From humble beginnings, the Good Buzz team grew to a team of 11 and recently upgraded into a purpose-built factory and production facility located in Tauriko, Bay of Plenty. Our thriving team continues to grow and brew organic kombucha for cafes, events, supermarkets, gyms and bars right across Aotearoa. No matter how much we grow, we continue to hold on to our ethos of small batch-brewed kombucha. Innovators at heart, we’re constantly tweaking and fine-tuning our ever-expanding product range and offering.
Good Buzz Kombucha is fermented traditionally, taking place with a symbiotic culture, (or SCOBY as favourably known) combined in a lightly sweetened tea brew. Our brewing process spans two weeks, allowing ample time for the bacteria to get cozy with natural sugars, slowly converting them into organic acids.
We regularly test our kombucha until it achieves our iconic, fizzy tang. Our organic kombucha is then lab-tested, containing millions of beneficial live cultures and gut-loving microbes.
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