Kombucha’s origins are shrouded in mystery. Many believe it came from northern China or southern Siberia around 220BCE. There are stories of a Korean doctor named Kombu taking it to the imperial palace in Japan as an “immortality tea” for the emperor. To make kombucha you need kombucha; each batch is related to all those before it. Somehow, in some way this bottle may have a little of that Immortality Tea that a Korean doctor sailed across the ocean to serve to an emperor. 


Unaltered in any way. This kombucha brings out smoky tea flavors, a hint of sweetness, and a nip of acidity. It’s beautiful.