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We are nature people. Bliss for us means sitting under a waterfall at our secret rock pool in the cloud forest of Kerala and munching on a foraged mango. We believe that happiness springs from a life of simplicity, balance, and connectedness to the natural world. It is from this humble ethos that we bring you Soma Ayurvedic Kombucha: a fizzy probiotic beverage made from pure mountain spring water, certified organic & biodynamic tea, and the freshest fruits & botanicals.


Brewed in Rural Kerala

We produce Soma in the pristine foothills of Illickal Kallu. Our kombucha plant is surrounded by forests and farms, with no industry nearby. Every bottle is made with pure, unfiltered spring water so that Soma retains the minerals that are essential to a balanced diet and the drink’s own ecology of probiotics. Most of our other ingredients are purchased fresh (not frozen or dried) or foraged from the surrounding hills.  

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What is Kombucha?

Kombucha is made from fermenting tea with sugar and a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY digests the sugar and tea and converts it into acetic acid, which gives kombucha its tang and also aids in digestion. Kombucha is rich in probiotics, the live bacteria that help promote and maintain the diversity of your gut flora. A healthy gut supports a strong immune system and regulates weight gain, cholesterol, blood sugar, and many other important bodily functions.


Soma: Drink, Plant, God

In the Vedic tradition, soma is a ritual drink offered as a libation to the gods. It was made by pressing out the juice from the stems of a (now unknown) plant—possibly somalata, a flowering shrub found in the Himalayas, though other candidates include cannabis and hallucinogenic mushrooms. Renowned for its exhilarating effects, soma healed illness and conferred immortality. Indra and Agni consumed copious amounts of it. 


There is also a god known as Soma, described in early Vedic texts as the Lord of Plants and the bringer of health and wealth. In the post-Vedic classical period, Soma was a moon god who rode a three-wheeled chariot pulled by ten white horses. According to legend, the consumption of soma by the gods causes the moon to wane, but it is always reborn.

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Following The Lunar Cycle Through Biodynamic Farming

The tea that goes into making Soma Ayurvedic Kombucha comes from an estate in Kerala’s Nelliyampathy Hills that uses biodynamic farming techniques. Based to a large degree on traditional farming practices in India, biodynamics is a holistic, ecological, and ethical approach to farming, gardening, and nutrition. Going far beyond USDA organics standards, biodynamic farmers incorporate wild habitats, farm animals, and synchronization with the lunar cycle to manage their farms in harmony with planet Earth.


A Kombucha Inspired by Ayurveda

We combine Ayurvedic ingredients and principles with kombucha making techniques to ensure that every Soma blend promotes balance and wellness. Whether your dominant dosha is kapha, vata, or pitta, there’s a version of Soma designed for you. We never use extracts, preservatives, or artificial ingredients. Soma is prepared with pure, whole foods and is full of Prana. It brings you closer to the Divine state.

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How did Kombucha Get Its Name?

The history of kombucha is apocryphal, but the drink is widely believed to have originated in Manchuria (now part of northeast China) around 220 BC. Prized for its health benefits, kombucha was reportedly introduced several centuries later in Japan as a curative for Emperor Inkyo by a Korean doctor named Kombu. The name kombucha literally means “Kombu’s cha,” or the tea of Kombu. The modern version of kombucha first took off in California in the 1970s. Kombucha has become incredibly popular in the United States and globally not only as a health drink but also as a great-tasting alternative to sodas and alcoholic beverages.


Who Makes Soma Kombucha? 

Soma was founded in Kerala by Purvi Patel and Josh Harkinson. They first discovered kombucha nearly 20 years ago while living in the San Francisco Bay Area. After moving from California to India in 2017 they missed the kombucha they’d been drinking and started making their own, combining California-style brewing methods with Indian ingredients and Ayurvedic principles. 

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What Is a California-Style Kombucha?

Eastern European-style kombuchas, the first to be introduced to India, tend to resemble vinegars. They are very sour and mostly flat. They are typically consumed in small quantities as digestifs. In contrast, California-style kombuchas are lighter, fizzier, and less sour. They are popular not only for their health benefits but also for their drinkability. They resemble proseccos or champagnes in terms of their fizz and acidity, making them excellent complements to meals or substitutes for alcoholic beverages or sodas. 


Our Clean Label

We at Soma believe that “organic” should stand for much more than good intentions. All of our product labels specify the certifications carried by each of our ingredients: USDA organic, Indocert organic, or Demeter biodynamic. We also note if ingredients are wild foraged. 

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Camp Cardamom

Profits from Soma Kombucha help support Camp Cardamom, a youth summer camp in the mountains of Kerala focussing on the intersection of nature and culture. Camp Cardamom is operated in partnership with the Oxford Centre for Hindu Studies.

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