What is kombucha?Updated 6 days ago

Kombucha is a fermented tea beverage produced with the help of various microorganisms and yeasts. 

These bacterial and yeast cultures form a symbiotic relationship known as a SCOBY (symbiotic culture of bacteria and yeast). Since this symbiotic relationship produces a network of cellulose, the whole thing looks a bit like a jellyfish or a mushroom and is colloquially referred to as a “tea mushroom.” The microorganisms in the tea mushroom essentially consume the sugar and transform the sweetened tea into a healthy, refreshing beverage. During the fermentation process, the bacteria and yeasts produce various beneficial compounds, so that the finished kombucha ultimately contains vitamins, organic acids, and minerals. This process creates its distinctive sweet-and-sour flavor and naturally sparkling carbonation. 

In addition to these wonderful nutrients, the microorganisms are also preserved—because our kombucha is never heated, so the microorganisms remain alive.

This fermented beverage has a long tradition. Hundreds of years ago, kombucha was already valued in Asia and Eastern Europe for its health benefits as an elixir of life and a source of well-being.