Simply put: Kombucha is a refreshing tea drink that is produced by fermenting various sweetened teas, e.g. green tea, black tea, with the help of a kombucha culture (so-called kombucha fungus or tea fungus, Scooby).
A symbiosis of different microorganisms, bacteria and yeasts, which metabolize tea and an added sweetener, e.g. sugar, into a beverage in only a short time during fermentation.
At the end of the fermentation process, Kombucha is a delicious carbonated, sweet and sour alternative to lemonades or other soft drinks, which usually contain a lot of sugar and artificial additives.
During fermentation, vitamins and organic acids are produced, as well as various beneficial bacteria that can, for example, strengthen our immune system and digestion.
Kombucha takes on many different flavors depending on how it is made, processed, and the ingredients added. A raw kombucha that has not been pasteurized tastes, if you drink it cold, sweet and sour, a bit more tart than conventional lemonades and still super refreshing.
The type of tea used in making it plays a big role in creating the flavor, resulting in a more or less intense kombucha. The sugar source used in the fermentation process also plays a crucial role in varying the flavor of the particular kombucha. By adding different fruit juices, the kombucha taste can be changed during the secondary fermentation.
Kombucha is not a fad of recent years and not an invention of modern times, its birthplace is most likely somewhere in East Asia, Japan or China. For hundreds of years, the fermented fermented beverage has been produced and drunk, especially in eastern countries from Eastern Europe to Russia to India.
A myth says that possibly the Japanese doctor Kombu may be the namesake of Kombucha.The doctor with the name of the tongue twister character has "Kombi-ha-chimu-kamu-ki-mu" is said to have been in 414 AD, the last rescue of the dying emperor Inyokos. He administered a healing drink to the emperor, which, according to legend, was an earlier form of kombucha.
It is certain that many affectionate stories have grown up around Kombucha, which revolve especially around its healing and vitalizing effects. By drinking kombucha, you are upholding an ancient tradition. If you even make the drink yourself, you are doing the same as the ancient Japanese and Chinese and keeping the magic of Kombucha alive.
To this day, the origin of the first Kombucha is still unclear and there are countless myths and stories about the drink with the special name.
An overview of the health-promoting ingredients that can be produced during the fermentation of kombucha:
Various Yeast and Bacterial Species and Enzymes
Catechins and Other Polyphenols
Probiotic Lactic Bacteria
Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B12, Vitamin C, Vitamin D, Vitamin K
All fermented beverages contain a certain percentage of alcohol. This is produced during the fermentation process. According to German food law, a drink may be called "alcohol-free" if it contains a maximum of 0.5% alcohol.Our Kombucha has an alcohol content of less than 0.5%. However, since it is unpasteurized, the exact figure may vary slightly depending on how it is stored. Due to the low, but still present alcohol content in Kombucha tea, pregnant and breastfeeding women should play it safe and not drink Kombucha. Children should also not drink kombucha daily and too often for the same reason (a maximum of about 125ml a day is recommended).
Due to the low, but still present alcohol content in kombucha, pregnant and breastfeeding women should play it safe and not drink kombucha. Children should also not drink kombucha daily and too often for the same reason (a maximum of approx. 125ml per day is recommended).
Our Kombucha is currently available in the flavors: Ginger, Currant, Passion Fruit, Mate and Original.
Yes, since day one KOMBUCHERY and our Kombucha is completely EU organic certified.
Yes, as of day one, KOMBUCHERY and our kombucha is fully certified by The Vegan Society.
Yes, our Raw Kombucha is never pasteurized to preserve the important nutrients. Unfortunately, this also limits the shelf life.
Our Kombucha has a minimum shelf life of 9-12 months after bottling. However, we only send you our freshest bottlings with a minimum shelf life of at least 3 months. So you have more than enough time to enjoy the Kombucha. Just put it in the fridge and you're done.
We recommend you to store our Kombucha dry, dark and at max. 7°C. Afterwards please consume immediately.
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We ship our kombucha bottles in an environmentally friendly and unbreakable cardboard box. Each bottle is separated and protected so that the glass cannot be damaged. The shipment is carried out with our reliable logistics partner DHL.
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Yes, for the sake of the environment we only use sustainable returnable glass bottles with 0.15€ per bottle. This amount is shown separately in the shopping cart.
You can find all information about the return of the deposit here.
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