Kombucha FAQ’s 2018-09-13T11:23:21+00:00

Frequently asked questions

Have questions about Kombucha? Find answers to some of the most asked questions about this culture product:

Kombucha is fermented tea, thought to have originated in Asia thousands of years ago. It’s uses spread to Russia and Germany, then South America, North America and more recently, Europe. It is made with a kombucha starter culture (a.k.a. mother, scoby, etc.), tea prepared with sugar, and some kombucha tea from a previous batch (starter tea). The mixture is allowed to ferment at room temperature for 5 to 30 days. It can be consumed plain or with added flavoring such as fruit or juice. Kombucha contains a number of vitamins (particularly B vitamins) and may have a number of health benefits.

SCOBY stands for Symbiotic Colony Of Bacteria and Yeast. It’s a cooperative of microorganisms that feed on tea and sugar, and whose products of metabolism make up kombucha.

Our kombucha starter cultures are grown and packaged using filtered water, organic sugar, and organic black tea.

We prefer organic cane sugar. It is completely fermentable and produces drink with a better taste and higher content of healthy organic acids than other types of sugar. Brown sugar is less popular because it contains molasses and produces tea with stronger vinegary taste and darker cloudy color.

The temperature and the type of tea used for brewing all play a role in the carbonation of your brew. Green tea increases carbonation, but it tastes better when it mixed with black. To get more fizz, give your tea more time to ferment and increase the temperature, when you start noticing the bubbles, low the temperature back down to keep the fermentation in balance

Do not drink the tea! Throw it out and start your next batch with a new culture and follow the directions carefully.

The tea is generally ready when it obtains a semi-sweet cider taste, a slight vinegar aroma and is fizzy. The pH of the drink is somewhere between 2.5 and 3.5. Usually it takes about 9 days depending on temperature.

If you are a first time brewer, you might need to use pH strips to determine when the tea is ready to bottle. I myself used them at the beginning for a couple of brews. After you get your first initial experience you’ll be able to determine the proper pH by the taste of your tea (sour or vinegary) and adjust it to your liking.

No, our kombucha cultures only contain organic black tea, organic sugar, and filtered water. (Please note, our kombucha cultures are grown and processed in the same facility as dairy-based products.)

Yes, with proper care kombucha cultures can be reused many times to create kombucha tea.

Artificial sweeteners can not be used for brewing because of they’re chemical origin. Artificial sweeteners cannot ferment.

Kombucha tea cultures do multiply. Each time you brew a batch of Kombucha tea a new starter culture will form. The original starter culture (aka “the mother”) and the new starter culture (aka “the baby”) can each be used to brew a new batch of kombucha tea.

Kombucha can be brewed from 7 to 30 days depending on personal preferences. When you begin making kombucha, we recommend you determine the proper pH by using pH strips. The pH of the drink is somewhere between 2.5 and 3.5. Usually it takes about 9 days depending on temperature.

A longer fermentation process will reduce the amount of sugar in the kombucha tea.

Each purchase comes complete with full instructions!


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Kefir Grains
Unit 12, Windmill Street,
Limerick City, Ireland