We use high quality organic tea. Black Yunnan tea is from Feng Qing District and Sencha Green tea is from Hunan Province. We choose tea only from fair trade support plantations.
Sugar is a source of energy for microbiological processes which occur during fermentation. A significant part of it is transformed during the process and the final product contains low sugar level.
Symbiotic Culture Of Bacteria and Yeast are simply speaking our cheerful, round "mushrooms" that float on the surface in jars during the fermentation. Without them the fermentation would not be possible and the brew would remain a sweet tea.
This is the stage when we leave our jars alone, providing them with the right temperature and humidity for a specific period of time. During this stage, we control parameters such as pH or changes in sugar levels to make sure that the process in each batch is going well.
When the brew reaches the appropriate parameters, it is necessary to stop further fermentation. That’s why the brew (without SCOBY) is placed in the cold room. Low temperature will help to stabilize the taste and prevent excessive acidity of the final product.
We pour the ready drink into bottles made of dark glass. The choice is not accidental - glass does not react with the low pH of the kombucha and thanks to its amber color it does not transmits UV radiation, thus protecting beneficial microorganisms.
YES! - we do all of this by hand in our factory. We do not outsource external companies to help us with brewing process. We want to keep an eye on everything all the time.
Answers to frequently asked questions.
Probably not. It’s a fermented product, the acidic environment of kombucha prevents from mold. The expiry date on the bottle is an approximate date. If the bottle is properly stored, there is no fear to drink it even after the expiry date.
Kombucha badly stored in a warm place above 8°C may lead to the further fermentation and after some time it will be similar in taste to cider vinegar. It’s not poisonous to drink but it is far from the original balanced taste.
Kombucha should be stored at 2°C to 8°C. In a place where it is not exposed to direct sunlight. If possible, please also transport it in refrigerated conditions.
Despite filtration, sediment and transparent jelly that can be found in the bottles of KOKO Kombucha is a completely normal thing. This is a proof that kombucha is alive and was not pasteurized and does not contain any chemical preservatives.
The fact that kombucha is alive means that all microorganisms and beneficial bacteria are present in a beverage. Floating small amount of jelly is tasteless and you can go ahead and drink it.
We suggest to drink it immediately after opening the bottle. Air access as well as higher temperature can make kombucha taste more acidic or even like vinegar.
- regulates gut function,
- detoxifies the body,
- enriches the intestinal bacterial flora,
- supports the immune system,
- supports the slimming process,
- reduces the desire for alcohol,
- regulates appetite,
- provides vitamins and probiotics,
- improves mood and makes you happy,
- and above all it is delicious and refreshing.
We recommend it for children under 2 years old. Pregnant women should consult with their doctor before drinking kombucha.
During the fermentation process kombucha naturally slightly gasses. KOKO Kombucha is not artificially carbonized with CO2.
Unfortunately not. There are kombuch-like products at the market that are not produced using the traditional method. Many products sold as kombucha are pasteurized with addition of chemical substances or only a few percent of kombucha added.
Both in Poland and Europe, the law does not clearly specify what could be sold under the name of kombucha and that is why consumers are often misled.
This is an individual matter. For people who didn't consume a lot of fermented food on a regular basis we recommend drinking one bottle a day to get used to fermented products. We drink over a liter a day and have never noticed negative effects - only positive.
Yes. KOKO Kombucha can be used as a healthier replacement of popular carbonated beverages to prepare your favourite drinks.
A ginger kombucha with Prosecco and ice cubes is always a good option for a hot summer afternoon.