Kombucha More Info

What is it?

A traditional probiotic drink fermented in Asia for over 2000 years - made with herbs, juices & teas.  We've been brewing since 2008.  We blend our kombucha - unlike our competitors.  Ours is full strength but still very low in sugar & tastes superb (not sour & not watery).

What does it do? 

The digestive factors produced by the fermenting culture remain in the kombucha, and these support digestion.  Our culture has well over 70+ members making a great variety of organic acids and enzymes - many more than in apple cider vinegar.

Ingredients?

Our kombucha is made with organic green tea & filtered sugar cane juice.  We make two  flavours - 'Lemon Mint'  (fresh mint & lemon myrtle) & 'Ginger Brew' (fresh ginger juice, cinnamon & lime). Both are high in digestive enzymes & contain a detox aid - glucaric acid (see detox info below).

Why these flavours? 

Ginger supports the relief of nausea.  Mint supports the relief of gut cramping.  We also have a Kompagne flavour (called Festive Fizz/white grape) & a sweeter Mulled Spices flavour - made to be warmed up (but not boiled).

Importantly, we don't make sweet fruit flavours because genuine fruits (or juices) add "free sugar" to the drink.  This leads to extra carbonation in the bottle & in you (bloating).

 

Authentic - real ingredients & methods...  Slow fermentation, full strength not diluted for quick production & not over-fermented for zero sugar  Low-GI item with <1.5% sugar active mother culture  -  room temp stable -  naturally long life  We make our own fresh flavours no fruit concentrates  -  no preservatives  -  no stale tastes  Complete non-alcoholic brew no stevia  -  no xylitol  -  no extra fruit sugars ( just herbal flavours)

Quality Matters

Most commercial kombuchas (especially no-sugar brands) are started with weaker concentrations & are deliberately over fermented.  This produces consistent but depleted brews. They contain flavour concentrates, stevia & fermented glucose (artificial erythritol). 

Ask yourself, how can the probiotics or enzymes survive in these over-processed / no-sugar situations?
Our kombucha is low sugar (not zero sugar) to ensure active probiotics & enzymes.  And, we blend vintages to achieve a balance of fermentation without a sour taste & without using high sweetness additives.

Digestion & Cellular Detoxing

The great variety of kombucha microbes provides many more types of digestive factors than simple apple cider vinegars or ordinary yogurts.  And, kombucha also provides detoxing factors for cellular waste - so it should be kept active by using a low (not zero) sugar content.

Properly fermented kombucha contains glucaric acid which inhibits waste reabsorption as it transits out of the body. This avoids repeated detoxing of this waste. This action is a major part of phase II detoxing in cells (including liver cells).  Glucaric acid is a whole-body detox agent.

It's not just for poor eaters.  For example, athletes may not get enough glucaric acid from the non-energy portion of their diets.  It's similar for poor eaters who eat little, or over-do the fast food.
 
Our Kombucha is a natural source of dietary glucaric acid.