It is the process of creating a kombucha-based fizzy drink, including fermentation, flavoring, carbonation, and stabilization to make a safe, tasty, and market-ready product.

Typically, kombucha culture (SCOBY), tea (black or green), sugar, water, natural flavors, fruit extracts, and carbonation agents.

Yes. Common flavors include ginger, lemon, berry, hibiscus, and tropical fruits. We ensure flavors are stable and balanced without affecting fermentation.

Carbonation can be natural (through secondary fermentation) or forced (CO₂ injection), depending on production scale and consistency requirements.

Yes. Low-sugar or sugar-free versions can be developed using natural sweeteners, but fermentation and taste balance must be carefully managed.

Typically 4–8 weeks, including trial batches, flavor testing, fermentation optimization, and shelf-life evaluation.

Through proper fermentation control, pH monitoring, pasteurization (if needed), and selecting stabilizers or preservatives suitable for your product goals.

Yes. We provide formulations suitable for large-scale manufacturing, including guidance on equipment, process parameters, carbonation, and packaging.

 Yes. Ingredients like herbal extracts, prebiotics, vitamins, or botanicals can be added while maintaining fermentation stability and taste.

 Yes. Standardized tea blends, controlled fermentation, and precise carbonation help ensure consistent flavor and quality across batches.