Kombucha is the Western name for the process in which cooled, sweetened tea is fermented into a sour and vinegary drink. The fermentation is carried out using a bacterial and yeast culture that converts the sugar into acetic acid and other organic acids. The culture produces a jelly-like mat of cellulose, which is usually called a kombucha mushroom or scoby (symbiotic culture of bacteria and yeast) because of its appearance. It floats to the surface when you open the bottle and can be drunk with advantage. Kombucha is classified as a functional beverage because it is probiotic. Its origin is usually stated to be northern China with documented use over 2200 years ago.
Usage / Dosage
Treat our kombucha like champagne: do not shake and open carefully when well chilled. Contains live kombucha culture – all natural. Drink up or put aside. Serve 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
