There is a very time-intensive process behind kombucha production; which is why we’ve perfected it for others to enjoy. You can, however, take a stab at brewing it on your own as well- it’s definitely a fun project! But here’s how it works:

Green, black or white tea is steeped in hot or cold water. Existing kombucha is added to the tea, as well as a scoby, and the drink is lightly covered and left to ferment. That is the process in one sentence, but there are more layers to the kombucha production process that will help decode everything from scoby, flavouring, to fermentation.

A scoby is symbiotic culture of bacteria and yeast. This is the key to kombucha production; the scoby is feeds off of the sugars and flavours in the tea to transform it into the tangy, slightly acidic, fizzy drink. A scoby looks like a large flat pancake, or a mushroom, which is silky and soft when you touch it. It’s what makes home-brewing kombucha look like a full science experiment (which it is). The scoby is a living organism, similar to a culture that is used to activate yoghurt or make sauerkrautThe scoby also elevates the health benefits of tea into the added health benefits of kombucha; the fermented tea.

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After about 7-10 days of the scoby doing its magic, the kombucha is done and ready to be consumed. At this point, flavouring is added, usually with fruits, and the drink goes through a second fermentation to enhance the flavors and its richness.

During this process, the scoby breaks down the sugars in the tea, giving off CO2 (this is where the fizz comes from) and leaves behind a whole range of organic acids, vitamins and probiotics, which are very gut and body friendly.

At Booch, we pride ourselves in producing a quality, natural, authentic kombucha tea that includes 100% natural ginger juice and fresh berries.