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Kombucha is an ancient tonic that has been around for centuries, believed to have been founded since 220bc during the Tsing Dynasty in Manchuria.

It is a deliciously tangy fizzy probiotic tea that was developed over a fermentation period of approximately 15 days.

Kombucha History
Kombucha History

It is packed full of gut-loving bacteria, natural acids, vitamins and antioxidants. Naturally-produced carbonation adds an extra fizzy kick to kombucha, championing it as a “healthier go-to alternative” to your usual sugary fizzy thirst quenchers; soft drinks etc.

Kombucha History

Our kombucha is brewed with simple ingredients of selected tea, natural sugars, kombucha cultures a.k.a SCOBY (Symbiotic Cultures of Bacteria and Yeast).

During fermentation, the SCOBY converts sweet tea into our delectable kombucha, consuming most of the sugars in the process.

Various fresh fruits, herbs and spices are subsequently added in during the second fermentation, to create our unique range of kombucha flavours.

Fermented foods are known for their gut-loving benefits. The abundance of probiotics and all the natural goodness of vitamins, antioxidants polyphenols, acetic acids and various other natural acids add up to the benefits of kombucha drinking.

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