La Crau Kombucha

After a year of dedicated research in the basement of his Aix-en-Provence mansion, Eisso successfully developed his inaugural, beloved kombucha recipe, now renowned as the D-TÖX kombucha. The initial 100 liters per month were insufficient to quench not only his own thirst but also that of his family and friends. The mayor of Aix became an ardent fan after Eisso's elixir miraculously resolved his persistent ulcers. Consequently, in 2006, Eisso made the decision to establish his company. And by 2010, he had successfully launched his premier kombucha line in organic stores. Château de la Crau is a gourmet, champagne-style kombucha. It's fermented through a synergistic blend of bacteria, yeasts, and enzymes. Within its 'laboratory,' the sugar, in a complex symbiotic relationship, dissolves within the tea. This fermentative symbiosis, whose intricacies remain largely unknown to science, is believed to create innumerable molecules that are exceptionally beneficial to our bodies. After nearly two decades of meticulous research, Eisso had finally mastered the art of fermentation to perfection. His kombucha truly stands out from all commercial kombuchas, setting a new standard of excellence.