Overview
While there may be other kombucha taprooms around the country, New Leaf owner Derek Hillen says he's calling his new opening the "first pure kombucha taproom in New Zealand," because, well, they only make pure kombucha.
The difference with his brand of functional beverage is that it's made with just four ingredients: filtered water, organic tea leaves, organic cane sugar and organic kombucha culture. That ingredient ratio boils down to: 67 percent water, 30 percent brewed tea and 3 percent sugar.
Derek imports organic whole leaf tea from Japan, China, Taiwan, India and Sri Lanka — there are no kitchen pantry teabags to be seen here. "The different flavours, colours, body and aroma in our kombucha come from the different teas alone. The kombucha is designed to showcase the tea and how amazing that can be."
New Leaf can be found on Crummer Road in Grey Lynn. Upon entering the taproom, a large observation window presents a view into the climate controlled fermentation room. Here, Derek and his team of "artisan brewers" make 25 liters at a time in brewing grade stainless steel containers, which allows complete control of the process to ensure the highest possible quality product.
There are five different types of kombucha on tap at all times. The four core offerings are: organic Indian Assam tea kombucha, organic Indian Darjeeling kombucha, organic Sri Lankan black tea kombucha and organic gunpowder green tea kombucha. The fifth tap is a rotational brew that changes each week — for opening week it's an organic matcha kombucha which Derek suggests is "pretty hard to brew".
As well the option to sit back with your pure booch at one of the on-site tables, the taproom also offers take away bottles and container fills.
New Leaf Kombucha is open now at 37 Crummer Road, Grey Lynn.