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We’re passionate about the benefits of kombucha, so we’ve started this blog to share ideas, thoughts, articles, recipes and much more! 

Items filtered by date: June 2017

Producing GO! Kombucha tea on a large scale is fraught with potential hazards and pitfalls, which years of learning and fine-tuning before launching the brand enabled us to master and overcome.

Unlike making kombucha tea at home where it is a simple question of sampling the brew on a day to day basis and bottling when it tastes just about right, producing large volumes requires a good deal of expertise, not least a clear perspective of the precise point at which to bottle.

As a perfect alignment of planets with the sun and the moon is said by seers and mystics to herald a positive shift in universal consciousness, so fermented tea requires the perfect alignment of several key factors to ensure it is bottled at optimum taste and strength much like beers, wines and spirits.

In addition to ensuring the sugar is at or below 5 per cent at the point of bottling (this level will quickly diminish to around 4 per cent once the secondary fermentation kicks in inside the sealed bottle) while alcohol is less than 0.5%, the other key factor is the level of acidity, as determined by the pH acid/alkaline value. The western diet, which veers towards meat, dairy products, processed and junk foods, is considered to be overly acidic.

By contrast, like lemons and other acidic-tasting foods mostly comprising fruits and vegetables, fermented kombucha tea is alkalizing in the body and typically falls between 2.5 to 3.6 on the pH scale. If less than 2.5 then the brew is too acidic; if more than 4.6 it becomes prone to contamination by molds and other airborne microbes as the diminishing live acids in turn weaken the tea’s inbuilt antiseptic properties.

It takes years of experimenting, learning and fine-tuning to ensure all these factors align and harmonise at the optimum point in readiness for bottling, and when you buy a bottle of GO! Kombucha you can rest assurred that you are also buying into that expertise.

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Everyone enjoys a tipple at Christmas, so you might think now wouldn't be the time to consider cutting back on your regular alcohol intake (unless you're driving to parties, of course).

GO! Kombucha is receiving tremendous feedback from customers delighted to have found a genuine and healthier alternative to wine, cider, beer and even champagne; a drink that has a similar kick and mouth appeal but without the many downsides that go hand in hand with regular alcohol consumption.

As well as the dreaded morning-after comedown (note: GO! Kombucha is the perfect restoratitive hangover tonic!) are the unpleasant, more permanent side effects that can arise from regular and over-consumption of alcohol; damage to the heart and pancreas, pressure on the liver, impaired brain and immune functioning, the dehydrating and ageing effect on the skin, and so the list goes on.

Real kombucha tea is not only the perfect alternative to alcohol because it satisfies the mildest desire to the most driven cravings (no small reason why it is often used in sobriety programs), it also works to eliminate the side effects caused by regular alcohol consumption.

holy grail of drinks!

Sean Murphy, a lawyer from South London, tells us how he used to unwind after work with a glass or two of wine, until he discovered GO! Kombucha. “I have a very high-pressured job in the City and used to enjoy wine in the evening simply to de-stress and relax,” he explains. “Then I was introduced to GO! Kombucha and instantly found that drinking just one glass was a wonderful alternative that helped me chill out. It was like discovering The Holy Grail of drinks!”

Vivienne Beckett from Liverpool emailed us: “As a lover of tea and as someone who often turns to a bottle of wine of a week night - and tired of feeling slightly hungover the next morning! - I was given a bottle of GO! Kombucha to try and was astonished how satisfying just a glassful or two is compared to real alcohol. The taste is sharp and its extremely fizzy, light body mimics champagne and other alcoholic drinks.

“The tea simply evaporates on your tongue,” Vivienne enthuses, “ and is extremely effective at quenching your desire or craving for wine. You literally have to remind yourself that it’s non-alcoholic. Brilliant!”

Even if you still have absolutely no intention of curbing your alcohol intake this Christmas by replacing the wine bottle with a bottle of GO! Kombucha, then at least resolve to make GO! Kombucha a key player in your post-New Year detox regimen!

Published in Blog
Thursday, 14 November 2013 11:36

Brewing Kombucha tea; life responding to life

Anyone who has ever tried making kombucha tea at home will know that the brewing process can be a very hit and miss affair.

Some attribute this to the temperamental nature of the live culture, yet at the end of the day it is only responding to the conditions in which it is being placed. If you have a busy lifestyle and try to rush the process and leave your brew to ferment in isolation for days on end, then chances are your kombucha culture won’t respond by providing you with a perfect brew every time.


Green-fingered people know that plants respond and flourish to loving care and attention because vegetation – like anything else that grows - is imbued with a life-force, and the kombucha culture is no different. Like human beings, if lavished with care and love the brew will tend to produce good results every time, but if neglected or rushed the brew will likely turn against you.

We’re often asked how is it possible to produce large volumes of top quality kombucha tea at a time, bearing the above in mind? Well, we (just!) stop short of piping Buddhist chants non-stop to our brewing vessels but work with individual batches at a time and, critically, by hand with no industrial processes or large-scale industrial equipment whatsoever.

This simple process enables us to develop a symbiotic relationship with the culture and nurture it to its fullest potential, in turn providing you the finest and most alive kombucha tea possible!

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Recycling and environmental factors aside, for years soft drink manufacturers have pushed plastic over glass.

They have steadfastly maintained that the type of food-grade plastic bottles they use - polyethylene terephthalate (PET) – are safe to drink from due to the absence of the hormone-disrupting chemical bisphenol-A (BPA).

But a new German study has found that thousands of other potentially harmful chemicals are still leeching from plastic products into food and beverages, including an endocrine-disrupting chemical (EDC) known as di(2-ethylhexyl) fumarate, or DEHF; a plasticizer chemical that is used to make plastic bottles - including PET bottles - more flexible.


DEHF was clearly identified in the tested water as the most consistent and obvious culprit causing anti-estrogenic activity. Despite trace amounts of more than 24,000 other potentially damaging chemicals, DEHF stood out as the only possible EDC capable of inducing this particular observed activity.

The study found that 13 of the 18 bottled water products tested exhibited "significant" anti-estrogenic activity, while 16 of the 18 samples were found to inhibit the body's androgen receptors by an astounding 90 percent. Additionally, the other 24,520 chemical traces besides DEHF were also identified as exhibiting antagonistic activity, which means that they, too, are detrimental to the body's hormonal system.

Whether or not the risk of drinking water from plastic bottles is hazardous to health or not remains to be conclusively proven. However, considering kombucha tea’s high acidity and stringency we would caution against storing any strength of kombucha tea in - or drinking from - plastic bottles, PET or otherwise.

Published in Blog
Saturday, 26 October 2013 08:08

Kombucha tea: a positive use for sugar

We're often asked how can kombucha tea be healthy when sugar is listed as a main ingredient?

Sugar is listed as the second ingredient after water, much like most high-calorie colas and sodas. However, GO! Kombucha – unlike other commercial kombucha tea brands who add flavourings and additional sugars prior to bottling - contains just four ingredients; the absolute basics for making fermented tea.

Of the other two, tea leaves and the kombucha culture can't technically be measured by their volume alongside the water and sugar as their role is to activate processes - of tea-making and fermentation respectively - with both physical ingredients being removed after each process is complete; hence why labeling laws require such ingredients to always be listed last.

food source

Sugar can't be all bad because without it there would be no kombucha tea, at least not as we know it, and sugar is after all a feature in over one third of all tea preparations in the UK. Refined or semi-refined sugar is the only food source that the yeasts can digest easily and quickly and convert into the aundance of acids and enzymes that give komucha tea its zingy bite and strength - while maintaining just enough in the end brew to appease the sweet toothed.

Critically, around half the sugar originally added is broken down in this way, leaving around just 5g of sugar per 100ml as compared to artificially carbonated sodas that can contain up to three times that amount. And even when bottled the sugar continues to be digested in a process known as secondary fermentation, or bottle conditioning; the older the bottle, the likelihood is that the sugar is closer to 4g/100ml - or even less!

Furthermore, kombucha tea is alkalizing in the body whereas sugar-laden products tend to be acid-forming, and despite the bad rap sugar gets it is high-fructose corn syrup - which saturates the US food industry - that is the leading cause of America's' obesity epidemic. A 2010 Princeton University study found that rats with access to high-fructose corn syrup gained substantially more weight than those consuming an identical caloric intake of table sugar.

21 calories per 125ml

Where kombucha tea is concerned, what's important to note are the number of calories per 100ml. A 250ml bottle of GO! Kombucha contains less than 50 calories in total, or <21 calories per 125ml, making it one of the lowest-calorie on-the-go drinks availalble that has not been artificially sweetened.

Of course some will choose to demonize and avoid sugar entirely come what may, including kombucha tea despite its overwhelming plethora of good stuff. Yet drinking unsweetened kombucha tea regularly - that is, well-fermented tea with no additional fruit sugars or syrups added prior to bottling – can recalibrate our taste buds to crave sweet foods less - and even reject them altogether!

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GO! Kombucha is currently being used as the base for a signature cocktail at London’s famous Langham Hotel.

‘Kombucha & Sloe’ - combining 125ml of GO! Kombucha China White with Hayman’s Sloe Gin, agave and citrus - is being served in the prestigious hotel's Palm Court restaurant as part of the Hayman’s Gin Palace tasting menu every Thursday, Friday and Saturday night till the end of November.

The cocktail has been inspired by one of the world’s most sought after “mixologists”, Alex Kratena (pictured), who created the recipe specifically around GO! Kombucha, which he regards as the best kombucha tea brand on the market.

multi-award-winning artesian cocktail bar

Alex has worked in various establishments around the globe on different continents from New York to Tokyo, including cyber trance clubs, Michelin star restaurants and 5-star deluxe hotels. He also develops new cocktails, products and marketing strategies for some of the most recognized brands in the industry, winning many awards along the way as he strives to be constantly inventive trying out different methods and unusual flavours to enhance and hone his cocktail-making skills.

Alex is currently developing a new recipe around GO! Kombucha China White which he will present at next month’s Athens Bar Show, the annual exhibition for bartenders and cocktail aficionados. Eventually it is hoped the recipe will appear on the menu of The Langham’s multi-award-winning Artesian cocktail bar, which only recently was voted “The World’s Best Bar” by Drinks International Magazine.

Published in Blog
Tuesday, 01 October 2013 12:38

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Tuesday, 01 October 2013 12:36

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Tuesday, 01 October 2013 12:34

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Tuesday, 01 October 2013 12:32

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