What is kombucha?

Kombucha is a ancient chinese fermented sparkling drink based on tea, which the first recorded used of kombucha comes from China in 221 BC during the Tsin Dinasty. A symbiotic culture of bacteria and yeast ferment the "water-tea-sugar" mix into a refreshing & bubbly drink.

Our process:

Our Kombucha is unpasteurized, made of organic tea and white organic sugar. After the fermentation process the drink naturally get his carbonation on the bottle, when complete we keep it cold. The kombucha will rest one week, before to be delivered, to give the time to the carbonation and the flavours to harmonise themselves. Starting from that moment we can serve the drink or wait for it. It's gonna evolve like a wine

Our oldest kombucha was 1 year and half old and gave the same experience than an old wine!


How to?

It can be served straight from the bottle or use to make delicious cocktails. Wine glass are suggested to serve the Kombucha, allowing a clear look at the drink itself, as well as helping to accentuate all the aromas of the drink. The Kombucha can replace any ginger ale or sparkling soda in your cocktail, providing the same fizz, with less of a sweet aftertaste but with the full tea flavours experience.

Collection points:

All bottles are returnable, help us recycling them by returning your hempty one, we will wash them and fill them again!

You can return them to the shops where you bought it but also Café de Ceuvel,  Sterk, T & Black Gold.

Our quest!

Our quest is to ferment tea in a way we can find all the tea flavours and combine them to the fermentation notes in order to get a complexity and delightment while drinking original tea variety in this fermented format offered by the kombucha process.


Sustainable Drink?

The fermentation process seems to be a way to get a more sustainable food production, in fact thanks to the fermentation we can reduce the energy we envolve while processing the food. We can reduce and even avoid energy (gaz, electricity) on specific phase to create the goods since the fermentation can take over the transformation, the stabilisation and the food safety. So we don't have to pasteurized for hours, to boil or cook...


Organic ingredient is the first step: organic tea from China, organic beetroot sugar from the Netherland and Germany.

Reducing to the minimu our waste, composting the left over tea, delivering in crates instead of carton boxes.

Re-usingthe bottles we put on the market by cleaning them and refilling them. In 2017 we have been able to refill them 4 times.

Being part of local market like The Food Assembly and working with engaged partners like Café de Ceuvel and Pakhuis de Zwijger.

Next step:

Catch and integrate the rainwater  to our bottle cleaning process, getting green energy electricity, getting green energy for the deliveries like bikes, integrate a sustainable production location, integrating truely organic cleaning materials, develop our own "T'leave to bottle" concept &  support local environmental actions.

Hello how is it going?
Today we will see how work & react pressure in our kombucha. My drink is raw & unfiltered but monitored, this means also from a pressure perspective.

Pressure=CO2=bubble, right pressure provide you the right taste & experience.

Roughtly explained in beer you tune the pressure by adding a certain amount of sugar to get with the second fermentation the right pressure, with kegs you monitor the pressure of use to provide the right sparkling levels to your drink.

In kombucha i monitor my pressure uprfront at 25°C and stop the carbonation process by storing the drink at 4°C, that way yeasts and bacterias enter in a slpeeing phase where they are not producing any CO2 extra.

When receiving your kombucha, please store it in cold to make sure the drink stay stable!

Let's have look now when everything goes wrong...

First red star in the graph: the carbonation is starting again, pressure raise; if it's for one day outside the best is to check the bottle, store it imediately in the fridge, the extra pressure wil go back to 2 bars after 24h at 4°C. The dilated gaz is back to a more normal size and when open it won't give you a foamy drink but the drink is already impacted on his organoleptics aspect.

If the drink stays longer outside, the pressure keeps on building up, the second star at 8 bars illustrate the maximal pressure that can hold the bottle, meaning you just overpassed the mecanical resistance of the glass this one will explode in a way or an other. If you put it back in the fridge well the drink will remain unstable anyway at the opening... so best is to keep it from the reception at 4°C.

Other storage temperatures also available?
like wine cooler? NO

It's a living product, consider it as a dairy product with the aging ability if store all the way at 4°C



But in the end it's all about taste and sensations so let'us introduce you to our main occupation and get to know our  kombucha !

"Grand Cru" Kombucha

"Impressions" Kombucha