The refreshing, fermented drink Kombucha, has played a big part in the history of our business and we are delighted and amazed at how popular it has become.  Here is the story of our love affair with what is referred to as 'the Elixir of Life' along with our advice on how you can start brewing it yourself.

Our Story
Twenty three years ago we started selling kombucha accessories through our wholesale business to home brew shops in the UK and realised we should make an effort and brew it ourselves. The recipe called for leaf tea.  Finding it difficult to source a satisfactory amount of quality tea in this country we imported from the teas estates of China.

Throughout the ensuing years we’re delighted to have helped many people and businesses on their own kombucha brewing journeys, such as Debbie Reiber-Hodgson who evolved from small batch brewing at home to artisan business owner.  Her company Purely Kombucha offers seven delicious varieties of the probiotic drink, all made using our loose leaf teas. These include chamomile and nettle, oolong and elderflower, white tea and hibiscus.

What is Kombucha?
If you are not familiar, Kombucha can be simply described as a holistic, nutritional beverage. 

Recipes and flavours vary but the four basic ingredients are tea, sugar, water and a scoby (starter culture).  Whilst this may not sound very appealing don't be put off.  The end result is lightly effervescent, slightly sweet with an invigoratingly tart aftertaste. 

Why We Love it
This ancient Chinese drink has many health-promoting properties. The most important of which are the various organic acids produced by the bacteria as part of the fermentation process.  All of these acids are produced naturally by the immune system in a healthy body for the proper functioning of vital organs. 

By drinking Kombucha regularly, you are ensuring a constant supply of these essential acids. The result being that your immune system may be strengthened, enabling you to naturally fight off many maladies.  

How to make it
Place a healthy starter culture or scoby (symbiotic culture of bacteria and yeast) in cooled, strong, sweet tea (see our specialist blends) and leave to ferment for approximately two weeks at room temperature. 

Brewing Kombucha is easy and success is virtually guaranteed provided certain criteria are met.  Please see our comprehensive guide to brewing which lists step by step instructions.

Support and Guidance
Our experience and understanding of making kombucha, and all things related, is comprehensive.  If you wish to discuss or have any queries about your brew please don't hesitate to contact us on 07956 364 408 or email: janet@theteapot.co.uk

We are currently developing a complete Kombucha home-brewing kit - we will keep you posted.