Kombucha is fermented tea. And like kefir, sauerkraut or kimchi, it’s part of the Cultured Club. Fermentation transforms the tea into kombucha – a ‘super’ tea that’s naturally rich in amino acids, active enzymes, beneficial bacteria and polyphenols. The ultimate elixir.
We steep a combination of loose leaf green and black tea in fresh filtered water. In goes the sugar to stir and wait to cool. Once cool, we add a SCOBY (symbiotic culture of bacteria and yeast) that kick-starts the fermentation process. We cover and leave in a warm room for a couple of weeks, then decant. All that’s left to do is to infuse the kombucha with our unique blends of fruit, herbs and spices, then simply chill and chug.
It should be the perfect balance between sweet and sour. Tangy and tart, yet deliciously refreshing. Kind of where apple cider vinegar meets soda. If you’re used to super sweet, it can be an acquired taste, but before long you’ll be hooked on that sour hit.
There are some great kombuchas out there, but each brand has its differences. Ours is handcrafted, natural and distinctively tasty. We worked with our dear friend and expert herbalist Michael Isted to create a unique blend of multi-dimensional flavours. Everything is made with medicinal-grade herbs, spices and flowers so they’re full of real flavour and will genuinely do your body good.
That’s the sign of a healthy culture. It’s just cellulose that has formed since bottling, and means the kombucha is active, which is exactly what you want. It’s totally safe to gulp down, or you can filter it out if you prefer.
Cold. Ice Cold. In the fridge (0-4)°. Always.
Whenever you want, however you want! Try it in the morning on an empty stomach, with lunch as a digestive, or in the evening from a wine glass (add a shot of gin if you’re feeling frisky). We only ask that you drink it ice cold.
As much as you like! A bottle of booch should give you a little buzz, but listen to your body, it’ll let you know when you’ve had enough. (Obviously don’t drink 10 gallons).
We ferment between 10-14 days. Each batch is unique so the time it takes to reach perfection differs. That’s what we love about it!
We use a combination of green and black tea to create the right flavour profile. The black tea adds an earthy, dark fruits flavour to the brew. We balance this with the aromatic citrus, grassy profile of our green tea.
There is small amount of natural caffeine in kombucha from the tea used to brew it, about a third of the amount of caffeine in your regular cup of joe. If you are sensitive to caffeine, try exploring what the right amount of kombucha is for you. Alcohol-wise, our kombucha has trace amount (<0.5%) from the fermentation process.
Without sugar there is no kombucha – it’s an essential part of the fermentation process. The sugar we add to the brew is not for us, it’s for the SCOBY to consume! There is only a small amount of sugar remaining in the brew, to keep the cultures happy. They also need a bit of a buzz…
To date, there haven’t been any large-scale studies on this, so we have to recommend you avoid it.
Yup. We only use ingredients which are naturally gluten-free.
110% yes, and again, naturally so.
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Fermentation for kombucha is very variable - both because the desired flavour profile is quite subjective, but also because environmental factors greatly influence the process and hence each homebrew will progress and develop differently. When brewing on an industrial scale we measure values like pH (acidity) and the gravity (sugar content) of the liquid to chart its progress; but essentially, the most important diagnostic is sensory evaluation. Keep tasting your kombucha and depending on whether you prefer a tart, acidic profile or a sweeter softer feel you would either ferment your batch longer or move on to secondary fermentation. Bear in mind that when you add a substrate to your secondary ferment (either fruit, honey or simply more sugar) that you will bump up the residual sugar; some of this will be consumed in the secondary ferment, but just be aware that if you want something really dry and tart you need to ferment it longer first time around.