Kombucha is a fermented drink made from sweetened tea and a culture of bacteria and yeast known as a Scoby which stands for a ‘symbiotic culture of bacteria and yeast’. The various yeasts in the culture convert sugars to alcohol and the bacteria then converts most of the alcohol to beneficial acids – primarily acetic acid but also gluconic and glucoronic acids. The majority of the bacteria are acetic acid bacteria and these produce cellulose as a by-product which forms a layer or pellicle at the top of the ferment. It is this cellulose layer that is generally referred to as the scoby.
Fermenting since 2018 using ethically sourced tea from the Estate Tea Co. in Newcastle and Gateshead. We focus on sustainability and locally sourced ingredients – fruits and herbs – and sometimes it’s just all about the tea!
Blog coming soon! Production commences September 2019 so watch this space for news on fermentation and brewing progress!
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