Kombucha’s impact on humanity began thousands of years ago and has been celebrated for centuries ever since. A pursuit that begins inside an ancient, earthenware teapot, encircles the planet, and continues to bloom today—within you.
The History and Flourishing Future of Kombucha
Rooted
in Greater Tradition
The Drink of Immortality is Born
Kombucha Culture Transcends Boundaries
The Legend Blooms
For a Better Life, Today
Historic
Health Benefits
The Gift of the Himalayan Mother SCOBY
Embracing Tradition
Changing Health and Wellness Forever
Pursuing
a Life Purpose
221 BCE: Ancient Origins
Legend reads that Emperor Qin Shi was the first to craft and drink Kombucha. The pungent, fermented tea became a revered beverage because, as his village followed suit, the people who lived there often miraculously lived beyond 100 years of age.
The Drink of Immortality is Born
What is Kombucha?
Passed down through centuries of Eastern tradition based on the known belief of its unique healing properties, the bright, tangy, and effervescent elixir contains billions of living, probiotic organisms that aid digestion, support gut health, and boost immune function.
Kombucha is a fermented tea bubbling with life.
Across generations, word spread of Kombucha’s profound ability to improve health and aid wellbeing. The “Drink of Immortality” became a staple in Chinese homes. Over time, through both conflict and cooperation, the armies from China, Korea, Japan, and Russia traded goods—including Kombucha cultures. The drink was reputed to give warriors great strength in battle. Kombucha’s prestige gave it life in homes across many nations.
energy
Immunity
Balanced Gut
Improve Mood
Probiotics help repopulate beneficial gut flora with diverse bacteria producing neurochemicals that can affect energy levels, enhance mood, and more.
Healthy gut flora strengthens the connection between your brain and your gut to positively contribute to better regulated and sustained mental wellbeing.
Over 70% of the body’s immune cells are in the gut. Probiotics found in Kombucha help create and maintain a balanced microbiome resulting in better gut reactions to stress and illness.
Active enzymes in Kombucha help to break down foods to increase nutrient absorption, aid effective digestion, and boost metabolism.
221
The Dave Family dream of sharing traditional Kombucha throughout the world has become GT’s Living Foods’ reality and continues to be our reason for living and being. We remain a family-owned, privately operated company dedicated to the preservation of Kombucha’s greater tradition, its historically impactful place amid humanity’s continued pursuit of better health and wellness, and the pursuit of Kombucha’s perfect, bright flavor, elevated effervescent bite, and rich color swirling with the holistic bounty of that singular gift: that Himalayan Mother SCOBY carried across borders and boundaries and time, itself, to your bottle—to thrive alive, within.
The Legend Blooms
The Symbiotic Culture of Bacteria and Yeast (SCOBY) consumes sugar and caffeine during fermentation, providing Kombucha with its probiotic, nutrient-rich effervescence. Similar to “the Mother” in other fermented foods, the Mother SCOBY gives Kombucha life and generates living, baby SCOBYs with each fresh batch traditionally gifted from household to household to become the Mother SCOBY to power their own Kombucha.
Intrigued by the pursuits of Eastern tradition and Kombucha’s healing properties, the Dave Family follows the ancient brewing and fermentation practice, crafting their own small batches of Kombucha using the Himalayan Mother SCOBY in their home kitchen on the West Coast of California in the United States.
1990 CE: The Dave Family Receives a Mother SCOBY
Embracing Tradition
What is a Mother SCOBY?
GT’s mom, Laraine, is diagnosed with a highly aggressive form of breast cancer. She drinks the family’s homemade Kombucha throughout her journey to recovery—and beyond. Inspired by his mother’s success, GT discovers his life purpose at the age of 15: to share traditionally crafted Kombucha with the world.
A Purposeful Life
The First Taste
GT begins brewing his own Kombucha with the goal of preserving, protecting, and honoring the ancient tradition that makes the once-known Tea of Immortality so incredibly special. GT Dave becomes the first to put Kombucha on shelves in the U.S.
Whole Ingredients
30 Day Fermentation
Raw & Unpasteurized
Small Batches
Rooted True to Kombucha’s Greater Tradition
Time-Honored Techniques
for Today & Tomorrow
To this day, GT’s Kombucha is fermented in 5-gallon small batches. Just as you —and exactly like GT first did—craft Kombucha at home. Because there is no substitute for the only way. Only now, instead of a few jars—we handcraft them by the thousands.
Raw means that the naturally occurring probiotics are alive, living to repopulate the diverse gut bacteria within that directly affects your digestive health, immune function, mood, weight, energy, and more.
We don’t manufacture our kombucha – we grow it and its food. Cultivating food by hand honors Nature, herself, and the ancient practices swirling at kombucha’s core. Always pure, raw, and alive for the living.
“I started making Kombucha based on the belief that it could improve people’s lives—and make the world a better place. Every batch I brew is a living reminder of this purpose.”
–GT Dave
Kombucha’s Flourishing Future
Intrigued by the pursuits of Eastern tradition and Kombucha’s healing properties, the Dave Family follows the ancient brewing and fermentation practice, crafting their own small batches of Kombucha using the Himalayan Mother SCOBY in their home kitchen on the West Coast of California in the United States.
1990 CE: The Dave Family Receives a Mother SCOBY
Embracing Tradition
What is a SCOBY?
GT begins brewing his own Kombucha with the goal of preserving, protecting, and honoring the ancient tradition that makes it so incredibly special. He becomes the first to put Kombucha on shelves in the U.S.
GT's mom, Laraine, is diagnosed with a highly aggressive form of breast cancer and drinks the family's homemade Kombucha throughout her journey to recovery. Inspired by his mother's success, GT discovers his life purpose: to share traditionally crafted Kombucha with the world.
A Purposeful Life
The First Taste
Whole Ingredients
30 Day Fermentation
Raw &
Unpasteurized
Small Batches
Rooted True to Kombucha’s Greater Tradition
Time-Honored Techniques for Today & Tomorrow
30 Days of Fermenting Kombucha
Regulate Cholesterol
Promote Alkalinity
Lower Blood Sugar
The sources of Kombucha's tangy taste, acetic acids are organic acids that:
Acetic Acids Have Developed
DAY 30
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols & B Vitamins
DAY 15
Lactic Acid
DAY 18
Glucuronic Acid
DAY 21
Acetic Acid
DAY 30
Balance Hormones
Increase Activity of Antioxidants
Detoxify
the Liver
Glucuronic acid is known to:
Glucuronic Acid Is Present
DAY 21
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols & B Vitamins
DAY 15
Lactic Acid
DAY 18
Glucuronic Acid
DAY 21
Lower Cholesterol
Improve
Digestion
Optimize Nutrient Absorption
Lactic acid can
help the body:
Lactic Acid Is Present
DAY 18
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols
& B Vitamins
DAY 15
Lactic Acid
DAY 18
Regulate
Blood Sugar
Reduce Chronic Inflammation
Improve Circulation
Polyphenols are antioxidant-rich micronutrients that can:
Polyphenols
& B Vitamins Form
DAY 15
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols
& B Vitamins
DAY 15
Hair, Skin,
and Nail Health
Nervous
System Function
Energy Production
Also known as riboflavin, Vitamin B2 supports:
First Vitamins Form: B2 & C
DAY 10
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Maintain Bone
& Teeth Health
Boost Mood
Regulate the Body's pH
Anions are negatively charged ions that help:
First Nutrients Form: Anions
DAY 7
Anions
DAY 7
(Energy Source for Fermentation, Not You!)
Small Amout of Sugar
(The Base)
Black & Green Tea
(The Catalyst)
A SCOBY
We cultivate our Kombucha in small batches with only three ingredients:
Preparing the Batch
DAY 1
1900 CE: Kombucha Expands Worldwide
1994 CE: Laraine Dave
1995 CE: GT Brews a Bottled Kombucha to Share
Changing Health and Wellness Forever
Innovation Through Integrity and Authenticity
The Symbiotic Culture of Bacteria and Yeast (SCOBY) consumes sugar and caffeine during fermentation, providing Kombucha with its probiotic, nutrient-rich effervescence. Similar to “the Mother” in other fermented foods, the Mother SCOBY gives Kombucha life and generates living, baby SCOBYs with each fresh batch traditionally gifted from household to household to become the Mother SCOBY to power their own Kombucha.
The Heart and Soul
of Kombucha
1994 CE: Laraine Dave
1995 CE: GT Brews a Bottled Kombucha to Share
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols & B Vitamins
DAY 15
Lactic Acid
DAY 18
Glucuronic Acid
DAY 21
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols & B Vitamins
DAY 15
Lactic Acid
DAY 18
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Polyphenols & B Vitamins
DAY 15
Anions
DAY 7
Vitamins
B2 & C
DAY 10
Thus, all of GT’s Kombucha originates from the Dave Family’s original Himalayan Mother SCOBY—a gift we continue to pass forward to you within every satisfying sip.
Thus, all of GT’s Kombucha originates from the Dave Family’s original Himalayan Mother SCOBY—a gift we continue to pass forward to you within every satisfying sip.