Kombucha originated in ancient China (circa 220 BC) during the Qin Dynasty, where it was valued for its health benefits. The Chinese believed fermented products like kombucha promoted well-being and longevity. This belief stemmed from the presence of beneficial microorganisms and bioactive compounds in fermented products. Kombucha, with its unique composition, was considered a powerful health tonic and consumed during special occasions, symbolizing health and good fortune. While research continues on kombucha's health benefits, its historical roots emphasize its enduring appeal as a beverage associated with well-being.

To make the original-flavored bruu base, we start with a blend of organic sencha green, black tea, and sugar carefully selected for their flavor and quality. This blend is then nurtured under a SCOBY (Symbiotic Culture of Bacteria and Yeast) for six months. Think of the SCOBY as a "mother" that constantly refines the tea, transforming it into a kombucha powerhouse. Sugar is essential, acting as food for the SCOBY and contributing to the flavor, fizz, and overall enjoyment of bruusta kombucha. 

With bruusta, you don’t need to worry about adding a SCOBY—it’s already built into our bruu base. Our kombucha is fermented under a SCOBY, creating a powerful, stable culture. The jelly-like disc (pellicle) isn’t needed for fermentation; what matters is the living bacteria and yeast in the liquid. When you add yeast and water, our closed system reactivates the brew, just like traditional kombucha but without the mess or guesswork. No need to reuse a SCOBY—each packet gives you a fresh, stable brew every time, exactly as nature intended, just refined for simplicity.

The flavored bruu bases are crafted with the same care as our Original Mix, using only pure, natural ingredients to create vibrant, authentic flavors.

The discarded sediment is completely safe to drink; it's primarily made up of natural yeast particles that haven't fully fermented, which is a normal part of the brewing process.

At this stage, the sediment won't mix back into the kombucha without affecting the natural carbonation. Feel free to discard it, drink it, or get creative with the suggestions below. 

• In Baking: Use the sediment in place of yeast for baking to add a unique, slightly tangy flavor and boost the nutritional value of your baked goods.
• Garden Boost: Spread the sediment across your garden bed to enrich the soil with natural nutrients and promote healthy plant growth.

Sugar is an essential food source for kombucha. Here’s why: 

• Fuelling the SCOBY: Sugar is the primary food source for the yeast and bacteria in the SCOBY. They need it to thrive and do their jobs!
• Tangy Transformation: The yeast converts sugar into alcohol, which the bacteria then transform into those wonderful organic acids that give kombucha its tang.
• Fizzy Fun: Sugar also plays a key role in carbonation, creating those delightful bubbles.
• Balancing Act: As the kombucha ferments, it becomes more sour. Sugar helps balance this sourness, ensuring a delicious and refreshing final product.

Not to worry, your brew will be okay, Our release valve allows any extra CO2 to escape, preventing any pressure build up.

As your batch ferments longer, the flavors and alcohol will develop further and the sweetness may decrease. We encourage experimentation, try tasting a little after the 4 days, if its not quite as you like it then leave it out another day or two until it's to your taste!

While traditional kombucha brewing often starts in an open container to allow the SCOBY's bacteria and yeast to access oxygen, bruusta takes a more modern approach.

Our unique process involves a closed system that carefully controls the environment throughout fermentation. This not only ensures safety and consistency but also allows us to optimize both the aerobic (with oxygen) and anaerobic (without oxygen) stages of fermentation.

Here's how it works:

• Initial Oxygen: Our bruu base already contains the beneficial bacteria and yeast, and they've had plenty of oxygen exposure during their 6-month fermentation under the SCOBY.
• Controlled Environment: Once you add the base to your bruusta unit, the closed system provides the perfect conditions for the remaining fermentation process, including carbonation and flavor development.

This modern, controlled approach allows us to achieve the same delicious and beneficial homebrew kombucha as traditional methods, but with added simplicity and reliability.

If you are new to Kombucha, we recommend introducing Kombucha slowly into your system: have 4-6 ounces before breakfast and then gradually increase your intake to 16 oz or more. We recommend listening to your body – some people enjoy one glass a day, while others drink three or more. It's all about finding what feels right for you and your lifestyle.

We would like to note that some people new to kombucha or those increasing their intake may experience detox effects like an upset stomach or loose stool. This is due to compounds produced during fermentation that may support liver detoxification.

Each batch of bruusta kombucha contains at least 20 billion colony-forming units (CFUs) of the probiotic Lactobacillus rhamnosus GG.

This specific strain has been extensively studied and is known for its potential benefits in promoting gut health and supporting the immune system.  

While other beneficial bacteria may also be present in our kombucha, we guarantee at least 20 billion CFUs of L. rhamnosus GG per batch.

Kombucha has been called the “elixir of life” as it offers a range of potential health benefits, from gut health and immune support to detoxification and blood sugar control. Consumers have reported the below effects after consuming kombucha: 

• increases energy
• improves digestion
• supports immune function
• enhances mental health (via the gut-brain axis)
• balances the internal pH
• helps controls hunger
• reduces symptoms of irritable bowel syndrome (IBS)
• enhances overall health and wellbeing

All kombucha naturally has trace amounts of alcohol due to the fermentation process. bruusta kombucha is a live product and depending on the brewing conditions can reach about 0.6-0.8% ABV.

To give you an idea of how little that is, even a ripe banana can have up to 0.4% alcohol! This happens because bananas also undergo a natural fermentation process as they ripen.

Many women continue to enjoy kombucha during pregnancy and nursing, while others choose to pause. Since everyone's body is different, we recommend consulting your healthcare provider.