Kombucha is a fermented tea made by adding a culture known as a SCOBY (Symbiotic Culture of Bacteria and Yeast) to sweetened, brewed tea. The SCOBY feeds on the sugar in the tea, fermenting it over a period of days to produce a naturally sparkling, tangy, and slightly sweet beverage. It is raw, unpasteurized, and alive with beneficial microorganisms.

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It is a rubbery, cellulose-based mass that houses the live bacteria and yeast responsible for fermentation. The bacteria and yeast in a SCOBY are interdependent: the by-products of yeast fermentation feed the bacteria, and vice versa. Every batch of kombucha grows a new SCOBY layer.

Kombucha has a history spanning over 2,000 years, with origins traced to Northeast China before spreading across Central Asia, Russia, and eventually the rest of the world. It has long been consumed as a traditional health tonic and is now enjoyed globally as a modern functional beverage.

Kombucha is brewed in two fermentation stages:

• First Fermentation (1F): Brewed tea is combined with sugar and a SCOBY. The mixture ferments for 7–14 days in a vessel at room temperature, producing the kombucha base.
• Second Fermentation (2F): The kombucha is bottled with natural flavouring ingredients (e.g., fresh fruits, herbs, flowers, spices). The sealed bottles ferment for a further 2–4 days, which deepens the flavour and increases natural carbonation.

The entire process from start to bottle typically takes 10–16 days.

Kombucha contains a range of bioactive compounds formed during fermentation, including organic acids, antioxidants, vitamins (B1, B6, B12, C), enzymes, and live cultures. As part of a balanced diet and lifestyle, kombucha drinkers commonly report:

• Digestive comfort: Organic acids and live cultures formed during fermentation may support a balanced gut environment.
• Antioxidant activity: Kombucha is rich in polyphenols from tea, which are associated with managing oxidative stress.
• General wellbeing: A balanced gut environment is generally associated with overall wellbeing.
• Gentle energy: Naturally forming B vitamins, iron, and small amounts of caffeine offer a mild lift without a crash.
• Fermentation by-products: Organic acids naturally present in fermented foods, including glucuronic acid, form as part of the fermentation process.

Individual responses vary. These statements are not intended as medical advice. If you have a health condition, consult your healthcare professional before adding kombucha to your diet.

Yes — sugar is an essential ingredient, as the SCOBY requires it to ferment. However, much of the sugar is consumed by the live cultures during fermentation, leaving only a small residual amount. Sugar content varies by brand and brew time; well-fermented kombucha typically contains 2–6g of sugar per 100ml. The longer kombucha ferments, the lower the remaining sugar and the more tart the flavour.

Yes, in small amounts. Since kombucha is brewed from tea, it contains trace caffeine. Fermentation reduces caffeine levels further. A typical serving of 250–350ml contains approximately 10–30mg of caffeine — significantly less than a cup of coffee (~95mg) or green tea (~25mg). Most people can enjoy kombucha without caffeine-related concerns. If you are sensitive to caffeine, consider avoiding it late in the evening.

Yes. Kombucha is made entirely from plant-based ingredients: tea, water, sugar, and a SCOBY. It is suitable for vegans, vegetarians, and those following Paleo or raw food diets.

Trace amounts of alcohol are a natural by-product of the fermentation process. Commercially produced kombucha typically contains less than 0.5% ABV (Alcohol By Volume), which is the threshold considered non-alcoholic by food safety standards in most countries. This is comparable to the alcohol levels naturally found in other fermented foods such as soy sauce, kimchi, tempeh, and ripe fruit.

⚠️ If you are pregnant, breastfeeding, or sensitive to alcohol, please consult your healthcare provider before consuming kombucha.

WiskTea Recipe Kombucha is Halal certified in Indonesia, where it is brewed. The certification covers the production facility and formulation, providing formal assurance for Muslim consumers.

WiskTea Recipe contains no animal-derived ingredients and no added alcohol. The trace alcohol content (under 0.5% ABV) is a natural, unavoidable by-product of fermentation — comparable to fermented foods widely accepted in halal diets such as soy sauce, kimchi, and ripe fruit.

Kombucha is suitable for most adults and older children. However, the following groups should consult a healthcare professional before consuming:

• Pregnant or breastfeeding women (due to trace alcohol, caffeine, and live cultures)
• Children under 4 years of age
• People with weakened immune systems or underlying health conditions
• Individuals on special medical diets or medication

If you are new to kombucha, start with a small amount — around 60–120ml per day on an empty stomach — and observe how your body responds over a few hours. Gradually increase to a standard serving of 250–350ml as your body adjusts. Drinking too much too quickly may cause temporary digestive discomfort as your gut adapts. As a general guideline, up to 2 bottles (500ml) per day is considered reasonable for most adults.

Kombucha can be enjoyed anytime, though many prefer it with or after meals for digestion. If you're caffeine-sensitive, avoid it late at night. Trying a small amount first thing in the morning on an empty stomach is a popular way to see how your body responds.

Kombucha is best served well-chilled, straight from the refrigerator. You can drink it directly from the bottle, over ice, or use it as a base for mocktails, smoothies, or cocktails. Do not dilute it — it is ready to drink.

⚠️ Do not shake the bottle before opening. Kombucha is naturally carbonated and shaking may cause it to overflow. Gently swirl instead if you want to mix any settled cultures.

This is perfectly normal. As kombucha is raw and unpasteurized, live SCOBY cultures continue to grow in the bottle. You may notice:

• Floating strands or jelly-like pieces: These are SCOBY bits — edible, harmless, and a sign of a living, active brew. Sift them out if you prefer a cleaner pour.
• Cloudy sediment at the bottom: Often called 'the mother', this contains raw enzymes and live cultures. Gently swirl the bottle before drinking to redistribute it or let it settle and pour carefully.

Kombucha is a living product and natural variation between batches is expected. Factors such as seasonal temperature changes, the composition of the SCOBY, tea quality, and fermentation duration all influence flavour. Slight differences in tartness, sweetness, or fizziness are entirely normal and are a hallmark of authentic, artisanal kombucha.

Kombucha must be kept refrigerated at all times. The recommended temperature is between 4–7°C. Refrigeration keeps the live cultures dormant, preserves carbonation, maintains flavour, and prevents over-fermentation.

⚠️ Do not leave kombucha at room temperature for extended periods. A warm, sealed bottle allows ongoing fermentation that builds CO2 pressure, which can cause caps to snap and bottles to overflow. It is fine to leave it out briefly (a few hours) but chill it as soon as possible.

Always store bottles upright and only open them at the point of consumption.

Unopened kombucha keeps for 3–6 months when stored correctly in the refrigerator. Over time, the flavour will continue to develop — becoming more tart and vinegary — as live cultures continue to slowly ferment the residual sugars. For the best flavour, consume within the best-before date printed on the label.

Once opened, consume within a few days. The kombucha will not go bad, but it will gradually lose its fizz.

Our kombucha is brewed in small batches using high-quality teas and natural, responsibly sourced ingredients. It is raw, unpasteurised, and unfiltered — preserving all the naturally forming organic acids, live cultures, and beneficial compounds. We use real fruits, herbs, flowers, and roots for flavouring, never concentrates or artificial additives.

We brew across four tea varietals, each chosen to complement the flavour profile of its recipe series:

• Green tea — delivers clean brightness and a light, grassy freshness. Used in Single Origin (Freedom, Tranquility) and several Botanical and Fruit flavours.
• Black tea — provides robust, malty depth and a full-bodied backbone. Used in Single Origin (Grateful, Happiness) and the Coffee Series.
• Oolong tea — adds creamy, floral complexity and a silky mouthfeel. Used in Single Origin (Humble, Peaceful), Lavender, Lemon Mint, Osmanthus, and others.
• White tea — the lightest base, allowing fruit and floral characters to express fully. Used in Pink Rose, Blackcurrant, Cranberry, and Strawberry.

No. Our kombucha is unpasteurised, meaning it retains its full complement of live cultures, enzymes, and beneficial acids. Pasteurisation would destroy these, significantly reducing the health value of the brew.

No. Pets have different digestive systems, and even the low levels of caffeine and sugar in kombucha may cause discomfort or harm. Please do not share your kombucha with cats, dogs, or other animals.

WiskTea Recipe currently offers 23 distinct flavours across 4 series — the widest kombucha variety available from a single brand in Singapore.

• Single Origin (6 flavours) — pure tea expressions brewed with a single varietal and nothing else: Freedom, Grateful, Happiness, Humble, Peaceful, Tranquility.
• Botanical Series (9 flavours) — whole flowers, herbs, and botanicals alongside the base tea: Butterfly Pea, Chamomile, Jasmine, Lavender, Lemon Mint, Magnolia, Osmanthus, Pink Rose, Sweet Dew.
• Fruit Series (6 flavours) — real fruit at meaningful concentrations: Blackcurrant, Cranberry, Elderberry, Mix Berry, Passion Fruit, Strawberry.
• Coffee Series (2 flavours) — kombucha-fermented single-origin Indonesian Arabica: Gayo Coffee, Java Coffee.

New to kombucha? Start with Happiness or Grateful (Black Tea) for a familiar, approachable profile — or Strawberry and Passion Fruit if you prefer something bold and fruity.

Experienced kombucha drinkers? Explore Butterfly Pea for a visually dramatic brew, Gayo Coffee or Java Coffee for a wholly unique experience, or Osmanthus and Sweet Dew for sophisticated East Asian botanical expressions.

Yes. All bundle and subscription orders are curated by you from the full 23-flavour library. You are never locked into a single flavour or series. Subscription customers can also swap their selection between cycles — changes must be saved at least 48 hours before the next scheduled delivery.