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.
Try it … your body will feel the difference.
| Our kombucha is now available at these venues. (updated April 3, 2012) |
| Kombucha -
a contemporary
beverage with a rich history | |
 |
CommuniTea Kombucha
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. |
Experience- 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!
Good StewardshipWe reuse our bottles – after washing and sanitizing.
Contact us
You can reach us by email
cj@communitea-kombucha.com
Here's our blog.
Look on the blog for Farmers Markets and restaurants which carry our kombucha.
Here's our (infrequent) email newsletter.
Here is our recipe.