The Tea & the Ancestral Method

The story of Konanna OG begins not in a vineyard, but on a family's organic land in Weinviertel, Lower Austria — a region of gentle hills, fertile soils, and a deep agricultural tradition that stretches back centuries. Anna Holzer and Konstantin Stefanik looked at the world of beverages and saw a gap: between the complexity and craft of natural wine and the simplicity of conventional soft drinks, there was nothing — no drink that offered the texture, depth, and living character of a pét-nat, but without the alcohol. They decided to fill that gap. In 2020, they founded Konanna on the family's organic land, with a simple but radical idea: to apply the principles of natural winemaking — minimal intervention, spontaneous fermentation, respect for raw materials — to organic tea instead of grapes.

The name Konanna evokes something ancient and something new at the same time — a brand that is rooted in tradition but unafraid to reinterpret it. Anna and Konstantin are not winemakers in the conventional sense; they are fermenters, alchemists, explorers of the microbial world. They studied the méthode ancestrale — the oldest sparkling wine technique, in which wine is bottled before fermentation is complete, trapping natural carbon dioxide and creating gentle, lively bubbles without secondary fermentation, disgorgement, or dosage — and asked: why should this technique be limited to grapes? Why not tea? Why not herbs? Why not botanicals?

Their first experiments were small, humble, and conducted with the same patience and attention that guide the greatest natural winemakers. They sourced organic teas from sustainable farms — Yunnan Green from China, Sencha from Japan, Jasmine from the night-blooming flowers of Asia, Lemongrass from the tropics. They added beet sugar and SCOBY starters — Symbiotic Cultures Of Bacteria and Yeast, the living organisms that transform sugar into alcohol, acid, and carbon dioxide. They bottled the mixtures before fermentation was complete, sealed them under crown caps, and waited. The result was magic: gentle effervescence, complex aromas, evolving flavors — a drink that was alive, that changed in the bottle, that offered the same sense of discovery and surprise as a great natural wine.

In 2024, Konanna obtained organic certification from Austrian Bio Garantie — the formal recognition of practices that had been in place since the beginning. The certification confirmed what Anna and Konstantin already knew: that their approach was rigorous, authentic, and deeply committed to organic integrity. Today, Konanna stands as one of the most innovative producers in the no & low-alcohol movement — a brand that has redefined what non-alcoholic and low-alcohol beverages can be, not by removing alcohol from wine, but by creating something entirely new from tea, herbs, and the ancient art of fermentation.

At Konanna OG, the production philosophy is guided by the same principles that define the best natural winemaking: minimal intervention, spontaneous fermentation, and full respect for raw ingredients. Anna Holzer and Konstantin Stefanik treat their fermentations as living systems — guided by time, temperature, and microbial balance — rather than recipes. This results in authentic, evolving drinks with natural texture, depth, and vitality. The beverages are not manufactured; they are cultivated, nurtured, and allowed to develop their own character in the bottle. Each batch is alive, unfiltered, and expressive of its origin — a drink that changes, evolves, and surprises, just like a great natural wine.

The production process is artisanal and small-scale, emphasizing freshness and individuality. The SCOBY — Symbiotic Culture Of Bacteria and Yeast — is the heart of the operation. This living organism transforms the organic tea and beet sugar into a complex, effervescent beverage through natural fermentation. The SCOBY is not merely an ingredient; it is a partner, a collaborator, a living entity that brings its own character to every batch. Anna and Konstantin cultivate their SCOBY with the same care that a vigneron gives to their vines — feeding it, protecting it, and allowing it to express itself through the fermentation process.

"Pétillant Naturel Tea Yunnan" — The Green Tea Classic: The Yunnan is Konanna's most classic and elegant Pét Nat Tea — made from organic Yunnan Green tea, one of China's most revered tea varieties, sourced from the misty mountains of Yunnan Province where tea has been cultivated for thousands of years. The tea leaves are fermented with beet sugar and SCOBY starter, then bottled before fermentation is complete using the méthode ancestrale. The wine ages in bottle for up to six months, developing subtle effervescence and complex notes that become increasingly harmonious and rich in character. In the glass, it is pale gold with fine, persistent bubbles. The nose offers delicate floral notes, fresh grass, and a hint of honey. The palate is light-bodied, with crisp acidity, a gentle mousse, and a long, refreshing, mineral finish. It is a wine-like tea of extraordinary finesse — the perfect companion to light dishes, salads, or simply enjoyed on its own as an aperitif. Serve well chilled at 6–8°C. ~€18–€24 / ~$20–$26 USD.

"Pétillant Naturel Tea Sencha" — The Japanese Precision: The Sencha is Konanna's most precise and refreshing Pét Nat Tea — made from organic Sencha, the most popular green tea in Japan, known for its vibrant color, grassy aroma, and umami-rich character. The tea leaves are shade-grown before harvest, which increases the chlorophyll content and gives Sencha its distinctive deep green color and complex flavor profile. Fermented with beet sugar and SCOBY, then bottled using the méthode ancestrale, the Sencha develops a subtle effervescence with notes of fresh cut grass, steamed vegetables, and a delicate marine salinity. In the glass, it is bright green-gold with fine bubbles. The nose offers intense grassy notes, seaweed, and a hint of citrus. The palate is light and refreshing, with vibrant acidity, a delicate mousse, and a long, clean, umami-driven finish. It is the perfect companion to sushi, grilled vegetables, or any dish that calls for a refreshing, palate-cleansing drink. Serve well chilled at 6–8°C. ~€20–€28 / ~$22–$30 USD.

"Pétillant Naturel Tea Jasmine" — The Floral Elegance: The Jasmine is Konanna's most aromatic and elegant Pét Nat Tea — made from organic Jasmine tea, created by layering green tea leaves with fresh jasmine flowers overnight, allowing the tea to absorb the flowers' intoxicating perfume. This traditional Chinese technique produces a tea of extraordinary fragrance and delicacy. Fermented with beet sugar and SCOBY, then bottled using the méthode ancestrale, the Jasmine develops a subtle effervescence with floral notes that evolve and deepen over months of bottle ageing. In the glass, it is pale gold with a slight copper hue and fine, persistent bubbles. The nose is intensely floral — jasmine, orange blossom, honeysuckle — with a hint of fresh green tea. The palate is light-bodied, with delicate sweetness balanced by crisp acidity, a gentle mousse, and a long, floral, elegant finish. It is a wine-like tea of particular finesse — the perfect companion to desserts, light pastries, or simply as a celebratory drink. Serve well chilled at 6–8°C. ~€20–€28 / ~$22–$30 USD.

"Pétillant Naturel Tea Lemongrass" — The Citrus Freshness: The Lemongrass is Konanna's most refreshing and invigorating Pét Nat Tea — made from organic Lemongrass, a tropical herb known for its bright citrus aroma, lemony flavor, and subtle ginger notes. The lemongrass stalks are fermented with beet sugar and SCOBY, then bottled using the méthode ancestrale. The result is a drink of extraordinary freshness and vitality — a burst of tropical sunshine in every bubble. In the glass, it is pale straw with bright, lively bubbles. The nose offers intense lemon, lime, ginger, and a hint of tropical flowers. The palate is light and zesty, with vibrant citrus acidity, a delicate mousse, and a long, refreshing, spicy finish. It is the perfect companion to spicy Asian cuisine, grilled seafood, or any occasion that calls for a drink of pure, invigorating freshness. Serve well chilled at 6–8°C. ~€18–€24 / ~$20–$26 USD.

"Anti Bergamot" — The Non-Alcoholic Sunshine: The Anti Bergamot is Konanna's most vibrant and sun-drenched non-alcoholic sparkling drink — a pétillant naturel made with a refreshing herbal extract, lemon juice, water, sugar, and certified organic bergamot. The production process involves several steps: everything is thoroughly cleaned, weighed, portioned, and labeled — order is essential. The starter is prepared by tempering filtered water, macerating herbs and fruit, adding sugar and yeast cultures. Fermentation takes place in a large tank for around seven days. After fermentation, the drink is carefully bottled and pasteurized at 70 degrees within the first 24 hours to prevent alcoholic fermentation. The result is a non-alcoholic drink with the ethereal freshness of bergamot, lemons, and thyme — a fine bitter note in the finish provides depth, while the taste lingers for a long time. Like limoncello, only non-alcoholic and with fine bubbles. In the glass, it is bright yellow with fine, persistent bubbles. The nose offers bergamot, lemon, thyme, and a hint of herbs. The palate is light and refreshing, with citrus brightness, herbal complexity, and a long, bittersweet finish. Serve well chilled at 6–8°C. ~€16–€22 / ~$18–$24 USD.

"Anti Elder" — The Floral Animating: The Anti Elder is Konanna's most floral and animating non-alcoholic sparkling drink — made with a herbal infusion of elderflower, thyme, sage, calendula, and lemon balm, combined with sugar and lemon juice. The production follows the same careful process as the Anti Bergamot: thorough preparation, maceration, fermentation, careful bottling, and pasteurization at 70 degrees to prevent alcoholic fermentation. The result is a drink of extraordinary floral complexity and vitality — a bouquet of meadow flowers in every sip. In the glass, it is pale gold with fine, lively bubbles. The nose offers elderflower, thyme, sage, and a hint of citrus. The palate is light and refreshing, with floral sweetness balanced by herbal depth, a delicate mousse, and a long, elegant finish. It is the perfect companion to light dishes, antipasti, or any occasion that calls for a drink of pure, floral joy. Serve well chilled at 6–8°C. ~€16–€22 / ~$18–$24 USD.

"Anti Yuzu" — The Exotic Citrus: The Anti Yuzu is Konanna's most exotic and boundary-pushing non-alcoholic sparkling drink — made with yuzu, the rare and complex Japanese citrus fruit that combines the tartness of lemon, the sweetness of mandarin, and the floral perfume of grapefruit. The yuzu is combined with a herbal infusion, sugar, and lemon juice, then fermented and pasteurized to create a drink of extraordinary aromatic intensity. In the glass, it is bright yellow with fine, persistent bubbles. The nose offers yuzu, grapefruit, lemon, and a hint of white flowers. The palate is light and zesty, with complex citrus acidity, a delicate mousse, and a long, exotic, refreshing finish. It is the perfect companion to Japanese cuisine, seafood, or any occasion that calls for a drink of rare, citrus elegance. Serve well chilled at 6–8°C. ~€16–€22 / ~$18–$24 USD.

Vessels & The Process: Konanna's production is small-scale and artisanal, emphasizing freshness and individuality. The fermentation takes place in stainless steel tanks, where the SCOBY works its magic on the organic tea and beet sugar. For the Pét Nat Teas, the fermentation is stopped at the optimal moment and the beverage is bottled before completion, trapping the natural carbon dioxide under crown caps. The bottles are then aged for up to six months, allowing the flavors to evolve, integrate, and become increasingly harmonious. For the Anti line, the fermentation is carefully controlled and the beverages are pasteurized at 70 degrees within 24 hours of bottling to prevent alcoholic fermentation, ensuring a stable, non-alcoholic product without the need for chemical stabilizers or preservatives. All products are unfiltered, vegan, and made without added preservatives or sweeteners — a commitment to transparency and purity that defines every bottle.