Good Buzz kombucha is a tasty refreshing brew that's not-too-sweet and with healthy goodness to boot! It is thought to have originated out of Manchuria, China over 2000 years ago and the claims to health benefits have preserved the elixir through generations, carrying it around the world.
Alex's grandmother, Amy, started making what she called Manchurian Tea in 1974 in Kaikohe, NZ. Her kombucha culture continues on over 40 years later with Good Buzz, handed on down through the family.
Amber, the Boochmaster at Good Buzz, first dabbled in making kombucha in 2009 but started back into it again in New Zealand mid-2012. Nine months of experimenting with different teas, sugars and amounts, temperatures and methods, as well as dealing with exploding bottles, and something magical happened. A brew came to life that was unlike any other kombucha they had tasted before – this was more like a smooth cider, lacking the strong vinegary taste commonly found in other kombucha brews.
Alex had been working for a Silicon Valley software company, thoroughly enjoying big data analytics, but when ‘Booch’ happened he knew something very special had been created. Not a gambler, but certainly a risk taker on a ‘good thing’, he came up with the business plan and identity-to-be for what would become Good Buzz.
Both Alex and Amber are children of chiropractic and naturopathic fathers. Healthy living and eating what nature has given has been the foundation of their lives and they are now proud to be able to share these principles with others too.
Good Buzz has become extremely popular around New Zealand and can be found in great cafes, healthfood shops, supermarkets, gyms, even some bars! It is packaged in an amber coloured bottle to preserve the contents but also allows for the bottle to be comfortably held in social settings. When individuals choose a Good Buzz because they are driving, or simply ‘opting out’ they are still getting a true brew.
It takes a little over two weeks to make a bottle of Good Buzz. A symbiotic culture of bacteria and yeast 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 it has the perfect balance.
Good Buzz Kombucha is probiotic meaning that is has living, 'good' and beneficial bacteria in it. Our kombucha has been lab tested and contains saccharomyces boullardi, a known probiotic with an established history of use. We never pasteurise our kombucha but preserve the raw kombucha in its natural form. We never dilute our kombucha, nor do we add low-calorie sweeteners. We ARE the real deal.
All teas used have been carefully selected based on the taste produced and are all certified organic and Fairtrade. We use Fairtrade organic sugar and untreated, filtered aquifer water to produce the best tasting highest quality kombucha available.
Every Good Buzz is certified organic by BioGro NZ, fair trade certified by Fairtrade NZ, approved by the Coeliac Society (certified gluten-free) and approved by the Vegetarian Society of NZ.
The Good Buzz journey has only just begun. Our kombucha paves the way but there is plenty more to come. Cheers!
The Good Buzz family that started it all: Alex, Amber, Nathan, Kaylie and Lauren