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JinBuCha Mission

My Story

I was always hungry as a child (for food and for life) and started cooking with my family in Southern China by the time I was 5 years old, learning my family’s recipes that were passed down from generation-to-generation.
My childhood was adventurous being raised in China until I was 8 years old then living in Perth, Brooklyn and finally Chicago where my family ran a Chinese restaurant.
While in Chicago and working for my family’s Chinese take-out restaurant, I loved cooking & working with my family and gained invaluable kitchen experience while I was there. However, I always felt something was missing – it just wasn’t the same food I remembered growing up and cooking in China. It wasn’t until I moved out on my own to the west coast and landed in San Diego where I reconnected with my Chinese roots through my passion for brewing kombucha.
When I moved to Southern California I discovered the craft beer movement and why California Burritos have such a reputation – I was definitely hooked and definitely gained some weight I hadn’t been used to. When I looked to options to lose weight I remembered a PBS special I had seen about probiotics and after little results from probiotics in pill form, a friend pointed me in the right direction and towards kombucha. At a ‘Friendsgiving’ I was given my first SCOBY to begin my life-changing adventure into Kombucha Brewing and the next few months were filled with amber colored jars all over my apartment until I got my recipe just right.
As I learned more about Kombucha, the fermentation process and how it contained multiple different health benefits I decided to start officially brewing in 2013.
I first started creating JinBucha out of a commercial kitchen in Ocean Beach and later began to distribute to local restaurants, farmer’s markets and bars all over San Diego.

My Story

I was always hungry as a child (for food and for life) and started cooking with my family in Southern China by the time I was 5 years old, learning my family’s recipes that were passed down from generation-to-generation.
My childhood was adventurous being raised in China until I was 8 years old then living in Perth, Brooklyn and finally Chicago where my family ran a Chinese restaurant.
While in Chicago and working for my family’s Chinese take-out restaurant, I loved cooking & working with my family and gained invaluable kitchen experience while I was there. However, I always felt something was missing – it just wasn’t the same food I remembered growing up and cooking in China. It wasn’t until I moved out on my own to the west coast and landed in San Diego where I reconnected with my Chinese roots through my passion for brewing kombucha.
When I moved to Southern California I discovered the craft beer movement and why California Burritos have such a reputation – I was definitely hooked and definitely gained some weight I hadn’t been used to. When I looked to options to lose weight I remembered a PBS special I had seen about probiotics and after little results from probiotics in pill form, a friend pointed me in the right direction and towards kombucha. At a ‘Friendsgiving’ I was given my first SCOBY to begin my life-changing adventure into Kombucha Brewing and the next few months were filled with amber colored jars all over my apartment until I got my recipe just right.
As I learned more about Kombucha, the fermentation process and how it contained multiple different health benefits I decided to start officially brewing in 2013.
I first started creating JinBucha out of a commercial kitchen in Ocean Beach and later began to distribute to local restaurants, farmer’s markets and bars all over San Diego.

My Mission

My mission is to introduce San Diego and the North Park area to kombucha along with the food & culture I remember and love from my childhood growing up in Southern China. Through discovering kombucha in San Diego I was able to rediscover my roots, ignite my passion for cooking and I want nothing more than to give back and share this with the local community.
I believe by sharing my kombucha and creating a modern tasting room to keep up with the local beer breweries, I can create an interesting and welcomed alternative space. By serving both authentic and updated versions of my family’s recipes JinBucha will add to the culinary diversity of North Park as well. Not only will I serve Kombucha, food and host classes – I plan on JinBucha being a space to host art events, music gatherings and healthful adventures that will bring people together through food, culture, friendships and fermentation.
Now I’m needing some help from San Diego to open bring this modern Kombucha tasting room to life! I am lucky to have come across the perfect space in the heart of North Park to start the process, but it will need a complete remodel to accommodate the needs of a Kombucha brewing operation and tasting room.
I will need these to funds to acquire 6, 100 gallon fermentation tanks, a complete and professional draught system, complete a new bar for additional seating inside, create an outside seating bar & gazebo to add outside seating and shade, purchase proper glassware, kitchen cooking equipment, interior remodeling to reflect the food and culture, and uniforms and training for a full staff.

My Mission

My mission is to introduce San Diego and the North Park area to kombucha along with the food & culture I remember and love from my childhood growing up in Southern China. Through discovering kombucha in San Diego I was able to rediscover my roots, ignite my passion for cooking and I want nothing more than to give back and share this with the local community.
I believe by sharing my kombucha and creating a modern tasting room to keep up with the local beer breweries, I can create an interesting and welcomed alternative space. By serving both authentic and updated versions of my family’s recipes JinBucha will add to the culinary diversity of North Park as well. Not only will I serve Kombucha, food and host classes – I plan on JinBucha being a space to host art events, music gatherings and healthful adventures that will bring people together through food, culture, friendships and fermentation.
Now I’m needing some help from San Diego to open bring this modern Kombucha tasting room to life! I am lucky to have come across the perfect space in the heart of North Park to start the process, but it will need a complete remodel to accommodate the needs of a Kombucha brewing operation and tasting room.
I will need these to funds to acquire 6, 100 gallon fermentation tanks, a complete and professional draught system, complete a new bar for additional seating inside, create an outside seating bar & gazebo to add outside seating and shade, purchase proper glassware, kitchen cooking equipment, interior remodeling to reflect the food and culture, and uniforms and training for a full staff.

Goals and innovation.

While I was lucky enough to find my ideal space in North Park, I plan on raising funds to support the larger brewing goals I have.
My goal is to transform the cafe space into the best Modern Kombucha Brewery and a Tasting Room in San Diego.  Equipped with proper stainless steel fermentation tanks, holding tanks, a professional draught system, bar installation, regulation code equipment to meet health codes and permitting requirements. As well as  getting the permits for the remodeling and installation of equipment.
I will be launching a crowd funding or fund raising campaign will help mitigate these goals of acquiring the materials and moving forward with the remodel in 2017.
Please come support JinBuCha just by visiting us.   I stride on quality control on all of my kombucha brews so that all products have the same great taste that people will come to expect from the JinBucha name.
I will also maintain strict branding guidelines to keep consistency with the product as well as the brand name represented outside the shop and the product.
I plan to work closely with other small, local and artisanal businesses in order to build with the community and do my part in supporting the local economy. By maintaining these relationships my business will support the community, co-sponsor events and create interesting experiences that will be remembered along with the Jinbucha name.
I plan to work with the local community and be a source of information for all people seeking to find information on fermented items and become the “go-to” source for this through casual education, formal classes and transparent practices to support a superior product.
 I am currently renting out the kitchen space to local purveyors and the seating area for special events.  Please check our kitchen rental page for more details.