was there from the beginning.
OASIS
Green Tea & Ramacham (Vetiver)
Vetiver was an experiment. We did not think it would work in kombucha. The root is woody, cooling, earthy in a way that feels more medicinal than drinkable. We tried it anyway. It worked. Beautifully.
In Ayurveda, Ramacham cools and calms. In fermentation, it does the same — just through an entirely different process. Introduced into a living green tea culture, it does not assert itself. It settles. It grounds. What emerges is the most unusual expression in the range — woody, cooling, and unlike anything the category has encountered. The Ramacham comes from Ajay — Chikku — the Ayurvedic practitioner from Kattikkulam who also supplies our Sarsaparilla. The same forests. The same hands. A different root entirely.
BUMBLEBEE
Green Tea & Turmeric
At home, turmeric was never medicine. It was instinct. A pinch in every curry. A spoon in warm milk. Present before anyone thought to call it a superfood, before wellness made it fashionable. Dr. Anjana’s mother grows the turmeric for Bumblebee — the same kitchen garden that supplies the ginger for Brio. She did not start growing it because we asked. She started because, in her world, turmeric has always had a place. We simply found a new one for it.
Made with instinct, not instruction. Introduced during fermentation, the turmeric does not shout its presence — it hums. Warm, grounding, quietly golden. A name that fits. A colour that soothes. A brew that remembers where it came from. The most domestic of all our ingredients. The most considered of all our expressions.
“The most familiar ingredients ask the most of a brewer. There is no rarity to lean on, no borrowed story to justify the work, no distance between the source and the process. Just the botanical, the base, and what fermentation made of both. What this range proves is that ordinary, given the right conditions, was never the right word.”
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