What is Kombucha?
KOMBUCHA ("com-boo-cha") is tea which has been fermented by the kombucha culture: a continuously reproducing, symbiotic colony of friendly bacteria and fission yeasts which are free of the spores some people, particularly women, are allergic to, and which can help alleviate rather than aggravate conditions like candida.
Over the course of several days - in a chemical reaction similar to how yeast reacts with complex sugars during the brewing of beer - the Kombucha culture digests most of the sugar, breaking it down and converting it into a potent army of organic probiotic acids, enzymes, minerals and vitamins C, B1, B2, B3, B6, B12 and B15.
Kombucha promotes well-being, beauty & vitality and is acclaimed by many older users as being an anti-aging agent, as the probiotic acids and antioxidants are scientifically shown to mop up 'free radicals' and other pollutants in the bloodstream.
Kombucha's distinctive cider-like 'bite' owes to the profusion of acids comprise a variety of probiotic bacteria such as lactobacillus acidophilus - also found in probiotic yogurt drinks - which, scientific reports have shown, may support the body's functions, such as the digestive system and immune system, by dissolving harmful micro-organisms that, in significant numbers, can impact the effective functioning of the body, thereby promoting balance, well-being and vitality.
When toxicity is eradicated and the body's functions are aligned, a sense of well-being and vitality replaces fatigue and lethargy as energy can flow freely again, unhindered by the blockages which cause bodies toxicated by an over-dependence on processed (i.e. nutritionally dead) foods, environmental pollution and heightened stress levels to become sluggish and to ultimately break down.
Kombucha tea is acclaimed by many older users as being an anti-aging agent, as the probiotic acids and antioxidants are scientifically shown to mop up 'free radicals' and other pollutants in the bloodstream.
GO! Kombucha faithfully follows the authentic, handmade recipe enjoyed by the Emperors of the Ancient Chinese Qin Dynasty of 221B.C.
Using extracted water from a natural spring well found in the Essex countryside which is then filtered to ensure maximum purity, the finest Chinese organic tea (light green sencha) is added alongside raw cane sugar and organic Kombucha cultures comproising live beneficial bacteria and split fission yeast. As the ingredients infuse and ferment, most of the sugar is digested and broken down by the organic Kombucha cultures and converted into billions of probiotic acids (lactobacillus bacteria), digestible enzymes and a wealth of nutritious B vitamins and minerals. These “good” lactobacillus bacteria are are also found in cultured yogurt and repopulate the intestine and may protect the digestive and immune systems from the harmful effects of bad bacteria, thereby supporting the body’s defences.
GO! Kombucha is not pasteurised or heat-treated so none of the live bacteria and vitamins are lost, while its crisp, mildly effervescent quality owes to the natural production of organic acids, not artificial carbonation.
How to use
We recommend just one small glass a day for the first 6 days while your body adjusts to the influx of good bacteria, which may cause mild discomfort at first and is perfectly normal, then you can enjoy up to three servings or more a day.
Once opened, keep refrigerated and consume within 3 weeks. Dilute with water or fruit juice for a mellower taste, or (our favourite) add grated root ginger. Strands of culture may be noticeable in the bottle as the Kombucha interacts with the air once the bottle is opened. These are edible and a sign of high potency, but separate through a strainer if preferred.
History of Kombucha Tea
From Ancient China 221 BC to Hollywood 2011 AD
The earliest recorded consumption of Kombucha tea dates back to the Chinese Qin Dynasty of 221BC. Ancient records from the period refer to the unique tea infusion as 'The elixir of life', while the spiritual Zen Masters regarded Kombucha as a source of chi - a revitalizing life energy which they believed aligns and harmonises the body and mind with the soul. The Japanese Samurai warriors often carried Kombucha tea in their hip flasks to help replenish their energy levels.
As trade routes expanded beyond the Far East, Kombucha spread via travellers and traders to India, Russia and Eastern Europe, arriving in Germany around the turn of the 20th Century. Kombucha tea was soon being enjoyed throughout Europe until World War II broke out and, with it, the rationing of the two essential ingredients for fermenting Kombucha: tea and sugar. By the early 1960s, Kombucha's popularity started to take off again.
Today, Kombucha tea is experiencing a further phenomenal resurgence of popularity worldwide, not least among the Hollywood jet set such as Madonna & Meg Ryan among others while nutritionally aware 'raw foodies' are acclaiming kombucha as nature's 'wonder drink'.
Filtered spring water (from source), organic sugar, organic green sencha tea, organic kombucha cultures