Kombucha

Health benefits and why you need this drink in your life…

So what is Kombucha?
It’s a fermented tea, which supposedly dates back to Japan around 415AD
renowned for its good gut health properties.
Where is it?
On sale in Revitalize Studios, Topsham. Created by
boum kitchen, a small, independent kitchen based in Topsham.
What’s in it?
Tea (green or black), a SCOBY, water, sugar, flavouring (i.e florals, lemon,
ginger, herbs)
Why is it good for you?
It contributes to a happy gut. The process of making kombucha allows a whole host of bacteria and yeasts to develop and thrive organically within the drink, meaning that when you drink it you consume these yeasts and bacteria adding to your microbiome and thus increasing good gut bacteria.

What is a SCOBY?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast and is a floppy,
squishy disc (looks a bit like a brown jelly fish?!). Similar properties to a
“Mother” as in Apple Cider Vinegar etc.
The SCOBY is essential for making kombucha and is a live culture which
feeds on the sweetened tea. The by-products of this process are organic
acids, a multiplication of the bacteria and yeasts, carbon dioxide (which is how kombucha becomes carbonated), a trace of alcohol, and B vitamins.
What does Kombucha taste like?
A tangy, refreshing, carbonated drink that doesn’t taste at all like tea!
How long is it fermented for?
There are two stages of fermentation, the first takes anywhere up to 30 days and turns the tea into a tangy tasting drink full of the good bacteria. The second stage is when the drink is bottled (and at this stage possibly flavoured) and the sealed. This is when the carbonation takes place and the release of C02 is what creates a fizzy drink.

What are the special properties?
(Taken from https://www.culturesforhealth.com/ which has a huge amount of information if you’re interested to read more)
Probiotics: Bacteria & Yeast The specific bacteria and yeast strains in the
kombucha are what make it act the way it does, and what produce the fizz
and flavour of kombucha. Not all kombucha cultures will contain the exact
same strains, but these are some that have been recorded in studies:

Acetobacter is an aerobic (requiring oxygen) bacteria strain that produces
acetic acid and gluconic acid. It is always found in kombucha. Acetobacter
strains also build the scoby mushroom. Acetobacter xylinoides and
acetobacter ketogenum are two strains that you might find in kombucha
Saccharomyces includes a number of yeast strains that produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). They include
Saccharomycodes ludwigii, Saccharomycodes apiculatus,
Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces
cerevisiae Brettanomyces is another type of yeast strain, either aerobic or anaerobic, that are commonly found in kombucha and produce alcohol or acetic acid.

Kombucha also contains a variety of other nutrients, particularly various
acids and esters that give the drink its characteristic tang and fizz.