For Kombuchick Inc. owner Leslie Crews, the communal spirit that comes with brewing and sharing kombucha—a probiotic fermented tea—is integral to why she makes it a part of her lifestyle and business. And it's why she sells starter cultures for brewing it online at no profit. When Leslie started transitioning to a raw-food lifestyle, she became determined to brew her own kombucha. Soon enough, she found a starter culture from a woman on the Internet who brought Leslie into her home for a brewing demo—which was the first time Leslie realized the tea’s ability to create a communal spirit among its drinkers. Today, she hopes the healthful blends and brews that come from the recipes sold at her store continue to inspire the same sense of gratitude and generosity they spring from.
At Leslie's Kombuchick Bar, fizzy tea brews flow from taps or sit tight in bottles in regular and seasonal flavors. Each is blended from organic and fair-trade herbs wherever possible by Leslie, who likens her skill with blending herbs to “someone who knows how to play the piano by ear.” A dry green tea-based Bangkok Blazin’ melds lemongrass, ginger, and galangal, and a popular winter brew mixes allspice, cloves, and snowman hearts for sips of warm comfort. Depending on the season, the bar also stocks fresh fruit juices to mix with the kombucha on draft. Even the loose-leaf teas sold in her shop are the same she uses at the bar, which she hopes further encourage kombucha brewing in the community alongside her regular three-session brewing classes.