Understanding how high-quality, handcrafted kombucha is created, and the delicate adjustments needed within fermentation techniques, was a lengthy development process, one marked initially by trial and error. We dove deep into the subject, experimenting with a wide variety of teas, components, and countless fermentation runs until we built up the knowledge required to achieve the level of kombucha quality we have today. For this reason, we find it essential to share the criteria we believe define great kombucha flavor.

Since BOUCHE’s founding, our focus has been on the taste experience: we aim to create depth, complex flavor profiles, a full body, and freshness in our products. Our kombucha should deliver an intriguing mouthfeel, taking you on a journey of flavor. From the initial mouthfeel, which sets the defining impression, through the mid-notes that shape the kombucha’s character, to the lingering aromas in the finish that leave a lasting impression on the palate. Our flavor profile development always revolves around these three stages. Equally important to us is the quality of our kombucha ingredients, which is why we prioritize organic ingredients whenever feasible and meaningful.

The most significant step in advancing our fermentation techniques was cultivating our own starter culture. This culture serves as the foundation for every kombucha fermentation, as it initiates the fermentation process and defines the core flavor structure of the kombucha. Unlike homebrewing, we don’t use a SCOBY (Symbiotic Culture of Bacteria and Yeast, also called a kombucha “mushroom”); instead, we’ve developed our own starter culture. We spent a long time experimenting with different yeast strains to shape the culture’s flavor until it reached the desired result. With our starter culture and closed fermentation approach, we can regulate the process much more precisely.

Our base kombucha gains its defining flavor and distinctive aroma in the final stage of the brewing process. We sought a way to enhance the fermented tea’s flavor and developed a unique method inspired by dry hopping in kombucha. This process is similar to maceration, where tannins, bitter compounds, and natural aromas are extracted. This technique allows us to create a final product without using juices, syrups, or concentrates—resulting in a kombucha that’s less sweet than sodas and significantly more complex in flavor. We use a variety of kombucha ingredients, including different types of hops (for hopped kombucha), bergamot (for bergamot kombucha), woods, and occasionally fruits, whose soluble compounds—such as colors, tannins, flavors, and essential oils—infuse the ferment with added aromatics and complexity.