All kombucha starts with a mother. This is an ode to ours. Mina, our founder's mother, is the essence of wisdom, resilience, and self-reliance. She fled Tehran with Nina's dad to build a better life for Nina, rooted in freedom, choice, and equality. Etched on the Mina tank are the words Woman, Life, Freedom, from the Kurdish Jin, Jîyan, Azadî, a rallying demand for self-determination, bodily autonomy, equality, and the right to live, speak, dissent, and choose freely for all people across Iran’s diverse ethnicities and cultures.

The beginning of fermentation is a nutrient-rich sweetened tea, brewed in Brew House named after Mina. This tea is used for the starter culture in Inge and for the kombucha base in Rosio and Lotte.

This stainless steel Mina boiler is part of a loop system equipped with a tea leaf extractor and sugar dissolver. Fully automated, it ensures consistent batches of high-quality, nutrient-rich tea. The boiler heats filtered, softened water to exactly 76°C, which makes the ideal temperature for our organic Chun Mee green tea. Brewing green tea at higher temperatures draws out excessive tannins, resulting in an overly bitter taste.

At 76°C, we extract the optimal balance of chlorophylls and tannins for our kombucha. The tea, that we mix with organic lemon verbena leaves, is brewed in a custom-built stainless steel tea filter tank designed to allow the leaves to float freely. This method improves flavour extraction and reduces waste.

Organic, unrefined cane sugar is the most effective sweetener for kombucha fermentation, added through a custom dissolving unit, that prevents crystallisation and ensures even mixing. The result from the Mina Brew House is a tea base rich in nutrients and flavor, for the bacteria and yeast to begin fermentation.

After leaving the world-renowned restaurant Noma to introduce Copenhageners to Mexican cuisine, Rosio became one of the most renowned chefs wordwide and in Copenhagen’s food scene. Our fermentation tank is named after her. In the custom stainless-steel Rosio tank, sweetened tea and starter culture are combined. At a steady 24°, the kombucha ferments for a week to form the kombucha base.

The entire process is closely monitored and measured in our in-house lab. Each batch is analysed to ensure a consistent fermentation development and flavour profile that meets our uncompromising standards. All of our tanks are equipped with specially designed mesh covers to support hygiene and maintain optimal fermentation conditions. The result is a balanced, signature kombucha, ready to be developed into a range of flavour directions inside the pressure tanks.

Tove Ditlevsen grew up in Vesterbro and transformed working class hardship, childhood trauma and the inner life into some of the most precise and enduring literature in Danish. Through poetry, fiction and memoir she wrote unflinchingly about poverty, abuse, addiction and mental illness, and the hidden costs of being a woman, at a time when these realities were rarely spoken of in public.

Once fermentation is complete, the kombucha base is transferred into the Tove pressure tank. Here, the kombucha is centrifuged and passed through a large filter to reduce larger particles in the beverage.

The goal of this two-step system is to preserve the live microorganisms, which allows beneficial bacteria and smaller yeast particles to remain active for a final living kombucha. The stainless steel pressure tank includes thermal regulation, keeping the kombucha chilled at 3°C to prevent further fermentation while infusing flavour. Our signature flavours, organic sea buckthorn juice, sour cherry juice and lion's mane with blue peaflowers, and limited editions, are all infused under pressure using a HopGun, a technique also used in beer brewing. This method allows for highly efficient flavour extraction due to the added pressure.

To prevent alcohol development and ensure a consistent level of carbonation across each batch, CO₂ is gently dissolved into the kombucha during the final stage of brewing. The kombucha is then bottled and packaged. Each bottle is rinsed, filled, labelled, and capped in-house on our own bottling line.

After completing extensive studies in Political Science and Liberal Arts, Palisa Anderson returned home to Sydney to join the family business, becoming a first-generation farmer and second-generation farm-to-table restaurateur. Our pressure tank is named after her. Once fermentation is complete, the kombucha base is transferred into the Palisa pressure tank. Here, the kombucha is centrifuged and passed through a large filter to reduce larger particles in the beverage.

The goal of this two-step system is to preserve the live microorganisms, which allows beneficial bacteria and smaller yeast particles to remain active for a final living kombucha. The stainless steel pressure tank includes thermal regulation, keeping the kombucha chilled at 3°C to prevent further fermentation while infusing flavour. Our signature flavours, organic sea buckthorn juice, sour cherry juice and lion's mane with blue peaflowers, and limited editions, are all infused under pressure using a HopGun, a technique also used in beer brewing. This method allows for highly efficient flavour extraction due to the added pressure.

To prevent alcohol development and ensure a consistent level of carbonation across each batch, CO₂ is gently dissolved into the kombucha during the final stage of brewing. The kombucha is then bottled and packaged. Each bottle is rinsed, filled, labelled, and capped in-house on our own bottling line.