Goodbuzz history Goodbuzz history

About the Booch®

It takes about two weeks to make a bottle of the Good Buzz Kombucha. A symbiotic culture of bacteria and yeast, or a SCOBY, is put in a sweetened tea brew and the bacteria feed on the sugars converting them into organic acids, which gives kombucha its iconic tang. The ferment is all but halted once we’ve achieved the perfect balance.

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STRAIGHT-UP TRADITIONALLY BREWED

We reckon kombucha is best when it’s in its most traditional form so we choose not to dilute or add non-nutritive sweeteners. We also don’t pasteurise and a bottle of Good Buzz Kombucha is all you need to start your own homebrew.

Goodbuzz history Goodbuzz history

IT’S ALIVE - AND COMPLIANT!

Our kombucha has been lab tested and contains millions of beneficial bacterium and yeast microbes. We also test for the presence of any alcohol to ensure we stay compliant as a soft drink (below 1.15% ABV)

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ONLY THE BEST INGREDIENTS!

The teas we choose for brewing are all certified organic, imported from Sri Lanka. Our raw unrefined sugar is always organic. We try to source as many organic spices and herbs as possible and our fruit powders are sourced in New Zealand wherever possible. Most importantly our water comes from Otakiri Spring near Whakatane and no chemicals come into contact with it.

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