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What oppio. kombucha is

oppio. is a living, unpasteurised kombucha made from quality tea, fruit and herbs — no preservatives, no colourings, no shortcuts in the process. This overview is for partners who sell or serve oppio.

Go to the shop
A bottle of oppio. kombucha
9.7 bn
live micro-organisms in every bottle
550+
venues across Slovakia and Czechia
4.8
customer rating on Google
0
pasteurisation — we let the culture live
Checking the fermentation of live oppio. kombucha in a stainless tank
What kombucha is

Fermented tea, not flavoured water.

oppio. kombucha is made by fermenting brewed tea with a live SCOBY culture. The culture gradually turns tea and sugar into a drink with natural acidity and fine bubbles — without rushing and without pasteurisation.

Good kombucha does not have to be extremely sour. It should have character and still be easy to drink.

Why oppio. is different

Zero shortcuts, at every step.

01
Live and unpasteurised

We do not kill the culture with heat — roughly 9.7 billion live micro-organisms stay in every bottle.

02
Recipes developed in-house

We test the composition and the taste of every batch until it is exactly right.

03
Quality ingredients

Green tea, oolong, matcha, herbal bases and real fruit.

04
Clean composition

No preservatives, colourings, sweeteners or artificial flavourings, across the whole range.

05
Our own refrigerated delivery

We handle distribution ourselves, so the cold chain is never broken on the way.

06
Greater production capacity

We can handle larger volumes without changing the recipe or the ingredients.

How oppio. kombucha is made

Six steps from tea to bottle.

STEP 01
Choosing the tea

Green tea, oolong, matcha or herbal bases — depending on the flavour.

STEP 02
Brewing the tea

An exact ratio of tea, water, sugar and temperature; here the sugar is food for the culture.

STEP 03
Live culture

The SCOBY turns the tea base into kombucha — creating acidity and fine bubbles.

STEP 04
Monitoring the batch

Time, temperature, acidity and taste are checked throughout the fermentation.

STEP 05
Flavouring

Fruit and herbs complete the taste rather than masking the base.

STEP 06
Bottling

The finished kombucha goes into glass, not plastic.

Checking a fermentation tank during oppio. kombucha production
Filling oppio. kombucha bottles on the line
Glass bottles ready on the oppio. line
Storage and transport

Live kombucha needs the cold — the whole way.

Bottles go straight into the cold and stay there until hand-over. The same principle applies at your end: store at 2–8 °C and consume within 24 hours of opening. Natural sediment or fine yeast clusters are a normal part of a living product.

2–8 °C Within 24 h of opening Keep upright Living product
Packing glass bottles of oppio. kombucha before refrigerated transport

Questions about the product?

When you order through the portal you will find current prices, availability and product documentation.