Learn More



Kombucha is a truly remarkable drink. It is made by adding a SCOBY (a Symbiotic Culture of Bacteria and Yeast) to a mixture of sugar and tea. As the drink ferments the bacteria turn the mixture into a drink that is filled with vitamins, minerals, organic acids and probiotic bacteria: it becomes a living drink that is unique to the SCOBY used; while still retaining all the beneficial traits of the Kombucha family [1].

A brief history

Kombucha has a history that can be traced back to Manchuria (the ancient precursor to China) in 221BC [2] where it was known as the "Tea of Immortality". For millennia it travelled the world, via merchants and sailors, and is known by many names: including tea-kvass in Russia, Funkochinese in Italy and Kōcha Kinoko in Japan. We believe that once you try Kombucha you will understand why it has been so prized by people all over the world: from Manchurian Emperors to Japanese warriors to Baltic Sailors to the people of Portsmouth!

wendy budd, medical herbalist

Wendy Budd is a member of the National Institute of Medical Herbalists and the creator of The Mighty Bucha. She is a Portsmouth local who has been treating people, holistically and naturally, for twelve years: six of them at a NHS pharmacy and the last six at her own business: Budd's Herbal Apothecary.

Wendy first discovered Kombucha as a teenager and has been making it ever since: the brews she has perfected are unique to her and are formulated through her knowledge of medical herbalism and her practical knowledge of Kombucha brewing. The ingredients used have been chosen for their quality, strength and their holistic relationship with the Kombucha bacteria.

You can email Wendy here

Tim Ames, Designer

Tim Ames is a Portsmouth native and a designer who specialises in small businesses and startups. He is the person behind the look of `The Mighty Bucha: from the branding and labels to the photography, website and copywriting. Tim has been drinking The Mighty Bucha for years and was therefore extremely pleased at the opportunity to be a part of this drink's wider release.

You can email Tim here


[1] Jayabalan, R., Malbaša, R., Lončar, E., Vitas, J. and Sathishkumar, M. (2014). A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, [online] 13(4), pp.538-550. Available at: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12073.
[2] Bartholomew, A. and Bartholomew, M. (1999). Kombucha Tea for your Health and Healing. Bath: Gateway Books.