What is kombucha?
Kombucha is a fermented tea beverage that is naturally carbonated and contains probiotics, vitamins, minerals and enzymes that aid in digestion and provide natural energy.
The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as "The Tea of Immortality".
Kombucha begins with either black or green tea that is sweetened with cane sugar. The fermenting process begins when a kombucha culture is added to the sweet tea, called a SCOBY which stands for Symbiotic Colony Of Bacteria and Yeast. A Scoby resembles a rubbery pale white or pinkish beige pancake. When placed into the sweet tea, the yeast from the Scoby begins to digest the sugar and converts it into alcohol, however the bacteria turns that alcohol into organic acids making the kombucha nonalcoholic (under .5% ABV).
While the kombucha is fermenting, the Scoby grows a new layer of cultures on the surface of the tea. The new Scoby gets its shape from whatever jar you place it into and grows in new layers making it thicker the longer it ferments. After about a week or two of fermenting, the kombucha now has two Scoby's floating within it. The Scoby's are then removed and flavoring is added to the tea and continues the fermenting process for a few more days. Once strained, the kombucha can be chilled and consumed.