It takes about two weeks to make a bottle of the Good Buzz Kombucha. A symbiotic culture of bacteria and yeast, or a SCOBY, is put in a sweetened tea brew and the bacteria feed on the sugars converting them into organic acids, which gives kombucha its iconic tang. The ferment is all but halted once we’ve achieved the perfect balance. We reckon kombucha is best when it’s in its most traditional form so we choose not to dilute or add non-nutritive sweeteners. We also don’t pasteurise and a bottle of Good Buzz Kombucha is all you need to start your own homebrew.

Our kombucha has been lab tested: it contains Saccharomyces boulardii, a known probiotic. We also test for the presence of any alcohol to ensure we stay compliant as a non-alcoholic beverage. Our products are naturally fermented and also taste great! The teas we choose for brewing are all certified organic and Fairtrade, as is the sugar, with water coming from the Waiuku Spring outside of Auckland.