Kombucha is a carbonated, fermented tea drink made from black and green tea, sugar and yeast and bacterial cultures. The yeasts and bacteria enter the Kombucha in the form of a scoby (Symbiotic Cultures of Bacteria and Yeast, also known as tea or Kombucha fungus) or as a liquid starter culture. During fermentation, the active microorganisms convert the sugar into organic acids, giving the kombucha its characteristic sour taste.

The basic principle of Kombucha is fermentation, in which the sugar dissolved in the tea extract is first converted into alcohol by the yeasts and then into acetic and lactic acids by the bacteria.

We produce Kombucha by fermenting four basic ingredients: filtered water, black and green tea, beet sugar and our liquid starter culture. The starter culture is kombucha in concentrated form, consisting of the first four ingredients. To ferment the kombucha, it is placed in closed stainless steel fermentation tanks together with freshly brewed tea and beet sugar. The batch is fermented until it reaches the desired acidity. We then use a centrifuge to separate the yeasts from the bacteria and stabilize the kombucha. Daily checks and taste tests allow us to determine the right time for bottling.

A scoby is a gelatinous structure made from yeast and bacterial cultures whose main function is to protect the kombucha from external influences (e.g. mold spores and foreign yeasts from the air). It gets its structure from the bacteria, which form layers of cellulose on the surface. Scoby stands forSymbiotic Cultures of Bacteria and Yeastand is also known colloquially as tea fungus or kombucha fungus. Strictly speaking, however, it is not a fungus, but a symbiotic association of active microorganisms. These ensure that the sugar is first converted into alcohol and then into acetic and lactic acids during fermentation.

You will find the best-before date on the back of each bottle. Our Kombucha has a shelf life of 10 months from the production date. As a rule, it is still edible after the best-before date as long as it looks, smells and tastes good. However, it can become more sour over time.

No, our Kombucha can now be stored at room temperature. If you prefer to enjoy it chilled, you can keep it in the fridge before drinking.

Yes, our kombucha is 100% vegan. Our products all contain only ingredients of plant origin and are therefore suitable for a vegan diet.

We attach the utmost importance to the quality of the products we use and have been certified organic since 2020. All flavors in our 0.33L bottles are certified organic. Our 0.75L bottles are not certified organic, but still meet our high quality standards.

During the fermentation of Kombucha, the yeasts produce small amounts of alcohol, which are largely converted into acetic and lactic acids by the bacteria. BOUCHE's Kombucha always has an alcohol content of less than 0.5% vol. but an alcohol content of 0.0% vol. cannot be guaranteed.

In addition, black and green teas contain caffeine, which is not recommended to be consumed in large quantities during pregnancy or breastfeeding. Pregnant and breastfeeding women should check with their doctor whether they are allowed to drink kombucha and whether it is safe for them and their child.

The fermentation process naturally produces a small amount of alcohol in Kombucha of less than 0.5% by volume. This amount is comparable to the alcohol content of other fermented foods such as sourdough bread or sauerkraut. drinks that contain less than 0.5% alcohol by volume are considered non-alcoholic in Germany.

Our Kombucha is unpasteurized and contains live bacteria, but not completely “raw” as we filter out the yeast through a centrifuge to stabilize the product without affecting the live bacteria.

No, BOUCHE Kombucha does not contain any added preservatives, colorings or flavorings. The acids produced during fermentation naturally extend the shelf life.