A little excursus never hurt anyone, so let’s talk about some ancient history — a time when people first discovered that leaving sweet tea to rest could create something alive and strangely good. Sure, it happens that we forget things or leave them behind — a call we meant to return, the sock under the bed, or a cup of tea just made and left to sit. While we forget, life goes on and things go through their changes.

While no one knows the exact moment, the first kombucha likely arose many centuries ago in East Asia, the land of tea. Someone must left a jar of sweet tea sitting out. Was it an intentional experiment or a funny accident? We don’t know, but we like to think it was a little of both.

Microorganisms, such as wild yeast and acetic‑acid bacteria naturally living in the air and on surfaces, could not have been happier in this sweet, warm, sugar‑rich tea. They drifted in, found a cosy, nutritious environment, and began to work. Over days, a thin, jelly‑like layer was floating on the surface, while the tea below transformed bubble after bubble into the first living kombucha.

Once the first brave drinker realized it was not only not bad but clearly beneficial to the body, word‑of‑mouth and legs carried it across Asia and then, slowly into Russia, Eastern Europe, and beyond.

And so people started brewing and fermenting it, and because sharing is caring, they were saving some of the symbiotic culture of bacteria and yeast (SCOBY), passing it from one jars to the next. What began as a chance experiment evolved into a DIY fermentation practice and some SCOBY eventually found its way to us in a small zip bag.

our kombucha

fermented tea, unpasteurized, with active cultures

content: 330 ml

ingredients: water, raw cane sugar*, black tea*, green tea*, active cultures
*from certified organic agriculture

nutritional information per 100 ml:

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