Kombucha is an ancient fermented beverage with a natural effervescence that has been enjoyed throughout the world for thousands of years. It is believed to have originated in China, specifically the Qin Dynasty where the first documented evidence of its use dates back to 221BC. Fondly referred to as the 'Elixir of Life' or 'Sea Treasure' it moved from here to Japan, Russia and beyond.

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Kombucha is composed of bacteria and yeast cultures in a symbiotic relationship. The fermentation process for kombucha begins when a live culture, fondly known as a scoby (symbiotic culture of bacteria and yeast) is introduced to a freshly brewed batch of cooled and sweetened nutrient dense tea solution, and then the magic begins!

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The majority of the sugar and caffeine are consumed during the fermentation process so there is little caffeine or sugar left in the final product and this produces a tart and refreshing taste.  As with all fermented products there may be minute traces of alcohol, but this will be below 0.5%.

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Kombucha is a nutritionally alive drink that is packed full of vitamins, enzymes, beneficial acids, bacteria and yeasts and is celebrated by many cultures throughout the world who value its ability to help promote good health and well being.

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How much should I drink?

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Whilst kombucha is a fantastically refreshing and healthful drink, it will not suit everyone. When starting to drink kombucha for the first time, don't over do it; start slow with maybe just a two or three ounce serving once or twice daily for a few days. If you have no particular discomfort you should now be able to drink as much as you like - as with all things though, moderation is key - you will know what works best for you. We usually drink a four to six ounce serving in the morning and occasionally the same with our evening meal.

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