MOMO Kombucha is on a mission to produce the best-tasting and highest quality kombucha. They achieve this by using the finest ingredients, including a blend of the finest teas and slow pressed juice; brewing in glass jars, in super small batches; and leaving the liquid completely unfiltered to offer the maximum health impact.
A little bit sweet, a little bit tart, and totally delicious, forced rhubarb and MOMO’s unfiltered kombucha is the perfect combination. This tasty new flavour uses forced rhubarb from Robert Tomlinson, one of only 12 producers left in Yorkshire’s “Rhubarb Triangle” still practicing this age-old technique. The rhubarb is grown outside for two years, before being uprooted and brought indoors to a forcing shed where it is grown in darkness and warmth. This process makes the rhubarb grow quickly, as it searches for light - hence the name “forced”.
The harvesting process is the most magical part of all. To avoid exposure to light, which would kickstart photosynthesis and take sugar from the stalks to the leaves, the rhubarb is harvested by candlelight by Robert and his wife Paula. After harvesting, the rhubarb was transported down to London to be freshly juiced by the MOMO team. The result? A delicate yet delicious new flavour which MOMO know you’re going to love.
10p from every bottle sold will be donated to Natoora’s Farm Fund, which supports young farmers who are committed to agroecological methods. Their goal is to raise up the next generation of growers and address climate change.
Find MOMO X Natoora Tomlinson’s Forced Rhubarb Kombucha at Selfridges, Whole Foods Market, Gail’s Bakeries, Planet Organic, Zapp and Natoora and via www.momo-kombucha.com from this week.
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