top of page
Traditionally Kombucha is consumed after its first ferment cycle which is the most important process of making the drink. The temperature, amount of tea, type of tea, sugar, amount of S.C.O.B.Y, and the health of the S.C.O.B.Y all play a role in how the first ferment batch of Kombucha turns out. Recently, there has been a surge of manufacturers mixing herbs, spices, and Fruits and further fermenting the original drink. At Hawaiian Kombucha, you will be able to try an array of flavors !
bottom of page