Kombucha may be an ancient beverage, but many are just discovering Kombucha. Here is a list of our frequently asked questions. If your question isn’t below, please feel free to contact us.
What is Kombucha?
Kombucha is a symbiotic culture of bacteria and yeast. It metabolises tea by the Kombucha culture which is a continuously reproducing, symbiotic colony of friendly bacteria and fission yeasts which are free of the spores some people, particularly women, are allergic to, and which may help alleviate rather than aggravate conditions like candida.
Over the course of several days, a chemical reaction similar to how yeast reacts with complex sugars during the brewing of beer – the Kombucha culture digests most of the sugar, breaking it down and converting it into a potent force of organic acids, probiotics, enzymes, minerals, C and B vitamins.
Where did Kombucha come from?
Kombucha Tea is a popular health promoting beverage and natural folk remedy. The ancient Chinese called it the “Immortal Health Elixir” It’s been around for more than 2,000 years and has a rich anecdotal history of preventing and fighting cancer, arthritis, and other degenerative diseases.
It has been noted to be originated in Asia during the Chinese Tsin dynasty in 212BC. Spiritual Zen Masters regarded Kombucha as a source of chi – a revitalizing life energy that aligns and harmonises the body and mind with the soul. The Japanese Samurai warriors often carried Kombucha tea in their hip flasks to replenish their energy levels during battle.
With the extension of trade routes, it spread to India and Russia through travellers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD.
Does Kombucha contain caffeine?
Most of the caffeine in the tea is metabolised by the probiotics during fermentation. What remains is very minute compared to tea and especially coffee.
If its a health drink, why have sugar in it?
The sugars are used for the fermentation, most of it is consumed by the kombucha culture during this process prior to the bottling. We use less sugar to ferment our tea, that is why we have around 40 calories per serving.
Is it safe to consume Kombucha when pregnant? Or for Kids?
We recommend speaking to your Doctor about this issue. Since Kombucha Me is below 0.5% in alcohol when properly refrigerated, its considered non-alcoholic, and the trace amount should not do any harm when pregnant. Kombucha tends to be a little bit detoxifying, this is why some doctors recommend limiting consumption to small amounts while pregnant. Kombucha isn’t just for Adults, lots of Children love Kombucha and it’s a great tasting alternative to soft drinks or juices with a fraction of the calories (less than 15 calories per serving!).
There are pieces and strands in the bottle, is this normal?
Those bits and pieces floating around are the live kombucha culture. They are enjoyed as part of the drink. Billions of probiotics joined together to provide the goodness of kombucha.
How long can I keep a bottle once opened?
We recommend 2 days in refrigeration. But, Kombucha can be good for quite some time. Kombucha doesn’t really go bad and the live probiotics prevents anything harmful from growing. However, kombucha eventually will turn to vinegar and can be a little too acidic to drink.
Does Kombucha Me use artificial flavourings or extracts?
No, we do not use any extracts, essences or artificial flavourings. Our ingredients are organic and all natural.