I’m talking about Kombucha.  But not just any Kombucha, but the sort that is now sitting on the menus of many of the finest Michelin starred restaurants proudly sitting along side Prosecco and champagne as an alcohol free alternative.  If you ferment some of the finest tea leaves, picked young in some of the worlds best tea gardens, with some Mother cultures, a little bit of magic and a whole heap of David’s obsession, you can create something beautiful and complex and light and delicious.