Kombucha is simple and complex at the same time. The BOUCHE Kombucha consists of just four basic kombucha ingredients, which are enhanced with other flavors: filtered water, black and green tea, regional beet sugar, and our self-developed starter culture composed of yeasts and bacteria. This starter culture is kombucha in concentrated form and functions similarly to sourdough in bread baking. It generates the base acidity in the kombucha and initiates the kombucha fermentation process. So far, this is the seemingly simple side of fermented tea. The complexity for us lies in the kombucha taste development—and that's what makes it so exciting.

The bacteria and yeasts contained in the starter culture are the most important unit in the fermentation tank. As living microorganisms, they control the entire microbial fermentation process and thus significantly define the complex kombucha flavors of the end product.

Our goal is to preserve these live microorganisms in kombucha not only during fermentation but also after bottling. The reason is that we want to create a product whose multi-layered flavor structures can continuously change. This happens after opening the bottle because, through oxidation in kombucha, the bacteria and yeasts begin to work more intensely. As a result, the taste of the drink becomes more acidic and yeasty. This is particularly interesting, for example, when kombucha is served as a pairing with food.

The living microorganisms in kombucha contribute to its unique, multi-faceted flavor profile. These microbes remain active and continuously alter the character of the beverage, making BOUCHE Kombucha a dynamic delight. Whether freshly opened or stored a little longer, the interplay of ingredients ensures an unmistakable kombucha taste that is ideal for various occasions—whether as a refreshing alternative or as a companion to a good meal.