FAQ

It is sweetened tea combined with a kombucha culture and fermented until enough sugars are converted to organic acids and reach a state of self-preservation. The bacteria and yeast number in the millions by this time and provide a natural source of probiotics.

Kombucha has been available in Western countries for more than 40 years and is generally consumed by most types of people. As with any food product, there may be some people who are allergic to kombucha or certain components of it and it is best to start with a small amount and/or consult a health professional.

Our kombucha is approved by the Coeliac Society & is certified as a gluten-free product.

It means that there are lab-tested bacteria and yeast present that performs beneficial tasks to the host. Our kombucha is lab tested and amongst all the beneficial bacteria and yeast the probiotic that has been identified is Saccharomyces boulardii.

We cannot legally answer this and it is best to talk to your GP or health professional.

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.

All teas used have been carefully selected based on the taste produced and are all certified organic and Fairtrade.

It takes a little over two weeks to make a bottle of Good Buzz.

Yes! Our kombucha is brewed at our facility in Tauranga and bottled a kilometre down the road.

No, we don’t add anything after we ferment - just straight into the bottle or keg!

Yes. Because we use tea that has naturally occurring caffeine it also appears in kombucha. The levels are very low though: 10-28mg per bottle. That is less than half of that found in a cup of tea.

A natural byproduct of active acetic acid bacteria, which is found in kombucha and also vinegar, is cellulose. This is sometimes known as the ‘mother’ or SCOBY (although not technically). It is perfectly harmless and can be consumed or discarded when found. We do our best to avoid its forming in the bottle but we don’t pasteurise so there is always a possibility.

Yes, we are certified by BioGro NZ.

Yes! Although there is no certification in NZ presently we comply with paleo diet principles. This includes not using non-nutritive or low/no-calorie sweeteners like stevia and erythritol.

Our kombucha may contain traces of alcohol, but no more than 0.5% by volume. We have tested substantially with Eurofins NZ and these results can be provided upon official request. Alex and Rich are our resident non-drinkers (Alex 7 years; Rich 17 years) and having a healthy non-alcoholic drink is important to them.

No, we don’t. We choose to make and sell only 100% raw kombucha and do not add anything after we ferment to include juices, sugar, or sweeteners. The consumption of non-nutritive sweeteners is also controversial and there is a lot of good reading available on the topic.

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.

We are approved by the Vegetarian Society and certified both vegetarian and vegan.

No way! Only the raw stuff here!

There is not a recommended limit, but some people react differently. Our kombucha is not high in acetic acid (vinegar taste), so it can generally be enjoyed at any time. Try half a cup first and wait if you are unsure. Kombucha will definitely get your digestive system ‘moving’.

Yes! Surprisingly there are some brands that give the impression they are 100% kombucha but they definitely are not. We do not add anything after we ferment the brew.

Yes, but it's a team effort. Because we add carbonation at the time of bottling not only does it mean our brew is consistently fizzy but it means we can ferment for longer and get residual sugars as low as possible. We also filter out much of the yeast, which can be responsible for alcohol forming in the bottle. 

After about 3 days in the bottle natural carbonation forms as well and can start making the caps hard to open. We recommend wrapping a rubber-band around the cap to assist.

Health Food shops, whole food markets, supermarkets, cafes, bars and restaurants, gyms and yoga studios, check out our stockist location here.

All throughout NZ excluding Stewart and Waiheke Islands.

Yes. As the brew continues to ferment we recommend keeping in the fridge so that it doesn’t sour.

Shipping is free.

No, not at the moment.

We have discounts on subscriptions but reserve wholesale pricing for our retail customers.

Perhaps! We look at potential sponsorships on a case-by-case basis and can talk to you about the possibilities.

Most likely! We look at each request individually but we are very supportive of organisations and communities.

We don’t pay any ambassadors but we love to support with our kombucha and fit you out with merch.

Email us at info@goodbuzz.nz and please let us know about your store.

Yes, we have a full chilled distribution service.

Maybe! If this is a possibility you will be required to carry an entire range of products. Get in touch.

Definitely! Please get in touch about our current deals.

Of course! Just send us an email to info@goodbuzz.nz

Definitely! We have posters, table talkers, fridge stickers, as well as opportunities to install fridge signage.

Most likely, yes! We also have Nitro Cold Brew Coffee on tap that can accompany our kombucha for a great offering to your customers. Contact us for more information.

Yes, please get in touch to organise.