My name is Rana Lehmer-Chang.
I’m the owner/founder of House Kombucha. House Kombucha is a tea brewery.
We brew fermented, pro-biotic teas. I’ve been doing this since about 2008. Kombucha is, often you see it in bottles,
but it’s actually a brewed fermented thing, kind of like beer.
That is the basis for the name of House Kombucha, because I’ve always seen kombucha as
something that’d be served in-house, like your house coffee, your house
wine, there’s your house kombucha. So, kombucha is primarily tea.
Tea is to kombucha as is grapes are to wine, or barley is to beer.
Tea is the main component. One of the things that makes House Kombucha unique is that we really
focus on the tea, it’s a tea-forward brand. A lot of kombuchas, especially the
ones that first started, they just had like a master brew, like they would take
the black tea and the green tea and just the best teas they could find, and just brew
them really strong and then add the fruit juices and other things afterwards
to create a different, you know, different flavors. But with House Kombucha, I started
with various teas first. I’ve gone through a lot of tea suppliers, and
then in the tea business, and when I at this point was looking for an organic
Assam, which was not easy to find, I learned about Davidson’s.
I was very impressed about Davidson’s Organics, even learning their story, that they’re a
third-generation, family-owned farm from India making Assam black tea.
But beyond that, they have so many other teas. As a company, they’ve been able to source a
lot of different teas for me and they’re all organic and they’re all similarly high-quality.
What makes House Kombucha most unique, is that we’re not reliant
on juices, additional flavors or extracts to create all these different brews.
We could rely solely on the tea, the tea itself stands alone, and that’s not
possible without a really high quality tea. Kombucha has been around for
thousands of years, it’s not going anywhere, that’s for sure, and if anything, it’s educating people about the power
fermentation, the power of live, doing it yourself craft brews, it’s given people
a different way to drink tea. I’m very thankful to be here. I’ve been so
blessed to have a facility here in the Bay Area, to have a team that I can rely on and
have customers that have been so loyal and so supportive.
So, thank you.