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.

We start by brewing a large pot of sweet black tea. Once it has steeped we cool it and add it to the starter culture. We then test the pH to check that it is food safe and that the starter culture is sufficient.

We ferment in a temperature-controlled environment to ensure the perfect conditions every time. An aquarium pump ensures that the kombucha gets plenty of oxygen to convert the alcohol into healthy acids.

After the kombucha has completed its two week primary ferment, we add flavours and allow it to ferment for another tow to three days to extract the goodness from the fruits, berries and ginger.

The kombucha is then chilled and transferred into kegs.

Lastly, we bottle the kombucha in sturdy glass bottles ready to be enjoyed.

We hope you enjoy it as much as we do.