FAQs

1. What is Kombucha?

A. Kombucha or booch is a beverage made by fermented tea with a live-culture of bacteria and yeast, called SCOBY.

Tea is fermented by adding the starter liquid and/or cellulose mat (synonym for Symbiotic Culture of Yeasts and Bacteria) or ‘mother’ to sweet black, Green, White, Oolong or Pu-erh tea derived from Camellia sinensis species. It is similar to how curd is made with milk and a small amount of culture is added to kickstart the fermentation process.

Mother nature works her magic in the fermentation vessel and converts the sweet tea into light, bubbly, tart kombucha. The nutrients in the tea like tannin and caffeine from the tea leaves and sugar are converted into beneficial organic acids, probiotics, antioxidants and B-vitamins

 2. What’s inside a Mountain Bee Kombucha bottle?

A. Just the good stuff. We use finest loose-leaf teas, organic local produce, and time-honored fermentation techniques. Our kombucha is unpasteurized, unfiltered, and fermented in small batches. That means you get a living drink full of bioavailable nutrients and beneficial microbes — not a shelf-stable soda lookalike.  Our brew cycles are 21+ days making it long enough to break sugar in the final drink as low as possible

3. Not all kombucha is created equal — what’s the difference?

A. There’s a wide spectrum of products labeled as “kombucha” in the market today:

• Authentic, raw kombucha (like Mountain Bee) is unpasteurized, naturally fermented, and alive.

• Pasteurized kombucha is heat-treated to kill microbes, extending shelf life but destroying probiotics. Sometimes probiotics are added after pasteurization to claim kombucha's health benefits, but not us!

• Kombucha-inspired sodas are often force-carbonated, artificially flavored, and sweetened — with little to no actual fermentation.

• Some commercial versions aren’t even fermented — just tea, vinegar, and flavoring mixed together.

Always read the label. Look for words like “raw,” “unpasteurized,” “contains live cultures,” and “naturally fermented.” If it’s crystal clear and sits unrefrigerated on a shelf for months — it’s probably not the real deal. No information on the label? ask the brand directly, you can write to we@mountainbeekombucha.in for any questions about our kombucha

4. What does “unpasteurized” mean, and why does it matter?

A. Pasteurization kills both harmful and beneficial bacteria through heat. While it increases shelf life, it also destroys probiotics. Our kombucha is raw and unpasteurized to preserve all the good stuff — living microbes, enzymes, and organic acids — the reason you’re drinking kombucha in the first place

5. Is Mountain Bee Kombucha carbonated?

A. Yes, but naturally! The fizz you feel is created by the yeast in the SCOBY during fermentation. We do not force-carbonate our drinks. That’s why the bubbles are softer and may vary bottle to bottle — just like real fermentation should

6. Why isn’t your kombucha crystal clear?

A. Kombucha is a living drink. The floaties or strands you see are harmless cellulose and yeast — signs of real fermentation. We do not ultra-filter our kombucha to remove these natural by-products because doing so also removes beneficial probiotics. If you prefer, you can filter them out — or drink them up! However clarity isn't the only mean to tell about the authenticity of kombucha. Sometimes our batches produce crystal clear booch due to many reasons

7. Why does it taste different every day?

A. Kombucha is a live drink, it contains good bacteria and yeasts which are continuously at work feeding on the sugar and other nutrients and making it richer every moment. It is only normal that if you do not drink up the whole bottle and decide to keep some for later, you will find it a bit stronger. You can drink it up provided you like the taste. Remember, your liking of kombucha depends on how tart and acidic you prefer. Some like it on the sweeter side of the spectrum and some like it really tart. Find your preference and share with us!

8. Why do you use sugar — can kombucha be sugar-free?

A. Sugar isn’t added for sweetness. It’s food for the SCOBY. During fermentation, sugar is broken down into glucose and fructose, then consumed to create probiotics and acids. What’s left is minimal — between 3.2g and 5g per 100ml — making it a low-glycemic beverage

9. I’ve seen zero-sugar kombucha. Is that legit?

A. Be cautious. True kombucha cannot be made without sugar. Brands advertising “sugar-free kombucha” either add artificial sweeteners after fermentation or don't ferment it properly and add vinegar to give the sour kick. At Mountain Bee, we let nature do the work — full fermentation, real sugar converting into real probiotics and gut-loving organic acids, no marketing gimmicks

10. How much sugar is in one bottle of Mountain Bee Kombucha?

A. Our kombucha contains between 3.2g and 5g of residual sugar per 100ml, depending on the flavor. Our long fermentation process ensures most of the sugar is broken down. Flavors like Original Booch, Flower ‘N Spice, and Daily are among the lowest in sugar.

11. How much should I drink?

A. Start with small quantity, anywhere between 80ml to 120ml and work your way up once your body gets used to it. You might experience quicker digestion etc in the beginning. Dilute it with water/ice cubes if you do not like the acidic flavour but till want to goodness of natural organic acids. It is best served chilled and can be consumed at room temperature. Do not heat it.

12. What is the best time to drink kombucha?

A. Short answer: it is best to have kombucha any time of the day.

Long answer: Kombucha is a probiotic that works well in combination with a balanced diet. To make probiotics work we need a constant supply on 'prebiotic' aka the food for the good microbes in our gut. So a meal with salads, leafy greens and fruits aids probiotic's functional capabilities. Whether we drink it first thing in the morning or pair it with a carb-laden dinner, making sure of roughage supply in everyday meals is a key.

13. Can Kombucha go bad?

A. Kombucha minions, i.e the bacteria and yeasts work on the nutrients and makes the tea fizzy, once the nutrients are exhausted kombucha starts turning more and more acidic and ultimately vinegary which is unpalatable but has many other uses.

14. How much sugar is in one bottle of Mountain Bee Kombucha? 

A. Our kombucha is long-fermented to allow maximum disintegration of sugar (sucrose) into glucose and fructose making it a well-fermented and low-glycemic index kombucha. The residual sugar amount in our various flavours ranges between 3.2 gms per 100ml to 5 gms per 100 ml. The Original Booch, 'Flower 'N Spice' and 'Daily' are some of the flavours with lowest sugar.

15. How should kombucha be stored?

A. Our kombucha is unpasteurised which still has all the bacteria and yeasts feeding their heart out on the tea and sugar. In order to slow down fermentation and keep the good-bacteria population in harmony with the yeasts, it is advised to refrigerate kombucha.

16. Why should I drink Kombucha, isn’t it just a fad?

Kombucha has been around for centuries. It is only recently it caught the limelight due to its touted health benefits and was made popular about fermentation lovers and Kombucha enthusiasts. Kombucha provides for a great alternative to coffee, tea, sodas as it has lesser caffeine and sugar when brewed properly.

17. How can I get a bottle for myself?

Come to our Indiranagar taproom, visit our page or walkin to our partner stores, its that easy!

18. What makes Mountain Bee Kombucha different from other clean label beverages?

A. “Clean label” usually means a short ingredient list with no artificial additives — which is great. But at Mountain Bee, we go further.

We don't just remove what's bad — we amplify what’s good through traditional fermentation and ingredient integrity.

Got a question we didn’t cover? Reach out — we love talking booch!