What’s this weirdly wonderful fermented drink people keep talking about?
Kombucha is believed to have originated in Asia then introduced to Russia and India. Some call it “mushroom tea,” but there are no mushrooms in it.
Kombucha is a probiotic drink made by fermenting caffeinated tea with sugar to form a S.C.O.B.Y. (sko-bee.) The S.C.O.B.Y. (aka symbiotic colony of bacteria and yeast) is a fermented structure of microorganisms that resembles a mushroom.
The tea we use in our Kombucha is Rainforest Alliance Certified™ Lipton® Tea. This means the tea used in our Kombucha “meets the needs of the present without compromising the ability of future generations to meet their own needs.”
Kombucha is believed to have healing properties as well as help with digestion, immunity and other ailments. So please try our CITRUS Flavor Kombucha and our STRAWBERRY-GOJI BERRY Flavor Kombucha.
That said, some people should consider the following when deciding to drink Kombucha. According to Dr. Lana Asprey, women who are pregnant or nursing should avoid fermented foods and drinks such as Kombucha. Those with IBS may be sensitive to the caffeine in the Kombucha, drink with caution. Kombucha is high in acidity, consume in moderation.