Nasza Kombucha is made in the Beskids, by hand, without pasteurization. Here is the journey from tea and spring water from Wisła to a living drink in the bottle.
Step 1: Tea and water from the Beskids
It all starts with carefully chosen tea and clean water from mountain springs. Water is the most important ingredient in kombucha – it largely shapes its taste and quality. We brew, sweeten and cool the tea.
Step 2: First fermentation with a SCOBY
A SCOBY – a symbiotic culture of bacteria and yeast – goes into the prepared tea. Over one to two weeks the micro-organisms turn sugar into organic acids and gentle bubbles. This is how the kombucha base is born.
Step 3: Second fermentation – flavour and bubbles
At this stage we add natural flavourings – fruit, herbs or spices. A second fermentation in a sealed bottle builds the natural carbonation, i.e. the characteristic bubbles.
Step 4: Bottling without pasteurization
We bottle the finished kombucha without pasteurization. Thanks to this, fermentation continues and a SCOBY culture naturally forms in every bottle – a sign the drink is alive. Bubbles can keep developing for up to around 7 days after bottling.
Why no pasteurization?
Pasteurization would extend shelf life but would destroy the live cultures – the heart of kombucha. That is why we do not pasteurize our drink, and we confirm its quality and safety with lab tests. See the lab results.