What is Kombucha

Kombucha is produced by fermenting sweetened tea using a Symbiotic Culture Of Bacteria and Yeast (SCOBY) commonly called a "mother" or "mushroom".
The SCOBY contains a massive amount of microbial population which populates the living bacteria (probiotics) inside Kombucha and one of the reasons for the drink's popularity.
Although the SCOBY is commonly called "tea fungus" or "Mushroom", it is actually a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a complex biofilm and not a Fungus which "Mushroom" suggests.
At Mutea Squid Kombucha every bottle 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.

Fermentation Jars

SCIENTIFICALLY proven benefits of Kombucha are:
Improves digestion - Rich source of Probiotics
Detoxifies - High in Antioxidants
Antibacterial - Kills off infectious bad bacteria
Improves LDL & HDL markers - Reducing risk of heart disease
Reduces blood sugar level - Helping manage Type 2 Diabetes
High in Glucaric acid - Reducing the risk of and guards against cancer
High in Enzymes - Removing toxins from blood and digestive system
Promotes Hyaluronic Acid production - Relieving joint pain and combatting Arthritus and Gout.
High in Vitamin C and DSL - Stimulating Immune system
High in B-Vitamins incl B12 - Energising
High in Iron - Stimulating Hemoglobin growth