TRILLIONS of living things inhabit our planet and are divided into five separate kingdoms, Including animal, plant, fungi (including yeasts) and monera (including bacteria), and all living things respond, or resonate, with their environment.

We are privileged and proud to have brewed our kombucha in a living, tranquil environment in resonance and harmony with Mother Nature herself - deep in the heart of rural Sussex at the Carr Taylor Vineyards (ariel view pictured) - for 16 of our 20 years; the perfect setting for brewing our authentic, live kombucha untainted by the pollution of cities and built-up environments.

The clean air also benefits our kombucha due to the strains of airborne yeasts which proliferate in the countryside, adding subtle notes to the taste profile of our teas.

And to top it all off we benefit from having our own on site spring well and draw our water from 60 feet below ground where it is naturally purified and alive with earth energy, also known as Schumann Resonance, as opposed to tap water which can contain traces of industrial pollutants like estrogens, nitrates, pesticides, heavy metals and chlorine even after filtering, pulling the water’s structure out of alignment and resonance; less than ideal for brewing the best quality kombucha!

Symbiosis between the water and the kombucha culture, and in turn the bacteria and yeasts, are vital in yielding the finest possible ‘love-at-first-sip’ kombucha. GO Kombucha is blessed to be made in the heart of the English countryside; the only kombucha range in the world to brew entirely in resonance and frequency with Mother Earth ‘Gaia’ herself.