Kombucha is a fermented drink made from tea, sugar and a scoby (Symbiotic Culture of Bacteria and Yeast). The scoby contains a unique composition of bacteria and yeasts that convert the sugars in the sweet tea into organic acids and aromas. At the end of the fermentation, the kombucha has a decreased sugar content and a fresh tangy taste.

When to drink kombucha?

Kombucha can be enjoyed at any time of the day. At lunch, after having coffee, as a thirst quencher on the beach or as an alcohol-free alternative at a party. Why not try kombucha in a cocktail of een mocktail?

Where does kombucha come from? 

It is unknown where kombucha exactly comes from. The drink has been consumed in parts of Asia and Eastern Europe for many hundreds of years. In Eastern Europe, kombucha tea is called Kvass. Translated from Japanese, kombucha literally means 'seaweed tea', but seaweed is not an ingredient used in kombucha production. Where the name is derived from is unknown. Through wars and trade routes, the drink has found its way to the rest of Europe and America. In the 1960s, kombucha was widely consumed by hippie communities. This is why kombucha got the name 'hippie' tea. In 1995, the first commercial kombucha brand was established in America. From that moment on, many kombucha producers came into existence as kombucha popularity has continued to grow.

How to drink kombucha?

Kombucha is usually enjoyed neat, without anything else. Sometimes it is enjoyed with flavourings such as fruit juice or spices. Kombucha is also suitable for making mock and cocktails. Maybe you can make your kombucha extra delicious by adding:
  • Citrus fruits
  • Fresh ginger
  • Fresh mint
  • Red fruits and berries
  • Pomegranate
  • Passionfruit

In short, there are many ways to flavour kombucha and it's up to you how you like to flavour it. If you are interested in store bought kombucha with a flavour, why not try one of the flavours from YAYA Kombucha shop.

How does kombucha fermentation work?

Making kombucha starts with brewing a strong sweet tea. A scoby (Symbiotic Culture of Bacteria and Yeast) and starter liquid (sour kombucha) are added to this tea. Both the scoby and the sour kombucha contain the perfect combination of bacteria and yeast to ferment the tea into new kombucha. This bacteria and yeast culture convert the sugars into organic acids and aromas during the fermentation. The fermentation can take 10-20 days and takes place at room temperature.

During the fermentation the tea becomes sour and a small amount of bubbles (carbon dioxide) is created. Also, the scoby will begin to form on the surface of the drink. Making kombucha is done in a glass vase or food safe container. Because kombucha fermentation is an aerobic process, the culture needs oxygen to live, therefore a (cheese) cloth is usually used as a cover.

This will keep the fruit flies at bay and the culture gets enough oxygen to transform the tea into kombucha. The kombucha is ready after about two weeks. You can store the kombucha in bottles for drinking, while you can use another part as a starter liquid to make new batch of kombucha. After fermentation, keep the bottles of kombucha in the refrigerator. At low temperatures, the fermentation will slow down / stop so that the kombucha remains tasty for the longest.

What does kombucha taste of?

Each kombucha brand has a different taste. Some are extra sour, while others are sweet. Similarly, home brewed kombucha can differ with batches.  In general the kombucha flavour can be best described as a apple-like fresh and tangy taste with a lingering yeastiness. 

YAYA Kombucha currently offers these flavours: 

You can also add flavour yourself. For example, you can add fruits, herbs or other drinks to vary in flavours. Do you want to know more about what kombucha does to your body and what its health benefits are? Read more on our website. Order kombucha easily and quickly in our shop and enjoy this delicious drink in no time!