Boochamama

QUICK PSA 😅

Our bottles are alive and they don’t do well below zero.

When kombucha freezes, CO₂ expands, pressure builds, and glass can break (same story as any carbonated liquid).

Keep your booch cold 3-5c, not frozen. Best to avoid the coldest part of your fridge. Preferably closest to the fridge door. 🤗

Looks like our quarterly fridge maintenance will come a bit early. 😅

Happy World Kombucha Day 💕

Every year I talk about how grateful I am, and it’s still true. Especially when I look at where we are now.

It still begins the same way it always has with tea, sugar, water, and a culture I’ve cared for since the very beginning. That foundation hasn’t changed.

What has changed is the scale of responsibility around it. We’re still small batch and hands-on, but we’re no longer just home brewing. We’ve grown slowly and intentionally, and we’re building this the right way.

There’s more structure now, more accountability, and yes, a little more paperwork than I ever imagined.

To everyone who’s been here from the start and to those who’ll join us next, thank you for growing with us one batch at a time. ✨

The secret to great kombucha?

Starting with the best ingredients!

So grateful for friends who share the literal “fruits” of their labor! These Zambales mangoes have been ripening in their newspaper nests for days, and they’ve finally reached that perfect, fragrant sweet spot.

I’m processing them immediately to freeze at the peak of freshness. This locks in all that vibrant flavor and natural sugar, ensuring every bottle of Mango Booch tastes like a Zambales summer no matter when you drink it.

Next stop: the freezer!

This Sunday morning was all about embracing the sun with 108 Sun Salutations alongside my Kalinong Wellness family! Felt like the perfect way to set intentions for the year and find my calm before the workweek kicks in tomorrow. 💕

Quick restocking trip before the holidays!

I stopped by to swap in fresh kombucha kegs and, as part of a very SERIOUS quality check, I poured myself a glass before leaving. ☺️

Blue Solstice is one of my personal fave. It’s bright, lemony, and ginger-ale-ish, plus that signature kombucha tang. It’s refreshing, soothing, and the beautiful blue spirulina hue always gives off good energy. 💙

You can find it on tap and at Heyday Cafe BGC and Festival Mall 💙

Send healthier cheers this holiday season! DM to order. 💕

Boocha Mama’s Cacao Husk Kombucha is back for a limited time!

Brewed with cacao husks from shade-grown cacao trees across Mindanao’s rainforests and the organic coconut farms of Sultan Kudarat.

Light, gently sweet, and cacao-forward with a crisp green tea body and smooth chocolatey finish.

This is definitely not your usual kombucha! 😉

Available this Sunday as a special pairing with Om Bakes’ Dark Chocolate Brookie. Made with Asin Tutul, a heritage salt from Western Visayas that highlights the cacao notes beautifully.

A balanced, comforting duo for on for Gulay Pa More! 💕

Gulay Pa More at Om Bakes’ Table
Mandala Park, Shaw Boulevard
Nov 30, 2025 | Sunday