What is Kombucha and How is it Made?

Kombucha is a fizzy fermented tea beverage. In basic kombucha fermentation, specific yeast and bacteria (also known as SCOBY, or “symbiotic culture of yeast and bacteria), sugar, and tea are combined and left to culture at a specific temperature. The sugar feeds the yeast and bacteria and the byproducts of alcohol and carbon dioxide are released. The colonies of bacteria remain alive during and after fermentation, delivering what many believe provide health benefits. Much like the probiotics in yogurt, kefir, and sauerkraut, the beneficial bacteria thrive in kombucha and are precisely why many people drink it regularly.

Kombucha is believed to bring health benefits as it contains antioxidants, polyphenols, amino acids, vitamins, and organic acids (such as acetic and lactic acid). Additionally, studies have shown that kombucha yeast and bacteria could act as probiotics. Drinking kombucha could help balance the gastrointestinal microbiota in humans and strengthens the immune system.

The kombucha is considered raw because it is never heated, allowing bacteria and yeast growth and multiplication. Once the kombucha is bottled and refrigerated, the fermentation process slows down yeast and bacteria remain alive as the probiotic benefit. This means that our bottles of Kombucha are safe to consume :)