Kombucha, or fermented tea, has been around for thousands of years. When brewed correctly, it's a delicious, slightly effervescent and refreshing soft drink, low in sugar and naturally containing probiotics and healthy organic acids.

Kombucha is made from four simple ingredients: tea, water, sugar and a SCOBY: symbiotic culture of bacteria and yeast. During fermentation, the yeast consumes the sugar and produces alcohol. Then, the bacteria consume this alcohol to produce the acids that give kombucha its tart flavour.

Raw and unfiltered kombucha is packed with live cultures that promote gut health and aid digestion.

Kombucha also naturally contains acetic acid, which is great for boosting energy and lowering blood sugar levels. As kombucha is made from tea, it is rich in antioxidants.

Yes, but only in insignificant quantities – less than 0.5%. As it’s such a small amount, it’s categorised as non-alcoholic.

Our kombucha is unfiltered so it is completely normal for it to contain pieces of beneficial yeasts and bacteria. Drink without filtering, as good beers also have sediment.

Our kombucha is unpasteurized and raw, so it will start to ferment again if left out of the fridge.

To preserve quality and ensure there's no pressure in the bottle, you should keep your kombucha chilled.

Yes, kombucha is made from tea, a source of caffeine (each bottle contains a similar amount to a cup of tea).