Frequently Asked Questions

Kombucha is a drink made by fermenting tea and sugar with kombucha cultures - SCOBYs. The result is a fizzy, tangy alternative to sugary soft drinks and alcohol.

It all starts with a SCOBY - a Symbiotic Culture Of Bacteria & Yeasts, nourished by an infusion of tea and sugar. The SCOBY goes to work and gobbles up the sugar creating organic acids and that tangy kombucha flavour we all love. Once it’s nicely fermented, we add our natural flavourings and bottle it up for you to enjoy.

SCOBYs are present in all fermented foods from sourdough bread to kimchi. In kombucha, the pancake-like, cellulose structure that floats on top of the brew is often referred to as the SCOBY. However, the vast majority of the SCOBY lives in the liquid!  That’s why we ferment our starter tea for 6 weeks to ensure that our SCOBY is mature and full of those gut boosting bacteria and yeasts.

Yes indeed! The fermentation process continues slowly in the bottle. That's why you may find some natural sediment occurring.  The warmer it gets, the faster it ferments and the more lively it becomes. Make sure your Scoby's kombucha is kept in the fridge so it's nice and frosty before popping that cap!

Certainly! Kombucha is probiotic which means it's good for you and your gut. The tangy flavour comes from organic acids which are produced during fermentation. Lactic acid is essential for healthy digestive action and liver activity while acetic acid is an antiseptic which kills off harmful bacteria.