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All about Kombucha

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August 31, 202633 min

Profile: Noush|Cha Kombucha, Maastricht, Netherlands

Continuing the deep dive into companies on the list of 27 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Noushin Norouzian, the founder of Noush|Cha Kombucha , hand-crafted in Maastricht, Limburg , in the far south of the Netherlands, close to Belgium and Germany. The brand Noush|Cha is derived from Noushin’s name, meaning ‘delightful’ in her ancestral Persian. It combines her name and ‘Cha’, the word for tea in Asia, to create the meaning ‘sipping on a delightful beverage’. Rather than pursuing broad retail distribution, Noush|Cha intentionally focuses on selected stores and long-term collaborators, including chefs at Michelin-starred restaurants. A significant part of their business consists of private clients. I am endlessly fascinated by how kombucha can become a bridge between cultures, ingredients, and culinary experiences. Just as a sommelier pairs wine with food, I love exploring how fermented flavors can complement different cuisines, elevate seasonal menus, and create unexpected sensory journeys. Creativity is food for my soul. The world of flavors, botanicals, and fermentation is limitless, and every new blend is an opportunity to transform inspiration into something people can taste, share, and remember. Flavors There are 10 standard flavors in 275ml bottles: Ginger-Lemongrass : Fresh, zesty, and deeply revitalizing; this flavor is the perfect harmony between the warming spice of ginger and the bright citrusy lift of lemongrass. Crisp, highly sparkling, and endlessly refreshing. Crafted on a refined base of Oolong & Green tea, every sip opens with vibrant herbal freshness, followed by the kick of ginger shot and a clean botanical finish of lemongrass that keeps you coming back for more. This is the flavor that introduced many people to the world of Noush|Cha; bold in character, yet beautifully balanced & super healthy. This is the signature flavor at our favorite hotspot in Maastricht for years now. Raspberry-Vanilla : Bright, fruity, and beautifully refreshing; this flavor brings together the lively sweetness of ripe raspberries with a subtle hint of vanilla, creating a kombucha that feels juicy, super sparkling, and effortlessly balanced. Built on our elegant Ceylon & Rooibos tea base, every sip opens with vibrant berry notes, followed by soft touches of vanilla that round out the finish without overpowering the freshness. Ceylon Cinnamon-Black Current-Caramel : Deep, rich, and beautifully layered; this flavor was crafted for those who appreciate complexity & richness in every sip. The bold tartness of wild black currants meets the warm spice of Ceylon cinnamon, rounded gently with notes of our sugar-free caramel infusion for a finish that feels velvety, elegant, and indulgent. Built on a nourishing base of Ceylon tea and Rooibos, this kombucha carries a depth and richness reminiscent of a fine red wine, sophisticated, full-bodied, and slowly unfolding on the palate. Every sip begins dark and fruity, followed by soft warming spice and subtle caramel undertones that linger beautifully. Refined bubbles with a luxurious character Blueberry-Lavender : Soft, fragrant, and beautifully calming; this flavor brings together the deep sweetness of ripe blueberries with the delicate floral essence of lavender, creating a kombucha that feels both comforting and elegant. Every sip opens with lush berry notes, followed by a subtle herbal-floral finish that lingers softly on the palate. Lightly sparkling, smooth, and beautifully balanced. Elderflower : Light, floral, and delightful, this flavor captures the soft botanical essence of elderflower in a perfect blend that feels refreshing, refined, and effortlessly uplifting. Crafted on our exquisite Oolong & Green tea base, every sip opens with subtle floral notes, followed by fresh herbal brightness and a clean, smooth finish. Delicate in aroma, yet beautifully alive on the palate. Blood Orange – Star Anise – Clove : Bright, spiced, and beautifully refreshing; this flavor brings together the vibrant citrus depth of blood orange with the warm aromatic notes of star anise and clove, creating a kombucha that feels both lively and comforting at once. Crafted on our elegant Oolong & Green tea base, every sip opens with juicy blood orange freshness, followed by delicate layers of spice that gently unfold on the palate. The experience is reminiscent of a refreshing sparkling glühwein; warming in character, yet crisp and vibrant. This is more than a flavor; it’s a sparkling winter sunset. Citrusy, spiced, refreshing, and deeply atmospheric. Noush|Cha brews a selection with Guayusa tea from Ecuador. This delivers smooth sustained energy thanks to its natural caffeine, while also being rich in antioxidants, polyphenols, amino acids, and anti-inflammatory compounds. Noush|Cha is proud to be one of the first kombucha breweries in Europe to work with Guayusa as a tea base. Original : Pure, vibrant, and deeply grounding; this classic is the flavor that brings everything back to its essence. Brewed with sacred Amazonian Guayusa tea, this kombucha is smooth, clean, and naturally refreshing with soft earthy notes and a botanical finish, a great alternative for fruity iced tea. Lychee-Rosewater : Delicate, floral, and beautifully refreshing; this flavor is where exotic sweetness meets timeless grace. The juicy softness of lychee blends effortlessly with the enchanting aroma of pure Persian rose essence, creating a taste that feels luxurious, soft, and unforgettable. Every sip opens with fragrant floral notes, followed by the subtle sweetness of lychee and a sparkling botanical finish. Refined, refreshing, and deeply unique Guava : ‘The Tropical Soul of Our Collection’. Crafted with vibrant guava fruit and energizing Guayusa tea, this flavor is sunshine in a bottle. Smooth, juicy, and naturally luscious, it has an almost smoothie-like texture that makes every sip feel rich, refreshing, and deeply satisfying. A soft tropical embrace with a sparkling kombucha twist. Bold, joyful, and full of life; Raise a bottle, celebrate vitality, and taste the tropics. Mango-Juniper Berry : Sun-kissed, juicy, and softly invigorating; this flavor brings together the natural sweetness of ripe mango with a gentle, aromatic bitter zest of juniper berry. Every sip opens with soft, golden mango, followed by a subtle crisp note of juniper that lifts and balances the sweetness, creating a clean, effortless finish. Collaboration with restaurants produces custom flavors available in the larger format 750ml champagne bottles. Noushin notes these are suitable for: Celebrations, gatherings, dinner parties, weddings, bespoke events, and every special occasion where meaningful conversations are shared. Each bottle is alive with fine bubbles, complex botanical flavors, and the artistry of slow fermentation; offering a sophisticated, alcohol-free experience that feels just as festive as raising a glass of champagne. It was created with one clear purpose: To bring artisanal kombucha into the world of fine dining and Michelin-level gastronomy. As a founder, creator, and artisan fermentation sommelier, I believe there are no limits when craftsmanship meets culinary vision. Every menu, every course, every season creates a new opportunity to design flavors that elevate the table. From oriental depth to western classics, from exotic menus to French refinement; Noush|Cha creates living culture pairings that complement each exceptional cuisine. I work only with premium quality teas and ingredients, always focused on purity, balance, remarkable taste & benefits of our product. The result is more than a beverage. It is a fine culinary experience with rich values. Pu-Erh Tea • Blackberry • Shiso Leaf • Szechuan Pepper : Deep, layered, earthy-rich and intriguingly aromatic with an elegant kick. Pandan-Coconut : inspired by the lush flavors of Southeast Asia. The creamy, aromatic notes of coconut meet the delicate vanilla-like fragrance of pandan, creating a vibrant and refreshing booch that pairs beautifully with tropical desserts and sun-soaked summer moments. Sharing her secrets I did my first series of Advanced Workshops in May this year, which meant teaching my tips and tricks about how to flavor and do the second ferment. A lot of my students from the first workshops through the years attended. At the end, they were so grateful. People often ask, ‘Aren’t you scared, you are sharing all the secrets and recipes?’ And I said, no, because it’s all about abundance. It’s about sharing the culture. I want people to take care of themselves. It’s not about just making money. There’s something deeper in the things I learned myself through the years from this culture. It taught me so many things, so much patience and harmony, and how you can allow things to happen and really take care of yourself. So that’s why I’m very passionate about sharing it. I am now working with sommeliers to establish their brews directly, so they can open their own brew station at the restaurant. Restaurants Among the Michelin restaurants and fine dining establishments that carry Noush|Cha are these area venues: De Leuf Beluga Loves You Novo Prix De Rome In May, they exhibited at the Maastricht-Heuvelland Puur Culinair event. They were all there: Michelin-starred chefs Hans van Wolde (Brut172), Guido Braeken (Create), Bart Ausems (Tout à Fait), Servais Tielman (Beluga Loves You), and Robin van de Bunt (De Leuf), alongside five other starred chefs. They had all gathered for the new culinary event, PUUR Culinair. These restaurants are members of Maastricht-Heuvelland Culinair, and that club organized PUUR Culinair for the first time. In the garden of Château St Gerlach in Houthem, twenty renowned chefs, together with producers of local products, treated guests to a culinary afternoon. — De Nieuwe Ster Maastricht , May 31, 2026 Interview Click on the podcast to hear Noushin tell the Noush|Cha story in her own words. The post Profile: Noush|Cha Kombucha, Maastricht, Netherlands appeared first on 'Booch News .

August 21, 202625 min

Profile: Bouche, Berlin, Germany

Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Bouche is one of Germany’s largest kombucha breweries , based in Berlin. I interviewed co-founder and CEO Walker Brengel. The podcast of our conversation is at the end of this post. Walker heads up a team of nine producing 350,000 liters of kombucha annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free wine analogs, designed for pairings and occasions that offer the experience of wine without the alcohol. Seasonal products come and go, often in limited runs. The online shop always reflects the current availability. The lineup is as follows. Core Kombucha 330ml The “Core 0.33” kombucha range is brewed from carefully selected teas and botanicals—resulting in dry, refreshing, and complex drinks with balanced acidity and low sugar content. They are designed for everyday enjoyment while retaining their complexity and character. Available in a range of flavors. LEMONDROP: The first flavor they made in 2019. The name comes from the hop variety. EARLYBIRD: Bergamot and caramel. HYBISKUS7: Hibiscus and jasmine. CHEEERRY.: Fruity depth of the coffee cherry. MANDARINE: Dry and aromatic, with a clear structure. White tea and jasmine open up to notes of apricot and stone fruit, followed by a fresh lift of mandarin. Citrus zest adds tension, while the finish remains pleasantly tart and juicy, without any cloying sweetness. The 330ml kombucha bottles sell for $3.57 a bottle. Premium Kombucha Beyond the ‘Core’ line there are two varieties of Premium kombucha: the Pet Nat and Proxy range. With the Pet Nats and the Proxies, we go more after a generally drier profile. Essentially keeping the acids rounded out. Because with acetic acid, if you think of it like a mountain, it’s the peak of the mountain, and we’re trying to go for hills. And I think with these you can get a lot of dynamics if one acid in particular isn’t overpowering. It creates an experience of wine without trying to be the wine It’s geared to any moment where you drink wine. But obviously you’re not trying to be the wine, you’re just trying to have the ability to give that experience. Therefore, the flavors are drier. They don’t have a lingering sugary sweetness in your mouth. Pet Nat 750ml Pet Nat stands for Pétillant Naturel : the carbonation comes from natural bottle fermentation rather than added carbonation. Sealed after bottling to preserve the drink’s character. HIBISCUS – A dry-style interpretation of kombucha, featuring a fine, champagne-like effervescence. Hibiscus infusion and jasmine tea lay an elegant foundation. Orange blossom adds a delicate, clear floral note, while fresh bergamot peel provides a citrusy kick and a refined, sophisticated bitterness on the finish. The result is bright. MELON SZECHUAN – Combines fresh cantaloupe with spicy Szechuan pepper, creating a rich, full-bodied flavor with an effervescent mouthfeel. It begins with fruity, floral notes that—after a brief pause—transition into citrusy nuances, before a subtle mineral tone accompanies the finish. JUNIPER – Combines the earthy, resinous essence of juniper berries with fresh citrus notes and the subtle bite of long pepper. Sparkling, botanical, and dry. This is the aperitif to pour yourself after a long day. Juniper sets the tone without being overpowering; it is balanced by an acidity that keeps the palate fresh and a gentle peppery finish that adds length. Botanical, precise—a bit like a non-alcoholic gin and tonic, but with more character and without the compromise of added soda water. Serve well-chilled in a large glass with an ice cube and a sprig of fresh rosemary or thyme. Enjoy before a meal, during aperitif hour, or simply whenever the moment calls for something special. The 750ml Pet-Nat flavors sell for $16 a bottle. Proxy 750ml PROXY is created for people who want the experience of drinking a fine wine, without the alcohol. Fermented with tea, fruit, and botanicals. PROXY A – Combines applewood-smoked oolong with distilled fig leaf essence, creating a smooth, buttery flavor with a savory, salty finish. Smoky, complex, yet elegant. If the first sip takes you by surprise, you’re on the right track. The smoke hits first, followed by the buttery notes of the oolong, leaving behind a subtle saltiness that leaves you craving another sip. PROXY A is not a lightweight drink; it is meant to be paired with food—aged cheese, a slice of smoked salmon, a well-seasoned pasta dish with brown butter, or simply a quiet evening with a good book. It is best enjoyed in a wine glass at room temperature or lightly chilled. Once poured, let it sit for a few minutes to allow the flavors to fully unfold. PROXY B – A non-alcoholic wine alternative fermented with tea, fruit, and botanicals. Locally sourced quince, walnut, and apricot create a complex flavor profile: fruity and slightly tart, with notes of tobacco and a subtle depth derived from white tea. Quince and apricot lend a warm, ripe fruitiness that is neither too sweet nor too tart. The walnut contributes tannins and a slight astringency—something felt rather than tasted. The finish is long, dry, and driven by the tannins. It is reminiscent of a fine white wine, yet it strikes a different chord. Because it is something different. It is best enjoyed in a wine glass, lightly chilled to around 12°C. Pair it with a light salad, pan-seared fish, white asparagus, or goat cheese. Those who appreciate regional ingredients and enjoy making new discoveries will find a sparkling companion with a similar character in PROXY D. PROXY C – A carbonated, fermented tea infusion featuring Genmaicha, Sencha, and kaffir lime leaves. Genmaicha combines Sencha with roasted rice, providing nutty, earthy notes. Sencha offers a fresh, slightly sweet base. Kaffir lime leaves contribute a zesty, floral citrus aroma that enlivens and refines the blend. PROXY E – A unique composition of fermented honeycomb, silverberry, and vacuum-distilled sage, set against a base of Snow Bud white tea. The honeycomb imparts gentle warmth and resinous depth, while silverberry contributes subtle acidity and tannins. Sage provides a clear, woody, aromatic structure. Snow Bud tea rounds it all off with stone-fruit notes of apricot. A delicate, light-colored beverage with a mineral finish. PROXY E is the deepest in the PROXY line. It unfolds slowly: first the resinous quality of the honeycomb, then the fine tannic structure of the silverberry, followed by that dry, sage-green finish with a mineral edge. It is a drink made for food—pairing beautifully with fish, mild cheeses, light vegetable dishes, and anything that has texture but doesn’t require an overpowering flavor profile. Best served in a wine glass, chilled to around 10°C. The first sip reveals the profile; the second confirms it. For those seeking even greater depth, PROXY A offers it. PROXY F – A cold-brewed infusion of aged Pu-erh, refined with Sichuan pepper, ginger, and a hint of soy sauce. The earthy depth of the Pu-erh anchors the entire composition. Sichuan pepper delivers a tingling warmth, while ginger adds a cool, invigorating note. The soy sauce works in the background—not as a distinct flavor, but as a sense of weight and depth that rounds everything out. Dark, complex, and crafted for the dining table. Proxy D – Combines carefully fermented white and green jasmine tea with natural ingredients such as apricot, sea buckthorn, and tarragon. The result is a complex flavor profile featuring fruity freshness, subtle herbal notes, and a balanced acidity. Green peppercorns and gentle carbonation add further character and depth to the drink. Apricot defines the profile—not in an overpowering way, but as a warm, floral foundation that supports the jasmine and anchors the tarragon. Sea buckthorn contributes a delicate acidity that ties everything together. On the palate, PROXY D is bright and effervescent—almost as light as a fine aperitif—yet possesses enough depth to warrant refilling the glass. It pairs beautifully with light appetizers, raw vegetables and dip, or goat cheese, and makes an excellent aperitif to enjoy in the sunshine. Serve in a wide wine glass with a single ice cube. Those who enjoy PROXY D will likely also appreciate the still PROXY B, which follows a similar stylistic path with quince and walnut. The 750ml Proxy flavors list for $21. Production From Open to Closed Fermentation – The Evolution of Bouche Through continuous experimentation, precise adjustments, and countless test batches, Bouche developed a modern brewing method. Like many kombucha brewers, they began with open fermentation – small containers filled with black and green tea, beet sugar, and a SCOBY covered with a cloth. While results were good, they noticed something: each batch tasted a little different. Ambient temperature and environmental factors caused fluctuations, making consistency difficult to achieve. They developed a new process – the closed fermentation method, without a physical SCOBY. The closed fermentation process creates a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted. The jacket regulates temperature to speed up or slow down the process depending on the batch. Instead of using a SCOBY, fermentation is guided by their liquid starter culture – a living ecosystem of yeast and bacteria they developed in-house. This innovation lies at the heart of the Bouche process, ensuring every batch carries the same depth, liveliness, and balance that defines their kombucha. Starter Culture & Flavoring One ton of pure beet sugar The starter culture, just like the base kombucha, is made from black and green tea and regional beet sugar from Germany. It’s kombucha in concentrated form, triggering fermentation and shaping the drink’s flavor structure through controlled levels of acidity. A high concentration of living microorganisms results in the beverage’s characteristic brightness. Their pursuit of complex flavors eventually led to a merger of traditional fermentation methods with modern brewing precision. The result is a unique flavoring process – a technique inspired by the concept of dry hopping in brewing. Similar to maceration, this process allows the extraction of tannins, bitters, and natural aromatic compounds directly from botanicals. Rukeri Orthodox black tea from Rwanda The beverage is flavored without relying on juices, syrups, or concentrates — resulting in a kombucha that’s less sweet than soda, yet far more complex in taste. The ingredient palette spans hop varieties (for hop-infused kombucha), bergamot (for kombucha with bergamot), woods, and occasionally fruits. Their soluble compounds — pigments, tannins, essential oils, and aromas — infuse into the ferment, creating depth, color, and natural vibrancy. The result: by using closed fermentation, they can precisely control every aspect of the process — temperature, oxygen exposure, and fermentation speed — without sacrificing the complexity that defines kombucha as a living drink. Bouche is heat-treated after filling and the yeasts removed with a centrifuge. Unlike the de-alcoholizing Flavourtech spinning cone columns used by Aqua ViTea and Brew Dr this is not to remove ethanol, which they have controlled in the closed fermentation process. The centrifuge that we use is for gentle separation. It’s like a filter. But with a centrifuge, it’s not as harsh as a filter, and you can fine-tune it more. By doing that, you can make sure that when you run it through a flash pasteurizer, you don’t burn anything with higher density; you’re going to burn the flavors. In this way, you can get a very clean, rounded flavor. Bouche does not require refrigerated transport and has a stable shelf life that works at stockists without chilled displays, which are less common in European markets than in the States. Distribution Bouche is available online . Shipping is free on orders above €70. Those who prefer to buy Bouche without waiting for delivery can find the nearest stockist via the Store Locator . All bricks-and-mortar retailers across the EU carrying Bouche are listed there — from selected delicatessens to organic food shops with a serious drinks program. A growing number of restaurants, cafés, and bars carry Bouche on their drinks menu — as a standalone option alongside wine and other alcohol-free drinks, not as an afterthought. Hospitality partners are also listed via the Store Locator . Podcast Tune in to the podcast to hear Walker tell the Bouche story. The post Profile: Bouche, Berlin, Germany appeared first on 'Booch News .

August 18, 202624 min

Profile: Funky Fermenteria, Treviso, Italy

This is a follow-up about one of the companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Francesco Vedovato, the owner of Funky Fermenteria , launched in October 2025, with a focus on artisanal, premium kombucha. The podcast of our conversation is at the bottom of this post. Why ‘Funky’? In the culinary world, the adjective “funky” describes flavors that are eccentric—unconventional and not necessarily immediately appealing to the average palate. Think of a slightly pungent natural wine or the distinctive taste of a raw-milk cheese. Yet, “funky” has another side: it embodies something eccentric and out of the ordinary, while also being lighthearted and carefree. That is precisely where the name comes from. It is about approaching new ways of drinking with curiosity, exploring the less-traveled path of non-alcoholic beverages. Our kombuchas are the result of an artisanal approach defined by attention to detail and care. They are living products—neither pasteurized nor micro-filtered—crafted in small batches to preserve all of kombucha’s beneficial properties. Standard line There are three ‘standard’ flavors with herbs and spices added to the kombucha. Cardamom & Ginger : A blend of two black teas—Assam and Ceylon—fermented with cold-pressed ginger juice and cardamom pods. It offers a delicate, fresh, and balsamic flavor. Sichuan Pepper & Citrus : A kombucha blend of two black teas—Assam and Ceylon—featuring spicy notes from Sichuan pepper, enhanced by grapefruit, orange, and lemon peels. Effervescent and pleasantly tart, it is the perfect companion for no- and low-alcohol aperitifs, Asian-inspired food pairings, and cocktail mixing. Green Tea, Verbena, and Helichrysum : The beneficial properties of three medicinal herbs—verbena, helichrysum, and chamomile—combined in a Chun Mee green tea-based co-fermentation. A fresh, thirst-quenching kombucha perfect for enjoying throughout the day. 325ml bottles are sold in 6-packs for €25.90 ($34) Premium line Their Sparkling Tea line is “a journey into the world of tea tasting, designed for food pairings and low- or no-alcohol aperitifs. Each label showcases a different tea with a unique personality.” Milky Oolong : Unmistakably milky, captivating from the very first sip. It quickly releases notes of peach, lychee, and white-fleshed fruit. It boasts a decidedly smooth and velvety profile. The Milky Oolong tea forming the base of this kombucha is a semi-oxidized oolong originating from China’s Fujian province. Characterized by a sweet, creamy aromatic profile, it transitions into tropical notes reminiscent of pineapple and coconut milk. Pairs with: Southeast Asian cuisine. Spicy dishes. Brioche. Buttery pastries. Spoon desserts. Panettone. Gin and Thai basil. Japan Hojicha : Nutty and pleasantly roasted—intense yet not overpowering, with delicate caramel notes—it is the perfect tea for food pairing. The Hojicha used as the base for this kombucha is a roasted Japanese green tea that intensifies the flavor profile. It is naturally low in caffeine. The result is a kombucha with great character, where the taste of the tea embraces sophisticated notes like hazelnut and sugar cane. Pairs with: Chicken satay. Char-grilled cauliflower. Pumpkin or chestnut dishes. Sweet potato. Lapsang Souchong : Decidedly smoky, it presents a peaty character on the first sip before wandering between sweet and bitter elements, finally taking flight with a refreshing volatile acidity. The Lapsang Souchong tea forming the base of this kombucha is a Chinese black tea originating from Fujian province. It is characterized by a distinctive smoky aroma, achieved by smoking the tea leaves over a fire of pine and cedar wood. This process imparts a rich, complex flavor profile to the leaves, with notes reminiscent of smoke. Designed for those who appreciate contrasts and intense flavors. Excellent in mixology with tequila and lime juice. Pairs with: Ribs. Soy sauce marinades. Teriyaki chicken. Korean barbecue. Tempeh. Blue cheeses. Tequila and lime. 750ml bottles sell for €15 ($17). Francesco notes that it’s actually simpler to produce Premium kombucha, which just requires a primary fermentation compared to the two-step process involved in flavoring their standard line. Photo: @ line.unfiltered It is amusing because the production process, the fermentation process for the premium kombucha is actually simpler. It’s easier because it’s just a plain fermentation of an exceptionally valuable source, an exceptionally valuable tea. So that’s the beauty of kombucha. Nothing needs to be added when you’re starting from a good baseline, a good source. And I think this product expresses it in a really, really crisp way because such complexity can be achieved without adding anything else apart from tea. And it expresses everything that’s behind the tea itself. Because the tea is in itself a complex matter. It’s because the leaves are gathered and then they are dried and then maybe they are toasted and then maybe they are wrapped. And then in case of the Lapsang Souchong, they are even like smoked. So, we do nothing to add or subtract. We just wish to uncover the beauty of the tea itself. Distribution They sell direct to consumer via their website . Francesco also sells his premium kombucha directly to a number of restaurants, including: Ristorante Gellivs in Oderzo Le Calandre “one of the world’s 50 best restaurants” where the 750 ml premium varieties sell for €60 on their wine list They recently participated in Fermenting Souls , a one-day food festival in Munich, Germany, one of 20 producers of natural wine, kombucha, miso, specialty coffee, kimchi, and pickles. Podcast Listen to the podcast to hear Francesco tell the story of Funky Fermentaria. The post Profile: Funky Fermenteria, Treviso, Italy appeared first on 'Booch News .

May 12, 202634 min

Profile: Kombuchade, Chicago, Illinois

Matt Lancor launched Kombuchade out of his parents’ home in 2015. In the dozen years since then, it has grown into a strong regional brand marketed as a performance-focused kombucha crafted specifically for athletes and active individuals. We’ve created a unique formula that blends traditional kombucha with essential electrolytes, probiotics, and performance-enhancing nutrients. Unlike traditional kombuchas, which solely focus on gut health, Kombuchade is designed specifically for active individuals. It supports not only digestive health but also aids in hydration and recovery, which are crucial for those who demand more from their bodies. I found that athletes, or people who are active in particular, are generally more open to trying new things or are trying to in some ways improve the way that they feel or the way that they perform. And that’s where I come from. So I just knew those were the people that I could talk to. Matt’s journey Matt quit a six-figure engineering job in industrial automation after witnessing the horrors of processed food manufacturing plants. He discovered the power of probiotics for peak performance while playing in a national rugby championship. I saw how a lot of different processed foods and things were made and started to connect some dots between pesticide use on foods and gut disruptions and how a lot of the products that are out there, especially in the sports arenas, are flavored with sweeteners that typically come from either corn or beets that are genetically modified to survive being sprayed with pesticides that will actually disrupt our gut microbiome. His journey started as a hobby, when he decided to make kombucha for himself because he was buying five bottles a week. After rugby buddies bought $10,000 worth, he launched the business that is now within reach of a million dollar turnover, producing just over 1,000 gallons a month with plans to grow to 4,000 gallons a month. Distribution Kombuchade is available in over 140 Lifetime Fitness clubs around the country and in gyms and grocery stores and coffee shops a within a three-hour radius of Chicago. They also sell online and ship the product to the lower 48 States, Kombuchade is available on draft in select locations. The brand is the official hydration partner of the Chicago Hounds pro rugby team. Flavors There are three flavors in cans. An an experimental blend with 11mg of caffeine is being developed. In Spring and Summer seasonal brews with Michigan farm fruits are available on tap with flavors such as aronia berry and apple. Interview Listen to the podcast interview with Matt, where we discuss his journey and the story of Kombuchade. The post Profile: Kombuchade, Chicago, Illinois appeared first on 'Booch News .

April 17, 202629 min

Profile: Lucas Montanari, Fermenta Com Ciência, Brazil

I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha). His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram , 55,000 on Facebook , and 153,000 on his YouTube channel , which has 279 instructional videos. Fermenta Com Ciência’s Mission To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products. History Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP. In addition to Fermenta Com Ciência, and organizing Conakom , the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production. He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha , Puro Verde , Aviv Kombucha , Mr. Bolt Kombucha , Kombucha Libre , and Lich Kombucha . Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production. Consulting Services Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality! The consultancy focuses on the production of kombucha for commercial sale—specifically: How to manufacture a high-quality, stable product with low alcohol content. Which equipment and techniques should be utilized to scale up and streamline commercial production. Which machinery and equipment should you employ to optimize manufacturing processes and flavoring techniques to give your product a competitive edge in the market. Recipes designed to maximize the efficient use of time, space, and investment. Techniques for achieving optimal levels of density and acidity, including the proper use of measurement instruments. How to serve kombucha on tap, including how to operate draft systems, kegs, post-mix units, CO2 cylinders, and other carbonation equipment. Courses Lucas teaches courses for both home brewers and commercial operations. Home Brewing This course is composed of seven modules: The Universe of Kombucha: Discover what kombucha truly is, and also learn about its origins—from ancient legends to the first scientific records—tracing its entire history right up to the modern market Transforming your Health: Learn how to take your health to the next level by optimizing the benefits of kombucha for your body. You will also learn how to consume the beverage correctly and discover an extensive collection of books to further specialize in kombucha and gut health. Foundation: Learn—in detail—all the best ingredients to use in your production so that you never again have thin SCOBYs, mold, or other fermentation issues. I will also cover the essential utensils and ideal bottle types you need to make kombucha exactly the way you want it. Preparation and Harvesting: Discover the secrets to preparing the specific tea infusion used to make kombucha, and how to reduce the entire preparation time to just a few minutes on a single day of the week. You will learn how to identify the optimal time to harvest your finished fermentation. Flavoring and Carbonation: Master the art of naturally flavoring, infusing, and coloring your kombucha, and create endless recipes using the techniques in this module. You will also learn the principles of second fermentation to gain control over your beverage’s carbonation—even in glass bottles. SCOBY Hotel and Vinegar: Learn how to properly care for your colonies and prepare your own functional kombucha vinegar for cooking, cosmetics, cleaning, and more. Scaling up: Learn how to scale up your production—from 3-liter jars to fermenters of any volume you desire—using a simple method that can save you a significant amount of preparation time and help you achieve better standardization. Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more. Commercial Brewing This course comprises nine modules: Professional Production Methods: Learn how to produce kombucha on a large scale with standardization and high quality. Also, learn the basics of the SAFE Method. Entrepreneurship: Learn how to turn your kombucha business idea into reality, organize your operations, and transform your production into a profitable venture. How to Register Your Kombucha Business with MAPA: Gain access to a detailed step-by-step guide on how to obtain your registration with MAPA and stand out from the majority of other brands. Developing Successful Flavors: Learn how to develop kombuchas with a precise sensory profile, creating flavor, aroma, and color combinations that elevate the quality of your production. Making Kombucha On Tap: Discover all the equipment and techniques you need to serve kombucha from draft systems, and sell it in restaurants and at events. Choosing the Right Equipment: Learn how to select the ideal fermenters, bottling machines, and other equipment to scale your production safely, productively, and efficiently. The Science of Fermentation: Explore in depth the microbiology behind kombucha and learn how to precisely control the results of your fermentation. Alcohol Control and Stability: Master techniques such as cold crashing, forced carbonation, and filtration, and learn essential industrial processes to standardize your kombucha with consistent quality. Aluminum Can Packaging: Discover the technologies and essential best practices for canning, guided by an expert who has mastered the process on a commercial scale. Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil. Networking Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation , Sébastien Bureau, the founder of Mannanova , and Nick Robertson from Rare Combinations . He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos. Interview Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry. Uma tradução da entrevista para o português está disponível para download . The post Profile: Lucas Montanari, Fermenta Com Ciência, Brazil appeared first on 'Booch News .

April 14, 202625 min

Profile: LABKOM, Belo Horizonte, Brazil

Thiago Cunha founded LABKOM in 2020, together with Ruan Gregório, after a technical support initiative during the COVID period helped regional beverage producers navigate process and regulatory challenges. Cunha is a chemical engineer, holds a master’s degree in biotechnology and a specialization in microbiology, and is currently a PhD candidate in chemistry at the Federal University of Minas Gerais (UFMG). What began with support for a handful of kombucha brands in Minas Gerais evolved into a specialized consultancy focused on process consistency, quality control, shelf stability, and regulatory readiness. Today, LABKOM works with producers in Brazil and has also supported over 100 companies in markets across the United States, Chile, Argentina, Portugal, Spain, and Italy. Their work typically begins before the factory visit, with online review and preparation. Then comes an in-person phase, often three to five days on site, focused on diagnosis, training, and implementation. After that, support continues remotely for weeks or months. The reason is simple: analysis alone does not solve process variation. Teams also need help deciding what to do with the numbers they collect and how to use them to influence harvest timing, blending, fermentation management, and product release. LABKOM helps manufacturers structure their production, stabilization, shelf life, standardization, and real-world market quality without losing the most important thing: flavor, aroma, and character. Standardization with SUPERKOM LABKOM teaches a process for brewing kombucha in a sterile, clean-room environment without the need for a cellulose mat. They teach a volatile acid standardization method that starts with a super-fermented starter liquid to standardize the fermentation process. Their SUPERKOM is a SCOBY liquid kombucha, a fermented base rich in organic acids, developed for industrial use by kombucha producers seeking greater batch consistency, process predictability, and analytical control. It is positioned not as a replacement for kombucha itself, but as a structured way to support a more technically controlled start to fermentation. For example, if the standard calls for 2 grams of organic acids, the starter is fermented to a level of 4 grams of organic acids. A precise amount of starter is added to the infused tea equal to 2 grams. The same amount of organic acids between batches will produce the same taste. Likewise, they standardize the sugar and tea levels in each batch. After this mixture is created, they advise a short fermentation of approximately 72 hours in an anaerobic environment to avoid producing more acids, esters, and post-biotics, and to prevent a cellulose mat from forming. LABKOM recommends secondary fermentation in bright tanks, rather than in the bottle. This delivers a higher degree of standardization and longer shelf-life. The time for secondary fermentation varies. It depends on the culture and flavors. Some flavors only require a day or two, others need five, seven, or ten days. This method yields a kombucha with low alcohol content and high levels of organic acids. They recommend that kombucha companies invest in simple lab equipment costing under 1,000 euros to measure the chemistry of the starter and the final product. Beyond pH Kombucha producers often talk about pH, but LABKOM argues that pH alone is insufficient to explain process development or sensory outcomes. It remains useful as one control parameter, but it does not tell a producer enough about the path a fermentation took or about the flavor profile that will emerge in the glass. Rather than relying only on pH, LABKOM organizes acidity analysis into functional groups that help production teams understand flavor development and control fermentation behavior using accessible analytical routines. In the company’s view, this matters because producers need tools that are both technically meaningful and feasible to implement on a factory floor without resorting to highly specialized instrumentation for every batch. Interview Readers who want to go deeper can listen to the podcast interview about LABKOM, the growth of kombucha in Brazil, and their broader vision for the category’s future. Uma tradução da entrevista para o português está disponível para download . The post Profile: LABKOM, Belo Horizonte, Brazil appeared first on 'Booch News .

February 13, 20269 min

The Wellness Patio, Puerto Vallarta, Mexico

Four years ago I visited The Elixir Spot vegan cafe and kombucha brewery near the Pier in Puerto Vallarta. Then in 2024 I added an update reporting they had expanded to a second location in the 5th of December neighborhood. This year I discovered that the 5th of December location had closed and, just three months ago, The Wellness Patio opened at 165 Francisca Rodríguez, a block away from the original Elixir Spot location. This sister location is in a quieter, more relaxed place than by the busy pier where tourists congregate. Located in a pleasant courtyard, down a short flight of steps at the side of a pharmacy, The Wellness Patio is managed by Monica and Omar’s daughter, Georgette. Delicious Menu They offer a range of vegan foods and beverages from juices, waffles, and salads, to wellness shots, chia puddings, and, of course, the Reiki-energized kombucha from the original location. Holistic Healing True to the name, The Wellness Patio offers Reiki, breathwork, sound healing, ice bath sessions and healing ceremonies for groups and individuals in the patio. The space is also available for birthday and wedding celebrations. Interview Georgette shares the story of The Wellness Patio in this exclusive interview. The post The Wellness Patio, Puerto Vallarta, Mexico appeared first on 'Booch News .

February 7, 202627 min

World Ferment Day – Debrief with Jo Webster

World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School , Wildbrine , and The Fermentation School en español . Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and her friend Caroline Gilmartin helped prepare the dishes. The Cultured Lunch constituted two back to back sell-out sittings in Adam’s delightful restaurant. The aim was to showcase how ferments meld deliciously as part of tasty meals, bringing complexity and diversity to the table. Whether it was in the form of my fermentceutical crackers, loaded with labneh and Jerusalem artichoke ferment, or the Fennel Blush ferment and Cultjar ‘s Cooks Kowl sauerkraut tucked under the duo of organic salmon, the results were extremely popular. My Rosemary sourdough went down a storm and so did Caroline’s mango kefir ice cream, with Fermenti ’s enlivening fermented fruit bites to augment it. Caroline showed attendees how to make milk kefir and explained how those first milk kefir grains were snaffled out of the Caucasus region by subterfuge for the benefit of so many nations thereafter. I waxed lyrical about my beloved vegetable ferments and forgot to roll the sleeves of my white shirt up before grating the beetroot. People went home inspired, excited and satiated. My favourite feedback was from a gentleman who candidly said that his wife had twisted his arm to get him to attend with her. “I thought it was going to be shit”, he said. I assumed World Ferment Day was just aimed at making money rather than genuinely aiming to make lives better by encouraging more people to eat and drink more ferments. In fact, this has been an inspiring afternoon and I am so glad that I came”. Challenges Jo acknowledges that fermented foods and drinks are still a niche. This is part of the challenge. While there’s more producers coming into the market, I still think it’s a pretty hard market to be in. For many, it has been a pretty lonely and isolating market to be in for quite a long time for quite a few people. And that is gradually changing for sure. And there’s definitely more players coming into the market. Some are ramping up production and it seems like something is shifting. Statistics 17 countries 70+ events 400 people signed up to the ferment pledge 5000+ people viewing the global map 786 Instagram followers This marked a sizable increase from the first World Ferment Day where there were only 10 events. There was very little planning for 2025. I thought of the idea at the beginning of January and we held it at the beginning of February. It was very low key. This time we’ve had a year, but various things have happened to distract me. We had a good three month run up, but this time we’re going to have a full year run up. Global Response Tomorrow, some of us will step into a communal kitchen for a cooking session guided by Food Citizen’s regular volunteer and partner, Deepa. Among other foods, we’ll be making idli — a fermented dish common in many South Indian homes and available in Singapore at stalls and restaurants. Food Citizen, Singapore I created this ebook to celebrate World Ferment Day. Fermentation is an art, a way to connect with our ancestry and, at the same time, a contemporary path to create new possibilities in the kitchen. Inside this ebook, you will find 5 very special recipes, carefully tested and developed by me over the years. Nomad Food Lab, São Bernardino, Portugal Celebrating World Fermentation Day by making my granny’s favourite ferment: sauerkraut. My love of preserving stems from my granny, Ima Mae (in the photo, which lives in my kitchen) who always had homemade pickles (including kraut) on the table, all made with veg grown by my granddad. Rachel de Thample, London, England It’s @world.ferment.day !!! What are you doing to celebrate?! Today we’re going be doing a lot of fermentation processing and feeding a lot of cultures before we head to India this week on a fermentation journey with @rtb_kombucha . Contraband Ferments, Atlanta, USA World Ferment Day exists to honor one of the oldest human food practices — preservation through time, not technology. Fermentation isn’t fast. It isn’t flashy. It’s salt, patience, attention, and trust. That’s why it felt right to host my first workshop of the year on February 1. Golden State Pickle Works, Santa Rosa, California, USA Fermentation is a revolution. #doyouhavetheguts to say yes to living in collaboration with microbes and immigrants and residents from the air and soil? And say NO to fascism? Together as a community we can do this. Cultures Group, New York, USA Today, it’s worth taking a moment to recognise just how fundamental fermentation is to life itself and as the influential physicist, Richard Feynman put it – “All life is fermentation”. From the microbes that support our bodies to the recipes that have shaped food cultures across the world, fermentation has always been quietly at work. When it’s understood and given time, fermentation has the power to transform simple ingredients into something complex, nourishing and full of flavour. It’s how tea, sugar and SCOBY become kombucha and how entirely new taste experiences are created. Today we’re celebrating the magic behind fermentation and the incredible world of flavour it opens up when you let nature lead. Momo Kombucha, London, England Today is World Fermentation Day and it’s your chance to strike a blow for world gut health! Try something new – a new ferment you have not tried before and your body will love you for it! Give it a go! The fact is that by making fermented foods part of your daily routine you’ll be helping your gut diversity, improve nutrient availability, and build the resilience of your microbiome. Fermentation Tasmania, Legana, Tasmania, Australia Fermenting wasn’t just his gateway into the microbial world—soil, pets, cuddles—it also sparked his curiosity about new foods, to feed his microbial friends. Today, on the first ever #WorldFermentDay , I’m celebrating how fermented foods have the ability to spark curiosity, creativity, and connection—especially in young minds. Flora Montgomery, Gutsy for Life, Tokyo, Japan Potential Jo is excited by the multi-cultural potential of World Ferment Day. So I think the potential is very real in terms of more countries. What we want to show is different cultural approaches to this food technology, different products, that there’s something for everybody in terms of flavor profile, in terms of texture, in terms of curiosity and adventure. And the more the more we can represent ferment habits globally, the happier I will be, because at the moment, obviously, I’m a middle-class white person promoting it. And largely it’s been America, UK. It would be really great to get a truly representative global support and therefore representation of different ferment cultures and styles and methods and approaches. What we’re also seeking is to get these foods and drinks embedded in the cultures in which they’re not familiar and re-celebrated in the cultures where Western food is becoming increasingly appealing and people are moving further away from these food, food technologies and foods and drinks. Funding The key thing is finding funding. In an ideal world, we would get a really solid funding to be able to properly take this forward. We’ve shown this year that there is real appetite for it, that thousands of people ate and drank ferments because of those 70 events. Our aim is that ferments are not just for World Ferment Day. Interview Jo discusses the achievements of the 2026 World Ferment Day and her hopes for the future in this exclusive interview. The post World Ferment Day – Debrief with Jo Webster appeared first on 'Booch News .

February 3, 20268 min

Update: Kova Kombucha, Puerto Vallarta, Mexico

Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a year, was operating out of her home, and producing 250-300 bottles per month. She planned to move to a larger space. Twelve months later, I visited Gina at her larger space. She now produces twice the quantity in Puerto Vallarta and, together with her business partner, who operates a sister brewery in Zapotlanejo, near Guadalajara, sells Kova in five cities. Between the two facilities, they are selling 700 bottles a month. The larger space means she can brew more kombucha, but she barely keeps up with demand. The 200-liter stainless steep primary fermentation tank and kettle have streamlined part of the production process. Her challenge is the labor-intensive manual work of sanitizing, filling, and capping the bottles. Nevertheless, she still performs multiple times a week as the lead singer in The Lovers , playing in clubs and bars around town. She’s planning to relocate to a new facility closer to her home. I look forward to catching up next year to see how much further Kova Kombucha has come. Interview Listen to the podcast to hear Gina tell the story of her growing business. The post Update: Kova Kombucha, Puerto Vallarta, Mexico appeared first on 'Booch News .

January 29, 202631 min

Grief and Growth: Exploring the Alchemy of Kombucha Leather

Shajia Meraj’s thesis at Karachi University, Pakistan, was a groundbreaking exploration of kombucha “leather” (dried cellulose SCOBYs) in the context of sustainable textile design. Rather than viewing this material merely as an industrial substitute for animal leather, Meraj’s research, conducted over 11 months in 2025, treats it as a living, time-based medium that responds to its environment and the care it receives. This project balances technical material experimentation and mastery with a profound conceptual inquiry into grief, memory, and circularity. Sustainability Shajia was first inspired by a TED Talk by prominent Italian fashion designer Marina Spadafora, which introduced her to the possibility of using kombucha leather for garments. What drew her to the material was its accessibility; it can be grown using simple ingredients: water, sugar, tea, and starter. Choosing to work outside a traditional laboratory, she transformed a spare room into a domestic studio, using household fermentation tools and shallow trays to harvest the cellulose. Navigating Challenges in Pakistan Executing this project in Pakistan presented significant hurdles. Not only was kombucha unfamiliar to her academic advisors, but the local climate also posed constant threats to the material. During the monsoon season, high humidity caused mold growth, while drier months rendered the leather brittle and paper-like. Shajia spent eleven months in a trial-and-error process, eventually determining that a thickness of half an inch was ideal for drying without the material becoming too fragile. She was supported by Shahzaib Arif of ProB the only kombucha brand in Pakistan , which provided the starter necessary to maintain her continuous brewing process. A Material Reflection on Grief The heart of Shajia’s work lies in the parallels between kombucha leather and the experience of grief. Kombucha leather grows slowly over time, and every sheet is unique, imperfect, and evolving. I think that mirrors how grief works. Grief does not happen all at once; it unfolds gradually, and the memories and emotions surface in cycles. Likewise, the circular nature of kombucha leather growth very much reflects the circular life cycle of grief and memory. These two things fit together very nicely, because both processes involve patience, layering, and ever-changing memory. To ground this concept, she incorporated photographs taken by her late father, who passed away 16 years ago when she was a young girl, into her material outcomes. Her artistic installations include: The Memory-Twisting Lamp : A sculptural piece where light interacts with translucent leather and her father’s photographs to emphasize the fragility and impermanence of memory. Every image is embedded and sandwiched between two layers of kombucha leather, holding the photograph in place like a preserved moment in time. These slides represent how memories exist as fragments, separate yet connected. The Circular Installation : A gradient of 200 dyed circles moving from deep red to warm yellow, representing the evolution of grief from intense loss to a state of acceptance. The circular forms reference the cyclical nature of grief, how it returns, overlaps, and continues rather than ending. Deeper reds at the center represent emotional intensity and loss, while the warmer ambers and yellows moving outward suggest memory, warmth, and moments of acceptance. The Mosaic Portrait : A large-scale tribute composed of thousands of small photographs taken by her father, layered with organic kombucha squares to create a cohesive image that reflects how we perceive the essence of a person through fragments. The kombucha leather adds an organic, textured quality that mirrors the slow, layered nature of memory, making the piece both a visual tribute and a reflection on how we perceive and preserve the essence of a person, through both the whole and the sum of its parts. The Future of Bio-Textiles Despite initial skepticism from her peers and faculty, Shajia successfully defended her thesis and earned an A-. While she also produced functional items, such as a hand-sewn cardholder, her primary focus remained on the material’s emotional potential. Now a graduate, she’s interested in collaborating with other researchers to push the boundaries of what sustainable textiles can represent. She can be reached at merajshajia56@gmail.com . Source: NotebookLM Interview Shajia discusses her project in this exclusive interview. The post Grief and Growth: Exploring the Alchemy of Kombucha Leather appeared first on 'Booch News .