FAQs

What is kombucha?

Kombucha is a fermented beverage which uses yeast to convert sugar to alcohol, followed by bacteria fermentation of the alcohol to acetic acid using a SCOBY (symbiotic culture of bacteria and yeast). Kombucha originated from Northeast China in the 200 B.C. and now widely consumed in the U.S., Europe and also gained major tractions in countries like Japan due to its large amount of live probiotic bacteria!

However, do note that the kombucha might contain slight traces of alcohol (0.03-0.1% ABV*) but do not worry as it is lesser compared to a simple stir fry of fresh vegetables with a bit of meat made at home (0.6-0.8% ABV*)!

ABV*: Alcohol by volume

 

What are its health benefits?

There are 4 main benefits:

Detoxification
The main compound glycosaminoglycan (GlcUA) in kombucha modifies toxic metabolites and exogenous chemicals ingested into compounds of better solubility for easier excretion (Vina et. al., 2014).

Antioxidation
Sies & Stahl (1995) reported on the presence of antioxidants in kombucha such as vitamin C, vitamin E, beta-carotene, and other carotenoids. Antixidants prevent the oxidation of molecules and thus prevents harmful free radicals’ formation.

Energising capabilities
Irons set free from tea and the gluconic acid produced from the kombucha culture increases the blood haemoglobin level, thus increasing the oxygen uptake which results in more energy production (Dufresne & Farnworth, 2000).

Protection of immunity
Extensive experiments confirmed the immune-protecting properties of kombucha as the vitamin C enhances the immune system while the antioxidant properties protect against cell damage and the development of inflammatory disease (Vina et. al., 2014).

What can kombucha go with?

Due to its tangy and slight sweetness, it can literally go with any food! Especially this festive season which some (including us) might overeat.
Fret not! The live enzymes in kombucha can reduce feelings of bloatedness as it aids in digestion so you can enjoy this festive season guilt free :P

How long can I keep the kombucha for?

We recommend keeping it in the refrigerator for a maximum of 1 month for better taste consistency. We have carefully tested our brews to ensure the taste that reaches your palates is similar to the taste we love when doing our batch QC a.k.a. brew tasting sessions

How do you ensure that it is only good bacteria present in your kombucha?

Ethanol produced from yeast and acetic acid from bacteria fermentation has antimicrobial activity against pathogenic bacteria and thus prevents the contamination of the SCOBY (Liu et. al., 1996). Glucuronic acid, also present as one of the acids, acts as a detoxification agent in the culture (Loncar et. al., 2000).

Do you use real fruits?

Yes! Real fruits are blended and that is why you can see some residue or fiber remains in the beverage.