At Wild Leaf Brew we make our Kombucha through a very patient process.
We first make a well balanced brew of black and green organic tea, then we turn it into a sweet tea by adding sugar to it.
Wait, what? Sugar??
Yes sugar, but don't worry, the next step is to add the SCOBY. It's the SCOBY's job to eat up all the sugar (the food that helps it grow and helps create the procress of turning the sweet tea into Kombucha). Healthy probiotics are released during this process.
After 1-2 weeks of waiting the Kombucha is ready to be flavoured and bottled. At this point there is only residual sugars left thanks to the SCOBY.
We choose to flavour our Kombucha with a carefully selected combination of fruit juices and herbs that will benifit you in wonderful ways, all thanks to the knowledge of our experienced herbalist.
Once the Kombucha has reached its optimum taste we gently carbonate it using CO2, bottle it and put it in the fridge. This allows us to ensure that each bottle is consistant in fizz.
It's a long process, but it's definitely worth the wait!