The NANA1807 Method | Preparing Kombucha

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

A scientific, sensory and respectful approach to living things.

1. The Mother Infusion

Celebrating plant intelligence

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

This infusion is the living soil that will nourish the SCOBY (symbiosis of bacteria and yeasts).

Why is this infusion essential?

She is the one who provides:

• Tannins , which structure fermentation

• Polyphenols , which regulate microbial proliferation

• Caffeine , which stimulates enzymatic activity

• Natural sugars , the substrate of yeasts

"Tea feeds microorganisms, microorganisms transform tea."

2. Inoculation and First Fermentation

Let life express itself

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

During this phase:

• Yeast transforms sugars into alcohol (0.3 to 0.5%)

• Bacteria transform alcohol into acetic acid

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

The tea then becomes a living, vibrant, slightly acidic and naturally sparkling beverage .

Key parameters:

3. The Second Fermentation (in the bottle)

Sculpting the aromas and the effervescence

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

Goals :

• Develop natural carbonation (fine bubbles)

• Awaken secondary aromas (floral, fruity, herbaceous)

• Create an elegantly sparkling, stable and complex beverage

Each recipe from Maison NANA1807 is conceived as an aromatic composition :

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

4. Maturation and Cold Serving

Respect digestive harmony

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

• Stabilize the yeast
• Clarify the drink
• To round out the flavors
• To offer a gentle effervescence and a velvety texture

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

A lively drink, without harshness. Digestive, invigorating and sensorially rich.

A Method Designed for Living Beings

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

• An ecology of the microbiota : respect for internal and external life
• A gentle fermentation process : no pasteurization, no preservatives
• A sensory exploration : the subtlety of the bubbles, the elegance of the aromas, digestibility

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