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WHAT GOES INTO EVERY BOTTLE
Drawing on our expertise in fermentation, each brew is developed and refined in-house — bringing together tea, natural ingredients and carefully controlled fermentation to create a balanced expression in every bottle.
Cold-Pressed Whole Fruits
Whole fruits are cold-pressed in-house for their natural flavour and character.
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Natural Ingredients
Selected for what they naturally bring to each brew, from aroma and acidity to depth and balance.
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In-House Fermentation
Every brew is fermented in-house, with the process carefully developed and refined to achieve balance in acidity, aroma and natural carbonation.
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Growing Local
Where possible, the brand works with local growers and suppliers, keeping the connection closer to home.
Knowledge guides the process. The bottle speaks for itself.
THE STORY OF KOMBUCHA
Kombucha is a fermented tea with roots in East Asia, with a tradition that has travelled across cultures for centuries.
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At its simplest, it begins with brewed tea, sugar and a living culture of bacteria and yeasts (SCOBY). Through fermentation, these microorganisms transform the tea into a drink with organic acids, evolving aromas and natural carbonation.
Kombucha is, at its heart, tea transformed by fermentation.
FROM TEA TO KOMBUCHA
From brewed tea to natural carbonation — a simple look at how fermentation transforms the brew.
A CULTURE, NOT A SINGLE ORGANISM
The microbial composition of kombucha is not universal. Different starter cultures can contain different communities of yeasts and bacteria, with genera such as Brettanomyces, Saccharomyces, Komagataeibacter and Acetobacter.
This variability is important. The biology of kombucha depends not only on the ingredients, but on the microbial community and the conditions in which fermentation takes place.
THE BENEFITS OF KOMBUCHA
Research suggests that kombucha may offer benefits beyond refreshment, through its fermentation and tea-derived compounds.
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Supports Gut Health
Research suggests kombucha may support a healthy gut microbiome through its live microorganisms and fermentation-derived compounds.
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Antioxidant Support
Evidence shows that tea-derived polyphenols provide antioxidant properties that help the body manage oxidative stress.
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Metabolic Health
Early human studies suggest kombucha may influence certain markers of metabolic health, including blood glucose.
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Fermented Nutrition
Research increasingly recognises fermented foods as an important part of dietary diversity.Kombucha offers a simple way to include fermented foods and tea-derived compounds in an everyday diet.
Fermented from tea. Naturally complex. A refined way to drink tea.
Research Note
The information presented is based on published research on kombucha and fermented foods. Research into the potential benefits of kombucha is ongoing, and individual experiences may vary.
Kombucha is a food and beverage and is not intended to diagnose, treat, cure or prevent any disease or medical condition. It is not a substitute for professional medical advice or treatment.
A MORE CONSIDERED KOMBUCHA
From tea and fermentation to whole fruits and careful preparation, every bottle reflects a considered approach to kombucha.
Made to be enjoyed. Made to be remembered.
Curious to taste the difference?
Explore the collection or speak with us directly.