About Kyo Bu Cha
Kyoto’s Kombucha.
Born from over a decade of home brewing, KYO BU CHA began with a simple idea: Japan deserves a new kind of sparkling fermented tea beverage.
Inspired by Kyoto’s rich tea culture, we combine traditional ingredients with modern craftsmanship. Made with Kyoto Uji black tea, Hokkaido beet sugar, and Kyoto water, our kombucha is slowly fermented, unfiltered, and unpasteurized.
A refreshing new expression of fermented tea, crafted in Kyoto.
B2B Registration
Our vision is simple: Kyoto in a bottle
Preserving history. Creating something new.
Kombucha has a long and fascinating history in Japan, yet this unique fermented tea has largely been forgotten. After more than a decade of brewing kombucha at home, we wanted to bring it back with a distinctly Kyoto identity.
We believe in clean, natural beverages that offer something different from conventional sodas and non-alcoholic drinks. Something refreshing, complex, and beautifully suited to Japan's exceptional food culture.
Inspired by Kyoto's craftsmanship, traditions, and timeless atmosphere, we set out to create a beverage that captures the feeling of being here.
Three ingredients. Entirely Japanese.
Great kombucha begins with exceptional ingredients. We use just three: black tea grown in Kyoto's Uji region, beet sugar from Hokkaido, and carefully filtered Kyoto water.
Each ingredient is selected for its quality and contribution to the finished beverage. Uji black tea provides depth and character, Hokkaido beet sugar fuels natural fermentation, and purified Kyoto water creates a clean foundation.
Our commitment to domestic sourcing extends beyond the beverage itself. Even our glass bottles, labels, and bottle caps are sourced from within Japan.
From the tea leaves to the finished bottle, KYO BU CHA is proudly 100% domestic.
Naturally fermented. Carefully crafted
Our process begins by carefully brewing Kyoto Uji black tea in filtered water. Hokkaido beet sugar is then added, followed by a living culture of bacteria and yeast that transforms the sweet tea through natural fermentation.
As the culture consumes sugar, it produces organic acids, including acetic acid, alongside natural carbonation and complex fermentation-derived flavors. Combined with the tea's natural tannins, these create KYO BU CHA's distinctive tartness, depth, and character.
The fermented tea is then transferred to a brite tank, where it is chilled, clarified through settling, and further carbonated to achieve a crisp, refreshing finish.
Finally, we bottle KYO BU CHA unfiltered and unpasteurized, preserving its living yeast and bacteria.
The result is a carefully crafted, living fermented tea.
A living beverage. A refreshing Kyoto experience.
KYO BU CHA is a naturally fermented, sparkling craft beverage that brings together the depth of Kyoto Uji black tea and the refreshing character of kombucha.
Through fermentation, our living cultures transform sugar into organic acids and other compounds, creating a delicately tart beverage with fewer calories and less sugar than conventional sweetened drinks.
Unfiltered and unpasteurized, KYO BU CHA retains its living yeast and bacteria. With less caffeine than a typical cup of oolong tea and less sugar than many fruit juices, it offers a refreshing alternative to conventional soft drinks.
Enjoy it chilled on its own, paired with Japanese cuisine, or as a sophisticated base for cocktails and mocktails.
A little tart. Beautifully sparkling. Distinctly Kyoto.
- Choosing a selection results in a full page refresh.
- Opens in a new window.