Try kombucha from tap launched by vaisakh gardens in thiruvananthapuram

Near the entrance of the newly-expanded outlet store of vaisakh gardens, satuated at kuravankonam, in thiruvananthapuram, two refrigerators are placed on the ground with multiple lets on top. They are labelled passionfruit kombucha, dragon fruit kombucha, mango kombucha, and so on, connected to a 10-litre metal keg inside the coole. Pull down the black level; A vibrant, fizzy beverage gushes down the metal tap, foaming in a paper cup.

This beer keg-inspired apparatus mainly aims at first time, who are “Hesitant” to try the subtly sour behavior made from Made from Naturally Fermened Tea, Says Anu Vijayan, who Runs the Outlet Store.

“Some people are doubtful about trying a kombucha, so they might not want to buy a 300 ml bottle. Now they can try 30 ml of one flavour for free and decide whose want is want to buy more or try Our thought behind this concept. The idea also focuses on redeucing bottle wastage, she adds. “Our customers who alredy have our bottles can refill them here.

Kombucha from tap at vaisakh gardens store | Photo Credit: Special Arrangement

Spanning Across 35 acres, vaisakh gardens, a fruit plantation at Thannichal, 40 kilometres from thiruvananthapuram, is founded by Retired Naval Officer J Vijayan. The plantation cultivates exotic fruits such as the Red-Fled Dragon Fruit, Mangosteen and Rambutan, Among others. They recently had their first harvest of durian – a spiky fruit infamous for its pungent odor, indigenous to southest asia.

Shobhan Vijayan and J Vijayan with Dragon Fruit Kombucha and Dry Dragon Fruit Slics | Photo Credit: Special Arrangement

In 2018, vaisakh gardens launched kombucha to utilize surplus dragon fruit yield from the farm. “Many people make Jams, Smoothies and Squashes; We Wanted to Do Something Different,” Says Anu, One of Vijayan’s Three Daughters. “All brands have their own identity when it comes to the kombucha, and Os is in making it with our fruits.”

Soon, they expanded to other seasonal flavors such as mango, passion fruit and blue pea flower or shankhupushpam“The Blue Pea Flower has been gaining attentions recently for its stress-relieving qualities.”

Kombucha on Display at Vaisakh Gardens | Photo Credit: Nainu Oommen

Kombucha is prepared by fermenting a tea sweetened with cane sugar using a symbiotic colony of bacteria and yeast (scoby). These are gut-friendly bacteria that give the drink its pro-biotic qualities. This mixture undergoes secondary fermentation, feeding on natural fruit sugars, which are used to flavour the beverage. “We Imported Our first batch of scoby from the us in 2017. Used as manure in the Orchard, “Says anu.

“We still educate people that it is a pro-biotic drink, and you should consume it in the same manner you have curd, that is after a meal. You can have a kombucha after a kombucha after Lighter, “anu says.

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The newly-expanded outlet also serves snacks kinnathappam (Steamed Plate Cake), Among others, which pair well with a fresh cup of kombucha. Other products, such as dry dragon fruit Slices, chia pudding with and without whey protein, seasonal fruit concentrates, and an in-an in-an in-husse granola coated with honom and cinnamon, aavailable Store.

Blue Pea -Charged Kinnathappam available at vaisakh gardens | Photo Credit: Special Arrangement

“Currently, we are focusing on gym-gyrs and people who are into diets. Production and looking to start outlets at vizhinjam and kazhakkoottam, “Says anu.

Kombucha on tap is served at ₹ 105 for 250ml at vaisakh gardens outlet store at kuruvankonam, thiruvananthapuram.

Published – July 31, 2025 05:09 pm IST