Kombucha should be kept refrigerated at 7°C and ideally consumed within 6 weeks of bottling. However, even after this time, kombucha is not harmful, it is just more acidic and may contain visible clumps of yeast.

When kombucha is fermented, a small amount of alcohol is produced as a by-product. At JZT, we strictly monitor the alcohol level in the bottle to ensure that it does not exceed 0.5%. This makes it a non-alcoholic beverage.

There is no set maximum daily amount of kombucha you can drink, but as with everything in life, “everything in moderation” applies to kombucha.

Glass is an ideal material for storing kombucha for several reasons. Unlike plastic, glass does not react with kombucha, which has a low pH and is therefore reactive. Glass bottles also do not contain any chemicals like Bisphenol A (BPA) or Bisphenol S (BPS), which are found in many plastic bottles and can be harmful to health. So, we had no other option.