Kombucha is a drink which is said to originate in China, back in 220 B.C, and was prized for its healing properties. Legend has it, that a physician called Dr Kombu treated the Japanese Emperor with this magical potion, hence the name – Dr Kombu (magic doctor) / cha (tea in Japanese)! …. others claim that it originated in Japan, and was carried in battle by samurai warriors as a vital source of energy and vitamins!

With being well known over the oceans in the U.S. and Australia, and with historical names such as “the tea of Immortality” and the “elixir of life”, we have to wonder what we’re missing out on over here in the U.K?

So, now I have your attention, to make kombucha we use just tea, sugar, and your new best friend – the SCOBY!

S – Symbiotic
C – Culture
O – Of
B – Bacterial
Y – Yeast

It doesn’t taste anything like tea, & will be brewed to the perfect sweet-but-tart spot, as measured & decided by you… if you are patient enough …. so keep reading 🙂

The SCOBY is kind of like a little jelly / pancake, which is added with a powerful starter liquid that he’s been stored in. This stops any contamination, and stores nutrients which he needs to stay alive!

Anyway, back to it, the sweet tea mixture (once cool) is added to a fermentation vessel with the SCOBY, you wait for around 7 days, and TAH DAHHH you have Kombucha!

This is real, pure, raw Kombucha, so you do not need to drink much of it (150ml – 200ml per day works perfect for me) ! It tastes good, because you made it, have full control over when you want to drain it for storage, you’ve seen what you have added to it, it’s totally natural, and packed to the brim with those powerful probiotics, antioxidants, vits & minerals (please see page on health benefits) ….. and believe me – it tastes even better fresh out of the fridge!

When you have drained a bottle of booch for storage, its easy to get your next batch on the way; you can top the fermenting vessel up with a simple sweet tea mixture, no need to faff about with emptying anything else / cleaning it out (please see the continuous brew info page)! After you complete the two brew-bundles included in the kombucha home-brew starter kit, firstly you’ll be an expert – CONGRATS, secondly – check out brew-bags on offer! These are giant tea bags which need to be used with your own sugar, and added to the existing boochacha home-brew station in order to make Kombucha! The exciting part is that these come in different flavours, with seasonal specials and limited editions popping up all the time! So keep an eye on the socials, and online for new releases, I’d hate you to miss out 😛

Obviously you can use all the new knowledge to continue brewing with your own tea, I’d still love to hear about the brew-adventure, and see that beautiful unique hand painted jar in action 🙂

I must say that everything here on boochacha is self taught, through experiments / rule-breaking but, if you head over to the story you can read about how my life was changed by the addition of home-brew kombucha, and I think I have finally found my purpose in life here, with boochacha 🙂

There’s Tons of fun ways to incorporate this healthy drink into your life, over ice with a dash of soda for a boochy-mocktail, to soak your next batch of overnight oats perhaps? Hoping to add a recipe / kombucha inspiration page here when I get a mo lols, but be inventive and experiment with it! If something new works, please let me know 🙂

OK, over and out for now, final messageKombucha is really really good for you, it’s easy and cheap to make at home, and it’s really fun! We should all be health curious, old or young, perfectly healthy or looking for a fresh routine, learn something new today and see what it could do for you!

The Kombucha Engineer.

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