Kombucha is a fermented probiotic drink that has been consumed for thousands of years. It originates from China.

It is made from tea, sugar, a SCOBY and starter (finished kombucha) from a previous batch.

SCOBY is an acronym which stands for Symbiotic Colony Of Bacteria and Yeast. In short, it’s beneficial bacteria and yeasts that work synergistically together to produce a certain type of ferment.

Kombucha is brewed (or fermented) over a course of 7-31 days. The final product is naturally carbonated, making this a fizzy and tasty drink.

There are naturally occurring yeasts that settle on the bottom. If you shake the bottle, it will fizz up and spill out when opened, just like any carbonated drink. To stir up the contents, give it a gentle swirl.

What you’ve found is actually a little baby SCOBY or Symbiotic Colony Of Bacteria and Yeast. It is what is used to ferment the tea to make kombucha. Working together, the bacteria and yeast “eat” the caffeine, tannins, and sugar in the  liquid and transform them into the lovely effervescent and tangy goodness of kombucha.

Everyone’s body is different, so kombucha has a unique effect on every individual. We recommend starting slow with 4 to 8 ounces twice a day until your body gets used to it.  A good rule of thumb for water consumption is to drink as much water as you do kombucha.

As you get used to it, drink what you are comfortable with. Listen to your body.

Caffeine is essential for brewing kombucha, yet most of the caffeine is metabolized in the fermentation process. Caffeine levels differ depending on the type of tea used, but what remains is a fraction of what was started with. Eight (8) ounces of NessAlla Kombucha has the equivalent of about two sips of coffee.

We do not force carbonate any of our bottled or kegged products. Sometimes our kombucha will have slight inconsistencies because it is a live, raw, fermented product. Which means, sometimes it will be very fizzy and sometimes it will be a little flat. If it is a little flat, you can leave it at room temperature for a day or so (in the winter) or just a few hours (in the warmer months) and some of its fizz will return.

Kombucha does not go bad! Kombucha will last for months in your refrigerator, where it will continue to ferment at a very slow rate. The fizz will go away after a while, but the kombucha still keeps all of its health benefits. When the kombucha is no longer to your taste as a beverage, we suggest using it as a vinegar substitute. You can even make a salad dressing.

Because kombucha is a fermented live beverage, if left unrefrigerated it will continue to ferment in the bottle. It doesn’t ever really go bad, it just continues to ferment. As it ages, it becomes more tart and vinegary. We like to keep it refrigerated in order to maintain the perfect flavor.

Yes! There is absolutely no gluten in any of our products.