Questions ? Answers !

Kombucha is new to many people. We give our best shot at demystifying this oddly great tasting beverage through a list of most frequently asked questions.

But still, I have a question !

Our Kombucha

Many people find that kombucha helps with digestion, boosts their immune system and gives them a powerful energy boost. This is thanks to the vitamins, healthy organic acids, antioxydants and the polysaccharides that are a great source of natural energy. All we can assure you is that our kombucha will be a nice kick in your step and that it will make you feel as great as it tastes.

After all, don’t take our word for it. Try it for yourself and see how it makes you feel !

When ? Where ? Kombucha is consumed on a daily basis across the planet. On a sunny terrasse, at the restaurant, at home, at work, in a park, on a yoga mat, on a surf board or even while riding around on a T-Rex. Urban Kombucha is whenever and wherever you feel like it !
Are you super-sensitive to theine? Consider a bottle of kombucha like a cup of tea, and don’t drink it right before bed.
How much ? You’ll be the judge of that. We find that our 330 ml bottles are the perfect size to sip down in one sitting. And thanks to the twist-cap, you can easily grab-and-drink while on the move.
Kombucha retains all its benefits when stored in a fridge (+/- 5°C). It keeps its freshness, taste and all the goodness intact.

Treat it with respect, it’ll return the favour.

If kombucha is not kept refrigerated, a second fermentation may happen in the bottle. The product could become slightly more carbonated and its taste might evolve to become more acidic.

We believe kombucha has its own, unique category.  It is somewhere between the functional (healthy) beverage category and the refreshing soft-drink category.

It doesn’t fall in the energy drink category because it’s not loaded with additives, crazy amounts of caffeine, nor does it contain high amounts of sugar. All our ingredients are natural and we make sure you can pronounce all of ’em.

To be honest, kombucha doesn’t actually spoil. Worst case, it’ll become more acidic (understand: vinegary taste) and some might find it less pleasant to drink. Some like it stronger though..

Long story short, we know it’ll taste great until the “Best before” date (if kept cold). After that date, we simply can’t promise for how long it’ll remain as is.

Alcohol is a by-product of fermentation. To a certain extent, the same happens with all fermented food (even with bread and yogourt). Alcohol is then metabolised and transformed into healthy organic acids, and only traces amount of alcohol remain in the final product. While homemade kombucha can reach levels as high as 1% to 2%, our kombucha remains between 0.2 – 0.3%vol. and is thus considered non-alcoholic beverage by Swiss and European legislation (<0.5%).

For example, freshly pressed orange juice can reach as high as 0.5%vol. alcohol when left for 30min at room temperature. Crazy, eh?

Pregnant women and highly sensitive persons should consume kombucha in full knowledge of these facts.

Well.. if you really really want to, go ahead. But like all carbonated beverages, you might experience a “Mentos effect” when opening the bottle.

However you can gently swirl the bottle to mix the sediment at the bottom.

We believe kombucha is more useful as a drink than as a hair conditioner. But again, we’ll let you be the judge of that.

Our ingredients

Urban Kombucha contains <20 kcal per 100ml. This represents <60 kcal per bottle of 330 ml.

Calories come mainly from the raw cane sugar (organic and fair trade) that is required for the fermentation process. After the fermentation takes place, only < 5g of sugar remains per 100ml, resulting in < 15g per bottle of 330 ml.
This amount of subtly dosed sugar helps achieve the perfect combination of flavors. By way of comparison, yogurt contains about 100 kcal per 100 ml, and orange juice about 50 kcal per 100 ml.

We use organic Sencha green tea leaves. While most ready-to-drink tea-based beverages use tea extract, we pride ourselves on infusing whole leaves, just as you would when preparing tea at home. With us, no compromise on quality!
We use pure and fresh ingredients. This means that there may be deposits/natural sediments that form after some time. We could hide them using coloured-glass bottles, but in line with our values and spirit, we prefer to be fully transparent, and we are proud of our choice!

Our Kombucha has not been sterilized, homogenized, micro-waved, synthesized or poorly treated, and that’s great! You can gently mix (and not frantically shake!) the bottle to dissolve the natural deposit.

Think of it as a good beer or a fine wine that gets better with time!

The Kombucha culture (also known as “Kombucha Mother” and similar to the “Vinegar Mother”) or SCOBY (acronym for Symbiotic Culture of Bacteria and Yeast) is a collection of living yeast and good bacteria that have been carefully selected.

They are commonly referred to as probiotics (you know, the bifidus that can be spread over the face for a beautiful and smooth skin?). These microorganisms work really hard to transform tea into Kombucha – they are responsible for the fermentation – and they are doing a fine job!

While hearing about yeast or bacteria may surprise the inexperienced ear, it is these same microorganisms that are used to make bread, cheese, yogurt, wine, beer, cider, vinegar and other common food products.

Our Kombucha does not contain any animal-based product and is therefore a naturally vegan drink.

Similarly, none of the ingredients we use contain any gluten.

Some people think that the guy responsible for the fermentation is a fungus that floats on top of the liquid during the production process.


In reality, it is cellulose (the carbohydrates that make up the cell walls of plants, which we call the “mother of kombucha” and that is also found in the production of vinegar (the “Vinegar Mother”). This cellulose acts as a floating island and a haven for the microorganisms that are responsible for the fermentation.

Yeast are members of the same scientific kingdom (“Fungi”) as mushroom. But human are also members of the same scientific kingdom (“Animalia”) as jellyfish.

Do you consider yourself a jellyfish? If yes, we’d love to meet you. If not: see our point ?

We use raw cane sugar (organic and fair trade from Max Havelaar). Indeed, the yeasts responsible for the fermentation need carbohydrates in order to work: sugar is their fuel! Unlike grape juice that contains enough sugar for yeast to turn it into wine, it is not the case with tea. We hence add the right amount of sugar to satisfy our yeasts, and keep a small amount ( < 15g ) post-fermentation to balance the taste of the finished product and achieve the perfect combination of flavours.

Our company

Not for the moment. Our kombucha is distributed through various retailers in Switzerland. The map and list are available here.

If you wish to order large quantities for an event or party, please get in touch through our contact form.

Our retailers are listed here.
No, our bottles don’t have deposit.

Glass recycles very well, so please either re-use the bottles for other purposes or recycle where appropriate.

You bet ! Our ingredients as well as our processes are certified organic by Bio.Inspecta Suisse. Our certificat is available by clicking here.

Small, dynamic, open-minded, super-cool and different !
Most kombucha sold in Europe are dull, industrialised, over-processed and don’t have much conscious brought to ingredients or to how it’s made.

We like to make things different, we ask ourselves the right questions and we make educated choices without affecting neither the quality of our kombucha or our core values.

Mainly because glass requires less energy to recycle than plastic (PET).

And hey.. it’s way more classy, don’t you think ?