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Our Process

This is where the science happens. 


After making sweet tea, we use starter liquid from the last batch of our kombucha to pass on our unique strains of bacteria and yeast.  These friendly microorganisms are the key to making delicious kombucha!  Next the mixture is open fermented in stainless steel vats in temperature controlled conditions.  


Fermentation is an age old science that results in organic acids, probiotics, and nutrients that are easier for the body to metabolize.  Additionally, tea contains antioxidants, polyphenols and healthy doses of caffeine, which is balanced with theanine to prevent the typical coffee crash.  Kombucha is a great pick me up!


We create our flavours by infusing whole organic roots, fruits, flowers or herbs directly into the kombucha.  We believe that using a whole ginger root, blackberry, or sage leaf adds complexity to the flavour profile that can't be replicated with juices, concentrates, or anything but the real thing.  Tality kombucha is a perfect balance of sweet and tart in a fun, fizzy package.


The end result is a simple and wholesome, low sugar, good-for-you, probiotic refreshment available on-tap or in bottles.


Added bonus, our labels are made of 100% post-consumer recycled material, and 1% of all sales are donated to a local environmental NGO!

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