SCOBY • the role of microorganisms
The Art of Kombucha – Simple, Complex, Alive 🍃
Kombucha is both simple and complex. BOUCHE Kombucha is made from just four key ingredients, refined through natural aromas: filtered water, black and green tea, regional beet sugar, and our own cultivated starter culture of yeast and bacteria.
This starter culture is kombucha in its most concentrated form – much like sourdough in breadmaking. It builds the base acidity and initiates fermentation. Up to this point, it sounds straightforward — but for us, this is where the true craft begins: the development of flavor. That’s where the magic of kombucha lies.
The bacteria and yeasts within the starter culture are the beating heart of the fermentation tank. As living microorganisms, they drive the entire microbial process and shape the complex flavor layers that make our kombucha so distinctive.
Our goal is to keep these microorganisms alive not just during fermentation, but even after bottling. Each bottle remains a tiny ecosystem; full of energy, depth, and character.
Once opened, contact with oxygen triggers a new flavor evolution: the kombucha becomes more tangy, deeper, and increasingly complex. This living transformation makes BOUCHE Kombucha particularly exciting as a pairing with food — adapting its profile as it breathes and evolves in the glass.
The living microorganisms inside kombucha are responsible for its unmistakable, multi-layered taste. They stay active and continuously transform the drink’s character; turning BOUCHE Kombucha into a dynamic experience. Whether freshly opened or slightly matured, its interplay of ingredients delivers a flavor that fits any moment: refreshing on its own or beautifully balanced alongside food.