Kombucha is a fermented tea that has been consumed for over two millennia, growing out of Asia and Eastern Europe. Tea (white, green, oolong, black) is fermented with cane sugar to produce a slightly acidic-tasting, carbonated tea beverage.

The fermentation process IS what’s so special. Kombucha fermentation creates a mix of naturally occurring live and active cultures, such as: Beneficial bacteria and yeasts (acetic acetobacter, lactobacillus, saccharomyces) that can help populate the gut with healthy flora to aid in digestion.

There is less than 15 mg of caffeine in a traditional 14 fl oz bottle of Kombucha. That is a lot less than a cup of coffee (95 mg per 8 fl oz) or green tea (25 mg per 8 fl oz) — that’s about the same as a decaf cup of coffee. The reason there is so much less caffeine is that the fermentation process consumes the caffeine while creating the wonderful mix of live and active cultures in kombucha.

A lot of people ask us, "Is sugar added to kombucha?" We’re happy to answer! In order for fermentation to occur, there must be three elements: 1. Tea (made from tea leaves and water) 2. Specific yeast and bacteria (called SCOBY) 3. Sugar (we use organic, cane sugar) The sugar feeds the yeast and bacteria, aiding in its growth. Without sugar, you have no yeast and bacteria. Without yeast and bacteria, you have no kombucha. So in short, yes, there is sugar added to kombucha, but it's what makes it, well, kombucha!

Kombucha is raw and unpasteurized, which preserves all of those wonderful naturally occurring live and active cultures.