The Process

At Pure Booch, we first brew a sweet tea solution using a mixture of ethically and sustainably grown organic green and black teas, sugar, and water.

We then add in our SCOBY (Symbiotic Culture of Bacteria and Yeast) which is 9 years in the making.


Our SCOBY is unlike any other - it's a one-of-a-kind microbial masterpiece that sets our kombucha apart.


And this is where the magic starts to happen.

Our Pure Booch kombucha is then left to naturally ferment  for 30 days. This slow brew process helps us achieve our signature clean & crisp flavour.


When its finished, each batch goes through vigorous testing, before being flavoured using real organic fruit pieces & cold pressed juices!


Slowly is the right way to brew kombucha, it’s what makes it authentic. 

We can and bottle our finished Booch on site at our Birmingham based 'Boochery' using environmentally conscious packing.

And keep it chilled so it’s in the perfect condition for you to enjoy.