BATU Kombucha

SCOBY fermentation. The kombucha culture drives the primary fermentation. Ginger & Lemon is fermented with a kombucha culture in SCOBY-based fermentation, and the same culture is declared in the make-up of Forest Fruits, Matcha & Yuzu and Passion Fruit & Mango.

Two-stage fermentation with juice addition. Vitamin Kombucha undergoes thirty days of initial fermentation, after which extra tea and freshly pressed fruit juice are added and the liquid ferments for a further week.

Tea base. Green tea and black tea form the base of the range, and Vitamin Kombucha rests on that same green-and-black foundation.

• Forest Fruits — green tea and black tea
• Ginger & Lemon — green tea and black tea
• Matcha & Yuzu — green tea and black tea
• Passion Fruit & Mango — green tea and black tea

Spice, matcha and citrus infusions. Two blends are driven by non-berry aromatics.

• Ginger & Lemon — ginger juice at 3%
• Matcha & Yuzu — matcha at 0.3% and yuzu at 0.2%

Colour, flavourings and added vitamins. Forest Fruits carries black carrot alongside natural red fruits flavour and natural strawberry flavour; Passion Fruit & Mango adds natural mango flavouring at 0.3%; Matcha & Yuzu declares natural flavourings. Vitamins C, B6 and B12 are added across the four flavours, including Ginger & Lemon.

BATU has been recognised at the World Alcohol-Free Awards in three consecutive years. Ginger & Lemon took a Commended recognition in 2023 and a Bronze medal in 2024, and Forest Fruits took a Commended recognition in 2025.