媒體報導｜News
【2021｜可口雜誌】無酒精發酵聖品：Kai Kombucha在臺延續北美康普茶品飲文化與釀造技藝
2018年Ross與Cindy夫妻檔創立了Kai Kombucha，沿襲北美康普茶品飲文化與釀造技術，結合台灣優質茶葉與水果，秉持零浪費、善待動物與友善農家、環境的品牌精神，成立全台灣第一間專釀康普茶的合法釀造廠，踏實且積極地開拓台灣市場。
【2021｜可口雜誌】無酒精發酵聖品：Kai Kombucha在臺延續北美康普茶品飲文化與釀造技藝
2018年Ross與Cindy夫妻檔創立了Kai Kombucha，沿襲北美康普茶品飲文化與釀造技術，結合台灣優質茶葉與水果，秉持零浪費、善待動物與友善農家、環境的品牌精神，成立全台灣第一間專釀康普茶的合法釀造廠，踏實且積極地開拓台灣市場。
The first "naked" live fermented kombucha! Kai ...
Kai Kombucha has cooperated with many popular brands in Taipei to set up Taiwan's first kombucha refill station, allowing the public to purchase healthy and low-sugar fermented tea drinks in...
The first "naked" live fermented kombucha! Kai ...
Kai Kombucha has cooperated with many popular brands in Taipei to set up Taiwan's first kombucha refill station, allowing the public to purchase healthy and low-sugar fermented tea drinks in...