Kombucha starts as sweet tea and a live culture of bacteria and yeast — often called a SCOBY. Left to ferment for one to two weeks, the culture slowly turns the sugar into a light fizz, a gentle tang, and a small amount of natural acidity.

Because it's a living process and not a recipe copied from a bottle, the flavour shifts a little from batch to batch depending on the tea, the fruit we add, and the weather that week. That's part of what makes it kombucha rather than a soda.

At Mboje's we brew in small batches on-site in Mwatate, so what you're drinking was almost certainly fermenting in our kitchen a few days earlier — not shipped in from anywhere else.