Our Craft

From leaf to living culture — a slow celebration of tea, time, and fermentation.

Tea First, Always

At BooChaa, kombucha isn’t just a drink — it’s a craft.

Unlike fruit-forward kombuchas, we begin with organic, whole-leaf Chinese tea and give it the time it deserves.

Slow fermentation allows the tea’s true character to unfold — resulting in a refined, gently sparkling kombucha reminiscent of champagne, with nothing to mask the leaf itself.

Process

We slow-ferment our kombucha for 15 days, using organic Anji White Tea and Wuyi Mountain Da Hong Pao — allowing time, nature, and a living culture to work in balance.

  • Living Fermentation Culture

    A living SCOBY slowly transforms tea into gentle bubbles and natural acidity.

  • Whole-Leaf Anji White Tea

    Delicate green tea leaves selected for clarity, sweetness, and balance.

Fermentation Principles

  • Time & Patience

    Each batch ferments slowly over 15 days, allowing delicate, layered flavors to develop naturally.

  • Nature in Balance

    Our living SCOBY culture brings gentle acidity, fine bubbles, and natural carbonation.

  • Uncompromising Purity

    Just organic tea, water, sugar, and a living culture. No flavors. No sweeteners. No shortcuts.