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.


These days, Good Buzz Kombucha can be found all around NZ in cafes and health food shops, supermarkets, at festivals, in gyms and yoga studios. We’re even stocked in bars! Whether individuals choose a Good Buzz because they’re not drinking, for the beneficial bacterium and yeast microbes, or just need a refreshing not-too-sweet pick-me-up, they can rest assured they are getting a true brew!

Have a sip and let us know what you think… it’s just like Grandma used to make!

Alex and Amber

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