the summer of 2010, kombucha was taken off shelves across the country
as it was learned that it contained more than the allowed level of
Brewers everywhere scrambled to find ways to address this challenge. Many methods were tried; we tried, too (see our blog). In the end, we realized the important question was not “how can we make a beverage that will fit current regulations?” but “what does kombucha want to be in the world?” We had started making kombucha in 1993 because it meant something, just as it has meant something to people for 2,000 years.
We listened to our hearts and we went back to our old recipe. We spent
the necessary resources, got the licenses, and are once again making
kombucha without compromise.
Try it … your body will feel the difference.
|Our kombucha is now available at these venues. (updated December 8, 2012)|
beverage with a rich history
is carefully brewed from simple ingredients — organic green tea
and organic sugar — which mature into a refreshingly complex beverage. |
Although it is a new experience to many, kombucha dates back to 250
B.C. The Chinese called it the "Immortal Health Elixir" because they
believed kombucha aided in digestion, allowing the body to focus on
healing. When the benefits of kombucha became known, its use spread
around the world.
- Brewmaster Chris
Joyner has been making kombucha since 1993 and has been sharing it at
Farmers Markets in Seattle since Christmas 2008.
- We are Washington's first WSDA-licensed kombucha facility.
- We are among the
first in the country to have received federal and state licenses to
make and sell kombucha as an alcohol beverage. While brewing kombucha
which is regarded as an alcohol beverage isn’t part of our “vision,” we
are committed to making traditional, full-strength kombucha and, right
now, this is the way to do it!
We reuse our bottles – after washing and sanitizing.
reach us by email
Here's our blog.
Look on the blog for Farmers Markets and restaurants which carry our kombucha.
(infrequent) email newsletter.
is our recipe.