Kombucha Scoby (Tibetan)

Kombucha is a delicious healing and detoxifying tonic that you can make yourself. It is made from only a little tea and sugar. The Kombucha culture is called a SCOBY (symbiotic colony of bacteria and yeast). It is a jelly-like membrane which ferments the sugar, metabolizing it into the slightly carbonated, tangy drink that’s rich with probiotics and beneficial acids that is said to aid in reducing the symptoms of many ills.

The Tibetan Kombucha SCOBY is a very special strain of Kombucha with a rich, full flavour and extraordinary health benefits.

The Tibetan scoby will produce a gentler, earthier flavour of kombucha with a background sweetness but with less of a vinegary taste when brewed for a longer period.  This allows a longer more beneficial ferment as well as a greater window of opportunity for when the ferment is ready.  For this reason this is the easiest kombucha tea to brew as it does not sour as quickly as some other kombucha brews and it makes this type of scoby particularly suited to continuous brewing in a larger crock.