Our kombucha base is brewed using only organic teas and raw sugar, ensuring the highest quality ingredients. We also prioritize working with local growers and using organic (sometimes biodynamic) produce to enhance flavor and support sustainable farming practices. Our kombucha is raw, meaning it is unpasteurized and unfiltered, preserving all of its organic acids, bacteria, and yeasts. This active microbial activity keeps it alive!

We have been brewing for a decade, offering over twenty unique flavors in our kombucha menu. Our conscious craftsmanship ensures that every brew is intentional, carrying its own stories, inspirations, and medicinal benefits. Be sure to explore each kombucha page to learn more about their creation stories.

We use a variety of organic teas including green, black, and oolong to create different flavor profiles. All of our teas are carefully selected to support healthy fermentation and ensure a well-balanced taste. Currently, we are collaborating with a small, family-owned organic tea farm located in the mountains of Taiwan.

Not all sugars are created equal. We choose to use organic raw sugar in our kombucha because it is less processed and retains their essential minerals, which we believe contributes to a healthier fermentation process. Refined sugars, on the other hand, often lose valuable nutrients during processing, affecting both the taste and the final health benefits of the kombucha.

We brew our kombucha in small batches to ensure strict quality control. The process begins by steeping tea in dechlorinated, filtered water and combining it with raw sugar. The mixture is then fermented using our SCOBY in non-toxic vessels to produce a healthy brew. Following the first fermentation, we conduct a second fermentation using primarily organic ingredients, including fresh fruits (never canned), spices, and herbs. Each flavored kombucha batch takes up to 10 to 14 days to complete. Finally, the kombucha is bottled for you to enjoy.

Join our Kombucha workshop to learn more about our unique flavour pairings, and fermentation for gut health. 

We aim to source as much of our produce as possible from local organic growers. This approach supports our community, reduces our carbon footprint, and ensures that our kombucha is made with the freshest ingredients available. For flowers, herbs, and spices that are not sourced locally, we always source ingredients where they grow best from around the world, ensuring they are responsibly grown and in specific climate that can help the plants fulfill their fullest potential.

The caffeine content in our kombucha depends on the type of tea used. Since we brew with blends of organic green, oolong and black teas, each serving contains a small amount of caffeine, typically 10 to 30 mg per 250ml, much less than a cup of coffee.

Some kombucha varieties, such as our Dirty Kombucha, include coffee, while others that contain cacao also have caffeine (yes, cacao does contain caffeine). However, after fermentation, most of the caffeine content is significantly reduced. Overall, kombucha acts as an energizer, allowing you to feel energetic without experiencing a crash!

Our kitchen and household are maintained completely free of pork and lard, ensuring that our equipment and facility cannot be cross-contaminated. Currently, all products in the store are made exclusively with plant-based ingredients.

If a product is labeled as fermented, it may contain trace amounts of ethanol. Ethanol is a natural byproduct of the fermentation process, which occurs when lactobacillus (beneficial bacteria) consumes sugars and yeasts. In our kombucha and various probiotic drinks, sugar is used solely to initiate fermentation and maintain a balanced microbial environment, without the intent of causing intoxication. Although the primary goal of lacto-fermentation is to produce lactic acid, the presence of natural yeasts means that some alcohol is an expected byproduct, typically in very low, non-intoxicating amounts.

Our products are unpasteurized and contain live cultures. Those sensitive to ethanol, pregnant, nursing, or with dietary restrictions should consult a healthcare professional before consuming.

To maintain the freshness and flavour of your kombucha, store it in the refrigerator as soon as you receive it. The recommended temperature is between 4 to 7 °C. This will help preserve its effervescence and probiotic content, ensuring the best taste and quality. 

Do not leave our kombucha at room temperature unattended. Storing a raw, capped bottle of kombucha at warm temperatures can be hazardous. As the bacteria continue to feed on the remaining sugar in the kombucha, they produce more CO2 as a byproduct. Over time, this can cause the bottle to build up pressure, potentially leading to a snapping cap and a big mess. Why take the risk of compromising all the goodness inside? 

 

When stored properly in the refrigerator, our kombucha can last for a long time. However, the longer it sits, the more it may ferment, which can alter its taste and texture. We recommend consuming it within seven days of opening and up to three months when unopened for the freshest flavour and the best probiotic benefits.

If you accidentally leave a bottle of kombucha at the back of the fridge for an extended period and it has consumed most of its sugars, you can use it as a drink mixer or even as a hair conditioner—the acidity can work wonders for your hair!

Our bottle collection program is simple and sustainable. For every bottle you return, you’ll earn $0.50. Just place your clean, empty bottles at your door on the day of your next delivery, and the bottle fairy will collect them. The total amount you earn will be credited directly to your account, which you can use to offset your next purchase on our site, including workshop seats!

We only accept our own bottles. Unfortunately, we cannot take bottles that are cracked, chipped, or from other brands or breweries.

Be sure to rinse the bottles before returning them and avoid leaving any nasties inside. (;