In case you’re wondering:
Kombucha is fermented tea.
It’s first recorded use was in 221 BC in China, during the Tsin Dynasty and it was known as the Tea of Immortality. In 415 AD legend has it that the Korean physician Kombu used it to treat the Japanese Emperor, where it took the name Kombu-cha, cha meaning tea. From Japan it spread to Russia and Eastern Europe and in the last 100 years it has taken off in Western Europe and the US.
The tea is fermented via a SCOBY – a symbiotic colony of bacteria and yeast – we start off with very sweet tea but very little of that sugar ends up in the finished product. The sugar fuels the fermentation as the SCOBY digests the it, and produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The final stage of the creation process is an anaerobic ferment which allows the brew to become effervescent and flavoured.
Because BOOCH uses fresh organic fruit and ginger to flavor our brew the result is a delicious and refreshing health tonic.