At Yugen, we’re on a mission to craft the most inspiring healthy alternative to soda:

Authentic, unpasteurized kombucha made with pure organic ingredients, bold flavours, and centuries of Belgian brewing expertise. Our process is a careful balance between art and science, tradition and innovation. Every bottle and can of Yugen begins with simple ingredients and ends with bold flavour.

1. Simple ingredients, extraordinary taste

We believe great kombucha starts with simplicity.

No artificial or “natural” aromas, no concentrates, no preservatives, no added probiotics, no nonsense — just nature doing its work.

• Organic tea leaves — a blend of green Sencha and black Assam, steeped to perfection.
• Organic beet sugar — the food that fuels fermentation.
• Fresh, organic juice — never from concentrate.
• Four organic herbs — carefully selected for both flavour and function.

Every ingredient we use is certified organic, plant-based, and minimally processed. We let plants shine

2. Brewing:
where it all begins

Just like home brewers, we start by steeping premium tea leaves in fresh filtered water at just the right temperature and time.

This step sets the stage — releasing flavour and aroma while avoiding bitterness. It’s the pure, fragrant base of every Yugen Kombucha.

3. Fermentation:
the magic of the SCOBY

Here’s where the real transformation happens.

We introduce our living culture, the SCOBY — a Symbiotic Culture of Bacteria and Yeast that turns sweetened tea into kombucha through natural fermentation.

Over the course of about a month, the SCOBY:

• Consumes most of the sugar,
• Creates organic acids like gluconic, lactic, and acetic acid,
• Enriches the brew with vitamins, antioxidants, and billions of live microorganisms.

Every bottle and can of Yugen Kombucha contains around 3 billion living cells — the heart of our authentic, unpasteurized kombucha.

4. Flavouring:
crafted with herbs & pure juice

Once the fermentation is complete, we elevate the brew with our signature herbal blends and pure organic juice.

Each flavour features four powerful herbs that work in synergy — chosen not just for their taste, but for their natural benefits.

For example, our Ginger Lemon kombucha combines:

• Ginger for its warming, energizing properties,
• Marigold for rejuvenation,
• Elderberry for immune support,
• Coriander seed for digestive balance.

We use neither artificial nor ‘natural’ aromas or extracts — only real, dried herbs and fresh-pressed juice. That’s what gives Yugen Kombucha its depth and character.

5. Conditioning:
time to rest & refine

After flavouring, our kombucha takes a moment to rest.

During this conditioning phase, we:

• Monitor pH, alcohol, and sugar levels,
• Cold-crash the brew to just above freezing, locking in flavour and halting fermentation,
• Carbonate it to perfection — not too much, not too little.

The result: crisp, effervescent kombucha that’s balanced, alive, and ready to bottle.

6. Packaging:
Protecting What’s Alive

Yugen Kombucha is a living beverage, so we treat it with care.

Our kombucha is unpasteurized, meaning the living cultures remain active — preserving both the vitality and complex flavour of the drink.

That’s why we use:

• Amber glass bottles and opaque cans — to protect our beneficial microorganisms against UV light.
• A strict cold chain — from our brewery to your fridge — keeping every batch fresh and vibrant.

Remember: real kombucha belongs in the fridge. Keep it cool, and it’ll reward you with full life and flavour.

Pasteurization destroys the very microorganisms that make kombucha special — dulling its taste, reducing nutrients, and erasing the natural vitality inside the bottle.

To compensate, some brands add isolated probiotic strains (often Bacillus coagulans - Heyndrickxia coagulans) after pasteurization or filtration.

This can give the impression that the drink is “alive,” but in reality, it’s not authentic kombucha — it’s a sweet, tea-based soda with a sprinkle of lab-grown bacteria.

At Yugen, we believe in authentic fermentation, not shortcuts.

Our kombucha is never pasteurized, never filtered, and never supplemented with single-strain cultures.

What you taste — and what your body benefits from — comes entirely from the living, natural fermentation process of our SCOBY. For us, keeping Yugen Kombucha raw and unpasteurized isn’t the easiest way, but it’s the right way.

The Yugen Way

From the first tea leaf to the final bottle or can, every step of our process is guided by one belief: authentic kombucha should be alive — just like nature intended.

We brew slowly, source sustainably, and flavour boldly.

Because when you drink Yugen Kombucha, you’re not just enjoying kombucha — you’re tasting a craft, a culture, and a commitment to doing good for your body and the planet.

Yugen Kombucha — Not your average booch.

Remember: real kombucha belongs in the fridge. Keep it cool, and it’ll reward you with full life and flavour.