Kombucha (Raw, Unpasteurised, Unflavoured)

Kombucha, crafted the traditional way — organic black tea fermented with an organic SCOBY over a slow 14–21 day cultivation. It’s unpasteurised, raw, and completely unflavoured, bottled fresh straight out of the tanks. As a live-fermented drink, it may contain small traces of SCOBY — that’s a sign of an unpasteurised, active culture, not a flaw.

Non-alcoholic: like all traditionally fermented kombucha, the culturing process produces only trace, non-intoxicating levels of alcohol — well under regulatory thresholds for alcoholic beverages, similar to what naturally occurs in ripe fruit juice or bread. This is a probiotic beverage, not an alcoholic one.

Naturally carbonated through fermentation (not force-carbonated), our kombucha is tart, effervescent, and genuinely functional — a probiotic beverage rather than a sugary soft drink. Because it’s never pasteurised, the live cultures that make kombucha worth drinking survive all the way to your glass.

Vegan, low-sugar, and refreshing — kombucha from TempeWala is crafted in small batches and shipped fresh across India.