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The wisdom of Kombucha has been providing health and vitality in small villages across Asia and Europe for thousands of years, originating in Manchuria around 220 BC. Kombucha is a living symbiotic colony of beneficial yeast and bacteria.
The culture floats atop an infusion of tea and sugar, and through the natural process of fermentation converts the sugar into organic acids and carbon dioxide. At the same time it produces a variety of other compounds that are detoxifying and nutritious to the human body, including gluconic, lactic, and folic acids. The resultant mixture is high in B-vitamins as well as an assortment of pro-biotics (beneficial bacteria including lactobacillus acidophilus and s.Boulardii).