Last month, we hosted a kombucha workshop at Sheraton Hotels & Resorts Phú Quốc. It was a moment of pause where guests could slow down, get hands-on, and discover the story behind this naturally fermented tea. It always feels a bit magical how tea and sugar, with time and care, become something so vibrant and full of life. But more than that, it was the warm exchange of questions “where’s the scoby come from?”, the delighted “oh” when someone tasted the ginger kombucha, made
