Kombucha is an ancient fermented tea beverage thought to have originated in what was once Manchuria (North East China.) It is made by fermenting sweetened black or green tea with a Symbiotic Colony of Bacteria and Yeast (SCOBY) which often looks like a gelatinous disk that floats at the top of the kombucha jar during the crafting process. I know what you’re thinking – fermenting sugars with yeast… How is this not booze?? Well, technically, it is. Alcohol is a natural bi-product of the fermentation process but is present in such small amounts (usually less than 0.5%) that kombucha is not considered an alcoholic beverage. That percentage may rise to upwards of 2.5%, due to a second fermentation in the bottle, if the kombucha is allowed to get warm, so it’s very important to refrigerate the beverage properly at all times.
Consumption of kombucha has grown dramatically in recent years in part due to some remarkable alleged health benefits. Kombucha has been claimed to do everything from curing AIDS and cancer to improving liver function and slowing hair loss. It is said to be an excellent detoxificant, to help in the prevention of arthritis due to its high glucosamine content, and to boost immunity and energy levels with its high level of anti-oxidants. Not all of these claims have been vigorously and scientifically tested, but what IS known is that kombucha is a probiotic, high enzyme beverage, which is low in sugar and high in B vitamins. Its signature fizziness and sweet-tart flavor make it an excellent alternative to sodas and diet drinks.
We are excited to be carrying hand crafted small batch kombucha from local fermentaria Inspired Brews. Made with organic ingredients, and in a variety of really delightful flavors we’ve never tasted kombucha as good as this, and we hope you’ll grab a bottle and try some next time you’re in!