Complete Organic Kombucha Pack images
Complete Organic Kombucha Pack
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€39.90
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Kit to make your own kombucha. Complete equipment + tea + flavoring + kombucha mother. Certified organic.
New: Orisae becomes My Scoby! The kit remains the same, only the brand changes.
Complete organic kombucha kit
to make homemade kombucha (with SCOBY)
This organic kombucha kit brings together everything you need in one package to start your first fermentation at home: a live kombucha mother, the jar, the bottles, the tea, the flavoring, and access to the preparation guide. You no longer need to search for where to find the SCOBY, which tea to use, or what container to use. You open it, follow the steps, and ferment.
The new star of friendly gatherings, kombucha is a fermented tea drink, flavored with fruits, flowers, or simply plain, and slightly sparkling. Its taste is tangy, very refreshing, and not too sweet. Honestly, once you've tasted a well-made homemade kombucha, you quickly understand why industrial sodas lose their appeal.
🍶 What does the kombucha kit contain ?
The Orisae homemade kombucha kit - My Scoby contains 8 elements:
- A 1 L glass jar with a mechanical closure
- 2 glass bottles with mechanical closures of 0.5 L
- A reusable organic cotton tea bag
- An organic cotton protective cloth to cover your kombucha
- A 50 g pack of selected black tea for kombucha - up to 10 L of beverage
- A 35 g packet of Oasis flavoring (made from orange peel, turmeric, acerola, and hibiscus flower)
- A kombucha mother 10 cm and 50 g SCOBY + 100 ml starter liquid
- Access to the complete guide for making successful kombucha (available here)
All the equipment is made in France.
The flavorings are solely based on dried herbs, and you can change them to vary the tastes of your kombuchas.
🍶 How to make homemade kombucha with this kit ?
With this kombucha kit, making your own kombucha involves three steps. It's truly accessible for a complete beginner - it's even, along with kefir, the easiest fermentation to successfully achieve on the first try.
- Prepare the sweet tea. Infuse the organic black tea from the kit in the cotton bag, then dissolve the sugar (use 60 to 80 g per liter - it is not provided). Let it cool to room temperature: a hot liquid would damage the SCOBY.
- Start the first fermentation. Pour the cooled tea into the 1 L jar, add the kombucha mother and its 100 ml starter liquid. Cover with organic cotton fabric, away from direct light, between 20 and 25 °C. Allow 7 to 12 days depending on the temperature of your kitchen and the desired taste: the longer the fermentation, the less sweet and more tangy the drink becomes.
- Bottling (second fermentation). Transfer into the 2 bottles with mechanical closures with the Oasis flavoring. Close them and leave for 2 to 4 days at room temperature: this is when the bubbles appear. Then place them in the refrigerator, which pauses the fermentation.
You can also find the process in the video below:
Very fun and easy to understand, you will never miss your kombuchas again.
To go further, our detailed preparation guide:
Homemade Kombucha: The Complete Guide to Successfully Making Your First Fermentation
🍶 Why choose a kombucha kit instead of buying separately ?
Specifically, three reasons are frequently mentioned by our clients.
Simplicity. Buying a live SCOBY separately, a suitable jar, unflavored tea compatible with fermentation, pressure-resistant bottles, and a breathable cloth means placing five orders with five different suppliers - and just as many opportunities to make mistakes. The kombucha kit solves the issue all at once.
The compatibility of elements with each other. This is the point that is underestimated. A tea flavored with essential oils can interfere with the culture. An airtight jar is not suitable for the first fermentation, which needs air. A recycled bottle does not always withstand the pressure of the second fermentation. In this kombucha kit, each element has been chosen to work with the others.
The cost. A turnkey kit is cheaper than the sum of its components purchased individually. And once you have the kit, the only recurring expense is the tea and sugar - just a few cents per liter. The SCOBY reproduces itself.
This kombucha starter kit is particularly suitable for beginners. If you are still hesitating between the two major beverage fermentations, our Complete guide to kefir or kombucha will help you decide.
🍶 What our customers say about it
These reviews are about Biovie and our fermentation range in general - to date, no published reviews specifically address this kombucha kit. Here they are as is, without editing.
"I regularly place orders there, including sea water, fresh coconuts, seaweed, honey, wooden utensils, more recently the filtering bottle and the kit to start making plant-based yogurts. In short, I love the products they offer, as well as their approach, the care they take in the origin, quality, and ethics of the products."
Maiwenn O. - Google review, 5/5
"When it comes to food, quality must come first, and I have become demanding about the sourcing of my food. I get my sprouted seeds, my Quinton® water, my algae there, and I will soon be tackling the subject of lacto-fermentation."
Jonathan Tabutin - Google review, 5/5
"I have been ordering from Biovie for years, my fresh seaweed for making my seaweed tartare, nori sheets for my sushi, marine plasma, my yogurt and plant-based cheese cultures, and many other delicious products. I have always been delighted with the quality of the products and the service."
Florence Demay - Google review, 5/5
The gut microbiota refers to all the microorganisms that colonize the digestive tract. Bacteria are largely represented, with more than 1,000 species and 7,000 different strains. Our intestinal flora is established around the age of 3 or 4, so it is beneficial to eat a very diverse diet: the richer and more varied the diet, the more likely the flora is to be diverse as well.
According to theInserm, The microbiota acts as an interface between food and our body, and contributes to the renewal of the intestinal wall tissue as well as the production of intestinal mucus. It is a very active field of research, where science is progressing rapidly - and cautiously.
Fermented foods and drinks, along with fiber and dietary diversity, are among the levers researchers are exploring today. Kombucha is one representative among others, alongside kefir, raw sauerkraut, or miso. That's the framework. Now, let's be precise about what this drink actually contains—and what we cannot claim about it.
🍶 What a kombucha contains
The composition of kombucha varies greatly depending on the tea used, the duration of fermentation, and the temperature. A review published in 2025 in the journal Foods (Todorov et al., "Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage") describes the following components:
- Organic acids, primarily acetic acid, gluconic acid, and lactic acid, are produced by the microbial consortium during fermentation. These are what give kombucha its characteristic tangy profile.
- Polyphenols from tea (catechins, theaflavins), whose levels change during fermentation.
- Living yeasts and acetic and lactic bacteria, brought by the SCOBY. The exact composition of this consortium varies from one culture to another.
- A small amount of carbon dioxide, responsible for the natural effervescence.
- Residual sugar, in varying amounts depending on the fermentation duration.
A second review, published in 2025 in Rapports actuels sur la nutrition I'm sorry, but it seems like the text you provided is incomplete. Could you please provide the full text you would like translated?, "Kombucha Tea: A Functional Beverage and All its Aspects"), details the functioning of the SCOBY: yeasts and bacteria work in symbiosis, with the former transforming the sugar and the latter converting the products of this transformation into organic acids. These two reviews emphasize a point that I find honest to relay: the variability in the composition of artisanal kombuchas is significant, and human data remains limited. They describe what the drink contains, not what it would do to the body.
A factual point that speaks to everyone, however: a well-made kombucha is significantly less sweet than a regular soda, while still retaining the pleasure of the fizz and taste. This is often the primary reason why our customers start drinking it.
🍶 Usage precautions
- Alcohol. Fermentation naturally produces a small amount of alcohol, usually around 0.2 to 0.5% vol in artisanal kombucha. In France, a beverage is classified as non-alcoholic below 1.2% vol (article L3321-1 of the Public Health Code). A very long or very warm fermentation can increase this rate: it is better to adhere to the indicated durations.
- Pregnancy and breastfeeding. Due to the presence of alcohol and the unpasteurized nature of the beverage, the consumption of kombucha is not recommended during pregnancy and breastfeeding. If in doubt, seek advice from your doctor or midwife.
- Children. For the same reasons, kombucha is not suitable for young children.
- Vulnerable people. If you are immunocompromised, undergoing long-term medical treatment, or following a specific diet, consult a healthcare professional before incorporating an unpasteurized fermented drink into your daily routine.
- Preparation hygiene. This is the most important point for homemade fermentation. Clean utensils, washed hands, no reactive metal utensils in prolonged contact with the culture, and visual monitoring: a dry and fuzzy mold (green, black, or blue) on the surface requires discarding the preparation and starting over with a new mother. A healthy mother is beige, supple, sometimes stringy - this is normal.
And to be clear: kombucha is a fermented food, not a treatment. It is part of a varied and balanced diet and does not replace any medical care.
🍶 Find various articles about kombucha on our blog:
What are the 5 benefits of kombucha ?Where to buy a kombucha mother ?
How to make and feed a kombucha mother ?
What are the differences between kombucha and kefir ?
Kefir or Kombucha: A Complete Guide to Choosing the Ideal Fermented Drink
Homemade Kombucha: The Complete Guide to Successfully Making Your First Fermentation
Homemade fermentation: where to start ?
Homemade fermentation: where to start when you're a beginner ?
ORISAE - My Scoby
Axel and Cléo founded Orisae in 2020. This designer couple wanted to bring more meaning into their lives and dedicated their time to ensuring that everyone could discover and adopt the healthiest, most economical, most ecological, and above all, the most delicious method: homemade fermentation.
Find here a video and interview that we had the pleasure of recording with Cléo, co-founder of Orisae:
Increasingly aware of the impact of food on living beings, our health, and our environment, they started from scratch and launched a crowdfunding campaign that nearly tripled its goal. Supported by hundreds of people in their project, the kits for kefir and kombucha were then created, accompanied by a genuine exchange platform so that everyone could share their home fermentation journey. Their goal? To make fermentation accessible, simple, fun, and above all, friendly !
Their workshop is located in Strasbourg and everything is made on-site. You could even say they are ferment breeders !
Why does Biovie distribute this fermentation kit?
Biovie has specialized in living food since 2007. In almost twenty years, we have seen many fermentation kits come and go - and we have also dismissed many. Three criteria tipped the balance for this kombucha kit.
1. Strains truly alive upon receipt. A kombucha mother is not stored like a packet of tea. At Orisae, the SCOBYs are continuously cultivated in the workshop and shipped with their starter liquid. This is what makes the difference between a first fermentation that starts in three days and a culture that remains inert.
2. French manufacturing and organic raw materials. The glass, the cotton, the tea, the flavorings: everything is organic and made or assembled in France, in a workshop we know and have filmed behind the scenes. For a drink that we will prepare every week for years, it matters.
3. Real support after purchase. This is the point that the kits sold in supermarkets or on marketplaces lack. The online guide, the community, the answers to questions like "my mother sank to the bottom of the jar, is it serious?" (no, it's not serious). Honestly, this is what makes a kit end up being used rather than forgotten in a cupboard.
Best before: 20/01/2027
Kombucha kit datasheet
Content : 1 glass jar with a mechanical closure of 1 L · 2 glass bottles with a mechanical closure of 0.5 L (made in France) · 1 reusable organic cotton tea bag · 1 organic cotton protective cloth · 50 g of organic black tea, selected for kombucha · 35 g of Oasis flavoring · 1 organic kombucha mother (SCOBY) of 10 cm and 50 g + 100 ml of starter liquid · 1 access to the complete guide to successfully make your kombuchaavailable at this link).
Flavoring ingredients : Oasis = Orange*, turmeric*, acerola*, hibiscus flower*.
* ingredients from organic farming
Origin : Orisae Workshop - My Scoby, Strasbourg (France).
DDM : 3 years
Storage method : all the elements are stored at room temperature. The kombucha mother is stored in the fridge.
What is not provided in the kit
The kombucha kit contains all the equipment and the cultures. Two basic ingredients remain your responsibility, simply because they are already in every kitchen:
- Sugar - Count 60 to 80 g per liter of preparation. A light or white cane sugar is very suitable; whole sugars that are very rich in minerals are more difficult for a beginner to manage. Useful reminder: this sugar feeds the culture, it is not there to sweeten the final drink.
- Water - preferably non-chlorinated. If your tap water is heavily chlorinated, let it sit overnight in the open air or use filtered water. Chlorine hinders the work of microorganisms.
Frequently Asked Questions About the Kombucha Kit
How many liters of kombucha can be made with this kit ?
The 50 g of organic black tea provided allows you to prepare up to 10 L of kombucha. The 1 L jar corresponds to one batch, which means you can make about ten batches with the tea from the kit. After that, only the tea and sugar need to be repurchased: the kombucha mother continues to work and reproduces with each cycle.
How long does a kombucha mother last ?
A well-maintained kombucha mother lasts for years - ours has been going for well over five years. With each fermentation, it produces a new layer on the surface, which you can separate to start a second jar or give to a friend. You just need to feed it regularly (sweet tea) and store it in the refrigerator with a little kombucha if you take a break.
Does homemade kombucha contain alcohol ?
Yes, in very small quantities. Fermentation naturally produces alcohol, usually between 0.2 and 0.5% vol in a homemade kombucha brewed over 7 to 12 days. In France, a beverage is considered non-alcoholic below 1.2% vol (article L3321-1 of the Public Health Code), a threshold that homemade kombucha normally does not exceed - except in cases of very long fermentation or when brewed at high temperatures.
Is there any sugar left in kombucha after fermentation ?
Yes. The sugar added at the beginning serves as food for the yeast and bacteria in the SCOBY, which consume most of it - but a residual fraction always remains in the final drink. The longer the fermentation, the more this fraction decreases and the more tangy the taste becomes. It's up to you to decide the balance by tasting from the 7th day.
Is it good to drink kombucha every day ?
Kombucha is a fermented drink that can be part of a varied and balanced diet, like kefir or lacto-fermented vegetables. In practice, most people who consume it regularly have around a glass of 150 to 200 ml per day. If you are just starting, begin with small amounts to allow your body time to adjust, and adapt according to how you feel. It is neither a treatment nor a dietary supplement: it is a beverage.
When not to drink kombucha ?
Kombucha is not recommended during pregnancy and breastfeeding, nor for young children, due to its low alcohol content and the unpasteurized nature of the drink. If you are immunocompromised, undergoing long-term medical treatment, or need to limit your acid intake, seek advice from a healthcare professional. Finally, a preparation with a dry, fuzzy mold on the surface should never be consumed.
What is the difference between kombucha and kefir ?
Kombucha is a sweet tea fermented by a SCOBY - a disc of bacteria and yeast. Water kefir ferments a sugary water with translucent grains, and milk kefir ferments milk. The cultures, durations, and tastes are different: kombucha is more tangy and more "tea-like," water kefir is lighter and faster (about 48 hours). We detail all of this in our article. What are the differences between kombucha and kefir ?
Warning: The information presented on this page is provided for informational purposes and does not constitute medical advice. Kombucha is a fermented food, not a treatment; it should be part of a varied and balanced diet and a healthy lifestyle, and does not replace any medical care. Consult a healthcare professional before making any changes to your diet.
Update: August 2026. Form validated by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Seaweed in everyday life(Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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