This is a partial re-post of our latest blog entry from our sister website at Café Bärbucha Since it is also about drinks (including Kombucha ), we have decided to post an introduction to to this blog. The rest you can read by clicking the button below. "When you think about describing foods or/and drinks, there are certain aspects which automatically come to mind. These are the physical aspects like: the taste (good, bad, OK, exquisite, etc), the flavor (sweet, salty, bitter

This is an additional part to the Kombucha 101 series. In the previous parts we have concentrated on all the important ingredients which are integral parts of Kombucha ( Water , Tea , Sugar and Scoby ), as well as the Fermentation process. We have also taken into account the brewing vessels, and their influence on the final result. Still, there is one more aspect which was left out. And it is also quite important, as it influences how Kombucha tastes, but that influence h

In this blog entry (unlike the posts from previous years), I will only describe specials made with new teas, skipping those specials which are re-runs. Re-runs are always welcome, as they are always good-tasting, and eagerly awaited by our steady customers (us included). The way our specials run is quite simple. We feature three different teas (in the form of Kombucha) which are usually available throughout the whole month. That gives enough time for our customers to get them

Wenn du neu in der Kombucha-Welt bist und deine erste Scoby Kultur kaufen möchtest, kann es schwierig sein, sich durch die...

When you are new to Kombucha and you want to buy your first Scoby , it can be quite challenging to go through all the offers and options...

In diesem Blogbeitrag beantworte ich die meisten Fragen zu unserem Kombucha . Um die Antworten schneller zu finden, habe ich sie in...

In this blog entry, I will answer most of the questions that we get about our Kombucha . To help find those answers faster, they will be...

We are continuing with single-tea Kombucha specials, as well as with other botanical substances, which are traditionally brewed like teas. Normally, it would take a lot of separate blog posts to write (and to read), I will just highlight most of those specials by briefly describing the tea that each of those specials are made with. And it will also be an ongoing post till the rest of this year. The current Kombucha specials will be listed on top of this post (so just below th

Single-tea Kombucha specials add quite a variety to our standard Kombuchas which are available all the time. These specials usually run...

Are there any? And if so, what exactly are they? A time has come to tackle this topic. But first a toast to your health! Cheers, Prost...

Kombucha: Alles über den fermentierten Teegenuss inkl. Anleitung zum Selbermachen. Link zum Grüne Smoothies.de. Link zum Podcast Teil 1...

Besides our staple Kombucha that we offer in three different lines ( Classic , Premium and Special lines), we also offer a variety of...

Keemun Black is one of our favorite black teas to make Kombucha with. Keemun Black Bärbucha Kombucha Teapedia describes it as following:...

Oolong teas are always exciting to make Kombucha with. This one was no exception. Milk Oolong (also Milky Oolong) or better known as Jin...

Yellow Sun is a Chinese tea belonging to a rare category of yellow teas. Yellow Sun Bärbucha Kombucha The other tea categories include...

This is a re-post from KBI's Facebook page. KBI or Kombucha Brewers International is a non-profit trade association of commercial...

An absolutely delicious kombucha, which also happens to be caffeine-free. Honeybush Bärbucha Kombucha We have made it before, and we fell...

This is our second foray into Japanese teas. Kabusecha Bärbucha Kombucha The first one was with Genmaicha tea. Kabusecha (冠茶) or Kabuse ...

Die Antwort auf diese Frage scheint einfach zu sein, ist aber doch ziemlich komplex aufgrund der natürlichen Beschaffenheit unseres...

The answer to this question would seem to be easy, but because of the nature of our Kombucha, it is a bit complicated. But, we'll get...