Lemon & ginger
The house classic. Sharp, golden, and extra fizzy after two days in the bottle.
Small-batch living tea
Kombucha with a slow fizz.
Tea, sugar, time, and a SCOBY. Kombucha Life is a quiet guide to brewing, flavoring, and drinking kombucha at home.
The house flavors
Three bottles to start with.
Second-ferment recipes with bright fruit and a clean finish.
Blueberry basil
Crushed berries, a few basil leaves, and a darker, jammy kombucha.
Hibiscus rose
Tart hibiscus and a drop of rosewater. Pink, fragrant, and lightly dry.
Why people brew
A living drink, not a soda.
Culture in the jar
A SCOBY is a symbiotic culture of bacteria and yeast. It turns sweet tea into a tart, lightly sparkling brew with organic acids and living cultures.
Flavor is the second ferment
After the tea ferments, fruit, herbs, and spices go into the bottle. That short rest builds carbonation and the flavors you actually want to drink.
7–14
days for first ferment
2–4
days for bottle fizz
1
SCOBY, many batches
“Tea, sugar, patience — then a bottle that hisses when you open it.”