Drink something
actually alive.
Unpasteurised. Slow fermented for up to 30 days. No added CO₂. This is kombucha the way it was always meant to be made.
fermentation
ever
pasteurised
Cape Town
Four ways to drink REAL
Most kombucha
is not what you
think it is.
Pasteurisation, added CO₂, short fermentation cycles — these are shortcuts that make production cheaper and shelf life longer. They also kill the living cultures that make kombucha worth drinking. Tea of Life does none of these things. It never has.
Why we are different →Start here
Pure, uncomplicated kombucha. No botanicals, no additions — just fermentation doing exactly what it should.
Shop Classic →
Slow brewed kombucha meets adaptogens and nootropics. Three blends that may help support calm, focus, and mood balance.
Shop Nootropics →
Winter Spice, Grapefruit Ginger and Fresh Ginger — three REAL kombuchas chosen to carry you through the cold months.
Shop the Trio →
of REAL
"I just want to make something
good for everybody."
Elizabeth Gunther founded Tea of Life in 2015 after discovering raw kombucha as a Type 1 diabetic searching for a natural way to support her blood sugar balance. She brewed her first batch at home. She felt the shift. She never stopped.
A decade on, the same SCOBY culture from that first home batch still lives in our Cape Town brewery. Some things should not change.
The community speaks
I always try the local kombucha when I travel. This is the best I have ever had, especially the Rose Geranium. Combining travel with kombucha is the perfect way to keep your gut going on the road.
Drinking Tea of Life almost every day for 3 years has made me realise how simple health can be. Sipping my skincare and my probiotics while supporting my immune system is pure magic, especially when it tastes this good.
Lately I have really been enjoying Tea of Life in the mornings. Especially on days where I did not sleep enough, feel a bit bloated, or just want a slower start to the day.
