Botanical kombucha brewing is a time-honoured technique of making superior quality beverages using a combination of infusion, skilful blending and fermentation of natural ingredients. Master Brewer Fernando combines over a decade of knowledge and expertise which incorporates science as well as art in brewing. The result is an authentic drink that tastes simply refreshing & delicious.
Blending of selected premium black and green tea brewed with filtered water. This stage is time and temperature specific. A precise tea brew will provide the right nutrients for the culture, so that the right flavours are released upon fermentation. Certain acids (such as the vinegar; acetic acid) are not favourable as a beverage, so we want the fermentation to produce less of unfavourable notes. This is the first step in churning out the right aromas and acids produced during fermentation. Upon cooling, raw organic sugar is added.
The tea is transferred to fermentation tanks where kombucha culture is added. The tanks are kept in the brew house where it stays warm and undisturbed for up to 6 weeks. The brew master will check, taste & analyse the brew towards end of the ferment (usually after 4 weeks) and decides when to end the ferment.
When the brew master decides the primary ferment is ready. The kombucha is divided into individual ‘flavouring’ tanks where raw ingredients of botanicals, herbs and fruits are added to induce the release and extraction of raw ingredients and a flavoursome botanical extract. This is a delicate stage which is also time and temperature specific.
The live botanical kombucha liquid is thoroughly stirred, filtered, conditioned and carbonated. It is this process that produces the depth of flavour, mouthfeel and rich texture which are the hallmark of Kombucha Me beverages.
The flavour varieties are then packaged into bottles or kegs and shipped out.