Frequently Asked Questions

What is kombucha?

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Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of water and sugar(often flavoured with tea). During the course of the week-long (or more) fermentation process, the cultures metabolize  the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavor, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol (see below).

If the beverage is served “raw”, it will be teaming with healthy bacteria and yeast. During a second short fermentation, aromatics and ingredients can be added to infuse flavours into the base liquid.

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Why does kombucha have to be refrigerated?

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The majority of kombucha sold on the market is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on.  Yeast are temperature sensitive, and cold temperatures keep them less active.

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Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.

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If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps.

 

Good thing it is so delicious, leaving it in the bottle almost never happens!

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How much kombucha is safe to drink?

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Kombucha is a nutrient dense food teeming with living probiotic organisms, healthy acids and trace amounts of nutrients in living form (not synthetically created in a lab). Just like every other food, the recommend serving size is what feels good for your body!

Some people who may have digestive issues or compromised immune systems find that incorporating small amounts of kombucha works best for them, usually 4-8oz, 1-3 times a day.
Other people find that drinking kombucha helps them “feel good”, keeps their digestive system flowing and provides energy. They may consume 16oz or more in one serving, 1-2 x per day.

Trust YOUR gut! Listen to your body and drink the amount that feels good for you.

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What are the floating bits in my bottle?

Sometimes, you may notice “stuff” floating around in the kombucha bottle. This stuff is called SCOBY (symbiotic culture of bacteria and yeast) or “the mother” and isn't an indication that the kombucha is bad. In fact, it's quite the opposite! It means your kombucha is alive and well, full of beneficial live bacteria.

Some drink it as it is, if you would like them out, strain when pouring into your glass to drink.

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Is this a new health fad?

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Kombucha is not new, in fact it’s very old. The drink purportedly originated in China in the BC era and while that may simply be a romantic tale, it has been brewed at home for centuries, and commercially in recent years. With less  sugar commonly found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst.

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What are the other names for kombucha?

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It’s sometimes referred to as “mushroom tea”, as the SCOBY can appear to look like a mushroom cap. Fans of the beverage often refer to it affectionately as “booch” or as it has been called through the ages, “the elixir of life” or “tea of immortality.

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The SCOBY is also referred to as a mother. Why? Because, each batch, the mother will create an additional SCOBY called the baby, which can be used to propagate new batches. Many fermented food starters are called mothers.

 

What do folks say about  kombucha’s key health benefits?

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Here’s what consumers say when asked how kombucha makes them feel:

• increases energy

• aids in digestion

• supports healthy liver function

• balancesthe internal pH

• controls hunger

• eases constipation

• boosts immunity

• enhances overall health and wellbeing

• “feel good”

• lower bad cholesterol and raise good cholesterol levels in the blood, which can significantly decrease the chances of developing heart disease and/or having a heart attack or stroke.

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What does the research say?

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Kombucha has been researched for the last 150 years in labs all over the world from China, USA, India, Serbia, Russia, Germany, Tunisia, Egypt, Iran, Korea and beyond. Many of the studies attempt to discern the mechanisms behind its reputation for helping with

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• cholesterol

• diabetes

• healthy liver function

• removing toxins

• destroying free radicals

• chemopreventative

• anti-microbial/anti-fungal properties

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Check out google scholar keyword kombucha for specific studies. 

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Is kombucha a fungus or mushroom?

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The kombucha culture is a symbiosis of bacteria and yeast, which is technically a fungus, but not a mushroom. The term “SCOBY” was coined in the late 1990’s and stands for:

Symbiotic

Culture

Of

Bacteria &

Yeast.

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Mushroom is a common misnomer due to the way the culture looks – similar to a mushroom cap.

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Why is kombucha made with sugar?

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As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose)  to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.

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Is there mold in kombucha?

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Kombucha is one of the safest ferments to make. Due to its low pH and organic acid profile, several studies have shown that kombucha kills several known pathogenic organisms on contact such as E.coli, Salmonella, Listeria and others.

The development of mold in kombucha is relatively rare, although certainly not impossible. It would be highly unlikely to find mold in commercial kombucha, especially because the pH is monitored closely to ensure that the product is always acidified.

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What is the pH of kombucha? Why is it important?

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The proper pH level of kombucha is between 2.5 and 3.5 pH. The pH level of kombucha is important as it protects the brew from harmful microorganisms.

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Who shouldn't consume kombucha?

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There are a few populations that should not ingest kombucha. Pregnant and breastfeeding women, children, and individuals with liver or kidney disease, HIV, or impaired immune systems should avoid kombucha.

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Is kombucha inebriating?

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Kombucha is not intoxicating. The trace amounts of alcohol are not present in sufficient quantity to induce a noticeable change in mood, physical or mental abilities as when drunk on alcohol. Some may experience a brief sense of euphoria created as the body’s response to uptaking nutrition. Some people who lack an enzyme called DAO and suffer from histamine intolerance may have an odd reaction to kombucha which can mimic drunkenness.

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What is the difference between “over 21 kombucha “and “under 21 kombucha”?

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Kombucha with an alcohol content of 0.5% or higher is considered “over 21 kombucha.”. 
Our kombuchas are all below 0.5% ABV