SCOBY stands for "Symbiotic Culture of Bacteria and Yeast", bit of a mouthful, we know. It's the living culture that ferments sweetened tea and turns it into kombucha.
During fermentation, the SCOBY feeds on the sugar in the tea, producing the acids and other compounds that give kombucha its distinctive tangy, complex flavour.
It might look like something from a sci-fi film, but your SCOBY is the key to making kombucha at home. And here's the really good bit: look after your SCOBY and it can keep brewing with you, batch after batch. Keep it healthy and you've got the makings of an endless supply of homemade booch.
Basically, your SCOBY is the little engine that keeps the whole thing going. Treat it well and it'll repay you in kombucha. And if something does happen to your SCOBY, don't panic. You can get a replacement live SCOBY and starter liquid from us and get your brewing back on track.