COMBUCHONT

from Großraming, Austria

The world's first tea cellar
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From gift to composition

The idea for Combuchont began with a gift: a SCOBY, presented by a guest, which encouraged the Austrian top chef Klemens Gold to experiment. After years in Asia, he was familiar with kombucha – but he envisioned something more: fermented tea with maturity, texture, and depth. Not as a bridge between tea and wine, but as a reimagined composition. From this idea, Combuchont was born – a unique category of fermented beverages.

Alpine water, assemblage, maturity

The base is Alpine water from the Upper Austrian Limestone Alps, known for its distinctive minerality. High-quality teas are carefully blended into fine cuvées and fermented with a proprietary yeast strain. Unrefined sugar from Mauritius nourishes the fermentation and brings out new, complex aromas. This ferment is then blended with tea aged in oak barrels.

In his non-alcoholic creations, he adds natural flavors, such as those from his own homegrown shiso. Carbon dioxide from the Bründlmayer winery is added, and natural wild yeasts activate the fine bubbles.

In his low-alcohol cuvées, he avoids external carbonation and allows the drink to mature – they are stored on the fine lees for up to 18 months before being disgorged by hand, as is known from Champagne.

Alpine Tea Garden

Klemens Gold is known for his award-winning restaurant in the RAU and the Combuchont line.

With the opening of his tea garden in 2025, the first in Central Europe, he further expanded his reputation. In the future, leaves from his own cultivation will be incorporated into his blends.

A new stage in alpine tea culture.

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Combuchont from Austria crafts refined ferment compositions that bridge tea, time and alpine clarity. Created by chef Klemens Gold, these low alcoholic pet nat teas follow the logic of wine: assemblage, maturation and depth. Using spring water from the Limestone Alps, premium teas and unrefined sugar, each batch evolves with subtle acidity and mineral tension. The result: layered wine alternatives and sparkling teas with fine bubbles and gastronomic precision – fermented tea cuvées shaped by alpine terroir and culinary craftsmanship.

Combuchont from Austria stands for elegant fermented teas that blend tea, time, and alpine minerality. Top chef Klemens Gold develops his alcohol-free Pet Nat teas like wine: with careful blending, maturation, and depth. High-quality teas, alpine water, and unrefined sugar form the base; Mizudashi extraction and long fermentation lend structure and length. This results in multifaceted wine alternatives and sparkling teas with a clear profile, fine bubbles, and gastronomic appeal – fermented tea compositions that unite alpine origin and craftsmanship.