Profile: Noush|Cha Kombucha, Maastricht, Netherlands - 'Booch News | Lyssna här

Continuing the deep dive into companies on the list of 27 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Noushin Norouzian, the founder of Noush|Cha Kombucha, hand-crafted in Maastricht, Limburg, in the far south of the Netherlands, close to Belgium and Germany.

The brand Noush|Cha is derived from Noushin’s name, meaning ‘delightful’ in her ancestral Persian. It combines her name and ‘Cha’, the word for tea in Asia, to create the meaning ‘sipping on a delightful beverage’. Rather than pursuing broad retail distribution, Noush|Cha intentionally focuses on selected stores and long-term collaborators, including chefs at Michelin-starred restaurants. A significant part of their business consists of private clients.

I am endlessly fascinated by how kombucha can become a bridge between cultures, ingredients, and culinary experiences. Just as a sommelier pairs wine with food, I love exploring how fermented flavors can complement different cuisines, elevate seasonal menus, and create unexpected sensory journeys. Creativity is food for my soul. The world of flavors, botanicals, and fermentation is limitless, and every new blend is an opportunity to transform inspiration into something people can taste, share, and remember.

Flavors

There are 10 standard flavors in 275ml bottles:

Ginger-Lemongrass: Fresh, zesty, and deeply revitalizing; this flavor is the perfect harmony between the warming spice of ginger and the bright citrusy lift of lemongrass. Crisp, highly sparkling, and endlessly refreshing. Crafted on a refined base of Oolong & Green tea, every sip opens with vibrant herbal freshness, followed by the kick of ginger shot and a clean botanical finish of lemongrass that keeps you coming back for more. This is the flavor that introduced many people to the world of Noush|Cha; bold in character, yet beautifully balanced & super healthy. This is the signature flavor at our favorite hotspot in Maastricht for years now.
Raspberry-Vanilla: Bright, fruity, and beautifully refreshing; this flavor brings together the lively sweetness of ripe raspberries with a subtle hint of vanilla, creating a kombucha that feels juicy, super sparkling, and effortlessly balanced. Built on our elegant Ceylon & Rooibos tea base, every sip opens with vibrant berry notes, followed by soft touches of vanilla that round out the finish without overpowering the freshness.
Ceylon Cinnamon-Black Current-Caramel: Deep, rich, and beautifully layered; this flavor was crafted for those who appreciate complexity & richness in every sip. The bold tartness of wild black currants meets the warm spice of Ceylon cinnamon, rounded gently with notes of our sugar-free caramel infusion for a finish that feels velvety, elegant, and indulgent. Built on a nourishing base of Ceylon tea and Rooibos, this kombucha carries a depth and richness reminiscent of a fine red wine, sophisticated, full-bodied, and slowly unfolding on the palate. Every sip begins dark and fruity, followed by soft warming spice and subtle caramel undertones that linger beautifully. Refined bubbles with a luxurious character
Blueberry-Lavender: Soft, fragrant, and beautifully calming; this flavor brings together the deep sweetness of ripe blueberries with the delicate floral essence of lavender, creating a kombucha that feels both comforting and elegant. Every sip opens with lush berry notes, followed by a subtle herbal-floral finish that lingers softly on the palate. Lightly sparkling, smooth, and beautifully balanced.
Elderflower: Light, floral, and delightful, this flavor captures the soft botanical essence of elderflower in a perfect blend that feels refreshing, refined, and effortlessly uplifting. Crafted on our exquisite Oolong & Green tea base, every sip opens with subtle floral notes, followed by fresh herbal brightness and a clean, smooth finish. Delicate in aroma, yet beautifully alive on the palate.
Blood Orange – Star Anise – Clove: Bright, spiced, and beautifully refreshing; this flavor brings together the vibrant citrus depth of blood orange with the warm aromatic notes of star anise and clove, creating a kombucha that feels both lively and comforting at once. Crafted on our elegant Oolong & Green tea base, every sip opens with juicy blood orange freshness, followed by delicate layers of spice that gently unfold on the palate. The experience is reminiscent of a refreshing sparkling glühwein; warming in character, yet crisp and vibrant. This is more than a flavor; it’s a sparkling winter sunset. Citrusy, spiced, refreshing, and deeply atmospheric.

Noush|Cha brews a selection with Guayusa tea from Ecuador. This delivers smooth sustained energy thanks to its natural caffeine, while also being rich in antioxidants, polyphenols, amino acids, and anti-inflammatory compounds. Noush|Cha is proud to be one of the first kombucha breweries in Europe to work with Guayusa as a tea base.

Original: Pure, vibrant, and deeply grounding; this classic is the flavor that brings everything back to its essence. Brewed with sacred Amazonian Guayusa tea, this kombucha is smooth, clean, and naturally refreshing with soft earthy notes and a botanical finish, a great alternative for fruity iced tea.
Lychee-Rosewater: Delicate, floral, and beautifully refreshing; this flavor is where exotic sweetness meets timeless grace. The juicy softness of lychee blends effortlessly with the enchanting aroma of pure Persian rose essence, creating a taste that feels luxurious, soft, and unforgettable. Every sip opens with fragrant floral notes, followed by the subtle sweetness of lychee and a sparkling botanical finish. Refined, refreshing, and deeply unique
Guava: ‘The Tropical Soul of Our Collection’. Crafted with vibrant guava fruit and energizing Guayusa tea, this flavor is sunshine in a bottle. Smooth, juicy, and naturally luscious, it has an almost smoothie-like texture that makes every sip feel rich, refreshing, and deeply satisfying. A soft tropical embrace with a sparkling kombucha twist. Bold, joyful, and full of life; Raise a bottle, celebrate vitality, and taste the tropics.
Mango-Juniper Berry: Sun-kissed, juicy, and softly invigorating; this flavor brings together the natural sweetness of ripe mango with a gentle, aromatic bitter zest of juniper berry. Every sip opens with soft, golden mango, followed by a subtle crisp note of juniper that lifts and balances the sweetness, creating a clean, effortless finish.

Collaboration with restaurants produces custom flavors available in the larger format 750ml champagne bottles. Noushin notes these are suitable for:

Celebrations, gatherings, dinner parties, weddings, bespoke events, and every special occasion where meaningful conversations are shared. Each bottle is alive with fine bubbles, complex botanical flavors, and the artistry of slow fermentation; offering a sophisticated, alcohol-free experience that feels just as festive as raising a glass of champagne. It was created with one clear purpose: To bring artisanal kombucha into the world of fine dining and Michelin-level gastronomy. As a founder, creator, and artisan fermentation sommelier, I believe there are no limits when craftsmanship meets culinary vision. Every menu, every course, every season creates a new opportunity to design flavors that elevate the table. From oriental depth to western classics, from exotic menus to French refinement; Noush|Cha creates living culture pairings that complement each exceptional cuisine. I work only with premium quality teas and ingredients, always focused on purity, balance, remarkable taste & benefits of our product. The result is more than a beverage. It is a fine culinary experience with rich values.

Pu-Erh Tea • Blackberry • Shiso Leaf • Szechuan Pepper: Deep, layered, earthy-rich and intriguingly aromatic with an elegant kick.
Pandan-Coconut: inspired by the lush flavors of Southeast Asia. The creamy, aromatic notes of coconut meet the delicate vanilla-like fragrance of pandan, creating a vibrant and refreshing booch that pairs beautifully with tropical desserts and sun-soaked summer moments.

Sharing her secrets

I did my first series of Advanced Workshops in May this year, which meant teaching my tips and tricks about how to flavor and do the second ferment. A lot of my students from the first workshops through the years attended. At the end, they were so grateful. People often ask, ‘Aren’t you scared, you are sharing all the secrets and recipes?’ And I said, no, because it’s all about abundance. It’s about sharing the culture. I want people to take care of themselves. It’s not about just making money. There’s something deeper in the things I learned myself through the years from this culture. It taught me so many things, so much patience and harmony, and how you can allow things to happen and really take care of yourself. So that’s why I’m very passionate about sharing it. I am now working with sommeliers to establish their brews directly, so they can open their own brew station at the restaurant.

Restaurants

Among the Michelin restaurants and fine dining establishments that carry Noush|Cha are these area venues:

In May, they exhibited at the Maastricht-Heuvelland Puur Culinair event.

They were all there: Michelin-starred chefs Hans van Wolde (Brut172), Guido Braeken (Create), Bart Ausems (Tout à Fait), Servais Tielman (Beluga Loves You), and Robin van de Bunt (De Leuf), alongside five other starred chefs. They had all gathered for the new culinary event, PUUR Culinair. These restaurants are members of Maastricht-Heuvelland Culinair, and that club organized PUUR Culinair for the first time. In the garden of Château St Gerlach in Houthem, twenty renowned chefs, together with producers of local products, treated guests to a culinary afternoon.

— De Nieuwe Ster Maastricht, May 31, 2026

Interview

Click on the podcast to hear Noushin tell the Noush|Cha story in her own words.

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