frequently asked questions


Questions for New Kombucha Users

What is kombucha tea?

Kombucha is an ancient Chinese brew made by fermenting organic teas with a live culture of yeast and bacteria. The first documented use of kombucha tea was during the Chinese Qin Dynast in 221 B.C. They referred to the tea as an “elixir of life.” The tea base is thought to provide beneficial anti-oxidants, and the kombucha culture, which contains live “probiotic organisms,” to promote good health and vitality.

Since such claims have yet to be proven scientifically, our position is simply that in Búcha we have developed a wholesome, non-alcoholic beverage which is low-calorie, low-caffeine and delicious.

So when you’re looking for an alternative to sugary soft drinks, or energy drinks designed to shock your system, try any of the delicious flavors of Búcha, and taste the culture of life.

What are the health benefits?

Many people believe that kombucha increases energy, detoxifies the liver, strengthens kidney function, and balances the body’s pH levels. Kombucha brands that make these kinds of claims usually carry a disclaimer something like: “These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat or cure any disease.”

Which kinds of teas are used?

For Búcha we use organic Congou black tea. The Masala Chai flavor also uses Fair-Trade Assam tea as an ingredient. Tisanes (infusions of non-tea botanicals) flavor other Búcha selections. Some kombucha-brewers use green tea.

How often should I drink Bucha?

Búcha is a wholesome, low calorie drink and a good option to sugary or high-caffeine soft drinks or energy drinks. As with any other beverage you enjoy, it can be consumed at any time and in any quantity you wish. Although our serving size is 8 ounces, there is no recommended ‘dose’, as Búcha is a beverage, not medicine!

What is meant by “probiotics”?

Probiotics refers to those live, active microorganisms that confer a health benefit on the host, such as those found in yogurt. Although unproven scientifically, many believe that some kombucha culture microorganisms can be regarded as such.

Why must kombucha be refrigerated?

Because raw kombucha contains live culture microorganisms, it must be kept refrigerated. Since “live” kombucha products contain sugar and yeast when they are made, they can continue to develop additional alcohol and excessive carbonation after bottling. Refrigeration slows this process down, which ensures that the Búcha you drink will have less than 0.5% alcohol if it’s consumed prior to the expiration date on the bottle.

Why is Bucha so clear? Why doesn’t it have sediment or floaters?

It’s simple: we filter out the sediment, while retaining most of the ‘live culture’ microorganisms. We don’t think kombucha has to look and taste bad to be good for you.

Our fruit-based flavors; Guava Mango and Grapefruit Sage will have organic puree sediment. Simply turn these flavors over once or twice to disperse the fruit, and enjoy.

What is our expiration date?

We use a “best by” date of nine (9) months from the production, consistent with most kombucha producers.

Questions for Active Kombucha Users

How is Bucha different from other kombucha products?

The most noticeable difference with Búcha is the great taste made possible through several proprietary production processes, including a special extraction method, and the use of high quality natural ingredients.

Why does it taste better?

Other brands tend to be excessively sour, with a harsh vinegar edge. Our brew balances sweet/sour, subtly matching this with complex flavor attributes,  and juices. Part of this balancing act is to also balance the fermentation conditions for great taste, just like a fine wine.

How long is your fermentation process?

There are multiple stages to our fermentation process, which lasts up to two weeks, giving us a significantly shorter production cycle time than most of our competitors.

How do you know Bucha will stay at or below 0.5% alcohol on the store shelves?

We remove most of the yeast from Búcha before we bottle. This assures that secondary fermentation in refrigerated product will be minimal.