MAI is made in the same way we teach you how to make YOUR kombucha. Below you'll find a summary of our process, but if you want all the details, click here.

We were born in a kitchen full of SCOBYs, with spontaneous, slow, wild, natural fermentations — or, to be clearer: real kombucha . Nowadays, unfortunately, it's necessary to make that distinction.

The recipe we use is exactly the one provided in the MAI Kombucha Kit , which comes with everything you need to start fermenting at home.

Here's a slightly refined version, maintaining its authentic and inspiring tone — just with adjustments to clarity, rhythm, and flow:

🍵 ORGANIC GREEN TEA INFUSION

We make a long infusion (30 minutes) to extract the maximum benefit from the plant, and only then do we dilute the sugar.

🌬️ 1st AEROBIC FERMENTATION (14 to 20 days)

Once the tea is prepared, we add the SCOBY — the live kombucha culture — which begins to consume sugar and transform it into organic acids and other beneficial compounds.

🌿 Aromatherapy and Cold Infusion (3 days)

After fermentation, the MAI base is cold-infused with fresh, organic ingredients , different for each flavor.

Example: In the GINGER flavor, we use grated ginger and hibiscus flowers. The infusion rests for at least 48 hours .

🫧 Second Fermentation - Natural Carbonation (7 to 30 days)

We fill the bottles and begin a new, anaerobic fermentation at room temperature inside the bottle. This is where the natural gas is created, when the yeast consumes the residual sugar and produces CO₂.

We do everything with intention, patience, and respect for the nature of the process.

That's what makes MAI different — and alive .

Happy fermenting! 🌱