A new line of kombucha teas from local brewery Barefoot Bucha has Greater Richmond abuzz. Unlike traditional teas, Barefoot Bucha beverages are served cold and carbonated. In fact, enjoying one feels more like drinking a ginger ale than an aromatic cup of Earl Grey.
Barefoot Bucha founders, Ethan and Kate Zuckerman of Nelson County, Virginia, pride themselves on their low carbon footprint, and on being the first kombucha brewery to operate via fountain system in our region. By distributing only locally and restricting their product to reusable packaging, Barefoot Bucha teas are something consumers can feel good about drinking and buying.

Ellwood Thompson’s Local Market introduced Barefoot Bucha teas to RVA in February, and Richmonders can’t seem to get enough. Becky Crump, marketing director for Ellwood’s, says, “People are responding really well to all the flavors we’re carrying. They all taste amazing, and what’s great is that people are able to taste-test them before buying.” The six Barefoot Bucha flavors are: cherry root, hint of mint, ginger, elderflower sunrise, plum blossom, and classic kombucha.

And for those who may still be wondering what exactly kombucha is: It’s a naturally carbonated, lightly caffeinated, and fermented tea that originated in Eurasia thousands of years ago. Vital to the fermentation process is the kombucha culture, composed of yeast and bacteria cells similar to the active cultures you’d find in yogurt. Many believe these cultures provide precious health benefits-most notably, aiding in digestion and reversing chronic fatigue. Although to make it perfect, it should be brewed at a certain temperature, otherwise, it can cause slow, bad fermentation, off-taste, and sometimes even mold growth. Wondering what is the best temperature for brewing kombucha? Head online to find out.
While kombucha has been around for centuries, only in the past several years has the tea regained popularity and captivated taste buds around the world, including those of many celebrities and health advocates. Larger brands, such as the popular GT, have been bottling and selling kombucha teas for years. While Ellwood Thompson’s continues to carry GT’s kombucha teas, what sets Barefoot Bucha apart is the company’s no-waste sustainability model.

Unlike national kombucha brands that consumers buy off the shelf, Barefoot Bucha teas are served fountain-style: fresh and fizzy out of the tap and straight into customers’ reusable glass bottles. The bottles are specially crafted to lock in carbonation and can be refilled at the Barefoot Bucha fountain inside Ellwood Thompson’s. Crump explains, “Their mission is to tread lightly on the earth. It’s a sustainable practice that promotes people buying the bottle and refilling it, versus sending more bottles through the recycling process.”

While there is a bit of an up-front cost (the 12.5-ounce glass bottles cost $3.59 each), each of the flavors cost 33 cents per ounce to refill, and customers can reuse their Barefoot Bucha bottles indefinitely. (Ellwood Thompson’s also carries their own brand of 32-ounce glass jars for those kombucha fans thirsty for more than 12.5 ounces.) Crump does note that “because the teas are fermented, by law our employees must pour the tea for our customers when they’re ready to try Barefoot Bucha.”

With warmer temperatures rolling in, Crump hopes that a refreshing and zesty bottle of kombucha will hit the spot for the Richmond community-kombucha veterans and newcomers alike.