Our Ingredients

At Monty Booch, we prioritise the selection of premium ingredients to ensure that each brew not only delivers a unique flavour profile but also offers potential health benefits.

The primary components of our kombucha include tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY).

Tea serves as the foundational element of kombucha. The type of tea used can significantly influence the flavour and health benefits of the final product. We use the finest quality tea sourced from reputable fair trade suppliers, ensuring you can enjoy your kombucha without guilt.

Sugar is essential in the fermentation process, providing the necessary fuel for the SCOBY. During fermentation, the yeast converts sugar into alcohol, while the bacteria convert alcohol into acetic acid, giving kombucha its characteristic tangy flavour. It is important to note that the sugar content in the final product is significantly reduced, often by as much as 90%, making it a more health-conscious beverage choice compared to sugary soft drinks.

In addition to the core ingredients, Monty Booch incorporates a variety of natural flavourings to create distinct and sophisticated blends. We produce our own juices and flavourings, never buying pre-bought packaged options. We aim to source fruit (where possible) from local orchards and fruit farms in Buckinghamshire, Oxfordshire and Northants.