Voyage Kombucha was born from the same curiosity that, more than a decade ago, led me to discover the world of fermentation.
I started with craft beer, and for years I learned how time, microorganisms, and simple ingredients can completely transform a drink. Today, that same passion lives in every bottle of kombucha I make in my workshop in Sighișoara.
Each variety tells a different story — inspired either by premium teas from China, or by plants and ingredients gathered locally, across the landscapes of Transylvania.
Voyage Kombucha is made slowly, in small batches, from organic Mao Feng green tea, through a natural fermentation of about two weeks. After the primary fermentation, each variety is flavoured separately, to preserve the character of its ingredients.
Fermentation has always fascinated me.
I started brewing beer at home in 2011, out of simple curiosity to understand how a drink comes to life. That curiosity turned into a profession, and in the years that followed I founded one of the first craft breweries in Romania — an experience that taught me the best drinks are never rushed.
After more than ten years devoted to fermentation, I felt the need for a new project. One that speaks about nature, ingredients, and balance. That's how Voyage Kombucha came to be.
Today I live between Viscri and Bucharest, and every batch is made by hand in the workshop in Sighișoara. I personally handle the whole process: choosing the teas, developing the recipes, the fermentation, the tastings, and the bottling.
For me, every bottle is the result of hundreds of small decisions and a single question that has stayed with me for years: how can a drink surprise you through taste?
Kombucha is one of the oldest tea-based fermented drinks, enjoyed for centuries in Asia long before it was embraced around the world. Today it is chosen both for its complex, natural taste and as an alternative to classic soft drinks — or, for many, to alcohol.
Inspired by Chinese green teas and the freshness of early spring.
Organic Mao Feng green tea is slowly fermented, then cold-flavoured with fresh mint and Citra hops. The result is a tart kombucha with citrus and mint notes and a refreshing finish.
More delicate, more floral, and built around balance.
After natural fermentation, the kombucha is flavoured with raspberry, violets, and a discreet dry-hop of New Zealand Nectaron hops, which rounds out the profile without dominating the drink.
The first kombucha inspired entirely by Transylvania.
Rhubarb and elderflower are gathered locally around the village of Viscri and cold-infused over the fermented base of Mao Feng green tea. The taste is fresh, floral, and lightly tart — like the start of summer on the hills of Transylvania.
No pasteurisation, no rushing. Just time, good ingredients, and attention to every detail.
Every bottle begins with an infusion of green tea, sweetened with raw, unrefined Demerara sugar — fuel for the culture that will transform it.
I add the culture of yeast and bacteria, and fermentation follows its own rhythm for about two weeks. The sugar is turned into organic acids, and the drink develops its aroma and natural acidity.
After the primary fermentation, each variety is flavoured separately, at low temperatures, using carefully chosen fruit, plants, and botanicals.
Every batch is tasted, bottled by hand, and left for a second fermentation in the bottle, which develops its natural effervescence.
Voyage Kombucha is a living, unpasteurised and unfiltered drink. Each variety contains active cultures of yeast and bacteria that keep evolving naturally, even after bottling.
Sugar is needed for fermentation, but most of it is consumed by the living cultures along the way. The result is a drink with a reduced sugar content compared to the start of fermentation.
The slightly tart taste is the signature of an authentic kombucha. During fermentation, the cultures turn much of the added sugar into organic acids, which give the drink its freshness and complexity. Kept warm for longer, it keeps fermenting and grows more acidic — a natural process.
Made from green tea, Voyage Kombucha naturally contains caffeine — some is reduced during fermentation, but not entirely. Fermentation also produces a very small amount of alcohol: under 0.5% vol, so it is classified as a non-alcoholic drink.
To preserve the balanced taste, we recommend storing it permanently in the fridge, between 2 and 7°C. A few hours at room temperature or a day in transit is fine — just refrigerate it as soon as it reaches you. Cold slows fermentation and protects each variety's aroma.
Because of the natural caffeine content, we don't recommend kombucha for children. Pregnant or breastfeeding women should consult their doctor before drinking it.
*Amounts may vary naturally from batch to batch.
Whether you're a bar, restaurant, or curious soul — write to us. We read every message.
Email hey@voyagekombucha.com