Our Process

METICULOUS BREWING

Kombucha is mainly fermented tea liquor, the origins of kombucha lies in humble tea. In our case whole leaf, high-quality Indian tea and its transformation in many flavours and textures, but the truth remains its essentially high performance tea. All our teas brew at temperatures suitable for optimal extraction of flavours without excessive astringency or bitterness. A cup of tea before it goes into fermentation tank is a delight our team loves to enjoy

Fermentation Alchemy

A meticulous step-by-step process of turning tea liquor into lively brew is known as first fermentation. Six years old robust mother SCOBY ferments each and every batch of kombucha that you drink. 21+ days of transformation leads to complexity in flavours and diversity of good bacteria inside every bottle. Long fermentation keeps our brews robust, balanced in flavours, safely low on pH, keeps the sweetness just right and ethanol in check.

Harvesting the base kombucha

Great ingredients make great tasting kombucha. A kombucha brewer works like a farmer, you do the work and let nature take over. The brewer decides when fermentation has to be halted. This process of stopping the first fermentation by removing the scoby from drinkabale kombucha is called harvesting. The brew is now ready for drinking or further flavouring or second fermentation

Flavour Infusion

where function meets craft, a playground of creativity and expression. Like love, fermenting flavours teaches you to trust the process. Our flavours are infused at low temperatures to make sure all flavours get to know each other well without giving unwanted flavours or throwing the balance of the kombucha microbiome. interchangeably used for secondary fermentation but there is a minute difference. With our creative fermentation approach we also deviate from the standard. More on this here

Conditioning the ferment

A well rested kombucha imparts a smooth drinking experience. Over the years, we have realised the importance of this step. Conditioning lends kombucha a very well rounded mouthfeel devoid of any harsh acidic tones or roughness. Conditioning happens in bottles, kegs for optimal duration before hitting the taps and shelves. Not all kombucha is created equal, based on quality of tea, length of fermentation, flavour complexity and drinking experience one can tell the difference.