The NANA1807 Method | Preparing Kombucha

The art of cultivating a living, vibrant, beneficial kombucha.

A scientific, sensory, and life-respecting approach.

1. The Mother Infusion

Celebrating plant intelligence

It all begins with a rich infusion, hot-brewed (80–95°C depending on the teas used), to release the components necessary for fermentation.
The base can be black tea, green tea, or better yet, a signature blend like MOUIMA Tea, BIARRITZ, ALHAMBRA, GOOD HOPE or MOGADOR.

This infusion is the living soil that will nourish the SCOBY (symbiotic culture of bacteria and yeast).

Why is this infusion essential?

It provides:

• Tannins, which structure the fermentation

• Polyphenols, which regulate microbial proliferation

• Caffeine, which stimulates enzymatic activity

• Natural sugars, substrate for yeasts

"Tea nourishes microorganisms, microorganisms transform tea."

2. Inoculation and First Fermentation

Allowing life to express itself

Once cooled, the infusion is inoculated with a living mother culture (SCOBY) and a starter (mature kombucha).
A slow fermentation then begins, 7 to 10 days at room temperature (21–27°C), in an open but protected jar (gauze, natural fabric).

During this phase:

• Yeasts convert sugars into alcohol (0.3 to 0.5%)

• Bacteria convert alcohol into acetic acid

• B vitamins, enzymes, probiotics, and antioxidants are formed

The tea then becomes a living, vibrant drink, slightly tart and naturally sparkling.

Key parameters:

3. Second Fermentation (in bottle)

Sculpting aromas and effervescence

After the first fermentation, the kombucha is bottled with an addition of natural sugar (fresh fruit, syrup, spices, or herbs).
This is a secondary anaerobic fermentation (closed), lasting 3 to 6 days at room temperature.

Objectives:

• Develop natural carbonation (fine bubbles)

• Awaken secondary aromas (floral, fruity, herbaceous)

• Create an elegantly sparkling, stable, and complex drink

Each Maison NANA1807 recipe is conceived as an aromatic composition:

• Mango & Spearmint, Fig & Rosemary, Hibiscus & Lavender, Verbena & White Grape...

4. Maturation and Cold Serving

Respecting digestive harmony

Before tasting, each bottle rests in a cool place for a minimum of 48 hours to:

• Stabilize the yeasts
• Clarify the drink
• Mellow the flavors
• Offer a gentle sparkle and a velvety texture

We recommend serving chilled (6–10°C), without ice, in a transparent glass (a flute glass for aesthetics) to appreciate the kombucha's color and effervescence. The slender shape of the flute allows the Kombucha to retain its bubbles longer and promotes the release of aromas.

A vibrant drink, without aggression. Digestive, invigorating, and sensorially rich.

A Method Designed for Life

The NANA1807® Kombucha Method honors long timeframes, invisible nature, and the alliance between plants and microorganisms.
It is based on:

• A microbiota ecology: respect for internal and external life
• A gentle fermentative logic: no pasteurization, no preservatives
• A sensory research: subtle bubbles, elegant aromas, digestibility

• Respectful of plants
• Inspired by nature
• Nourished by culture
• And connected to the breath of the world