Kombucha is an energizing beverage with benefits. Pronounced [kom-boo’-cha] it is a sparkling fermented tea that tastes slightly tart, slightly sweet – and is really good for you. The fermentation of premium brewed tea may be accomplished by using an age-old recipe of special yeasts, bacteria and sugar often referred to by the acronym SCOBY, a Symbiotic Colony Of Bacteria and Yeast.
One common misconception is that Kombucha is made with mushrooms. Not true. The traditional fermentation method does create a pancake-shaped, mushroom-like zoogleal mat – a common biofilm of aggregated microorganisms. But think SCOBY, not mushrooms.
The most important byproduct of this magical symbiotic interaction is the creation of essential organic acids which the human body may use to help aid digestion and build the immune system.
- The formation of acetic acid, one of the essential acids created, generates a feeling of well-being (also known as a “Kombucha buzz”) and also attributes naturally-occurring anti-microbial and detoxification characteristics through the process known as acetylation.
- The presence of gluconic and lactic acids, two other predominant acids created during fermentation, help to facilitate proper liver-function. Gluconic acid also stimulates the growth of intestinal microflora which is essential for good health and promotes immune system health.
- And premium tea solids attribute disease-fighting antioxidants and the amino acid, L-theanine both of which naturally works with the body to stave off illness.
With the introduction of fabulous flavorings, such as natural fruit concentrates, the finished product is a unique, effervescent beverage that is energizing and wildly good – and good for you!
That’s the way we make it!