In Mun Kombucha we use simple ingredients, the procedure to make kombucha could not be easier. We infuse the tea, sweeten it and add a culture of bacteria and yeast, which is known as the mother or SCOBY (Symbiotic Colony of Bacteria and Yeast). We let it ferment for 4 weeks. Before packaging, we add fruit or vegetable juices and / or infusions. It is then when a second fermentation takes place in the bottle and the soft bubble is born.