FAQS

Kombucha is not new to many of us these past 2 years, as you might have seen many brands popping up all over Instagram.

To put it simply, kombucha is a fermented tea that has been consumed for over two millennia, originating from East Asia. Tea (white, green, oolong, black) is fermented with cane sugar to produce a slightly acidic-tasting, carbonated tea beverage.

Kombucha brewers love to share nature’s natural gift with you. However, 90% of new kombucha brands are not registered and certified to produce and sell kombucha commercially. Always ask for the Food Shop License Number when you are not sure, as WSQ certification alone does not enable brands to sell to the public.

Preparation of kombucha involves the use of cultures. Thus, residential home premises are not suitable for processing this product and may result in food safety risks.

For hygiene and food safety purposes, we brew our Kombucha in an NEA-approved venue. Pourabucha is a registered and certified kombucha company. We received the highest standard in hygiene (‘A’) and you can safely enjoy our drinks to the maximum.

The fermentation process is what makes the drink special. Kombucha fermentation creates a mix of naturally occurring live and active cultures, such as:

Beneficial bacteria and yeasts (acetic acetobacter, lactobacillus, saccharomyces) that can help populate the gut with healthy flora to aid in digestionOrganic acids: acetic acid, lactic acid, propionic acid, glucuronic acid and gluconic acid. These organic acids are known to improve bioavailability of vitamins, prevent accumulation of heavy metals and insoluble oxalates, inhibit pathogenic bacteria, support joint health and modulate immunity.

More benefits can be found here:

https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea#TOC_TITLE_HDR_5

Pourabucha is your ideal kombucha to be paired with your favourite food, any time of the day!  

Carefully prepared using only hand-picked tea grown organically in high mountains, we pay special attention to types and conditions of tea we use. Not only are they organic, they are also biodynamic.

Also, our kombucha is brewed using traditional ways to balance the brew’s goodness with modern palate.

Infused with the goodness of organic, biodynamic & permaculture initiatives, loose tea leaves combined with real & organic fresh fruits, this probiotic beverage is going to ensure you look after yourself throughout your day.

For more information, check out our ‘About’ page! 

Yes definitely! It is one of the three main components.

In order for fermentation to occur, there must be three elements:

1. Tea (brewed from tea leaves and water)
2. Specific yeasts and bacteria (collectively called a ‘SCOBY’)
3. Sugar (we use organic cane sugar)

Sugar is necessary to feed yeasts for them to produce CO₂ (carbon dioxide, i.e. the bubbles in your booch) & ethanol (alcohol). By the time you drink your kombucha, there is MUCH less sugar than you originally brewed your sweet tea with.

Bacteria metabolise the ethanol (particularly the species Komagataeibacter xylinus, which spins the SCOBY pellicle) and release organic acids, amino acids, trace minerals and vitamins into the kombucha.  This symbiotic relationship between yeast and bacteria is fueled by sugar, so yes, sugar is needed for kombucha to be produced. We DO NOT add extra sugar after the fermentation process is completed.

We make sure that all the remaining sugar after fermentation is lower than 7g per 100ml. The sweetest flavour of ours is Grown-Up Cola with a sugar content of 6.9 g/100 ml.

There are many influences that can alter the caffeine content in tea, including which part of the plant the leaf comes from, altitude and local conditions, leaf grade, type of tea, fertilizer used, and much more. All our tea leaves are organic and biodynamic. Our black tea was grown in a way that has less caffeine than commercial grade too.

237 ml (8 oz ) of our kombucha has about 10-15 mg of caffeine. An Americano or Flat White prepared with a double-shot of espresso contains about 94-150 mg of caffeine.

Kombucha does not expire, but it gets progressively more sour as time goes by, if you leave the bottles outside the fridge at room temperature. Kombucha is ideally stored in the refrigerator between 1-6 degrees Cº.

Once you open the bottle, you should consume it within 7 days. If kombucha is unopened and stores in the fridge, it can actually last up to 3 months from the date of bottling.

Check your bottle or drop us a call/text if you are new to kombucha and are unsure.