Kombucha might seem like the new hype, but it’s been here all along. The exact origin of kombucha cannot be pinpointed, but it's said to have been discovered in the Bohai District of China, two thousand years ago.
It all starts with tea
The tea can be prepared at home in small batches or can be produced in massive quantities, commercially. The basic ingredients in kombucha are yeast, sugar and tea. It all starts with selecting the tea leaves you’d like to make your kombucha with. We handpick, USDA-certified, organic tea leaves from the plantations of Meghalaya. The tea leaves procured are of excellent quality, grown at elevations of over 1500 m. Tea grown at this elevation and above is believed to be the best. Virgin, pristine lands are used for the plantations. Traditional methods of farming are employed with no use of pesticides or other chemical enhancers. To ensure that your kombucha is made of superior quality blends, the tea leaves acquired are younger than those in Assam or Darjeeling. The tea leaves used are Meg tea, Organic Orthodox Black Tea and Green tea.
Sugar, the SCOBY food
Organic, sulphurless sugar is dissolved in non-chlorinated boiling water. The handpicked tea leaves are steeped into the hot sugar water. Symbiotic Culture of Bacteria and Yeast (SCOBY) is added to the cooled, sweet tea. The tea is left to ferment for several weeks at room temperature. During the fermentation, a new daughter SCOBY forms on the surface of the tea. Upon fermentation, the SCOBY is removed. The fermentation breaks down the sugar naturally, generating probiotics.
Infusion of flavours
Locally sourced organic fruits and herbs are then infused into the solution to create flavors unique and exclusive to Dr. Booch. You can flavor it with almost anything. There are no hard and fast rules. It's all trial and error. The quantity of the flavors infused depends on how concentrated you want the taste to be. The amount and kind of flavor you use isn't going to alter your fermentation process, therefore feel free to play around according to your preference. That’s what we did. We spent days experimenting with different flavor profiles, techniques and combinations to finally bring to you the perfect sip of kombucha.
Fresh fruit purees or juices are our preferred ways of infusion, as it results in our kombucha being flavorsome. Using fresh fruit slices or chunks will give your kombucha more of a subtle flavor, if that’s what you’re aiming for herbs is an ideal addition to kombucha. Fresh, good-quality herbs intensify the flavor of kombucha and provide it with a delicate aroma. The more they’re steeped in the solution the more flavorsome the kombucha. Homebrewers are open to experimenting with juices, canned fruits and frozen concentrates available in the frozen section of stores.
The final step
Our kombucha is finally poured into premium quality, reusable and recyclable glass bottles for storage. We handcraft our kombucha in smaller batches and flavor them delicately to facilitate you with an authentic kombucha experience.
We make certain to procure organic, locally sourced, healthy and fresh products. We believe in relying on fellow businesses, local partners and the community to support us and help us grow. Paramount importance is placed on depending on local relations to acquire our ingredients, bottles and even packaging.
Raw, real and refreshing - our kombucha helps improve your digestion, eliminates toxins, boosts your energy and immune system while warding off high sugar levels, blood pressure and heart diseases.
The bottom line is if you’re looking forward to exploring the world of kombucha, you need to play around with flavors and combos to finally find THE ONE. Aside from drinking kombucha, experimenting with it is our favorite thing to do.