Kombucha is not brewed for the fermentationally timid. Fizzy, often tart, sometimes too pungent, the tea can prove a barrier point for even the most health food–forward — unless you start with the jasmine peony or the lemongrass oolong from Fine Feathers Kombucha. Husband-and-wife Jay Penev and Jodine Penev West have been crafting a better 'bucha impression one bottle and keg at a time since 2012. Unlike other versions on the market that use black tea as a base, theirs begins with a white or green varietal, which lends a more refined, almost delicate tone as a result. Available mostly in Long Beach cafes, restaurants and bars, with a handful of shops in cities like South Pasadena, the couple's recipe for great kombucha informs their business approach. To cultivate quality, they moderate quantity, each batch unique to certain cultures. They transformed a former flower shop into their first store, opening the doors in August 2014 to workshops, regular keg refills, and conversations about, what else, kombucha.
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