Kombucha is fermented tea made by placing probiotic Symbiotic Culture of Bacteria and Yeast (SCOBY) in brewed—and sweetened—tea for a designated amount of time. The SCOBY takes fuel provided from the sugar and nutrients; overtime the tea becomes sweet, tart, and somewhat fizzy.

A SCOBY (Symbiotic Culture of Bacteria and Yeast) is the magic behind kombucha! This living culture turns sweet tea into a fizzy, probiotic-rich drink. It looks like a light, rubbery disk and hosts all the good bacteria and yeast. Fun fact: it's also known as vegan leather and yes, it's edible!

Lapp It Up! Kombucha Tea is not classified as an alcoholic beverage. Various kombucha teas sold by competitors couldbe purchased as an alcoholic beverage, but not ours.

Legal classification within the United States defines an alcoholic beverage to contain a minimum of .5% alcohol percentage. That's half of one whole percent.

Our kombucha tea contains less alcoholthan the minimal .5%; there is just enough to feed the SCOBY, the live culture inside the kombucha. This is just enough to gain the probiotics, antioxidants, and additional health benefits.

Always store kombucha tea in a controlled and chilled environment to prevent further fermentation. Failure to do so could become a risk of further fermentation and will raise the alcohol percentage.

Always store kombucha in a controlled and chilled environment to prevent fermentation. Failure to do such will risk further fermentation within the kombucha and raise the alcohol’s percentage.

When kombucha is stored in a chilled environment—such as a refrigerator—the fermentation will stop.

Kombucha does contains small amounts of caffeine. An 8 oz glass of kombucha contains 1-12 mg of caffeine, while the average cup of coffee contains 72-186 mg of caffeine. That's a lot! Unlike coffee, kombucha also contains an amino acid by the name of L-Theanine; this amino acid is calming and helps relax the body.

You won't experience a caffeine crash when drinking kombucha!

Our kombucha is naturally low in sugar because we ferment it for 14-21 days. We use just enough pure-cane sugar to fuel the culture. An 8 oz serving has only 2-4 grams of residual sugar. Plus, the fermentation process breaks the sugar into more digestible forms, making it easier on your body than regular sugar.

Most diabetics can generally drink kombucha without spiking their blood sugar levels. As stated earlier, we use minimal sugar to brew our kombucha.

Of course, you should always check with your doctor first before making any dietary changes. If you’re diabetic, consider slowly introducing your body to the kombucha.

Try drinking a small amount with a meal or a source of protein first. Refrain from guzzling a whole bottle in a single sitting until it’s identified how your body reacts to the kombucha. Watch how your body reacts and drink accordingly based on individual judgement and/or professional medical advisement.

Please check with your doctor and/or midwife before consuming kombucha in question of the safety of both you and your child. If professional advisement deems kombucha safe for consumption while pregnant or nursing, please use discretion.

If you’re new to drinking kombucha, it may not be the best time to start. However, if you are already drinking kombucha, it's probably fine to continue doing so.