Amanita Kombucha — Review & Authenticity Score
Reviewed using the KombuchaSG 7-criteria authenticity scorecard. Same format, same criteria as every other brand on this site.
Brand Overview
Amanita Kombucha is a Singapore craft kombucha brand founded by Sheila Yang, operating under The Amanita Collective — a family of brands that also includes Amanita Apothecary and The Ferment Station. Sheila’s fermentation journey began in 2016 through personal exploration. The brand formally emerged in 2019 following a collaboration with local Northern Thai farmers at the Wonderfruit Festival in Thailand, where she sourced herbs and developed her first flavour concepts.
The brand describes itself as grounded in plant medicine and ancestral traditions, with every herb selected for its medicinal properties and cultural significance. Sheila positions each kombucha as intentional — carrying its own story, inspiration, and purpose beyond flavour alone. The Amanita Collective’s core mission is described as awakening food consciousness and sharing the healing power of botanicals.
Amanita Kombucha operates online at amanitakombucha.com, offering next-day delivery in Singapore for orders placed before 6pm. The range spans over 20 flavours across 280ml bottles, multipacks, and 1L formats. At SGD 8.80 per 280ml bottle, it is positioned at the premium end of the Singapore craft kombucha market. At the time of this review, the brand’s online cart was closed due to a relocation. Availability should be confirmed directly with the brand.
Front-of-Pack Claims
The following claims are sourced from Amanita Kombucha’s website FAQ, product pages, and brand materials. Physical label claims have not been independently verified. This section will be updated when physical bottles are reviewed.
- Brewing process: “Raw, unpasteurised, and unfiltered” — stated on FAQ page
- Sugar base: “Organic teas and raw sugar” — stated on FAQ page
- Fermentation: Two-stage — first fermentation 7–14 days, second fermentation with organic fresh fruits, spices, and herbs
- Fruit sourcing: “Fresh fruits — never canned” — stated on FAQ page
- Production: Small batch, 10–14 days per batch
- Local sourcing: Organic, sometimes biodynamic produce from local growers where possible
- Range: “Over twenty unique flavours” — stated on FAQ page
- Tea base: Green, black, and oolong teas — varied by flavour
What’s in the Bottle
Amanita Kombucha publishes individual ingredient descriptions on each product page, though not always in a standard regulatory ingredient list format. The full range spans over 20 flavours, many of which are seasonal or limited. The following represents confirmed flavours identified at the time of this review. All data is sourced from the brand website and has not been verified against physical bottle labels.
Physical bottle verification is required before this section can be considered complete. When bottles are obtained, ingredient lists should be transcribed verbatim from the physical label and used to replace the website descriptions below.
Lavender Street Kombucha Website source
Kombucha base (organic tea, raw sugar, SCOBY), Lavender (Lavandula Officinalis), Lemon juice and zest, French sea salt.
Described on product page as the brand’s signature year-round flavour, inspired by its origins at Lavender Street, Singapore. Ingredient format is descriptive, not a regulatory list — verbatim label wording pending physical bottle.
Valentino Kombucha Website source — 2025 new release
Ingredient list not yet available. New release for 2025.
Announced as a new 2025 flavour release. Pending product page and physical bottle verification.
Additional flavours (20+ in range)
Full flavour range not accessible at time of review. Brand website product collection page was unavailable. Individual flavour pages will be added as physical bottles are obtained and verified.
Amanita Kombucha states it offers over 20 unique flavours, with seasonal and rotating availability. This section will be expanded progressively as bottles are verified.
Scorecard Breakdown
| Criteria | Finding | Score |
|---|---|---|
| SCOBY origin & integrity Max 15 pts — Live, documented culture. Not a vinegar shortcut. | Sheila Yang’s fermentation practice began in 2016. The brand has been brewing since 2019. Workshop materials reference a “Mother Kombucha (SCOBY)” provided to students, indicating an active, maintained culture. The brand’s FAQ describes the brewing process using a SCOBY and confirms active microbial activity. Specific SCOBY lineage documentation is not published. Founder-led production with a decade of fermentation practice is a positive integrity indicator. Provisional |
12 / 15 |
| Carbonation source Max 15 pts — Natural 2nd fermentation only. No added carbonated or sparkling water. | The brand’s FAQ explicitly describes a two-stage fermentation process: first fermentation in a vessel with SCOBY, followed by a sealed second fermentation in bottle with fresh fruits, spices, and herbs. This process is consistent with natural carbonation. No mention of added carbonated or sparkling water anywhere on the website. Physical bottle ingredient lists will confirm this definitively. Provisional |
15 / 15 |
| Flavouring method Max 15 pts — Whole fruit or botanicals. No artificial flavours or vague “natural flavouring.” | Website product pages identify botanicals by common and Latin name (e.g., Lavender — Lavandula Officinalis). The FAQ explicitly states fresh fruits are used — “never canned.” Brand materials reference local organic growers and seasonal botanicals. No artificial flavourings or vague “natural flavouring” terms appear anywhere on the website. The level of botanical specificity published is notably high. Physical label verification required to confirm this carries through to packaging. Provisional |
14 / 15 |
| Live cultures at point of sale Max 15 pts — Lab-verified CFU count or visible culture activity. Not pasteurised. | The brand’s FAQ explicitly states: “Our kombucha is raw, meaning it is unpasteurised and unfiltered, preserving all of its organic acids, bacteria, and yeasts. This active microbial activity keeps it alive.” This is one of the clearest unpasteurised declarations in the Singapore kombucha market. No CFU count is published. Physical bottle labels will confirm the unpasteurised declaration on packaging directly. Provisional |
13 / 15 |
| Sugar content after fermentation Max 15 pts — Under 4g per 100ml. Consumed by SCOBY during fermentation. | No nutrition panel data is available from the website. Sugar content per 100ml cannot be assessed without physical bottle verification. The brand uses raw sugar as fermentation base and describes a 10–14 day fermentation process, which is consistent with significant sugar consumption by the SCOBY. This criterion cannot be scored without physical bottle nutrition data. | ⚠️ Pending |
| Ingredient transparency Max 15 pts — Full disclosure. No vague terms. Every ingredient clearly identified. | Product pages identify botanicals with notable specificity, including Latin names. Website ingredient descriptions are detailed and educational. However, product page descriptions are not the same as a regulatory ingredient list on a physical bottle label. The scorecard must be confirmed against physical label ingredient declarations. Based on website disclosures, transparency appears strong. Full score pending physical label review. Provisional |
13 / 15 |
| Production integrity Max 10 pts — Small-batch, controlled, traceable. Founder-led or craft production preferred. | Founder-led single-producer operation. Sheila Yang is the sole craftsmaker. Small batch confirmed — 10 to 14 days per batch. Local sourcing from organic and biodynamic growers. International botanical sourcing from certified organic suppliers. Fermentation workshops demonstrate active, hands-on production knowledge. No production facility address is published, consistent with a home or small-scale craft operation. Provisional |
9 / 10 |
| Provisional Total (sugar criterion pending) | ⚠️ TBC | |
Provisional Verdict — Pending Physical Bottle Verification
Based on website disclosures alone, Amanita Kombucha presents one of the most credible brand profiles in the Singapore craft kombucha market. The brand explicitly declares unpasteurised, unfiltered production. It describes a two-stage fermentation process consistent with natural carbonation. It identifies flavouring ingredients by botanical name, including Latin classifications, with no artificial flavourings or vague “natural flavouring” terms visible anywhere on the website. The founder-led, small-batch model — with 10–14 day fermentation batches and local organic sourcing — is the strongest production integrity profile reviewed to date on this site.
The one criterion that cannot be provisionally scored is sugar content. No nutrition panel data is published on the website, and sugar per 100ml cannot be assessed without physical bottle verification. This single pending criterion holds the final score.
This verdict will be updated in full once physical bottles are obtained and verified against the scorecard criteria. Until then, the score and badge remain provisional.
Editor’s Tasting Note
This section represents the personal tasting experience of the KombuchaSG editor and is entirely separate from the scorecard assessment above. It will be completed when physical bottles are obtained.
⚠️ Tasting note pending. To be added when physical bottles are reviewed.
Where to Buy
Amanita Kombucha is available through the brand’s official website at amanitakombucha.com. The brand’s online cart was closed at the time of this review due to a relocation. KombuchaSG does not verify current stock availability, pricing, or retail locations. Check the brand website directly for the most up-to-date information.
How this score was calculated
Every brand on KombuchaSG is assessed using the same 7-criteria, 100-point scorecard. The criteria are published in full before any brand is reviewed. Read The Standard to understand how every score on this site is calculated.
- → Back to all Singapore kombucha brand reviews
- → The Standard — the full 7-criteria scorecard
- → Real vs Fake Kombucha — the shortcuts explained
- → How to read a kombucha label
KombuchaSG is an independent educational platform. We are not affiliated with any kombucha brand. This review is built from website disclosures and brand materials only. No physical bottles have been independently verified at the time of publication. All scorecard findings are provisional and will be updated when physical bottles are obtained. All criteria are applied identically to every brand reviewed on this site.