13/11/2025
🫧World Kombucha Awards 2025
(English below))
✨這次獲獎的兩個口味：
✹ Signature — 紫蘇青花椒
✹ Green Tea — 古樹生普
參加 World Kombucha Awards，對我來說，其實不只是比賽。更像是一場面對自己、突破恐懼的旅程。
從小到大，我以為自己害怕的是「失敗」，直到現在才明白，其實我害怕的是「被看見我做得好」。那種被期待、又怕讓人失望的矛盾。
所以決定報名比賽，是對自己的宣告與突破：踏出去吧，我準備好被看見。就算沒有得獎，也沒關係！
（但我還是在報名那天就立刻把西班牙領獎這個行程寫進行事曆 🗓️我也確信它會成真💫）
近五年的康普茶發酵歷程，
我感覺與自然、自己更加緊密，
觀察著康普茶發酵、
也觀察自己內在的發酵，
我感覺我們一起成長、穩定。
近期在工作與生活上遇到不少挑戰，
卻意外感受到內心前所未有的穩定，
不再退縮、不再懷疑。
我知道，事件只是事件，
一切都是考驗與成長的契機。
（HERRO 這款女神康普茶誕生得剛剛好。濃縮了我這半年的破壞與重生🐦🔥）
一人工作室的路不容易，
但每當調出一個自己也愛、別人也喜歡的風味，那份共鳴的喜悅此我感到滿足！我很幸運有許多人的幫助與愛。感謝一路支持我的朋友、家人與合作夥伴，這份榮耀屬於我們所有人 💛
2025.10.25 ｜ Barcelona
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🫧 World Kombucha Awards 2025
✨ Two awarded flavors:
✹ Signature — Perilla & Sichuan Pepper
✹ Green Tea — Bold Bloom
Joining the World Kombucha Awards wasn’t just about competition, it felt more like a journey of meeting myself and moving beyond fear.
For a long time, I thought I was afraid of failure, but I’ve realized I was actually afraid of being seen doing well, that mix of pressure, expectation, and fear of disappointing others.
So entering this award was my way of saying to myself: Step out. You’re ready to be seen.
(Even though, yes, I still added the “Barcelona ceremony” to my calendar the same day I applied 🗓️)
Through almost five years of brewing, I’ve grown alongside my kombucha - learning from each fermentation, each change of rhythm.
Even with recent challenges, I’ve found an unexpected calm and clarity.
Events are just events, everything is an opportunity to grow and transform.
(HERRO, my “Goddess Kombucha,” couldn’t have been born at a more perfect time - a true symbol of destruction and rebirth 🐦🔥)
Running a one-woman studio isn’t always easy, but every time I create a flavor that resonates with both myself and others, it feels deeply rewarding.
Grateful to my friends, family, and collaborators, this joy belongs to all of us 💛🫧
2025.10.25 ｜ Barcelona
