Let’s get you introduced!
The origins of kombucha (pronounced kom-BOO-cha) are all speculative and therefor a bit difficult to pinpoint, but what most people seem to agree on is that it originated in China around 200 BC. From there the drink gained popularity and moved across to Japan, Russia, Prussia, Poland, Germany, etc. and there are stories written about Genghis Khan and his horsemen carrying flasks of kombucha on their many travels. Joseph Stalin also allegedly drank kombucha to avoid cancer, and while it seems to have died out somewhere during the First and/or Second World War, but the drink didn’t disappear completely. There are also reports that after the Chernobyl disaster, there was a group of people, particularly elderly women, who were able to resist and survived the radiation and the common thread between them is that they were all drinkers of kombucha.
Whichever stories are true or not, kombucha is widely known as an “elixer of life”. There also seems to be a lot of variations on how the name came about, but the most popular version is that it came from a Korean physician by name of Kombo or Kambu who used the tea based drink to treat the emperor of Japan. Combining the name of the doctor and the word “cha”, meaning tea, kombucha was created.
So what is this mysterious drink with all these stories surrounding it? In a nutshell: it’s a tea. A fizzy flavoured cold tea.
Here’s a (pretty remarkable) list of things that kombucha is said to be able to do:
Detoxify the body
Reduce inflammatory problems
Alleviate arthritis, rheumatism and gout symptoms
Protect against diabetes
Reduce blood pressure
Enhance the immune system
Antibiotic effect abasing bacteria, viruses and yeast
Normalize intestinal activity and balance intestinal flora
Prevent/heal bladder infection and reduce kidney calcification
Stimulate glandular system
Reduce stress and nervous disturbances
Improve hair, skin and nail health
Reduce joint pain
Green, black or white tea is steeped (hot or cold). Existing kombucha is added to the tea, as well as a scoby, and the drink is lightly covered and left to ferment.
A scoby is Symbiotic Culture Of Bacteria and Yeast. What is that? It’s like a living home for bacteria and yeast that feeds off the sugars in the tea and transforms it into a tangy, slightly acidic fizzy drink which we now call kombucha, leaving behind a bunch of healthy stuff that is really good for you.
After about 7-10 days of the scoby doing its magic, the kombucha is done and ready to be consumed. At this point, flavouring is added, usually with fruits, and the drink goes trough a second fermentation, enhancing the flavors and its richness.
What do we do that makes our kombucha so delicious? Obviously we can’t tell you, but we can tell you that we have a super secret process of controlling the acidity and ethanol levels while adding 100% natural ginger juice and fresh berries. That’s right.
So we’ve already mentioned that the final product goes through a fermentation process with the help of something called a scoby (Symbiotic Culture Of Bacteria and Yeast). A scoby looks like a large flat pancake, or a mushroom, which is silky and soft when you touch it, and it is a living organism, similar to a culture that is used to activate yoghurt or make sauerkraut
So what happens in kombucha? To keep it simple, the yeast breaks down the sugars in the tea, giving off CO2 (making the drink fizzy, duh!) and leaves behind a whole range of organic acids, vitamins and probiotics, which are very gut and body friendly. There are a bunch of studies that prove that fermented foods are good for us. Go ahead, Google it.
We have been asked whether kombucha is halal or not. According to our research and extensive testing, Our kombucha is completely halal. Here are some links that support that :