Basics

Kombucha is the result of a fermentation process combining tea and sugar with a specific community of bacteria and yeast, also referred to as a SCOBY (Symbiotic Culture Of Bacteria and Yeast) or a ‘mother’. The bacteria and yeast from the scoby work together in balance to ferment and convert the sugar and tea solution into the final kombucha drink. It is the scoby, which looks somewhat like a pancake or a jellyfish, that simply converts a sugary tea solution over a period of 1–3 weeks into a health-promoting beverage that contains many organic acids, active enzymes, amino acids, beneficial bacteria, probiotic microorganisms and polyphenols as well as many B-vitamins and vitamin C.