Kombucha is Fermented Tea

Kombucha is a fermented tea drink produced using a special kombucha culture (SCOBY-Symbiotic Culture Of Bacteria and Yeast). The crop uses the sugars in the tea base and the nutrients in the tea leaf as fuel and forms organic acids in the drink. The production of Kombucha as an ancient method has been practiced in Asia for thousands of years. Kombucha is a very fast growing health trend e.g. In the United States, Sweden and now also in Finland. Many use kombucha like / instead of wine. As the drink contains less than 1.2% alcohol, it is perfect instead of beer.

Usually black tea and sugar are used in the production, but green tea also works well. We use organic sugar and organic green tea, and a small amount of black tea. Queen kombucha is not pasteurized or microfiltered – as a result, mycelium or precipitate may develop in the drink, which can be enjoyed with the drink or sifted off if desired. Due to its low pH, Kombucha can be safely stored for months, even years in a tightly closed bottle, but may become more acidic in taste.

Some alcohol may develop in the fermentation process, 0.5% or less than 1.2%, which is what is called non-alcoholic in Finland. Therefore, kombucha is not suitable for everyone (for example, for those for whom even a small amount of alcohol could be harmful). Kombucha, like other fermentation products, may not be suitable for people with a history of histamine hypersensitivity.

 Kombucha tastes great after a sauna and workout!