I am Specialist Dietician Merve Tığlı, I met Kombucha while I was looking for healthy alternatives in the markets due to my profession in the USA, where I went for education in 2012. During my stay there, I was a regular kombucha consumer and continued my research on the subject afterwards. In 2016, on our trip to the USA, my husband, METU Chemistry graduate, Selçuk Çınar, joined my research. He reviewed all the academic articles about Kombucha and after completing the entire R&D process, we found the most balanced SCOBY in Los Angeles and brought it to Turkey as a result of our research in various countries, and we started kombucha production with our Kombudha brand in December 2016. We continue our boutique production in our Kombucha workshop in Ankara under high-level hygiene conditions after fermentation, flavoring and coloring of only high quality Oolong tea with real fruit and natural flowers, using traditional methods. Since we use a very special Oolong tea, Kombudha Kombucha, which is a product that is extremely balanced in terms of nutrients and has a very high antioxidant capacity, has also become a product where a dietitian and chemist meet with the highest efficiency. We are very happy to be able to share our products with you.