About Kai
The customs of Baodao
In recent years, kombucha has taken North America by storm. In 2018, a couple passionate about this remarkable drink decided to leave their careers behind and return to their hometown. Their mission? To reconnect with the land and craft kombucha using Taiwan’s finest tea leaves and fruits, creating a brew that everyone can enjoy and appreciate.
About Kai
Fermentation with heart
Kai Kombucha has been a trailblazer in bringing kombucha to Taiwan. Since 2019, we've been rooted in Taiwan, blending North American fermentation techniques with the island’s natural, local ingredients. We believe that drinks should offer more than just a sensory experience—they should reflect care for both the body and the environment. When a customer tells us, "This is the best kombucha I’ve ever tasted," it makes all our hard work worth it.
About Kai
About "Kai"
Kai was co-founded by Cindy and Ross, with the name inspired by the Chinese word "kai," meaning "open." Our hope is that anyone who tries Kai Kombucha will not only satisfy their taste buds but also open their minds and share a bottle of kombucha with friends. The logo, inspired by the myth of Pangu, represents creativity and adaptability. Fermentation is one of nature's most magical processes, and through Kai Kombucha, we hope to spark a conversation between you and your body.