Kombucha is the western name for the process where cooled sweetened tea is allowed to ferment into a sour and vinegary drink. The fermentation takes place with the help of a bacterial and yeast culture that converts the sugar into acetic acid and other organic acids. The culture produces a gelatinous mat of cellulose, which, due to its appearance, is usually called a kombucha mushroom or scoby (symbiotic culture of bacteria and yeast). It floats to the surface when you open the bottle and can be drunk with advantage.
Kombucha is considered a functional drink because it is probiotic. The origin is most often given to northern China with documented use over 2200 years ago.
Usage / Dosage
Treat our kombucha like champagne: don't shake and open carefully when well chilled.
Contains live kombucha culture - all natural. Drink up or poke away.
Best served well chilled.
Storage / Consumption
Unopened packaging: Dry and cool, not above room temperature.
Opened packaging: Dry and cool, not above room temperature.
Recycling / Sorting
Sorted as glass and metal.
Production
England
