Our Story
Our kombucha story is deeply rooted in family traditions, passed down with care through time. Each recipe reflects years of dedication, attention, and a passion for the art of brewing.
What we create is handcrafted with the same devotion our family has always poured into making something truly special. From selecting the finest organic ingredients to carefully perfecting each bottle, we honor the methods and values that have shaped us.
This isn’t just kombucha—it’s a labor of love, a tradition we’re proud to share, made with care from our family to yours
FAMILY. HADCRAFTED. PURE
Discover Kombucha:
A Refreshing and Gut-Friendly Fermented Tea
What is Kombucha?
Kombucha is a fizzy, slightly tangy fermented tea rich in probiotics, organic acids, and antioxidants. It’s made by fermenting sweetened tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process produces a naturally carbonated drink that’s both refreshing and beneficial for gut health. Moreover, you can easily brew your own delicious and nutritious kombucha right in your kitchen.​
Here`s how to make kombucha in simple steps:
Prepare the Sweet Tea Base
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01
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Boil Water: Heat about 3-4 cups of water.
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Steep Tea: Add 4-6 tea bags (black or green tea) and steep for 5-10 minutes. Tea provides the nutrients the SCOBY needs.
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Sweeten: Dissolve 1 cup of sugar (white sugar works best) while the tea is still hot. The sugar feeds the bacteria and yeast during fermentation.
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Cool Down: Add cold water to the tea mixture to bring it to room temperature (around 1 gallon total).
02
​Add the SCOBY and Starter Tea
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Pour the cooled sweet tea into a clean glass jar.
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Add starter tea (1-2 cups of already-fermented kombucha or store-bought unflavored kombucha) to lower the pH and prevent contamination.
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Carefully place the SCOBY on top of the liquid.
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Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band to keep out dust and pests while allowing airflow.
03
Primary Fermentation
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Place the jar in a warm, dark place (68–85°F or 20–29°C) for 7–14 days.
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During this time, the SCOBY ferments the sweet tea, producing probiotics, organic acids, and carbonation.
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Taste the kombucha after 7 days. It should be tangy but still slightly sweet. Ferment longer for a stronger tang
04
Secondary Fermentation
(For Flavor and Fizz)
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Remove the SCOBY and set it aside with 1-2 cups of the kombucha for your next batch.
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Pour the kombucha into airtight bottles, leaving a little space at the top.
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Add flavorings, such as fruit, herbs, or spices (e.g., berries, ginger, or lemon).
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Seal the bottles and let them sit at room temperature for 2-5 days to build carbonation. "Burp" the bottles daily to release excess pressure.​
05
​Chill The Bottles
Once fizzy, refrigerate the bottles to stop
fermentation.
Enjoy!
Products
Nature’s Harvest: Limited Editions
We keep our taste options limited because we believe in honoring the natural rhythms of the seasons. Our kombucha is crafted using seasonal fruits and berries, which allows us to capture their vibrant, true-to-nature flavors at their peak. This method ensures that every batch remains authentic to our classical kombucha recipe while highlighting the unique character of each season's harvest.
The Difference
Our Kombucha
Family Legacy & Premium Quality
Fermented for 30 days to enrich flavor and offer natural probiotics
Made in small 5-gallon batches, meticulously shaped by family tradition.
Crafted with a treasured SCOBY - the soul of our kombucha.
100% authentic—whole ingredients preserve natural enzymes and nutrients, honoring our family recipe.
Elegantly packaged in glass to preserve flavor and celebrating artisanal roots sustainably.
vs
Others
Industrial & Inauthentic
Limited fermentation cuts flavor and probioticss
Mass-produced, lacking personal attention and craftsmanship.
Uses substitutes or vinegar concentrate instead of a proper SCOBY, lowering brew quality.
Shelf-stable, pasteurized products that remove natural enzymes nutrients, and flavor.