Clean label usually means a short ingredient list with no artificial substances or additives, which is great. But at Mountain Bee, we go further.

We don't just remove what's bad, we amplify what’s good through our long fermentation processes and ingredient integrity. Here’s how we stand apart:

No industrial shortcuts, no pasteurization, forced carbonation, or rapid-brew techniques.

No dilution or vinegars involved

Slow and long fermentation - no quicker turn around

Full-spectrum fermentation, small-batch brewing allows rich post fermentation metabolite and flavour complexity

Living beverage — our kombucha is alive buzzing with naturally occurring diverse live-cultures

Ingredient-first mindset — organic local produce, loose-leaf teas, and no “natural flavoring” only real ingredients.

Function through nature - instead of boosting our brews with added probiotics, we rely on nature’s synergy: polyphenols from tea, prebiotics from fruit, and microbial cultures from fermentation


This matters because purity isn't just about ingredients, it's about integrity. It’s kombucha you can trust, no matter your reason for drinking.

We take a creative approach to our flavoring process, inspired by stories, memories, and a deep respect for ingredients. Each flavour is thoughtfully developed to highlight the complexity of ingredients in their fermented form rather than cover up the funk. Whether inspired by a season, a place, or a moment, our blends aim to evoke a feeling as much as a flavour.

We produce in small batches from brew to bottle, never outsourcing any part of our process. This hands-on, craft-driven approach ensures that every bottle reflects our standards, stories, and soul.

We source and ferment only the very best whole-leaf teas, working closely with trusted growers who share our passion for quality.

All sample teas are carefully fermented, and only those that meet our highest standards of flavour and balance make it into our production process. From bold blacks to complex oolongs, every tea brings its own personality to the brew. Our brewing techniques extract their full expression, setting a strong foundation for the flavour complexity that we strive to achieve.

At the heart of our process is our heirloom SCOBY—a living culture that’s been nurtured over time and passed down. It transforms mere ingredients into kombucha unlocking fermented flavours, depth, complexity, and benefits that makes everyone fall in love with kombucha.

Our 21+ days fermentation cycle makes sure that nutrients from tea and sugar are broken down into natural probiotics, organic acids, vitamins and flavonoids that makes kombucha a low-calorie, flavourful beverage. 

Once fermentation is complete, we bottle and keg our kombucha to preserve freshness and probiotic vitality. Kegging plays a unique role in our process, it keeps the kombucha alive and vibrant while reducing our reliance on single-use packaging. We circulate and reuse kegs across cafés, taprooms, and partner spaces, offering a sustainable way to enjoy our brews. Serving on draught not only minimizes waste, it gives us the flexibility to craft exclusive, small-batch flavours that are seasonal and brewed specifically for fresh pouring experiences. Whether served in bottles or on tap, every pour reflects the integrity of our craft. Our bottled kombucha serves as an easy gateaway into the world of kombucha.