Hey @santigs! thats pretty cool! I would recommend to go the "fork" way, straight away. In one of the posts on @kinoko I explain how to start the first batch using some starter tea which most probably is sold in Barcelona / Girona.
For me it would be a bit to far out to hop on a bike :) and this is a living culture which needs a fridge to stay dormant or it would continue to ferment during shipping.
But really, I recommend forking!
I'll take a look at the posts on @kinoko and will talk to her to see if she feels as trying out. :)
Thank you!