Ama pét-nat tea. Low in alcohol, lightly sparkling, and deliciously complex. A fine-aged, fermented infusion for the modern lifestyle.
Brewed with passion in the Basque country using local spring water and high-quality tea and herbs.
Modern consumers want to be dazzled by adventurous new products. Theirs is a search for pleasure, ours is the quest for flavour.
Created by a team of fine dining chefs, artisan wine makers, scientists, craftsmen, and tea expert Henrietta Lovell. Ama pét-nat tea is the next generation of sophisticated, low-alcohol drinks.
Complex, elegant and terroir driven. Perfect as an aperitif. In a cocktail. To enhance and elevate the food experience.
“We believe the future of drink pairings in restaurants will challenge the status quo. Low and non-alcoholic alternatives have become part of traditional wine pairings and have given mixologists more to play for. Our bottle-aged kombucha is as complete a drinking experience as any fine wine, beer or sake. Less alcohol – more experience.”
Dani Lasa and Ramon Perisé, Ama Brewery
What began as a guerrilla group of friends brewing new-wave, aged kombuchas in a garage lock-up on a San Sebastian back-street, evolved into a fully-fledged R&D facility.
SCOBY – the symbiotic culture of bacteria or yeast – facilitates the fermentation process. Literally the ‘mother’, it feeds on the infusion transforming it into an elegant beverage.
Using high-quality tea and herbs, Ama pét-nat tea is brewed with pure Basque mountain water. Its exceptionally low minerality highlights the complex flavours created during the ferment.
Depending on the composition of these infusions and the action of the SCOBYs, the micro-batches are ready for bottling between one and three weeks later, when simple sugars, yeasts, and bacteria have achieved the right balance. The closed environment of the bottle means the bacteria are starved of air and are unable to excessively acidify the drink. The yeasts, meanwhile, continue turning simple sugars into bubbles.
As the bubbles mature they decrease in size, becoming more integrated into the liquid. Aromas intensify, flavours harmonise, and the mouthfeel becomes silky. Our micro-batch kombucha is released to market after a minimum of six months bottle aging, when it is more rounded and each infusion has developed a distinct character that results in an exceptional drinking experience.
The resulting Amas are lightly sparkling, richly flavoured and elegant – a true expression of the terroir and craftsmanship that go into them.
The Basque passion for the land and mother nature runs deep. Hundreds of different types of water and infusions were tested before settling on those that craft our brew.
We sought out people who share our passion for land and terroir. People who believe in sustainable and organic farming methods. People who support farmers that grow plants for flavour not output.
Located in a remote part of the Shizuoka Prefecture, the Moriuchi Tea Garden was planted during the Edo period (1603–1868). It is the life work of the Moriuchi family whose ancient knowledge has been passed down generation by generation. The steep sloped gardens use organic farming methods to produce the finest, hand-picked sencha.
A herb, rather than a tea, cymbopogon flexuosus is grown on a tea garden in the valley of Ambadandegama in the Uva Highlands of Sri Lanka. The small estate grows a wild variety of native lemongrass that is hand harvested by machete and sun dried to maximise the plant’s uniquely rich essential oils.
Sourced from a very small garden in the rolling mountains of Taitung in Southern Taiwan, farmed by the Chan family. Their Oolong is crafted from a rare varietal that is renowned for its creamy softness and milky aromas.
This rare African green tea originates from Chinese seeds taken from Fujian to Malawi by way of the Royal Botanical Gardens of Edinburgh in 1921. The flavour is succulent with bold tannins and it has unprecedented levels of health-giving polyphenols. It is steamed in traditional Japanese style just like a sencha.
This unprocessed, sun-dried tea leaf comes from a hybrid unique to Satemwa Estate, with a flavour that is particular to just one field. It was founded in 1923 by the Kay family and is one of the oldest tea estates in Africa. In order to support the rich biodiversity of the region and sustainable forestry farming methods no chemical pesticides or herbicides are used.
Previous
Next
Ama pét-nat tea is a delicious new fine-aged sparkling drink, low in alcohol and created for the modern lifestyle. Designed to drink by itself, enhance a pairing, or cocktail menu, without compromising on the experience.
We recommend serving like a fine wine or champagne, a craft beer or an artisanal cider, as an aperitif, or a fully integrated part of the menu.
Ama pét-nat tea is a new low alcohol drink made with water from the Izarraitz Massif in the Basque Country and the Yabukita variety of sencha tea from Shizuoka, Japan. Because sencha has thinner leaves it needs less steaming to create the green tea used in our Kombucha.
Tea: Yabukita variety Sencha.
Farmer: Located in the Shizuoka Prefecture, Japan the Moriuchi Tea Garden was planted during the Edo period. It is the life work of the Moriuchi family whose knowledge has been passed down generation by generation. The steep gardens use organic farming methods to produce the finest, hand-picked sencha.
Tasting Notes: Aromas of delicate herbs. Minerality, salinity, and umami with notes of seaweed appear in the mouth, with a very elegant silky texture.
A complex and harmonious drink, which is a clear expression of the land from which it comes, similar to a delicate sake. Silky on the palate. Long aftertaste. Fine bubble.
Aging: Ama pét-nat tea is 6 months bottle aged and will continue to improve with time. May be aged even further, for up to 3 years.
Pairings: BAT is perfect with fatty fish, oysters, clams, and other shellfish.
Drinking moments: Ama pét-nat tea is a new sparkling delicious drink, low in alcohol, for the modern lifestyle.
Production: Micro–batch brewing. Each fermentation produces around 280 bottles.
Glass: Enjoy in white wine glasses.
Alcohol grading: 1,5 / 2,7%
Bottle Size: 750 ml.
Buy now
Ama pét-nat tea is a new low alcohol drink made with water from the Izarraitz Massif in the Basque Country and lemongrass from a nature reserve at Amba, in the mountains above the Ravanna waterfalls in Sri Lanka.
Tea: Lemongrass from Sri Lanka.
Farmer: The small Amba Estate in the Uva Highlands of Sri Lanka grows a wild variety of native lemongrass which is a herb, rather than a tea. The lemongrass, Cymbopogon flexuosus, is hand-harvested by machete and dried in the sun to maximise the plant’s uniquely rich essential oils.
Tasting Notes: Aromas predominantly of citrus fruits and balsamic herbs. With a touch of sweetness, it is reminiscent of a lemon and mint sweet. In the mouth, notes of white flowers and spices such as ginger, juniper, kaffir lime, galangal, and white pepper appear. A “crunchy” texture with lively bubbles.
Aging: Ama pét-nat tea is 6-month bottle aged and will continue to improve with time. May be aged even further, for up to 3 years.
Pairings: BI works very well with shellfish, grilled fish, and citrus or lactic-based desserts. Is also perfect for mixing refreshing cocktails.
Drinking moments: Ama pét-nat tea is a new sparkling delicious drink, low in alcohol, for the modern lifestyle.
Production: Micro-batch brewing. Each fermentation produces around 280 bottles.
Glass: Enjoy in white wine glasses.
Alcohol grading: 1.5%.
Bottle size: 750 ml.
Buy now
Ama pét-nat tea is a new fine-aged low alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Hiru combines two Malawi-grown varieties to intensify its depth of flavour, personality and versatility.
Tea: Malawi Green and Malawi White Peony.
Farmer: Small-scale production, on the family-run Satemwa Tea Estate in Malawi, of traditional Japanese-style steamed green tea and white peony, the seeds of which speak of an ancient journey that brought them first from Fujian, China, to Edinburgh’s Botanical Gardens, and subsequently to the remote mountains of East Africa.
Tasting Notes: Intense golden colour. Notes of dates and tropical fruits such as papaya with hints of hay and dried herbs. Fine effervescence. Clean, crisp finish.
Aging: Ama pét-nat tea is aged 6 months on the bottle and will continue to improve with time. May be aged even further, for up to 3 years.
Pairings: Versatile and adaptable. It can accompany salads (especially ripe tomatos), seafood, such as crab, but also bacon.
Drinking moments: Ama pét-nat tea is a new fizzy delicious drink, low in alcohol, for the modern lifestyle.
Production: Micro-batch brewing. Each fermentation produces around 280 bottles.
Glass: Enjoy in white wine glasses.
Alcohol grading: 2,5%.
Bottle size: 750 ml.
Buy now
Ama pét-nat tea is a new fine-aged low alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Lau is refined, yet seductively intriguing.
Tea: Milk Oolong. Taiwan.
Farmer: This rare tea variety has milky and creamy aromas. It can be categorised as halfway between green and black tea, which is why it is occasionally known as blue tea. Cultivated west of Taitung, Taiwan.
Taste Notes: Light golden colour. Hints of caramel, milky tea and cooked chestnuts. Smooth bubbles, full-bodied and nicely rounded.
Aging: Ama pét-nat tea is aged 6 months on the bottle and will continue to improve with time. May be aged even further, for up to 3 years.
Pairings: Versatile and adaptable. Ideal with soft cheeses, pork loin, poultry or even bone marrow. It can also be enjoyed with dark chocolate or honey.
Drinking moments: Ama pét-nat tea is a new fizzy delicious drink, low in alcohol, for the modern lifestyle.
Production: Micro-batch brewing. Each fermentation produces around 280 bottles.
Glass: Enjoy in white wine glasses.
Alcohol Grading: 2%
Bottle Size: 750ml
Buy now
Ama pét-nat tea is a new fine-aged low alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. BOST is an explosion of scent, full of generous aromas and intriguing favours.
Tea: Jasmine Silver Needle
Farmer: Jasmine Silver Needle is an intrinsic part of the history of the Fuding prefecture in Fujian province, so sought after that it was exclusively for consumption by the Chinese imperial family, for a time. The variety used to craft BOST is harvested entirely from the most tender spring buds and shoots. At night the tea is laid across bamboo trays and then covered with a layer of jasmine flowers. The next morning the flowers are collected and the tea is covered with a fresh layer for a total of 6 nights, infusing the tea with their delicate scent.
Tasting Notes: Intense with hints of honey, acacia and white flowers with a crisp yet unctuous mouthfeel. Pale sage colour with elegant bubbles.
Aging: Ama pét-nat tea is aged 6 months on the bottle and will continue to improve with time. May be aged even further, for up to 3 years.
Pairings: BOST is a great accompaniment to a variety of products from butter, grains and artichokes to pork loin, bacon, or duck. It also pairs very favourably with spiced foods, as well as being an exceptional way to finish a meal.
Drinking moments: Ama pét-nat tea is a new fizzy delicious drink, low in alcohol, for the modern lifestyle.
Production: Micro-batch brewing. Each fermentation produces around 280 bottles.
Glass: Enjoy in white wine glasses.
Alcohol grading: 1,5%.
Bottle size: 750 ml.
Buy now
Ama pét-nat tea is a fine-aged low-alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Elusive Cuvée Vol. 1 is cloaked in caramel, toasted wheat, chicory, and cocoa notes.
Tea: Houjicha toasted green tea, Kyoto Prefecture, Japan.
Tasting notes: Cloaked in caramel, notes of toasted wheat, cocoa, chicory and smoked firewood. Flirty and delicate bubbles.
Origin: This dark loose-leaf tea started life as a green tea grown in Uji, Kyoto Prefecture, but has been carefully roasted to turn late-pick Sencha into an exquisite and unique Houjicha.
Water From the Alzola spring, Izarraitz Massif, in the Basque Country.
Elaboration: Once in contact with cultures of bacteria and yeast, the infusions, prepared using spring water, begin to ferment. Both precision and balance are fundamental in the transformation of the kombucha. These factors, together with the continued evolution and ageing in the bottle, are what allow Ama to become its own distinctive self.
Ageing: This elusive Ama pét-nat tea cuvée is aged in the bottle for at least two years. It will continue to improve over time.
Master brewers: Dani Lasa and Ramon Perisé.
Pairings: Works beautifully with rich dishes featuring butter or cream. Complements charcuterie and smoked fish, such as salami, chorizo or salmon. It pairs well with rice, bulgur, and couscous.
When to drink: Best served by the glass to accompany dishes with autumnal or winter flavours, especially roasted or barbecued products.
Serve Preferably at 9-11ºC/48–52°F in a white wine glass. Handle and open carefully to preserve the bubbles. The sediment (the small particles of lees resulting from fermentation) present in each bottle can be served or kept in the bottle.
Storage Store in a cool, dry place.
Alcohol content 1.5%.
Size 750 ml.
Production: Limited cuvée of just 1000 bottles total, bottle-aged for at least two years.
Buy now
Ama pét-nat tea is a fine-aged low-alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Elusive Cuvée Vol. 2 boasts delicate notes of green vegetals and a subtle touch of hazelnut.
Tea: Long Jing Green Tea, Hangzhou, Zhejiang Province.
Tasting notes: Delicate notes of green vegetals and a subtle touch of hazelnut. Fine bubbles with a pale yellow-green colour.
Origin: This unique Long Jing is hand-picked before the first spring rains arrive, resulting in the fresh and succulent green tea used to craft this rare cuvée pét-nat tea.
Water From the Alzola spring, Izarraitz Massif, in the Basque Country.
Elaboration: Once in contact with cultures of bacteria and yeast, the infusions, prepared using spring water, begin to ferment. Both precision and balance are fundamental in the transformation of the kombucha. These factors, together with the continued evolution and ageing in the bottle, are what allow Ama to become its own distinctive self.
Ageing: This elusive Ama pét-nat tea cuvée is aged in the bottle for at least two years. It will continue to improve over time.
Master brewers: Dani Lasa and Ramon Perisé.
Pairings: Versatile and adaptable. Ideal for accompanying oily fish, oysters, clams and other shellfish.
When to drink: Ideal both as an aperitif or by the bottle to accompany austere, delicate types of cuisine.
Serve Preferably at 9-11ºC/48–52°F in a white wine glass. Handle and open carefully to preserve the bubbles. The sediment (the small particles of lees resulting from fermentation) present in each bottle can be served or kept in the bottle.
Storage Store in a cool, dry place.
Alcohol content 2.5%.
Size 750 ml.
Production: Limited cuvée of just 280 bottles total, bottle-aged for at least two years.
Buy now
Ama pét-nat tea is a fine-aged low-alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Elusive Cuvée Vol. 3 is wrapped with notes of passion fruit, apricot, and soft tannins.
Tea: Chinese White Peony, Anshun, Guizhou Province
Tasting notes: Wrapped with notes of passion fruit, apricot, brioche, and soft tannins, with a pale golden colour and delicate bubbles.
Origin: Also known as Bai Mudan, Chinese White Peony from Anshun, Guizhou Province, is handpicked from tender spring buds and fresh new leaves before being crafted into this rare cuvée pét-nat tea.
Water From the Alzola spring, Izarraitz Massif, in the Basque Country.
Elaboration: Once in contact with cultures of bacteria and yeast, the infusions, prepared using spring water, begin to ferment. Both precision and balance are fundamental in the transformation of the kombucha. These factors, together with the continued evolution and ageing in the bottle, are what allow Ama to become its own distinctive self.
Ageing: This elusive Ama pét-nat tea cuvée is aged in the bottle for at least two years. It will continue to improve over time.
Master brewers: Dani Lasa and Ramon Perisé.
Pairings: Ideal for pairing with rich dishes featuring butter or cream. Works wonderfully with spiced cuisines, as well as grilled products. Can even be used in combination with lactic desserts.
When to drink: Best served by the glass to accompany specific dishes during dinner, or indeed for use in a cocktail.
Serve Preferably at 9-11ºC/48–52°F in a white wine glass. Handle and open carefully to preserve the bubbles. The sediment (the small particles of lees resulting from fermentation) present in each bottle can be served or kept in the bottle.
Storage Store in a cool, dry place.
Alcohol content 1.5%.
Size 750 ml.
Production: Limited cuvée of just 1000 bottles total, bottle-aged for at least two years.
Buy now
Matured for months in decades-old Niepoort port barrels with their lees, the semi-oxidised oolong tea from Chá Camélia used to craft this rare cuvée Pét-nat Tea combines dried fruit and delicate tannin structure with the renowned Niepoort honey and portwine depth. Brewed with water from the Izarraitz Massif in the Basque Country, Elusive Cuvée Vol. 4 is a fine-aged kombucha bringing together three companies working for the future of drinks. Responsibly cultivated tea from Fujian, China, aged in the most progressive centuries-old winery in Porto, fermented in the Basque Country.
Best served at 9-11°C.
Just 249 bottles were produced.
Ama pét-nat tea is a fine-aged low-alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Elusive Cuvée Vol. 4 is wrapped in oak, yeast, raisin, and green apple.
Tea: Pipacha Oolong Tea, Fujian, China.
Tasting notes: Wrapped in oak, yeast, raisin, and green apple. Fine, gentle bubbles
Origin: This unique Pipacha tea starts life as an Oolong cultivated in Fujian, China, before being aged for more than a year in Niepoort Portwine barrels in contact with their lees.
Water From the Alzola spring, Izarraitz Massif, in the Basque Country.
Elaboration: Once in contact with cultures of bacteria and yeast, the infusions, prepared using spring water, begin to ferment. Both precision and balance are fundamental in the transformation of the kombucha. These factors, together with the continued evolution and ageing in the bottle, are what allow Ama to become its own distinctive self.
Ageing: This elusive Ama pét-nat tea cuvée is aged in the bottle for at least 6 months. It will continue to improve over time.
Master brewers: Dani Lasa and Ramon Perisé.
Pairings: Works beautifully with rich dishes featuring butter or cream. Complements charcuterie and smoked fish, such as salami, chorizo or salmon. It pairs well with rice, bulgur, and couscous.
When to drink: Best served by the glass to accompany dishes with autumnal or winter flavours, especially roasted or barbecued products.
Serve Preferably at 9-11ºC/48–52°F in a white wine glass. Handle and open carefully to preserve the bubbles. The sediment (the small particles of lees resulting from fermentation) present in each bottle can be served or kept in the bottle.
Storage Store in a cool, dry place.
Alcohol content 2,7%.
Size 750 ml.
Production: Limited cuvée of just 249 bottles total, aged for at least 6 months.
Buy nowWith many years of experience as the head chef of fine dining restaurants, Dani had long been interested in the potential of Kombucha. Having built an entire career centred around the search for flavour, he knew the fermentation process could dramatically impact the drink’s structure, flavour profile and acidity, making it a natural partner to food. His network of restaurant contacts, entrepreneurship (Dani is co-founder of Bombyx Mori SL) and his own research, are now paving the way to a new category of haute kombuchas.
Ramon spent many years working in the R&D department of a fine dining restaurant and became passionate about natural yeasts and spontaneous fermentations as part of his experimentations. When a German kombucha enthusiast sent him his first scoby through the post, he started looking at the possibilities more radically and when some of his early bottles exploded after he inadvertently left them to age for several weeks, he realised aging was the key. Those that remained had reached the point of excellence he was looking for.
Sancho grew up playing among the vineyards of the 14th century Granja Remelluri estate in Rioja. His father purchased the vineyard in 1967 and from that day onwards the land never saw chemicals or artificial fertilizers, which led to his passion for artisanal, innovative and small-batch wines. His knowledge is invaluable in helping to create a premium Kombucha that is also accessible to a world market.
The founders of Dolmar Living – a benchmark in crafting innovative new products in the food, beverage and fermentation industries – came on board to optimize the production process. Their detailed analysis means precise, quantifiable results and ensures consistency across the product range. They aim to create a bank of expert Kombucha knowledge and fixed tasting parameters.
With nearly 20 years of experience sourcing and tasting some of the world’s finest loose-leaf teas, Henrietta’s knowledge is second to none. Ever intrepid in her search, she works directly with organic farmers in some of the world’s most remote places, going deep into how their product is grown, harvested and brewed, to bring Ama Brewery the best types of tea for making fine, distinctive kombuchas.