Acido lab

Acido Lab is a micro artisan laboratory founded in Turin by Matteo and Rosi. It is Rosi — a tea sommelier with years of experience selecting rare teas from small Asian cultivations — who brought the question that sparked the project: what if we fermented them? The result is a line of gastronomic kombuchas, alive — unpasteurised and unfiltered — designed to sit at the table, pair with food, and surprise the palate.

Rare teas meet locally grown biodynamic botanicals, producing drinks that continue to evolve in the bottle: every batch is one of a kind. Current references include Hibiscus and Rose, Chamomile and Wulong Tea, Lemon Balm and Celery, and Peach with Thyme and Rosemary. Kombuchas conceived not as a wellness drink but as a gastronomic ingredient — acidic, alive, complex.