Mindfully fermented by real people and motha’ nature

Kombuuu…. Whaaa ?

With roots in Ancient Asia and a strong reputation on the fermentation scene, Kombucha is to tea what wine is to grapes and what cider is to apples — without the alcohol.

In other words, it’s a brewed tea, transformed by a symbiotic culture of microorganisms and yeasts (aka fermentation). The process is as complex as it’s delicate, as rigorous as it is magical.

Some enjoy it for its properties, others simply because it’s a delicious “better-for-you” alternative to nasty soft drinks. And guess what? It’s all natural.