What a SCOBY is, and how a batch gets made
A SCOBY is a working community of yeast and bacteria, and the floating disc is only one part of it. Here is what lives in it and what happens between the tea kettle and the bottle.
Tea first: how black, green and oolong change a kombucha
The same leaf processed three ways gives a brewer three different starting points. Research says the tea shows up in the glass, though the microbes often matter more.
How small brewers build a flavor
A flavor on a kombucha label can start in the steep tank, the barrel or the bottle. Here are the decisions brewers make, and where each one lands in the process.