Capturing the rich, layered aromatic essence of pandan leaf — the iconic scent often called the “green vanilla” of Singaporean kitchens — intertwined with our slow-brewed, naturally sparkling kombucha.
The first sip is clean, lifted by delicate floral notes, with a gentle warmth that softly hints at coconut, and a finish that is crisp and precise, much like the city that inspired this flavor.
This is truly a first for Taiwan. The aromatic inspiration comes from pandan leaves grown in Wandan, at the foothills of Dawu Mountain. The balance of flavor in this bottle is refined and elegant — aroma arrives first, followed by the soft, lingering finish of pandan leaf.
We believe No.21 redefines what “balance” can mean in kombucha. We sincerely hope you enjoy it.
