What is Kombucha Tea?

It is tea that has been fermented. During fermentation our Certified Organic Kombucha becomes naturally carbonated and rich with probiotics, B vitamins, amino acids, enzymes, antioxidants, and polyphenols.

What is the SCOBY?

To ferment the tea, we use a SCOBY (Symbiotic Culture of Bacteria and Yeast). This protects the tea from outside bacteria.

What are the health benefits?

It aids the digestion process, supports gut health, helps maintain a healthy weight, boosts the immune system, and enhances energy levels. We’ve had many customers report relief from acid reflex, heart burn, bloating and digestion issues.

What does our Kombucha taste like?

Our kombucha is light and mild, compared to other kombucha teas. Some have suggested they taste like sparkling cider. Many clients drink this instead of soda or sugary beverages, as our drinks contain very little sugar.

What do we put in our tea?

We put a combination of certified organic green, black, rooibos, yerba mate, or white tea, depending on the flavor. We use filtered water and certified organic cane sugar in the fermentation process.

Is there any alcohol in it?

To meet Ohio regulations, our teas are tested to ensure the alcohol level stays below 0.5%.

Does it have to be refrigerated?

We refrigerate it to slow down the fermentation process, which preserves the flavor for a longer time. However, if you leave it out, it does not go bad. It just speeds up the fermentation process, creating a more tart flavor.

How long does it last?

Once opened, we recommend finishing an opened bottle within a few days. We set a best by date according to how long the desired flavor lasts.

What are the floaties in there?

The culture strands floating in the bottle prove that the probiotics are still living, which is what aids gut healt. The longer the product is bottled, the more culture strands will form.

Can I shake the bottle?

Do NOT shake the bottle as it will cause the naturally carbonated beverage to explode upon opening. Once opened, you may swirl the bottle to gently mix the sediment (which is the cultured mother on the bottom) into the beverage for a better flavor.

mark stevens