Kombucha is a fermented tea beverage that has been enjoyed in Asia for over 2,000 years. It is rich in probiotics, in other words: kombucha is good for your gut. As we learn more about gut health, we come full circle to the ancients who recognized the health benefits of fermented foods, such as kombucha.
We believe you can’t make good kombucha with bad tea so we import organic tea leaves from growers around the world. Being tea importers ensures the freshness and quality of the tea leaves we brew with. All the teas we use are certified organic or are organically grown. We also brew non-tea kombucha using flowers. These have proven to be some of our most popular brews. Be sure to try our Butterfly Pea Flower Kombucha and our Hibiscus Flower Kombucha.
Assam is one of the two main tea varietals and grows in the steamy lowlands along the Brahmaputra River Valley of Assam State, India. Frequently used in high quality breakfast teas, Assam is malty, structured and thirst-quenching.
Grown for over a thousand years in the same place, our organic gunpowder green tea comes from Zhejiang province, China. This mellow and smooth tea brews into a crisp and clear kombucha that is at once rejuvenating with hints of apple.
Some of the best black teas in the world come from the misty highlands of old Ceylon (Sri Lanka). They are famous for rich, soft flavours that evoke caramel and comfort.
Ethically sourced from small tea farms in Kenya, purple tea is relatively rare. Loaded with anthocyanins and rich in antioxidants, the purple colour of the tea naturally turns a gorgeous pink when brewed into kombucha. Clean with a light taste of forest berries.