Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago.
It is possible that thousands of years ago someone made a batch of regular sugary tea and set it aside forgetting to drink it. During the period of days that it was forgotten some rare airborne microorganisms took up residence in the tea. When the tea was tasted it was found to be very pleasant. After additional batches were made health benefits began to be noticed and its popularity quickly spread.
Kombucha Mushroom tea has been known by many names in many cultures. The word Kombucha is its Japanese name. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD.
Kombucha is a beverage with tremendous health benefits throughout the body, especially your gut.
Our Certified Organic Kombucha is a fermented beverage consisting of green, black, rooibos, yerba mate, or white teas, depending on which tea you drink. We also add organic cane sugar (if we would add honey instead, the beverage would be called "Jun" tea) that’s used as a functional, probiotic food.
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). Contrary to common claims, a SCOBY is not a kombucha mushroom. This tea contains the colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar.
After fermentation, kombucha becomes naturally carbonated and contains vinegar, B vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic). These bacteria are known as “cellulose-producing bacteria,” meaning they produce cellulose, which acts as a shield to cells.