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Kombucha

Ancient living beverage made of fermented tea. Originated in China more than 2.000 years ago, it was considered a "longevity elixir". 

Tangy, tart, sweet, and slightly fizzy

Kombucha is a healthier alternative to artificial sugary sodas. Our kombucha is natural, raw, and alive, made with organic ingredients.  Refreshing and bubbly, you can drink kombucha during meals to help with digestion. Mix it with your favorite spirits and juices to create delicious live cocktails and mocktails. Add it to your smoothies or keep it in the freezer for a healthy ice cream

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Facts

Loaded with antioxidants and healthy acids

Contains vitamins (especially from the B group, and vitamin C) and minerals.

Low glycemic load 

Helps with digestion

Helps balance our microbiome and reinforces our immune system

Storage & consumption

  • Kombucha can be stored in the fridge for up to 3 months due to its low pH. The longer you leave it, the stronger the taste, as living bacteria will slowly keep fermenting the drink.

  • Do not shake the bottle, kombucha has some carbonation in it.

  • The fermentation process results in a very small amount of alcohol being present in the drink. Typically this is less than 0.5% at the moment of bottling.

  • Kombucha consumption is safe for most people. However, if you are suffering from a severe condition or disorder of your digestive system (such as pancreatitis or ulcers) we encourage you to consult with your doctor first. It is not recommended for pregnant women. 

  • You may find small viscose pieces in your kombucha. That’s totally normal and safe to consume, it’s just cellulose produced by the bacteria and yeast.

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Ingredients:

Swiss Water, Swiss SCOBY* (micro-organism), Swiss Beet Sugar*, Black Tea*(Portugal), Fruits* or Flowers*

 

*Certified Organic

V

Organic Ingredients

Vegan

Lactose Free

Non pasteurizedor filtered

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In season

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Ragis and process

Kombucha is the result of a fermentation process combining tea, sugar, water, and a SCOBY (symbiotic culture of bacteria and yeast). The bacteria and yeast cooperate to break down the sugars into simpler sugars, like sucrose and fructose. They also produce other beneficial byproducts, like lactic acid, acetic acid, and multiple B vitamins. After the first fermentation (10 days), we do a second fermentation using organic fruits and botanicals. 

 

Our kombucha is natural, raw, and alive. We do not pasteurize/filter it or artificially carbonate it.

Yeastea!

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