TSUBOICHI TEA PLACE

KOMBUCHA is a fermented tea beverage that has no relation to the seaweed "kombu." It is made by adding SCOBY—a symbiotic culture of bacteria and yeast—along with sugars to a tea infusion, allowing it to ferment and develop its unique flavor and health benefits.

For KOMBUCHA, we carefully source first flush tea from tea producers across Japan, using it as the base for all our flavors. Each blend is a testament to 175 years of expertise at Tsuboichi, crafted with deep respect for Japan’s tea tradition.
This approach ensures that every variety of our kombucha carries the refined quality and essence of first flush tea—a rarity even on a global scale. By procuring high-quality tea at fair prices, we continue to support the tea industry amid its ongoing challenges.

At our in-house brewery, we carefully ferment tea through a three-stage process using specially processed Shigaraki-ware urns, renowned for their unique craftsmanship. This specialized fermentation method enhances the tea’s smoothness and depth, surpassing conventional techniques.
The resulting flavor profile unfolds like a story, from the first aromatic notes to the lingering finish—achieving a level of complexity once thought unattainable in non-alcoholic beverages.

Crafted from the culmination of over 170 years of tea-making expertise, this superior sencha serves as the foundation of our flagship KOMBUCHA. The rich umami and delicate bitterness of sencha intertwine seamlessly with the muscat-like notes that emerge from fermentation, creating a truly refined and harmonious flavor experience.

Crafted using top-grade tea leaves, this exquisite kombucha features Gingo Jasmine, regarded as the highest quality jasmine tea. Its floral fragrance is infused into the tea over the course of six to seven rounds, achieving an exceptional aromatic depth.
The distinctive fragrance of jasmine, combined with the natural sweetness and fruity notes of KOMBUCHA, creates an unforgettable flavor that strikes a perfect balance. Truly a drink to savor and remember.

Made from a rare variety of Japanese black tea, cultivated without the use of pesticides, "Yamanami" is a testament to sustainable craftsmanship. Its unique production method unlocks the robust aroma of black tea, complemented by a lingering honey-like sweetness born through fermentation.

Featuring the famed "Red Miracle" Rooibos tea, this kombucha showcases a bold and complex flavor profile, enhanced through unique fermentation techniques. The resulting depth evokes notes reminiscent of oak barrels, delivering a truly distinctive taste experience.
Among countless Rooibos varieties, only the finest tea deemed worthy of KOMBUCHA has been carefully selected for its exceptional qualities.

Known as the "Vitamin Bomb," hibiscus is blended with rose hip, yuzu peel, lemongrass, and lemon peel to create a rich and flavorful profile. The result is a sophisticated kombucha with the elegant character of natural wine, offering a truly refined drinking experience

With the global growth of both the non-alcoholic beverage and kombucha markets, we have introduced mini bottles specifically designed for customers who prefer non-alcoholic options, both domestically and internationally. These bottles are conveniently shelf-stable at room temperature, ensuring ease of storage and accessibility.
For inquiries, please use the "Contact Us" section at the bottom of the page.