Raw, Alive + Natural
You + I Kombucha is a sparkling living tea containing carefully considered ingredients. Fermented with French oak, the finest whole leaf Assam tea and billions of good bacteria.
Always organic and unpasteurised.
Functional, Organic + Natural
You + I Botanical Tea is brewed with carefully considered organic teas and botanicals creating flavour profiles focused on function.
Always natural and organic.
Plus over 500 of the best independents throughout the UK
Let's talk about You + I
We launched You + I in 2017 from our kitchen table. The goal was to make products that we would be happy to give to our own children. Products we are truly proud of.
Tradition + innovation
What sets You + I apart is precision.
This isn't kitchen fermentation. It's years of experience, refined methods and specialised equipment. All to bring you a safer, more consistent and better tasting product.
No Shortcuts
Our belief in a world where the more good you put in, the more good you get out results in an unwavering commitment to only use the highest grade of natural and organic ingredients.
No artificial additives. No shortcuts.
Sustainability at heart
Every flavour is made to be enjoyed on its own. The recipes are just a bonus.
Try a splash of elderflower cordial for a floral twist.
More heat? Add a few thin slices of fresh ginger with the mint.
Like it spicy? Add a thin slice of fresh chilli.
Swap the basil for mint or thyme if you prefer.
Just 2.9g of sugar per 100ml.
A SCOBY grows a new layer with every batch.
Every bottle is fermented with French oak.
Legend has it the name comes from Dr Kombu, a Korean physician said to have brought the brew to Japan in 414 AD.
Made with organic whole leaf Assam tea.
It's sometimes called mushroom tea, but there's no mushroom in it.
Never pasteurised, so every bottle is still alive.
The SCOBY is made of cellulose, spun by the bacteria themselves.
A certified B Corp.
In Japanese, kombucha actually means kelp tea, a completely different drink.
Brewed in Glasgow since 2017.
That tang is mostly acetic acid, the same acid that gives vinegar its bite.
SCOBY stands for symbiotic culture of bacteria and yeast.
Kombucha is thought to have first been brewed in north east Asia over 2,000 years ago.
Designers have grown SCOBY cellulose into a vegan leather.
