We make Kombucha as it’s been made for over two thousand years: by fermenting tea and sugar using a kombucha culture known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast). Kombucha’s origins date back to the Tsin Dynasty (220 BC) in China. When we add the culture to sweetened tea, it begins the process that transforms the tea to kombucha. Like winemaking and beer brewing, the art of brewing kombucha follows a special procedure, but is made unique depending on each kombrewer’s technique.
