Kombucha
Looking for a drink full of character, naturally sparkling, and a bit funky? Kombucha might just surprise you. Made from tea, slightly sweetened and fermented with a SCOBY (a symbiotic culture of yeasts and bacteria), it is a beverage that has captured the hearts of many beyond just health enthusiasts.
At UCHA, we love it for its liveliness, unique taste, well-controlled fermentation, and of course... its billions of active cultures that make it so vibrant. Curious to learn more? Follow the guide 👇
What exactly is kombucha?
Kombucha is sweet tea that is fermented using a SCOBY (Symbiotic Culture Of Bacteria and Yeast). In about a week, it naturally transforms into a slightly tangy, sparkling, and refreshing drink with a real personality.
Native to China, kombucha is now enjoyed all over the world. At UCHA, we prepare it without pasteurization or preservatives, to preserve the best that fermentation has to offer: active live cultures, flavor, and a nice dose of freshness.
Why is everyone talking about it?
We appreciate kombucha for much more than its taste:
It is naturally rich in billions of active ferments, derived from fermentation.
It has a low sugar content: at UCHA, a large part of the sugar is transformed during fermentation. Just enough remains for a balanced taste.
It is unpasteurized, so it is alive: no need for superlatives, just an artisanal process that respects natural balances.
It easily integrates into your daily routine: a refreshing break, an alternative to sodas, or a pleasurable drink after a hearty meal.
Scientific studies, such as the one published in Journal of Food Science & Technology (2015), focus on the role of fermented beverages in a varied diet. But in the end, it’s your personal experience that matters the most!
How to make homemade kombucha?
Yes, it's possible! But be careful, this is not lukewarm water with a slice of lemon. Making kombucha at home requires discipline: impeccable hygiene, clean equipment, patience... and a healthy SCOBY.
Count on 7 to 10 days of fermentation to obtain your first drink. Then, it's time for a second fermentation to boost the fizz and personalize your recipe. It's a real little ritual, but it can quickly become a passion.
Feel free to check out our articles on this topic:
A few precautions to keep in mind
Kombucha is a living beverage. If you have a sensitive stomach, are new to fermented products, or are following a special diet, start slowly. A small glass is enough to begin.
And above all: avoid overly sweet or pasteurized kombuchas, which often have little to do with a true living drink.
In summary
At UCHA, we brew our kombucha the way we love to drink it: organic, unpasteurized, low in sugar, and rich in active cultures. An authentic drink, full of flavor, energy, and a simple pleasure in every sip.
No need to overdo it. The kombucha speaks for itself. What if it was your new little sparkling pleasure?
