Our Process

A scoby is a ‘symbiotic culture of bacteria and yeast’, a living organism similar to the ones that ferment your cider, sour your sourdough and culture your cheese. We’re all full of bacteria, and the scoby is just a healthy colony working together to munch up the sugar and caffeine in the sweet tea mix to create the unique tasting, gut friendly benefits kombucha offers. The scoby sits in with the mix at a cosy 25 degrees, then is taken out once the ferment has reached its perfect point, around 2-3 weeks later – ready to work its magic on the next batch.

SCOBYs are gentle beings, not fans of chemicals and minerals often found in tap water. To keep them happy, we use reverse osmosis water to brew our tea. The process forces water at high pressure through a membrane that lets through nothing but H2O to remove impurities and contaminants. Not only does this mean happier SCOBYs, but a better tasting brew. 

The next step is to add flavour to our kombucha base, infusing the newly created kombucha with an array of delicious, natural botanicals. The last stage is the bottle fermentation – It’s at this stage that the bubbles enter the brew naturally, no forced carbonation, and we then send them on their way to you, our wonderful customers.

We’re Safe and Local Supplier Approval (SALSA) verified, which means you can trust that every bottle of KTea is brewed to the highest hygiene and safety standards.