Look for clear ingredient and storage information, a producer that explains whether the drink is pasteurised or unpasteurised, and straightforward batch and quality information. Appearance can vary in live fermented drinks; sediment or yeast strands can occur and are not by themselves a quality defect.

Kombucha is acidic, so packaging should be food-grade and appropriate for acidic beverages. Zoh uses glass because it is inert, reusable, and does not add flavour to the drink. Packaging choice alone does not determine whether a kombucha is healthy or authentic.

Why is there so much sugar in Kombucha?

Check the ingredient list and whether the producer clearly states how the drink is brewed, filtered or pasteurised, stored, and handled. Sediment or yeast strands can occur in unfiltered kombucha, but appearance, bottle material, or a particular sugar number alone cannot prove authenticity.

Our shipping process is designed around the product's stated storage and shelf-life requirements. Transit can affect carbonation and fermentation activity, so chill the bottles on arrival and follow the storage directions on the label.

Sugar is normally used to ferment kombucha, but the residual sugar in the finished drink depends on the recipe and process. A low- or zero-sugar label should be judged by the nutrition panel and the manufacturer's process information; sugar content alone does not tell you whether a product contains live cultures.

There is no established best time of day for kombucha. Have it when it suits you, and start with a modest serving if fermented drinks are new to you. People with specific dietary or medical considerations should follow advice from their clinician.