What Makes a Great Kombucha? (According to Us)
There’s a lot of kombucha out there. Some taste like vinegar. Some are flat. Some explode in your fridge (we’ve been there). So what actually makes a great kombucha? Here’s our take — not the scientific gospel, but the Booch truth. It comes down to taste, care, ingredients, and the commitment to do it right even when it’s hard.
A Great Kombucha Starts with the Basics
Before flavour, before branding, before bottles—it starts with tea, water, sugar, and culture.
• Tea & Water: We use high-quality green and black teas and filtered water. If your base is bad, everything that follows will be too.
• Sugar: Real kombucha needs sugar—it feeds the fermentation process. We use raw cane sugar to get a clean ferment and subtle sweetness.
• SCOBY: The living culture that powers kombucha. Healthy SCOBY = good fizz, balanced acidity, and no weirdness.
More on SCOBY: https://en.wikipedia.org/wiki/SCOBY
Flavour: The Ultimate Test
If it doesn’t taste good, no one cares how good it might be for your gut. A great kombucha should be crisp, tart, slightly sweet, and drinkable. At Booch, we make flavours that pop — Raspberry & Ginger, Mandarin & Turmeric — using real fruit and natural infusions. No fake syrups, no juice blends that mask the taste of fermentation. Just bold flavours with a clean finish.
Clarity & Conditioning
Kombucha is alive — but that doesn’t mean it has to look like a science experiment. We cold-condition and bottle ferment to lock in flavour and fizz, while keeping sediment low and visual clarity high. We even reformulated our recipe to survive UAE heat after early batches fermented too quickly. We learned. We adapted. And now, every Booch bottle is built to hold its own in the wild.
Consistency (Without Killing the Craft)
No two kombucha brews are identical. It’s a natural process. But a great kombucha should feel familiar. At Booch, we brew in small batches and monitor every step to ensure consistency across bottles. We won’t release a brew that tastes too sharp, too flat, or too sweet. If it’s not intentional, it doesn’t leave the warehouse.
The Booch Standards
✔ Locally brewed in the UAE
✔ Real ingredients only
✔ No artificial flavors
✔ Always in glass
✔ Clear labelling, visible brew
✔ Honest flavour names
✔ Zero B.S. (Booch Stuff, of course)
How We Brew Booch
We’re not hiding anything. Our brew process is intentional, clean, and always evolving.
• Our teas are steeped and cooled
• Raw cane sugar is added to fuel fermentation
• SCOBYs are introduced in controlled environments
• Each batch is fermented for 2–4 weeks depending on temperature
• Bottled by hand, cold-conditioned, and chilled from day one
Not All Booch Is Created Equal
We’ve tasted the competition. Some are overly sweet, others flat, and a few don’t even ferment at all. Some are made shelf-stable with pasteurisation, others are diluted with juice. We’re not about judging. We’re just not interested in cutting corners. We want every bottle of Booch to feel alive — real fizz, real flavour, real kombucha.
Why We’re Proud of Our Booch
Booch wasn’t born perfect. But we’ve improved every step, every process, and every brew. We’ve reformulated, redesigned, rebuilt the brand from scratch. And now we’re proud to put it on shelves, in fridges, and in people’s hands. We believe in craft, clarity, and a drink you actually enjoy sipping every day.
Let’s Raise a Glass
Great kombucha isn’t about perfection. It’s about care. And we care — about our ingredients, our process, and our customers. Try a Booch. You’ll taste the difference.ay you tell your story online can make all the difference.
Sources & Further Reading
- https://gtslivingfoods.com/pages/ingredients
- https://health-ade.com/blogs/blog/what-makes-a-good-kombucha
- https://en.wikipedia.org/wiki/SCOBY
- https://www.hsph.harvard.edu/nutritionsource/food-features/kombucha/