ONE MORE TIME

The colour comes from the fruit. Wild concept, we know. No dyes, no tricks — just what fermentation actually looks like when you leave it alone.

Fermentation does most of the work. You get all the fizz, the flavour, the gut stuff — and roughly the same calories as a medium apple. Go ahead, have two.

The ingredient list is short on purpose. If we can't pronounce it in a normal conversation, it doesn't go in the bottle. That's the whole policy.

Nothing from an animal went in here. Not even accidentally. Just tea, cultures, and time. Every drop, every flavour, every batch.

The good bacteria eat the sugar during fermentation so you don't have to deal with it. You're welcome. What's left is just enough to make it taste like something worth finishing.

The live cultures do the preserving. That's literally what they're for. No synthetic additives, no shelf-extension chemistry — just real kombucha that stays alive the natural way.

Your gut has opinions. Feed the good ones. Prebiotic fibre keeps the bacteria that are actually useful to you — well-fed, well-behaved, and on your side.

We used natural flavours — sourced, not synthesised. Nothing artificial, nothing that needed a lab coat to approve. Close your eyes, it tastes exactly like what it says on the bottle. That's the whole point.