Kombucha is an ancient beverage and a trendy beverage. Mythology tells us that the name comes from the story of a healer, a mystic -- much like a Rasputin character -- named Doctor Kombu. The story tells us that a far-east Emperor had a child plagued by disease. Doctor Kombu brought his fermented tea to court, supplied some to the Emperor's young child, and the child grew better! Nominally, the word comes from the root Kombu-, for the good doctor, and the Mandarin word cha, which means tea.

​

In plain terms, kombucha is fermented tea. In our case, we make two base kombucha products: our Original Green Tea Kombucha and a black tea kombucha base; we add to these kombuchas to make specific flavor secondary fermentations, made with fresh organic fruits and botanicals. The ferment includes yeast and bacteria, which work in a symbiotic fashion to craft a beverage characterized by healthy organic acids and B vitamins.

The culture we use to ferment is referred to as a SCOBY (symbiotic colony of yeast and bacteria). We harvest the kombucha and then cool it and carbonate it for a delightful drinking experience.

​

What we are left with is an effervescent, tangy, sweet beverage that could satisfy your urge for pop/soda, beer, or even wine.