First we start with a sweet tea brew made with water, organic tea leaves and organic sugar. We boil it all together and then cool it down and add in the unique MOJO kombucha culture. The culture is a mixture of yeast and bacteria which work together to change the sweet tea brew into a low sugar tangy kombucha. The yeast eats up the sugar and makes carbon dioxide (the bubbles) and alcohol. The bacteria then start converting the alcohol into the organic acids that make kombucha so tangy. The final product is a low sugar, non-alcoholic tangy and bubbly beverage.
FAQs | May 25, 2022