Origins unknown, kombucha is a sparkling tea fermented with a symbiotic culture of bacteria and yeast. Whether two hundred or two thousand years old, kombucha is a culture that knows few bounds and presents endless opportunities for creating unique and exciting beverages. Using the highest quality, fresh and local ingredients is only the start.
Citrusy and bright, this kombucha is named after the classic cocktail. This crisp, dry kombucha starts with juniper berries and green tea. We add fresh squeezed grapefruit juice and a pinch of sea salt. It’s a healthy alternative to the boozy original!
Dark & Stormy
Spicy and complex, just like it’s boozy namesake. Hojicha–a roasted green tea–makes for great kombucha We add our own toasted five-spice blend and fresh ginger juice. It’s spicy and a little sweet with plenty of kick! The strong ginger brew you always wanted.
Classic grape flavor owes itself to the concord grape–the star of this show. Heinke Farms from “up the hill” in Paradise, CA has produced gold medal quality fruit since the early 1900’s. The organic concord grapes in this kombucha are from vines over 70 years old!
Tropical Hawaiian turmeric from Kolo Kai Farms, sweet valencia orange juice from Harpo’s Organics and a touch of spice are mixed with green tea kombucha in this vibrant elixir. Black pepper enhances the anti-inflammatory benefits of turmeric.
The Heat of summer brings sweet melons and spicy peppers grown by Full Sun Organic in Chico. Ambrosia cantaloupe brings out the natural fruity and floral notes of habaneros, but nothing can hide the heat of habaneros grown in full sun.
Nostalgic for the 90’s? Us too...This kombucha puts a modern twist on a beloved flavor from the past. Green tea kombucha with tart kiwis from Wild River Farms and ripe strawberries from Yoon Chao’s Farm, both in Marysville, CA. The result is totally delicious!