✦ Small batch · Raipur · Handcrafted

KOMROOHCHA

Artisan kombucha brewed with rooh — the living culture, the ancient art, the soul of slow fermentation.

✦ Our Rooh

Fermented with
soul & science

"Rooh" — روح — means soul, spirit, essence.
Every jar of Komroohcha holds ours.

Born in the heart of Raipur, Chhattisgarh — a city where the ancient and contemporary meet — Komroohcha started in a small home kitchen, driven by obsession and a kombucha jar from a friend.

Our SCOBY — the symbiotic mother culture — has been nurtured batch after batch, growing more complex and alive with every season. This is not factory kombucha. This is living culture, made with hands, fermented with intention.

✦ Current Brews

Seasonal small batches

Each batch is an experiment — shaped by season, whim, and whatever calls from the market. Limited quantities. Always alive.

🍋

Adrak Nimbu

अदरक नींबू

Fiery ginger meets bright lemon. Sharp, citrusy, with a long spiced finish.

ZingyWarming

🌺

Hibiscus Rose

गुड़हल गुलाब

Deep crimson, florally complex. Dried hibiscus and rose petals fermented into a tart, wine-like brew.

FloralTart

🌿

Tulsi Green

तुलसी हरा

Holy basil and green tea — a meditative, herbal brew. Clean, slightly grassy with an earthy sweetness.

HerbalClean

🫖

Pure Chai

मसाला चाय

Our tribute to Chhattisgarh chai culture. Black tea, cardamom, clove — fermented into something familiar.

SpicedFamiliar

🍊

Santra Pudina

संतरा पुदीना

Orange zest and fresh mint — our most refreshing batch. Light, effervescent, perfect for heat.

RefreshingLight

🔮

Mystery Batch

रहस्य

Our experimental brew. Changes every cycle — could be anything. Follow our Instagram.

SeasonalSurprise

✦ The Craft

How kombucha comes alive

Fermentation is patience given form. Each batch takes weeks, not hours. Here's what happens inside every jar.

Brew the tea

We steep high-quality loose-leaf black or green tea, then dissolve organic cane sugar.

Day 1 · ~2 hours

Introduce the SCOBY

Our SCOBY — a living Symbiotic Culture of Bacteria and Yeast — goes in alongside starter liquid.

Day 1 · The magic begins

First fermentation (F1)

Covered with breathable cloth and left in a warm, still spot. The SCOBY eats the sugar.

Days 7–14 · Patient waiting

Flavouring (F2)

The brewed kombucha gets decanted into bottles with fresh fruits, herbs, and botanicals.

Days 14–17 · Flavour alchemy

✦ The Maker

Brewed by an artist's hands

The same hands that sketch — that observe the world in line and shade — also culture the SCOBY, measure the tea, and taste each batch for that elusive balance of tart and sweet.

Being an artist means being obsessed with craft. Every batch of Komroohcha is approached the way a sketch is approached: with curiosity, patience, and the willingness to start again if it isn't right.

See our process on Instagram →

✦ Connection

Let's Share This Feeling

Kombucha isn't a mass-market beverage to gulp down mindlessly. It's an experience. Choose how you want to meet the culture:

Click one of the ideas above. Let's see where our intentions meet...

✦ Find Us

Get your jar of Rooh

We are small batch, Raipur-local, and lovingly handmade.

📍 Raipur, CG

Available for local pickup and limited home delivery within Raipur city.

🫙 New batches every 2–3 weeks
📦 Available in 300ml & 500ml jars
🌿 Made fresh to order on request

@komroohcha on Instagram →

Is it safe?

Absolutely. Kombucha has been consumed for centuries. Our process is clean, tested, and made with care.

Does it contain alcohol?

A trace amount (<1%), similar to ripe fruit juice. It is considered non-alcoholic.

How do I order?

DM us on Instagram @komroohcha to check availability.