FAQs
Kombucha is a fermented drink that is made from tea, sugar and a SCOBY. The sugar and caffeine is consumed in the fermentation process so there is very little sugar left in the final drink. A SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast.
Kombucha is brewed/fermented over a course of 7-31 days. The final product is naturally carbonated making this a fizzy and tasty drink.
Good Earth Kombucha is made in Melbourne, Australia,
Our ingredients are sourced from both Australia and overseas.
The ACO – Australian Certified Organic
The floaty bits are bits of the culture that come from the Kombucha fermentation process. There is also pulp from the real organic Juice that we use for the flavour of the products and yes you can drink them –we think they are the best part!
We use carbonated water instead of a secondary fermentation process to ensure control of the alcohol content and it helps provide a consistently high quality finished product.
Check out our store locator to find your nearest outlet.
Yes, we use real organic fruit juice.
As Kombucha is fermented it naturally produces alcohol at a very low level, less than 0.5%. Our manufacturing process guarantees this product does not continue to ferment and that the alcohol level is stable.
Kombucha products may contain very low levels of caffeine as they are derived from fermented tea which contains caffeine.
In order to keep the sugar content low, we didn’t want to add too much fruit juice, so natural flavours allow us to ensure great fruity taste without too much sugar. Natural flavours are derived directly from the natural source. They are not synthetically produced.
Similar to a cross between a grape and a blueberry, the açaí berry is found on palm trees in South American rainforests
We brew a concentrated Kombucha base to reduce the environment impact of transporting bulk liquid between the brew house and the bottling plant.
Our tea is organic black tea.
Carbonation can be affected by a number of things including temperature or agitation of the bottle.
Once opened the Kombucha should be consumed within 2 days.
The sugar is naturally absorbed (eaten) by the SCOBY during the fermentation process.
Kombucha naturally has a sour like taste similar to vinegar, hence the reason we add fruit juice to reduce the tartness
Yes, all components of our packaging are recyclable – this includes the cap, bottle and label, so no you do not need to remove the label when disposing in your recycle bin. We are also partners in the bottle redemption schemes currently operating in SA/NT and NSW.
All components of our packaging are recyclable –cap, bottle and label, so no you do not need to remove the label.
Yes.
The nasties we are referring to are artificial colours, flavours and preservatives
Yes, the best before indicates that the product will reduce in quality after this date. It will be safe to drink but may not taste as nice and may lose some of the bubbles. Like a Juice if it tastes ‘not quite right’ then do not consume.
Because our Kombucha contains carbonated water the pressure within the bottle is higher than the pressure outside. If the bottle is completely filled then the pressurized carbon dioxide may break the bottle when shaken violently. So some air is left to allow the carbon dioxide to get some space by compressing the air. Thus preventing the risk of breaking the bottle.
We do not suggest you shake the bottle but rather gently roll the bottle to mix the juice and floaty bits around
The best before is printed both on the neck of the bottle and also etched just under the label towards the base.