Since we have been making Kombucha, people have been asking questions about the culture, the process, and an array of other topics. The following is a compilation of our most common questions and the best answers that we can give after our rigorous investigation and research on the subject. If you have questions please email us.
Q: What the heck is Kombucha?
A: Kombucha itself is a living being. It is a symbiotic colony of yeast and bacteria that grows in a mixture of water, sugar, and tea, consuming the sugar and components in the tea, producing the Living Kombucha Tea.
Q: What kind of tea do you use to produce your Kombucha?
A: We use certified organic, fair trade green and black
tea. We feel it of paramount importance to use organic tea and support
fair trade practices in order to create equity for all people.
Q: Why do you use sugar to make it?
A: The Kombucha organism is a living being and it needs to eat. It lives off of sugars and other chemicals found in tea, such as polyphenols. We have found in our own studies that the Kombucha seems to do best with a pure sugar. Many recommend refined white sugar, but do to the bleaching and refining process involved in making this type of sugar we do not support its use for any purpose. Instead we use organic evaporated cane juice. It comes from pressed sugar cane, and contains all of the necessary components for healthy Kombucha tea without the problems associated with using such things as honey, maple syrup, or brown sugar.
Q: Is there any caffeine in Kombucha?
A: We have calculated that our Kombucha has approximately 5 mg of caffeine per serving. This as opposed to other caffeinated beverages is the lowest we have encountered , and those with sensitivity to caffeine have reported no adverse effects from our Kombucha. Let us know what you think!
Caffeine Content in 8-ounce Beverage: (in milligrams)
Coffee, Decaf, brewed--3-4
SOURCES: National Soft Drink Association, US Food and Drug Administration, Bunker and McWilliams, Pepsi.