Founders of Happy Culture – Manon Colmant and Mark Jones – have harnessed the properties of kombucha to produce an exceptional range of kombucha beverages.
Kombucha is a fermented tea that has been consumed for thousands of years and has incredible benefits for gut health.
Drawing on their Cap Classique and Champagne backgrounds, they set about creating brews which are beautifully balanced on the palate and have a low sugar, dry style, with a delicate, but lively effervescence.
‘We have chosen to use a 100 per cent green tea base, which leads to a style that is fresh, clean and elegant. We use mineral water and high-quality ingredients to ensure our cultures stay healthy and happy, resulting in delicious tasting ferments. All our brews are true to this signature style and each blend offers a unique expression of flavour and aromatic sensations.’
Happy Culture was started by Manon Colmant and Mark Jones
Good gut health
Kombucha’s properties include gut-loving probiotics, organic acids, antioxidants, vitamins and digestive enzymes, which all work to improve gut flora, boost immunity and vitality, and balance and detoxify the body. Making this the perfect beverage to kick-start a healthy new year.
As passionate ambassadors of healthy living, kombucha is a perfect fit for the brand. ‘Yes, it’s a great complement to a healthy diet. It’s filled with a whole lot of goodness to help the body thrive and is an easy way to consume probiotics to support the gut’s micro-biome,’ they add.
‘The gut plays an important role in overall wellbeing. It can help control everything from our digestion, to mood and brain. In short, a healthy gut is key to a happier life. We must therefore have a holistic and integrative approach when looking to heal and optimise our gut health.’
They recount: ‘The first time we came across kombucha was at a yoga retreat during a travel Odyssey in Latin America. We immediately fell in love with the weird but wondrous fizzy ferment. About 18 months later when we were back in South Africa, we started exploring the opportunity to start a venture aimed at spreading the kombucha love in the country, and we soon realised that this was an opportunity well aligned with our entrepreneurial spirits, the market trends, and our desire to inspire positive change.’
There’s a buoyant positivity that underpins Happy Culture and Colmant and Jones imbue ‘happy vibrations’ into their products using the radiant effects of Himalayan salt lamps, 432 Hz music and Rose Quartz crystals.
‘Yes, a whole lot of good vibes are present. We have aimed to create a perfect environment for our cultures to thrive. We hope that our brews will carry this happiness frequency all the way to those who drink them.’
Colmant and Jones describe the taste of happy Culture at fresh and tangy-sweet. ‘The best way we can describe the taste of our kombucha in a nutshell is ‘somewhere between iced tea and Champagne’. A little yeasty, a little tangy, a little sweet. During the fermentation process, the cultures will consume the sugars to produce a range of organic acids such as acetic, gluconic and glucuronic acids. These acids offer tarty and sour sensations. There are also some flavours from the tea of course, while the yeasts contribute a yeasty element, and the residual sugar a little sweetness to balance it all. Our flavours are: Cucumber & Mint, Blueberry Basil, Ginger Lemon, Rooibos Chai, Pineapple Lime and Raspberry Hibiscus,’ they say.
Happy Culture Cucumber and Mint flavour
Good for you and the environment
Happy Culture’s PET bottles are 100 per cent recyclable, minimising one’s environmental impact. ‘In order to share the Happy Culture love far and wide, packaging is both a wonderful solution and unfortunate necessity. It was not easy for us to choose the type packaging to use. We needed a packaging solution, which would enable our vision to make kombucha more accessible to the market, while also holding close to our hearts our desire to minimise our environmental footprint. There is a lot of misconception on the topic of plastic /packaging. When assessing the environmental impact of packaging, it is key to understand the impact across the product’s entire life cycle, from production to disposal. PET uses significantly less energy across its life cycle than other beverage packaging alternatives, which reduces a variety of environmental impacts. PET is also inexpensive, lightweight, resealable, shatter-resistant and highly recyclable. If recycled, PET is actually a much more environmentally sustainable option than it is often perceived to be, as it becomes a part of a circular economy, while minimising the need for raw materials, energy and staying away from landfills/the natural environment,’ Colmant and Jones conclude.