FAQS

The following are some common questions we get from our customers. Hopefully this will be helpful to you, but if you still would like more info on our products, please don’t hesitate to get in touch with us.


Because you want a delicious, organic, energizing beverage alternative that is low in sugar. Kombucha is a truly functional food, containing beneficial enzymes, organic acids, and probiotics that restore your body’s natural balance.
Kombucha consumption really comes down to you and what works for your body. The right amount depends on your own diet and health, and how it makes you feel. Our suggestion would be to start small, say 4 to 6oz, and go up from there. Also, it is always good to drink water along with Kombucha to help flush out your system.
You can drink Kombucha anytime of day or night, but it can have different effects on the body depending on when you drink it. When consumed with a meal it can aid in digestion and nutrient absorption. Drink it before a workout for endurance or after for recovery. Most people prefer drinking Kombucha during the daytime given that it can be a strong mental stimulant (beneficial if you are pulling an “all-nighter”). Just listen to your body, pay attention to your cravings, and respond accordingly.
We use a blend of organic green and black teas to balance the high nutrient content needs of the developing Kombucha culture with our needs for antioxidant benefits.
Sugar is a key component to any fermentation. When brewing Kombucha, the sugar fuels the yeast cells, which convert it into food for the beneficial bacteria. By the end of the fermentation process, very little sugar remains. The sugar noted in our nutritional information usually comes from the fruits and roots we use to create our various flavors.
Caffeine is one of the nutrients that feeds the yeast and bacteria and is mostly dissipated by the end of the fermentation. There is some residual caffeine (comparable to decaf tea), so people with caffeine sensitivities might want to “test the waters” or avoid drinking Kombucha.
We adhere to the FDA standards for a non-alcoholic beverage, which means our Kombucha contains less than .5% ABV (alcohol by volume). It’s important to note that all authentic Kombucha contains a trace amount of alcohol because it is a fermented food. (Other fermented foods like yoghurt, kefir, kimchi, and sauerkraut also contain trace amounts.) We choose to indicate this on our labels even though we are not required to do so because we understand that any amount of alcohol could be a concern for someone who is pregnant, allergic, underage, or has other alcohol sensitivities.
Yes. Fermented foods, like Kombucha, eliminate harmful bacterial growth and increase shelf life, which are the primary goals of pasteurization. In addition, Kombucha has an acidic pH that is unsuitable for harmful bacteria.
We suggest that you enjoy our Kombucha within 3 months of it being bottled or kegged. (To figure out when your Kombucha was bottled or kegged, look at the best by date.) The Kombucha will never go bad, and the nutritional value will not decrease. After 3 months, however, the flavor profile does start to change. Also, the flavor profile may change more drastically from one flavor to another depending on the juice used.
The “floaties” are the solid form of Kombucha, the living elements of the Kombucha culture present in every bottle. They reflect the strength and vitality of Aqua Vitea Kombucha “the tea water of life”.
Not recommended! Remember that Kombucha is a living food under carbonated pressure, so you should always be mindful to keep your bottle upright. If not, it can become very active and overflow. If you really want to stir up the live culture, a slow, gentle turn upside-down and back again should do the trick.
The term SCOBY is an acronym for Symbiotic Culture Of Bacteria and Yeast. This squishy gelatinous mass that some people call a “mushroom” is often mistaken as the SCOBY. The squishy mass is, in fact, a cell mat—a pad of lifeless cells that are a result of the biological process of SCOBY fermentation. It does have bacteria and yeast in and on it, however the living symbiotic culture itself is…the Kombucha!
Many pregnant and breastfeeding women have sung Kombucha’s praises for giving them energy and much needed nausea relief. We do recommend that you consult your naturopathic physician or allopathic doctor before consuming our product, however. Congratulations on the new or soon-to-be addition to your family!
This is a very important question to ask. All authentic Kombucha is unpasteurized, and we are committed to making an authentic product. As you may know, the beverage is renowned for its detoxifying effects on the body, among other health benefits. Our research tells us that these benefits are reported in healthy people, and not necessarily in people with compromised immune systems or damaged organs. To play it safe, we suggest consulting your physician/nutritionist before drinking Kombucha. We obviously brew with healthy SCOBYs in a very clean and safe environment with cutting edge equipment, so the question is more about whether it is wise for you to ingest live cultures and probiotics of any kind.
Research about Kombucha is more widely available in Europe and Asia than in the United States. Kombucha pioneer Gunther Frank wrote a book called, “Kombucha: Healthy Beverage and Natural Remedy from the Far East, Its Correct Preparation and Use”. It’s an excellent resource and should be a mainstay for any Kombucha enthusiast. You might also want to look into research conducted by Dr. Rudolf Sklenar of Oberhessen, who has used Kombucha to treat a wide array of illnesses.
It’s important first to note that the true origins of Kombucha are unknown, hence all the legends circulating about that very question. Our research tells us that Kombucha—or some version of it—spread from China to Japan and north along the Silk Road through Mongolia to Siberia and Russia. From there, it spread to Europe, namely Germany, before disappearing during the World Wars due to tea and sugar rationing. It then appeared again in the United States and other countries in the 1950s.

Along this migration, the drink carries with it numerous tales of origin: Some say it was invented in China for an emperor who believed it would help him live a long life. Others say the samurai of ancient Japan drank it to have energy for battle. Genghis Kahn also might have fed it to his armies. Still others cite the legend we refer to on our Original bottle label—when villagers of an ancient Siberian culture who could no longer afford tea turned to the forest in search of a nutrient base other than tea to drink. They found birch trees, or perhaps the Siberian equivalent of birch, which may have been something closer to a poplar. For us, the birch tree is an iconic symbol for the Northeast, where we brew and live and create stuff, thus we feel a special connection with that legend.