What is your shipping policy?
Mortal Kombucha ships on ice-packs Fed Ex Ground. We highly recommend once delivered, getting it into a cold refrigerated setting ASAP (within 24 hours) and not drinking until it's chill. Remember, this is a live drink with living cultures. Room temperature storage and warmer is not ideal.
How do you keep shipments cold?
We ship Mortal Kombucha in insulated packaging with icepacks. Because we HATE waste, we source recycled packaging from other cold-shipping companies, think those dinner delivery subscription services, etc. Their packaging waste, is our packaging pride.
I have a ton of bottles, do you recycle them?
Yes! We love recycling. We use recycled packaging for our shipments (see above), and if you're in town and want to bring back your bottles, we do offer an exchange program. We can also refill growlers, etc. Just let us know and we can work something out for you.
It tastes sweet, how much sugar do you add?
We do not add any sugar, honey or syrups when flavoring the Kombucha Tea. As a Type 1 diabetic, I strive to develop flavors that are low in sugar. For example, Chill Blossom relies solely on Mint & Sage for sweetness. When using fruit we use fresh fruit and often cold press the fruit to extract as much of the bioavailable nutrients as possible.
How much caffeine is in Mortal Kombucha?
Their is only a little caffeine in Mortal Kombucha. No external caffeine is added. However, we do enhance our drinks with adaptogenic herbs like Ashgawanda Root, Ginseng and Macca. To learn more about adaptogenic herbs, click here.
What's the "caffeine" in Mortal Kombucha?
All Mortal Kombucha is made from a base of Black Tea, most of which is lost in the brewing process. In addition to caffeine from tea we rely on clean burning and energizing ingredients like:
- Yerba Matte
- Green Tea Extract
- Holy Basil
- Licorice Root
What the hell is kombucha and this SCOBY thing?
Kombucha is tea that's fermented with a SCOBY. A SCOBY is a Symbiotic Culture Of Bacteria and Yeast. It's grown on top of the tea to ferment the tea and block the tea from oxygen during the process. It's much like the beer brewing and wine making process, yeast feasts on the bacteria and sugars to create the fermented tea. The bacteria is the same bacteria use to make sour dough bread. The byproduct of the fermentation process is the Kombucha.
Do I really need to keep it refrigerated?
Yes. Kombucha can live outside the fridge for the course of a day as you drink it, but it's always best served cold. Since Kombucha, unlike beer and wine, is a living drink there are still active cultures in the drink. These cultures will continue to ferment, and ferment at higher rates when they're in warmer temperatures. We bottle the drink at the peak of flavor. If the drink continues to ferment it will have an increasing sour flavor and could eventually become vinegar. If you find your Kombucha getting vinegary, either, Finish It!, or dump it over a salad and make dressing.
How do I order wholesale?
Oh you want to spread the Mortal Kombucha message? Contact us to set up a wholesale account.
Any other questions?
What else do you want to know? We've got lots of answers and love to talk everything MORTAL KOMBUCHA. Give us a ring, email us, or ask us below.