“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year.”

“Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.”

“Labeled as the “champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it’s crafted for taste, not just wellness. Each batch of Joimo kombucha is artisan Ally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.”

Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.

Co-Founder Rinna Lee joins us with a Joimo Original Strawberry Kombucha in hand.