From Farm to Fizz: Visiting the Tea and Strawberry Farms Behind Fuwok Cha’s Kombucha
- FuWok+Cha Team
- Jul 2
- 2 min read
Updated: Jul 16
At Fuwok Cha, every bottle of kombucha starts with a journey—not just through fermentation, but across the farms, forests, and fields of Vietnam. This month, we visited the very farms that grow two of our hero ingredients: organic green tea and ripe, local strawberries. What we found reminded us that great flavour starts with great farming—and a whole lot of care.
The Tea Fields of Lam Dong
Tucked high in the misty mountains of Lam Dong province, our tea farm is steeped in tradition. These cool, foggy hills are home to some of Vietnam’s finest tea plantations, where leaves are hand-picked by farmers using sustainable, chemical-free methods passed down through generations.
The tea grown here forms the backbone of many of our kombucha brews—bold, earthy, and full of natural complexity. By sourcing directly from farms like these, we ensure every bottle of FuWokCha begins with something real.
🍃 “This tea isn’t just an ingredient—it’s an entire landscape in a leaf,” said our head brewer.
Strawberries, Sun, and Seasonality
A few hours away, we stepped into a world of red: rows upon rows of sun-drenched strawberries, grown in the highland valleys under Vietnam’s open skies. Smaller and sweeter than supermarket berries, these fruits are picked at the peak of ripeness for a flavour that sings.
But freshness like this doesn’t last forever. That’s why, straight after harvest, the strawberries are blast frozen, carefully packed, and shipped to our production kitchen in Phu Quoc. This method locks in both flavour and nutrients, allowing us to use the fruit of the season year-round—a key part of how we balance sustainability with consistency.
From Frozen Fruit to Kombucha Jam
Once the fruit reaches Phu Quoc, the real transformation begins. At our kitchen, we handcraft small batches of strawberry jam and marmalade, which are then used in our kombucha brewing process. This step not only concentrates the flavour naturally, but also gives us full control over what goes into each brew—no artificial flavourings, just real fruit, real fermentation, real fizz.
Why This Matters to FuWokCha
Our kombucha isn’t mass-produced. It’s hand-brewed in small batches using seasonal, local ingredients and slow fermentation methods. By sourcing directly from farms and freezing fruit at its peak, we’re able to stay rooted in nature’s rhythms while brewing consistently delicious kombucha all year round.
Every bottle reflects a simple promise: what you taste is what’s grown, and who you support is who we meet, face to face.
Farm to Bottle: In Every Sip
This visit deepened our connection to our ingredients, and reminded us that behind every bottle is a whole community: farmers, pickers, brewers, and you.
If you want to taste the story for yourself:
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