Important Notes For Kombucha

1. Chill before drinking.

• Kombucha continues to ferment at room temperature because the yeast and bacteria remain active. Refrigeration slows this process but does not fully stop it.
• Some individuals with histamine intolerance or sensitivities to probiotics may react to active fermentation. However, kombucha itself does not typically trigger "allergies" unless there is a specific sensitivity to its components (e.g., yeast, bacteria, acids).
• 6 hours in the fridge is a minimum for cooling but may not significantly slow fermentation. 12–24 hours is recommended for better stabilization.

2. Do not shake vigorously.

• Kombucha is naturally carbonated due to fermentation. Like soda, excessive shaking can cause it to fizz over.

3. If it tastes too acidic or sweet.

• Adding ice, sparkling water, or plain water helps balance acidity or sweetness.
• Mixing with matcha, cold-brewed tea, or lemonade is common and safe.

4. Daily limit.

• Maximum 250 ml per day.

5. Floating jelly-like substance (SCOBY or yeast).

• You may notice jelly-like floaters in the bottle—these are SCOBY fragments or yeast strands. They are natural and safe to consume.

Any questions? Just ask.