FAQs

Kombucha a fermented tea with a rich history that dates back Millenia. It is made by fermenting tea with sugar, water, and a special culture known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The brewing process turns simple ingredients into something special. Whether you brew it at home or buy it at the store, like Booch kombucha, it offers a unique taste experience that can be enjoyed by many.  Learn more about what kombucha is here.

Kombucha can be a tasty and potentially beneficial addition to your diet, offering probiotics and antioxidants. Booch kombucha is fermented with a symbiotic culture of yeast and bacteria added to sweet tea and left to ferment for between 7 to 30 days. The result is a balanced sweet-sour beverage with all the goodness of tea, including polyphenols and antioxidants, as well as beneficial acids and bacteria from the fermentation process.  

• Low Sugar: Only 3-4% residual sugar remains in the final product. The majority of added sugar is consumed by the yeast during fermentation.  

• Raw and Alive: Our kombucha is not pasteurized, preserving its natural probiotics and live cultures.  

Kombucha, including Booch, does contain small amounts of alcohol due to the natural fermentation process. However, bacteria in the culture consume most of the residual alcohol in the fermentation process. It is transformed into beneficial acids. These acids are what give kombucha its renowned health benefits. Booch, with its less than 0.3% ABV, is a great example of a kombucha that retains all the health benefits while ensuring the alcohol content remains minimal. 

Kombucha typically contains caffeine since it’s brewed from black or green tea. However, the fermentation process reduces the caffeine content. In naturally brewed kombucha, like Booch, the caffeine level can drop by up to two-thirds. 

The floating bits in kombucha are likely strands of the SCOBY (Symbiotic Culture of Bacteria and Yeast) that help ferment the drink. These natural elements occur during the fermentation process and are a sign of authentic kombucha. It’s harmless and even contains beneficial probiotics.  

Kombucha must be kept cold to prevent further fermentation and maintain its taste and quality. When stored at room temperature, the yeast and bacteria in the drink continue fermenting, which can increase the carbonation and alcohol content, potentially altering the flavour. Keeping kombucha refrigerated slows down this fermentation process, ensuring that the probiotics remain active while preserving the drink’s intended balance of flavour and fizziness.