Kombucha is a probiotic tea drink, made naturally fizzy through a natural fermentation process that leaves it bubbling with beneficial bacteria, yeasts and microbes. Consider it a fresh alternative to a soft drink, containing less sugar and more gut-loving probiotics.

We brew the traditional way with the best ingredients.

• Organic tea.
• Organic raw cane sugar.
• Natural fruits and native herbs.

Our tea is brewed in NZ spring water, then set aside with our live culture.

Over 12–14 days, our SCOBY ferments the tea. During this time, the culture consumes much of the sugar, develops the flavour profile that makes kombucha unique and creates the naturally occurring probiotics and organic acids that fermented foods are known for.

We add CO₂ at the end of the process to ensure consistent carbonation in every bottle.

We do not pasteurise which means the culture remains alive in the bottle.

Over time, kombucha has become more commercialised. Some brands have adjusted their processes so products can sit unrefrigerated or claim to be sugar free.

At Good Buzz, we are proud to say we stay true to the traditional brew.

Good Buzz

• Certified organic through BioGro
• Brewed with NZ spring water
• Made with real fruit and native herbs
• Traditionally fermented
• Raw and unpasteurised (alive in the bottle)
• No artificial or highly processed sweeteners

Some other products may:
• Use filtered tap water
• Add artificial sweetenersAdd probiotics back in
• Pasteurise
• Alter or shortcut fermentation processes

Like anything on the shelf, do your research and checking labels to find what best suits your buzz.

Yes! Our Kombucha is alive in the bottle and continues to ferment in warmer temperatures, so it’s best kept in the fridge to maintain quality and consistency.

We store the Kombucha in chillers at Good Buzz HQ and recommend storing Good Buzz chilled at home too to ensure you get the best out of your booch!

We brew traditionally, and sugar is an essential part of that process.

Certified organic raw cane sugar is added to feed our culture during fermentation. Over 12–14 days, our SCOBY consumes much of the sugar, transforming it and creating the naturally occurring compounds fermented foods and drinks are known for, including live cultures, organic acids and polyphenols.

What remains is residual sugar, which supports balance and taste in the final product. Across our range, most flavours sit between approximately 2.6g–3.8g per 100ml once bottled.

We do not produce a sugar free kombucha, and never will. Removing sugar entirely would mean changing the traditional fermentation process and the nature and benefits of the brew.

And we do not and will not use artificial or highly processed sweeteners. Ever.

If you’re keeping an eye on sugar intake, opt for one of our larger bottles and enjoy a smaller portion, same brew, just the amount that works for you.

Nope. We like to keep our booch alive and raw so the friendly yeasts and bacteria can thrive. This is why you will only ever find us in the fridge in stores and not on the shelves.

There’s no hard limit, however we are all different and so are our digestive systems and our unique blend of gut bacteria. It’s best to ease in gently and start with half a bottle, as too much too soon can really get your digestive system ‘moving’.

Traditional fermentation naturally produces trace amounts of alcohol.

Yes, Good Buzz contains a small residual amount as a result of this process. All of our products remain within New Zealand legal limits for non alcoholic beverages.