Frequently asked question

Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavour, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol.

Bonabooch Kombucha is served “raw”, which means it will be teamed with healthy bacteria and yeast. During a second fermentation, we often add flavourings like ginger, fruit or herbs to give our kombucha unique taste profiles.

So… you’ve discovered a floaty thing in your kombucha? What you’ve found is a little baby SCOBY or Symbiotic Colony of Bacteria and Yeast. It is what is used to ferment the tea when making kombucha.

Working together, the bacteria and yeast “eat” the caffeine, tannins, and sugar in the liquid and transform them into the lovely effervescent and tangy goodness of kombucha.

It’s perfectly safe to drink the scoby if you encounter one in a bottle. At first, it may feel a bit odd but that’s how it is with all new experiences. Embrace it!

SCOBY means Symbiotic Culture of Bacteria and Yeast. A SCOBY is the mother of kombucha. All the yeast and bacteria contained in the mother convert tea, sugar and water into kombucha.

In high-quality kombucha, you can see and experience some sediment or a small scoby as evidence that you’re enjoying a living drink.

Through fermentation, some of the sugar converts to alcohol, and alcohol then converts to vinegar. As a result of natural fermentation trace amounts of alcohol is present in kombucha. The Bonabooch Kombucha has less than 0.5 % alcohol upon bottling, that's less than fresh squeezed orange juice or a ripe banana.

A lot of people ask us, "Is sugar added to kombucha?" We’re happy to answer! For fermentation to occur, there must be three elements:

  • Tea (made from tea leaves and water)
  • Specific yeast and bacteria (called SCOBY)
  • Sugar (we use organic, cane sugar)

The sugar feeds the yeast and bacteria, aiding in their growth. Without sugar, you have no yeast and bacteria. Without yeast and bacteria, you have no kombucha. So in short, yes, there is sugar added to kombucha, but it's what feeds the SCOBY to produce the good stuff!

We do not force carbonate any of our products. Sometimes our kombucha will have slight inconsistencies because it is a live, raw, fermented product. This means, sometimes it will be very fizzy and sometimes it will be a little flat. If it is a little flat, you can leave it at room temperature for a few hours and some of its fizz will return.

Bonabooch Kombucha is raw and unpasteurized, which preserves all of those wonderful naturally occurring live and active cultures.

Bonabooch Kombucha is a tasty way to incorporate fermented food into your diet. The fermentation process is what’s so special. Kombucha fermentation creates a mix of naturally occurring live and active cultures, such as:

  • Beneficial bacteria and yeasts (acetic acetobacter, lactobacillus, saccharomyces) can help populate the gut with healthy flora to aid in digestion.
  • Organic acids: acetic acid, lactic acid, propionic acid, glucuronic acid and gluconic acid. These organic acids are known to improve the bioavailability of vitamins, prevent the accumulation of heavy metals and insoluble oxalates, inhibit pathogenic bacteria, support joint health and modulate immunity.

Although there are no large-scale studies on the effects of drinking kombucha during pregnancy, it may be best to avoid kombucha during pregnancy and breastfeeding because of its lack of pasteurization.

We recommend starting with baby steps. The effects of kombucha are individual - some fall in love with the taste, while others notice that it helps with digestion and overall gut health. It’s a good idea to listen to your body and adjust your drinking behaviour accordingly. We recommend starting slow with 4 ounces once or twice a day until your body gets used to it.

Caffeine is essential for brewing kombucha, yet most of the caffeine is metabolized in the fermentation process. Caffeine levels differ depending on the type of tea used, but what remains is a fraction of what was started with.

Kombucha is often called the “elixir of life”. People have experienced firsthand its healthful properties. Here’s what consumers say when asked how kombucha makes them feel:

  • increases energy
  • aids in digestion
  • supports healthy liver function
  • balances the internal pH
  • controls hunger
  • eases constipation
  • boosts immunity
  • enhances overall health and wellbeing
  • just “feel good”
  • lower bad cholesterol and raise good cholesterol levels in the blood, which can significantly decrease the chances of developing heart disease and/or having a heart attack or stroke.

180 days from the date of bottling, found on the bottom of each bottle.