The MUTEA Story
As a child growing up in the Southern Suburbs of Johannesburg, my Oupa was a huge influence in my life and he was given a very strange organism from a colleague of his on the copperbelt in Mufulira, Zambia, which he managed to bring with him on his journey the city of Gold in the 1960’s. Not having the internet, there was very little information on this organism. He would feed this organism brewed black tea and sugar, we had no idea what the organism was or what to call it but my Oupa and Ouma drank the fermented tea from it every single day of their lives for 30 years as it helped rid my Oupa of his terrible chronic bladder infection which he suffered from and my Ouma of her cronic joint pain which she suffered from. The golden liquid produced from this organism was known in the household as MUTI , as kids we would sometimes pretend it was Gummy Berry juice, taking little shots and bounce around like Gummy Bears (Showing my age here abit).
Unfortunately when my Oupa went on a trip back home to Scotland, fearing that the organism would die if it was left unattended too long, he decided to freeze it and when he returned it was dead. That was the end of the MUTI supply.
Fast track 25 years later and during my Moms ever ongoing search for healthy gut remedies she came across a bottle of KOMBUCHA , and the first sip of this carbonated golden liquid took her back decades to the days when my Oupas' MUTI streamed freely at the Hunter Household. Since no-one in the family could remember my Oupas recipe we had to use trial and error as well as the help of the internet and fellow KOMBUCHA brewers. Since then we have been testing recipes and experimenting with differnet ferments and teas for years in order to make the great tasting high quality Raw KOMBUCHA that we remember as children growing up in the South of Johannesburg and that would bring about the KOMBUCHA Revolution which is bound to leave South Africans rejuvenated, energised, detoxed and ready to take on daily challenges.
While we were spending time developing the recipes we also spent countless hours studying the SCOBY, poking it, dissecting it, dehydrating it, freezing it, observing its texture and watching how it grows on top of a batch of sweetened tea & noticed how it "tentacles" stretch down into the sweetened tea in order to work its glorious magic into the Kombucha ; this visualisation reminded us of a Squid swimming in the ocean.
To us it was like watching a Squid manufacture our Muti and this was the journey that borne the name The MUTEA SQUID Brewing Co.
Every bottle made at MSBC is handcrafted in small batch's and fermented in glass vats with the finest ingredients and utmost love. Our glass fermentation vats are small enough to be carried by one person which attributes to our amazing flavour and makes our Jozi brewed Kombucha one of the most uniquely brewed Kombuchas in South Africa.
Mutea Squid Kombucha is a labour of love and you can taste it
You have not had Kombucha till you have tried our Signature flavour Kombucha.
Darian Wait - MSBC Founder.