Bouche
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2019
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booouuuche
BOUCHE • From the beginning, Kombucha carried with it a collective understanding that the development of complex flavor structures is the decisive factor on which the development of our Kombucha is based. Our goal is to develop distinctive products with a characteristic signature.
Through a step-by-step approach and extensive experimentation, we gain the fundamental knowledge for our production today.
It was very important to us to first create a perfect base before diving into the topic of flavor profiles and concentrating on the subsequent processes.
Initially, we fermented a batch of black and green tea, sugar and scoby (Symbiotic Cultures of Bacteria and Yeast, colloquially known as tea mushroom) in small, open containers. Kombucha in the most classic sense, there was nothing different or new about it. And the kombucha tasted good, theoretically we could have continued from that point. However, we noticed that the open fermentation brought about variations in taste with each run. Because of environmental influences such asB. If the room temperature was unstable, each fermentation had a different result. In order to achieve consistent results, we wanted to find a way to ferment kombucha in a closed system without scoby.
Through a step-by-step approach and extensive experimentation, we gain the fundamental knowledge for our production today.
It was very important to us to first create a perfect base before diving into the topic of flavor profiles and concentrating on the subsequent processes.
Initially, we fermented a batch of black and green tea, sugar and scoby (Symbiotic Cultures of Bacteria and Yeast, colloquially known as tea mushroom) in small, open containers. Kombucha in the most classic sense, there was nothing different or new about it. And the kombucha tasted good, theoretically we could have continued from that point. However, we noticed that the open fermentation brought about variations in taste with each run. Because of environmental influences such asB. If the room temperature was unstable, each fermentation had a different result. In order to achieve consistent results, we wanted to find a way to ferment kombucha in a closed system without scoby.
