PLEASE NOTE THAT THIS PRODUCT CAN BE SHIPPED TO HOMES IN CANADA ONLY; OFTENTIMES, THE GOOD FOLKS AT CUSTOMS PANIC WHEN THEY SEE A FRIENDLY SCOBY. TO PREVENT ANY MIS-UNDERSTANDINGS, WE ONLY SHIP SCOBIES DOMESTICALLY.

Make kombucha with your very own scoby.

What is a scoby?

SCOBY stands for "A Symbiotic Culture of Bacteria and Yeast," - it's the culture that's required to make kombucha.

How to care for your scoby.

Upon receiving, add the scoby and surrounding liquid to a jar. Feed your scoby by adding fresh tea (cooled to room temperature) and sugar. Store at room temperature in a dark place.

How to Make Kombucha

1. Make a cold tea infusion in a glass jar
2. Add 8g tea per litre of water
3. Steep Tea to taste & strain
4. Add 80g sugar per litre
5. Add the scoby mother with some kombucha (juice surrounding the scoby) as this will aid fermentation.

Cover with a cloth and store in a warm, dry place. Allow it to ferment 3-8 days.

Fermentation times may vary depending on temperature, the type of tea you use, and how happy and healthy your scoby is. We recommend sampling your kombucha every day or two. When the kombucha tastes delicious, remove the scoby, bottle your kombucha and keep it air tight in the fridge. The scoby can be reused and will continually grow.

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KEEMUN (FOR KOMBUCHA)

For a classic black tea kombucha with notes of oak and prune.

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