Lets talk about growing the Kombucha SCOBY!

Kombucha tea has been enjoyed for generations and passed down from family to family. The tea-mushroom has a high vitality and a great capacity for regeneration, which is why it has survived for over 2000 years.

Did you know that these remarkable organisms have a built-in defence mechanism that protects them from impurities? The Kombucha mushroom boasts several protective features, including organic acids, low alcoholic content, carbonic acid, and antibiotic products. These elements work together to prevent the growth of foreign microorganisms, ensuring that the mushroom remains healthy and thrives.

Russian researcher I.N. Konovalow, in his 1959 report, noted that the rapid growth of the tea-mushroom leaven and bacteria significantly suppresses the spread of other yeast and bacterial varieties. Similarly, Professor G.F. Barbancik, in his book on the tea-mushroom, reported that the tea-mushroom bacteria actively drive out other microbes, a phenomenon known as antagonism.

The Kombucha mushroom is not only robust, but it's also easy to cultivate and share with others. It grows rapidly and is happy to be partitioned, making it an excellent choice for sharing with friends. In fact, passing on the Kombucha mushroom to others is a thoughtful gesture of friendship and mutual helpfulness. If you would like to brew your own kombucha, we are more than happy to set you up with some SCOBY and advice to get you started.