We consume Kombucha primarily for its numerous health benefits, which come from live bacteria and yeast, the fermentation of green tea, and other natural ingredients. At Zoh, we pride ourselves on having qualified microbiologists, and state-of-the-art manufacturing abilities to ensure optimal air quality, especially important given the high pollution levels in India.

In contrast, some manufacturers might offer products that seem too good to be true, like extremely cheap Kombucha. The reality is that maintaining quality comes at a certain cost—from refrigeration to high-quality ingredients. When you see a product being sold at an unbelievable price, you should be skeptical about what compromises have been made.

In the world of Kombucha, the choice of packaging is more than aesthetic; it’s a health concern. Kombucha is a highly acidic product with a pH level of 2.4 or below when well-fermented. Materials like plastic and aluminum can leach harmful substances when they come in contact with acidic liquids. In fact, aluminum leaching has been linked with Alzheimer's and dementia. At Zoh, we only use glass bottles to ensure both the quality and safety of our Kombucha.

Why is there so much sugar in Kombucha?

In a market flooded with dubious products, knowing how to identify authentic Kombucha is vital. Here's how you can distinguish our product:

Floating Yeast Strands: These are not impurities; they're indicators of live, beneficial fermentation.

Glass Bottle: It's not just a packaging choice but a health guarantee.

Label Checks: Words like "raw," "unfiltered," and "unpasteurized" aren't marketing jargon; they're badges of authenticity.

Sugar Content: Between 3 to 6 grams per 100 milliliters. Any less, and you're not getting the probiotic benefits you paid for.

No Artificial Flavors: These could be masked as "Nature Identical Flavours" We believe in the purity of natural ingredients, ensuring that your body absorbs real nutrition and not synthetic compounds.

We've mastered the art of Kombucha brewing to an extent that even the shipping process elevates its quality. While it's common knowledge that Kombucha requires refrigeration for long-term storage, our meticulous brewing process accounts for a 4-10 day transit period. Your bottle of Kombucha will be at its peak when it reaches your doorstep.

We would strongly advise against zero-sugar Kombucha. Good bacteria require a source of sugar to feed on for survival. If the Kombucha is "zero sugar" or "keto-friendly," it's highly likely that essential microbes have been starved, leading to a product that's almost all yeast and without the expected health benefits.

There's ongoing debate and research about the ideal time to consume Kombucha. While some suggest having it on an empty stomach for better absorption, others find it effective when consumed with meals. Our recommendation? Listen to your body. Start by trying both approaches and stick to what makes you feel best.