Brewed by hand in Amravati since 2016
Real tea. A living culture. A delicious turn of events. Meet the tangy, naturally fizzy kombucha making everyday drinks a lot less ordinary.
Not a soft drink.
A whole new storyline.
Straight to a bottle, or deep into the bubbles. You decide.
Follow the fizz01 / The collection
One tea base. Five very different personalities. Get to know the cast, or let your taste do the choosing.
275 ml of a very good plot twist The original. Anything but ordinary.
Tea takes the lead. A clean, tangy pour with a little sweetness and a golden finish. Start here if you want to get to know kombucha before meeting the fruit.
Filtered water · Black & green tea · Cane sugar · Live kombucha culture
Try with salted peanuts, a crisp salad, or a quiet afternoon.
275 ml of a very good plot twist A little warmth. A lot of character.
Fresh ginger meets lemon and the tang of fermented tea. Zesty up front, warming on the finish. A bright, sharp turn for people who like their drinks with a little edge.
Original Booch base · Fresh ginger root · Lemon. Base: water, black & green tea, cane sugar, live kombucha culture.
Try with pakoras or a ginger-forward noodle bowl when this issue returns.
275 ml of a very good plot twist Familiar fruit. Unexpected fizz.
Pressed red apple brings a crisp, rounded fruit note to our tangy tea base. An easy first chapter if you are new to kombucha, and a very good reason to take a proper lunch break.
Original Booch base · Pressed red apple. Base: water, black & green tea, cane sugar, live kombucha culture.
Try with a toasted sandwich, a cheese plate, or a bowl of bhel.
275 ml of a very good plot twist Sweet entrance. Spicy exit.
Pink guava gets the first word. Red chilli gets the last. Between the two, that unmistakable kombucha tang keeps things interesting. A familiar fruit-and-chilli combination in a very different form.
Original Booch base · Pink guava · Red chilli. Base: water, black & green tea, cane sugar, live kombucha culture.
Try with corn chaat or grilled paneer when this issue returns.
275 ml of a very good plot twist A little sunshine, in season.
Ripe pineapple brings bright tropical character to the same slow-brewed tea base. A seasonal appearance rather than a permanent promise. Ask us what is pouring before you plan your box.
Original Booch base · Ripe pineapple. Base: water, black & green tea, cane sugar, live kombucha culture.
Try with coconut rice or a lime-dressed salad when in season.
Pick a name on the map or above. Tea-led, fruit-forward, warming or bright: there is more than one way in.
A qualitative tasting guide, not a laboratory measurement. Positions describe flavour character, not sugar content.Explore Original Booch ↑Scroll across the map, or choose a flavour above.
Small batches mean a changing line-up. Seasonal and resting issues are here to explore, not a promise of stock. We confirm every order on WhatsApp.
02 / The brew lab
A cup of tea goes in. Something altogether more interesting comes out. Step inside the brew.
Not magic. Microbiology!Black & green tea · water · cane sugar
We start with tea, not a flavour concentrate. Cane sugar goes into the brew too: it feeds the fermentation. The sweetened tea must cool before the living culture is introduced.
Why sugar? Yeasts use sugars during fermentation. That does not make the finished drink sugar-free; some sugar remains. Without a measured nutrition label, taste alone cannot tell you how much.
The culture gets to work in the cooled tea. Yeasts and bacteria transform the brew, creating acids and other fermentation compounds. That is where kombucha gets its distinctive tang.
The jelly-like layer is often called a SCOBY. More precisely, it is a cellulose mat, or pellicle, formed by some of the bacteria. The liquid contains microorganisms too; the disc is not working alone.
Original Booch keeps the focus on the tea. Other issues bring in their own ingredients: pressed apple, ginger and lemon, guava and chilli, or seasonal pineapple. These are flavour choices, not health promises.
Fermentation is a process, not a stopwatch. Temperature, the culture and the ingredients all affect it. We describe the stages here rather than promising one exact timeline for every batch.
In a sealed bottle, carbon dioxide produced by fermentation can dissolve into the drink. That is bottle conditioning: the fizz develops with the brew rather than being injected from a CO₂ tank.
Pressure matters. Do not try to copy a commercial bottling process in ordinary glass at home. This illustration explains the idea; it is not a home-brewing recipe or a pressure guide.
Our kombucha is unpasteurised. Refrigeration slows fermentation and helps preserve the intended character of the brew. Keep the bottle upright, serve it chilled and open slowly, away from your face.
Follow the storage instructions and best-before date on your bottle. A little sediment can be normal in unfiltered kombucha, but it is not a freshness test. If the bottle is damaged or you are unsure, do not drink it; contact us.
Brewed by hand. Bottle-conditioned. Kept cold.
Our process is the story—not a promise of medical benefits.
03 / Every brew has an origin story
No secret laboratory. No boardroom brainstorm. Just a curious brewer in Amravati, and a culture with a life of its own.
Amravati. 2016. An idea...Ashwin Alsi started Scoby Doo as a kitchen experiment. Take tea seriously. Give fermentation a chance. Make something genuinely good to drink.
First, a perfectly ordinary tea...Tea, water, cane sugar and a culture of bacteria and yeast. Fermentation transforms the sweet tea, bringing the tang that makes kombucha, kombucha.
And the story keeps brewing...Today, we brew by hand in Amravati. A tea-led Original and a cast of fruit-and-spice issues. Bottle-conditioned for fizz, then kept cold for your glass.
Just an interesting drink, made with care. Workshop and portrait artwork illustrate the story; they are not documentary photographs.
04 / Meanwhile, at your table...
A cold bottle. Something good to eat. No special occasion required. Here are three ways to turn a quick drink into a little event.
Starring Original Booch
Place the lime in a glass. Pour the cold kombucha slowly down the side. Add ice gently if using, and drink while the fizz is fresh.
Salted peanuts, cucumber chaat or a crisp salad.
The simplest way to get to know the tea. No syrup needed.Starring Apple Pop
Add the apple and lime to a glass. Slowly top with chilled Apple Pop and give it one gentle stir. Skip the shaker; the kombucha is already carbonated.
A cheese toastie, bhel or roasted makhana.
Fruit-forward, tangy and made for the long version of lunch.Starring Original Booch
Gently press the mint once in your palms to release its aroma. Add to a glass with the cucumber. Pour in the cold kombucha and serve straight away.
Grilled paneer, corn chaat or lemon rice.
Serving suggestions, not tested nutrition or zero-alcohol claims.Keep cold. Open slowly. Never shake.
Kombucha can contain caffeine and alcohol from fermentation; these pours are not a zero-alcohol guarantee.
05 / The booch backstory
New to kombucha? Start here. Get to know what is in the bottle, what to expect, and what the label should tell you.
Kombucha is sweetened tea fermented with a mixed culture of bacteria and yeast. The result is usually tangy, lightly sweet and a little complex. Scoby Doo bottle-conditions its brew for fizz. Think sparkling fermented tea, not fruit juice and not a medicine.
Pour it cold into a glass. Notice the tea, then the fruit or spice, then the tart finish. Give yourself a few unhurried sips. If you prefer crisp fruit, try Apple Pop; if you want to understand the tea base, start with Original Booch. You do not need to force yourself to like it.
Cane sugar is an ingredient in the tea base, and fruit contributes sugars too. Fermentation uses some of that sugar, but some remains. Ask us for the current bottle label and nutrition information if sugar intake matters to you. We will not turn an unmeasured amount into a big claim.
Tea naturally contains caffeine, and fermentation can produce alcohol. Amounts depend on the product and storage. Do not assume kombucha is caffeine-free or zero-alcohol. If you need to avoid either entirely, ask for current product information before ordering.
Unpasteurised kombucha is not suitable for everyone. If you are pregnant, breastfeeding, immunocompromised, managing a health condition, or considering it for a child, speak with a qualified healthcare professional. Live cultures alone do not establish a proven probiotic benefit. Choose it for the taste, not a treatment.
You may see settled tea, yeast or fruit particles in an unfiltered bottle. Keep it upright and do not shake to mix them in: the drink is carbonated. Follow the label for storage and best-before guidance, and message us about anything unusual. Sediment alone cannot tell you whether a bottle is safe.
Pick a side. Then get the whole story.
Bonus issue 01 · 4 min readTaste kombucha with a simple guide to aroma, tang, sweetness and fizz. Compare flavours, try food pairings and keep your bottles cold.
Read this issue
Bonus issue 02 · 4 min readRead a kombucha label for ingredients, sugar, storage, caffeine and alcohol. Learn what live cultures mean and which claims need more evidence.
Read this issueFermented foods and proven probiotics are not the same thing. Read the ISAPP scientific consensus ↗ Need product-specific information? Ask us.
06 / The box set
Make it an Original. Make it an Apple. Make it a little of both. Build your box, then talk to the people who brew it.
A visual of your selection, not packaging or a fixed box size.
MRP ₹220 per bottle · Select up to 12
Delivery is extra, if applicable. Stock, delivery charges and the final total are confirmed by us on WhatsApp. This is an enquiry, not a paid order.
Choose a bottle to beginDelivery enquiries for Amravati, Nagpur, Wardha, Akola. Tell us your area; we will confirm the route and next available slot.
After a seasonal or resting issue? Ask what is brewing →
Prefer a conversation? +91 77698 98666
