Kombucha is a living health drink made by fermenting tea and sugar with the Kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It's not what you'd imagine fermented tea to taste like.
that the name kombucha is said to have come. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, "Kombu" and "cha" meaning tea. Russia has a long tradition of using a healing drink called "Tea Kvass" made from a "Japanese Mushroom".
The Kombucha Culture
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'scoby' which stands for 'symbiotic culture of bacteria and yeasts’. The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It's a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.
- Joint Care
- Aids digestion and Gut Health
- Rich in Vitamins and Enzymes
- Immune Booster
- Increases metabolism & PMS Relie
Raw Kombucha (Water, Tea, Sugar, and Kombucha Culture fermented in purified water) combined with fresh fruit juice for additional flavours. Before you panic about the sugar, remember that the fermentation process ensures the sugar is broken down and transformed into acids, vitamins, minerals, enzymes, and carbon dioxide (which makes the delicious fizz!)
- Technical Grade Sodium Tetraborate