AN ANCESTRAL RECIPE
Originally from Mongolia, kombucha has been traditionally prepared in Russia and China for thousands of years.
The production’s knowledge has been transmitted from generation to generation, along with the key ingredient essential to the making of kombucha: SCOBY (Symbiotic Culture of Bacteria and Yeast).
We create our Kombucha in the respect of this ancestral and artisanal technique, leaving Nature the necessary time to operate its magic...
There is a kind of magic in the making of Kombucha. A magic that comes from the work of the SCOBY.
It is our colony of yeasts and bacteria which, in all autonomy, will feed on the major part of the sugar initially present and make it disappear.
THE UNIQUE DNA OF OUR KOMBUCHA
Our SCOBY (Symbiotic Culture of Bacteria and Yeast), is the heart of our kombucha.
Made by yeast and good bacterias, the Scoby is as unique as the fermentation that wll follow.
And we take care of it... and we study it, thanks to our special partnership with the department of Molecular Genetics, Genomics and Microbiology of the University of Strasbourg.
THE BREWERY'S HERITAGE
Tea brewers. That's how we qualify.
Our Alsatian origins, the Mecca of the French brewery, are no doubt not for nothing.
We create our Kombucha by brewing our tea and fermenting it according to the techniques and know-how of beer making... but not only!
We will also draw on the side of wine making ;)
THE CHOICE OF ASSEMBLIES
As with wine and beer, the uniqueness of our kombucha lies in part in the choice of basic ingredients.
For the choice of our green tea, we trusted Arlette Rohmer, founder of Jardins de Gaïa, and specialist of high-end organic tea.
For the aromatisation, it's simple: prepared directly at the brewery, and infused in the tea. We couldn't find better to ensure the best quality.
Kyo Kombucha is certified by
Ecocert France (FR BIO 01)