Tea Waste's recycle | OLD KOMBUCHA

After every brew batch all loose tea leaf starts their recycle process. We use our production waste to produce compost that we use into our factories garden or donate to an agricultural college near our facilities.

Our project of Old Kombucha Company starts to help the international diffusion of our Kombucha Brand, and to make this was really important not increase the shipping cost to maintain the price everywhere affordable. So, we’ve study for more than three years every single bacteria into our Kombucha and every fermented products to discover how they make to create the shelf stability, and so we’ve discover a natural method who don’t modify the traditional Kombucha production process or the traditional ingredients like many other company makes, and we found a unique method who use at 100% the fermentation properties and maintain our product no-pasteurised, live, natural, made by traditional way and shelf-stable. So, there isn’t difference on Kombucha lives or Kombucha benefits than a cold-stored Kombucha, but there’s an high difference on the storage comfort and shelf life.

Try our products to discover more.

What Is Kombucha, Anyway?

Did you know that kombucha is actually an ancient beverage? This drink has been around for nearly 2,000 years, originating in China where it was first brewed and enjoyed. Over the years, kombucha gained status and popularity in the United States largely because of its potential health benefits, and delicious flavors.

The production process of kombucha is actually quite simple. The ingredients list is made up of several simple ingredients like yeast, bacteria, sugar and tea. These ingredients are mixed together and left to rest in a warm environment for a few weeks at a time. During this time, the sweetened tea mixture is fermented, resulting in a slightly sweet and fizzy drink that can make you feel oh so refreshed!

Fun fact: even though kombucha has zero mushrooms in it and has nothing to do with mushrooms, it is sometimes called “mushroom tea.” So why does it have this nickname?

“Mushroom tea” is actually a loose translation of the bacteria involved in kombucha fermentation. A more accurate translation would be “red bacteria tea”, or even “red mold tea.” This is because all kombucha is fermented by a colony of bacteria and yeast called S.C.O.B.Y (symbiotic colony of bacteria and yeast). You might have heard of this process before because fermentation is also what converts cabbage into kimchi and milk into yogurt.

What? Kombucha Is An Alcoholic Drink?

Not really, at least not traditional kombucha.

But, you might have heard that regular kombucha has a trace of alcohol produced during the fermentation process.

The alcohol content in most kombucha drinks is less than 0.5 percent and therefore not enough for you to feel its effects. That’s why most kombucha is categorized as a non-alcoholic beverage.

However, some brands like Wild Tonic Jun Kombucha and KYLA Hard Kombucha add additional sugar and other strains of yeast for additional rounds of fermentation. During this time, the sugar is further fermented for the next 10-14 days. At the end of this process, the alcohol level can hike up to 4.5-7 percent ABV!

So no, regular kombucha is not an alcoholic beverage, but hard kombucha is intentionally brewed to be alcoholic.