Frequently Asked Questions
What is Kombucha?
Kombucha (kum-boo-cha) is a living tart-yet-sweet- bubbly tea drink that’s low in sugar and rich in gut supporting enzymes. Kombucha is made through the process of fermentation, allowing black or green tea, sugar, and a culture called a SCOBY (Symbiotic Culture of Bacteria & Yeast) to sit & ferment from as little as 7 days or as long as 30 days, depending on the brewer.
What is the biggest misconception about Kombucha?
That it’s full of sugar! Although sugar is used in the initial stage of Kombucha brewing, the fermenting period converts the sugar into beneficial enzymes and acids like probiotics, something your body knows/thrives on.
kombucha has approximately 4-6 grams of fermented sugar per 8oz glass.
Is there caffeine in Kombucha?
While kombucha is made with caffeinated green or black tea, the amount of caffeine drops substantially after the fermentation process. Kombucha has an approximate average of 2-10oz of caffeine per 16oz glass.
Does Kombucha have alcohol?
There are trace amounts of alcohol present in some Kombucha because it is the natural byproduct of fermentation. The alcohol acts as a natural preservative and protects the brew from harmful microorganisms. Much like the trace amounts of alcohol present in unpasteurized fruit juice. The alcohol found in Kombucha is similar, its non-inebriating.