The NANA1807 Method | Preparing Kombucha

The art of cultivating 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 a signature blend like 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?

It is she who provides:

• Tannins , which structure fermentation

• Polyphenols , which regulate microbial proliferation

• Caffeine , which stimulates enzyme activity

• Natural sugars , substrate for yeasts

“Tea feeds microorganisms, microorganisms transform tea.”

2. Seeding and First Fermentation

Let the living 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:

• Yeasts transform 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, slightly acidic and naturally sparkling drink .

Key parameters:

3. Second Fermentation (in bottle)

Sculpting aromas and sparkle

After the first fermentation, the kombucha is bottled with the addition of natural sugar (fresh fruit, syrup, spices or plants).
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 drink

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

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

4. Cold Maturation and Service

Respect digestive harmony

Before tasting, each bottle rests in a cool place for at least 48 hours to:

• Stabilize yeasts
• Clarify the drink
• Rounding off the flavors
• Offering a gentle sparkle and a velvety texture

We recommend serving chilled (6–10°C) , without ice, in a clear glass (aesthetically in a flute glass) to allow you to appreciate the color of the kombucha and its fizz. The slender shape of the flute allows the Kombucha to retain its bubbles longer and promotes the release of aromas.

A lively, uncompromising drink. Digestive, invigorating, and sensorially rich.

A Method Designed for the Living

The NANA1807® Kombucha Method honors the long term , 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 logic : without pasteurization, without preservatives
• A sensory quest : subtlety of bubbles, elegance of aromas, digestibility

• Plant-friendly
• Inspired by nature
• Nourished by culture
• And connected to the breath of the world