Kai Kombucha 開-康普茶

Founded in 2018 by Ross and Cindy in Taiwan, Kai Kombucha combines North American fermentation techniques with local organic ingredients. Each batch undergoes a 3-4 week natural fermentation process, producing live cultures and natural carbonation. The brand offers classic kombucha and sparkling tea series, and has won three international awards at the World Kombucha Competition, including "World's Best Kombucha" and champion for its "Micro-Fermented Green Plum Kombucha." Kai Kombucha's effervescence comes from fermentation, not artificial carbonation, delivering a crisp, refreshing taste rich in probiotics and organic acids.