FA Q's
What is it?
Kombucha is an effervescent fermented tea. It is a health drink that has been around for century's in many different cultures and forms spanning the Earth.
What is it made from?
Kombucha is made using a strong solution of tea, sugar and water which is fermented using a Simbiotic Culture of Bacteria and Yeast. We call her SCOBY. This is the mother culture which feeds on the sugar, tannins, and caffine. It then converts the tea into Kombucha, which hosts a slew of health benifits to aid your body.
Why is it good for you?
Kombucha is a raw drink which contains probiotics, B Vitamins, C vitamins, amino acids, live enzymes, and basically pure awesomeness.
The probiotics help the flora of your intestines, the live enzymes aid in digestion, amino acids aid in detoxifying your body and oxygenating your blood. Many people claim Kombucha is a valued addition to thier daily health regimen. Every one's body is different and so you should drink Kombucha in moderation and see how your own body reacts. Each person experiences different reactions and you should consult your health practitioner to see if it may interfere with medications.
LACTIC ACID: Found in its most potent form L-lactic(+). Lactic acid is essential for the digestive system.
ACETIC ACID: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste.
MALIC ACID: Is also used in the body's detoxification process.
OXALIC ACID: Encourages the cellular production of energy and is a natural preservative.
GLUCONIC ACID: Is effective against many yeast infections such as candidiasis and thrush.
BUTYRIC ACID: Is produced by the yeasts and when working with gluconic acid. Might help combat yeast infections such as candida.
NUCLEIC ACID: Work with the body aiding healthy cell regeneration.
AMINO ACID: A group of acids which are the building blocks of protein. Your muscular system is made of proteins.
ENZYMES: Are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed.
also contains Vitamin Groups B and C, Beneficial Yeasts and LIVING Bacteria.
How much caffeine does it have?
The amount of caffeine in the finished product is about 1/2 of what it was when you started with the plain tea. We use a range of teas, Black being the highest, green next, white, and rooibos which has no caffeine and has to be combined with a black or green. The SCOBY "eats" the caffeine and converts it. Without caffeine it cannot live. So, if you took an 8oz cup of black tea which has 40mg of caffeine (less than a 1/3 cup of coffee) and used it to make kombucha you would yeild 20mg of caffeine. That's a couple sips of coffee.
What is the alcohol content?
about .03-.05%. Sometimes more unless you are drinking the under .5% ABV kind. Less than fresh squeezed orange juice. That's why you like that stuff. You would have to drink a half gallon of booch to be equivalent to half a can of beer. You wanna get drunk? Drink booze, not Kombucha. Also, please see our blog on this subject. nessalla.com/blog
How much should I drink?
A good rule of thumb is to start slow. 4-8oz twice a day until your body gets used to it. Kombucha has gluconic acid in it which aids the body in detoxification. You body will begin to throw toxins off. Be sure to drink plenty of water to flush the toxins out or they will be re-absorbed into your blood stream. A good rule of thumb for water consumption is half your body weight in oz. You weigh 100lb drink 50 oz. As you get used to it, drink what you are comfortale with. Listen to your body. You wouldn't drink a half gallon of apple juice would you?
What are the different colors?
We have many different flavors and so each flavor takes on the character of the ingredients. The colors range from a pale yellow to a dark purple or brown. We use white tea, red, black, green/black, and sometimes we add flowers or berries.
How long does it last?
Kombucha can last for up to 7 months in your refridgerator. Kombucha doesn't really go bad. It will just keep fermenting at a slower rate. Most people consume thier Kombucha within a week or so of opening it. The fizz will go away after a while but the Kombucha still keeps all of it's health benefits. The best way to store it is at the bottom back of your refrigerator with the lid tight. DO NOT shake Kombucha. If you want to mix up the sediment, swirl it a little or tip 1-3 times. Would you shake beer?