it all started

Back in 2014...

When Amber and Alex Campbell returned home to New Zealand with one simple mission: brew kombucha the traditional way using real ingredients, not shortcuts.

Inspired by Alex's grandmother's 1970s kombucha culture and years of home brewing, they turned a kitchen hobby into a family business built on organic tea, NZ spring water and a 12–14 day fermentation process.

From local farmers' markets to supermarket shelves, that commitment to doing things properly is still at the heart of every bottle we brew.

Fast forward to today 👉 we are still going strong.

Good Kombucha is our Buzz.

Still brewing the traditional way.

It's not the easiest or cheapest way, but for us it's the only way.

Real Ingredients

Organic tea. Native herbs. NZ spring water. Organic raw cane sugar.

We’re Certified Organic through BioGro New Zealand, so every ingredient meets strict organic standards. And because water makes up the majority of kombucha, we truck in fresh NZ spring water weekly to brew with no tap water, no fillers, no artificial sweeteners.

Traditional Brewing

We brew the way kombucha has always been brewed.

Our tea is steeped in NZ spring water, then set aside with our live culture ready for fermentation.

Fermentation

Over 12–14 days, our SCOBY slowly ferments the tea, transforming it into the kombucha you know and love.

As the culture gets to work, it develops the distinctive flavour, natural acidity and living cultures that make traditionally brewed kombucha unique.

Bottled Alive

Good kombucha doesn't stop at fermentation.

By keeping our kombucha raw and unpasteurised, the living cultures remain in the bottle just as nature intended.

It's why Good Buzz lives in the fridge and why we believe it tastes its best.

Real Ingredients

Organic tea. Native herbs. NZ spring water. Organic raw cane sugar.

We’re Certified Organic through BioGro New Zealand, so every ingredient meets strict organic standards. And because water makes up the majority of kombucha, we truck in fresh NZ spring water weekly to brew with no tap water, no fillers, no artificial sweeteners.

Traditional Brewing

We brew the way kombucha has always been brewed.

Our tea is steeped in NZ spring water, then set aside with our live culture ready for fermentation.

Fermentation

Over 12–14 days, our SCOBY slowly ferments the tea, transforming it into the kombucha you know and love.

As the culture gets to work, it develops the distinctive flavour, natural acidity and living cultures that make traditionally brewed kombucha unique.

Bottled Alive

Good kombucha doesn't stop at fermentation.

By keeping our kombucha raw and unpasteurised, the living cultures remain in the bottle just as nature intended.

It's why Good Buzz lives in the fridge and why we believe it tastes its best.

The Buzz: You could say it's the secret ingredient but...

Just a local crew, passionate about good kombucha brew.

Back in 2014...

Good Kombucha is our Buzz.

Real Ingredients

Traditional Brewing

Fermentation

Bottled Alive

Just a local crew, passionate about good kombucha brew.

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