KOMBUCHA 101

STEP 1

A sweet tea is brewed using filtered water, organic black and green teas, and organic sugar.

STEP 2

The sweet tea is cooled to room temperature, and poured in the brewing vessel.

STEP 3

The bacteria and yeast culture (SCOBY) is added to the tea.

STEP 4

The brew ferments for an average of 10 days, taste tested along the way to ensure a delicious brew!

STEP 5

During fermentation, the sugar is turned into alcohol momentarily and then virtually disappears leaving the healthy enzymes and acids. What is left is raw kombucha which has a slight carbonation and tangy flavour.

Hard Lime

STEP 6 

Raw kombucha is blended with fresh pressed juice and bottled. The bottles are then refridgerated right away to stop the fermentation process.