THE TEA OF IMMORTALITY
" Kombucha is a fermented tea recipe that has been passed down through Eastern, and other culture's, traditions for thousands of years. People believed Kombucha to have unique healing properties. "
" Kombucha is widely recognised and respected as a health elixir particularly in Eastern traditions but the innate health benefits of this elixir are widely celebrated by many cultures throughout the world too. In some cultures kombucha is known as "the tea of immortality" due to its many health benefits and the rejuvenating effect that it has on the body. "
HOW IS IT MADE?
All of my Kombucha is authentically hand-crafted using organic red, green and black tea combinations; and an organic sugar source such as sugarcane, honey or molasses; and a SCOBY.
I begin by brewing a sweet tea. To that, I add a SCOBY and let the brew ferment in a serene environment for several weeks before bottling: Allowing time for, not just the probiotics and enzymes to develop, but also for the sugars to be converted into acetic acids, ensuring you get a full potency Kombucha.
I develop unique flavours by pairing our BUCHa with organic whole ingredients: fruits, vegetables, botanicals, herbs, and spices.
To ensure the viability of the living probiotics, I never process, pasteurise (heat), filter, or dilute my Kombucha and I never add artificial colours or flavours.
I begin by brewing a sweet tea. To that, I add a SCOBY and let the brew ferment in a serene environment for several weeks before bottling: Allowing time for, not just the probiotics and enzymes to develop, but also for the sugars to be converted into acetic acids, ensuring you get a full potency Kombucha.
I develop unique flavours by pairing our BUCHa with organic whole ingredients: fruits, vegetables, botanicals, herbs, and spices.
To ensure the viability of the living probiotics, I never process, pasteurise (heat), filter, or dilute my Kombucha and I never add artificial colours or flavours.
WHAT IS A SCOBY?
SCOBY is an acronym for Symbiotic Culture of bacteria and yeast. The heart and soul of Kombucha. This living culture (which looks a bit like a slimy pancake) consumes sugar and caffeine during fermentation and creates the living probiotics in the Kombucha.
SOME THINGS YOU SHOULD KNOW
" My Kombucha is 100% Natural, Raw and Unpasteurised. There is life inside that bottle you have bought. So please expect to see that life evolving as the Kombucha ages. "
FERMENTATION FUNDAMENTALS
THE MOTHER
The SCOBY used to brew your Kombucha is also known as a MOTHER. She is the mother culture that transforms the tea blend into Kombucha.
As your Kombucha ages a new MOTHER culture will start to develop within the Kombucha liquid. It is a good sign that the living probiotics and enzymes within the Kombucha are active and at work.
As your Kombucha ages a new MOTHER culture will start to develop within the Kombucha liquid. It is a good sign that the living probiotics and enzymes within the Kombucha are active and at work.
THE FLOATIES
The floaties are a good thing! They are actually active strands of the living MOTHER culture. This a sign of a successful fermentation. If left unrefrigerated, these floaties will form into a SCOBY that you can use as a starter to craft your own home brew.
You may find that some ingredients settle at the bottom of your bottle. We use real whole ingredients and no preservatives or emulsifiers. As a result, settling may occur. Feel free to give it a gentle roll of the wrist to disperse the sediment. But remember: DO NOT SHAKE!
You may find that some ingredients settle at the bottom of your bottle. We use real whole ingredients and no preservatives or emulsifiers. As a result, settling may occur. Feel free to give it a gentle roll of the wrist to disperse the sediment. But remember: DO NOT SHAKE!
THE FIZZ
The effervescence (fizziness) in our Kombucha is created by the fermentation. Unlike sodas which are artificially carbonated, this elegant effervescence is 100% naturally occurring and continues to develop. That’s why, over time, bottles of our Kombucha will get more effervescent, while fresher batches will be less effervescent. Remember: DO NOT SHAKE!
THE FRIDGE
1-5 C°
" My Kombucha is a raw food containing billions of living probiotics, so it should ALWAYS be kept chilled in a refrigerator between 1-5 C°. Bottles should be stored upright and never on their side. "