What is kombucha? Kombucha is a fermented beverage and although the base ingredient resembles a mushroom, it ...Read more
Kombucha is a fermented beverage and although the base ingredient resembles a mushroom, it is not a mushroom in the true sense of the word. More specifically, it is a specially bred microbial culture that is responsible for the entire fermentation process.
The basis of our kombucha is Pu-erh black tea, which has more than enough in common with kombucha. Pu-erh has its roots in the Chinese province of Yunnan and, like this fermented black tea, kombucha is not new to East Asia. Both are ancient beverages with impressive histories and positive benefits for the body and mind.
Kombucha itself is the product of many important substances and probiotic cultures. To preserve these substances, we do not pasteurize or filter kombucha. This allows it to earn the RAW label and as such, kombucha should be kept refrigerated to prevent spoilage.
Kombucha itself has a distinctive taste. A slightly vinegary taste may deter you from tasting kombucha for the first time. However, our kombucha contains a higher content of lactic acid bacteria and as a result, kombucha does not have its vinegary aftertaste. Its taste is more subtle and blends perfectly with the lemongrass, which gives it a fresh touch.
Our intestines are populated by billions of bacteria and microorganisms that are indispensable to our health. Think of the microbiome as a diverse community of organisms, with bacteria that harm us on one side and bacteria that help us on the other. To achieve a balance between these bacteria, certain foods can help us. Fermented foods such as yogurt, kimchi or just kombucha contain live microorganisms. Since kombucha is a product of fermentation, it produces a number of probiotic strains that are important for a balanced gut microbiome. Due to the fermentation process, kombucha is rich in probiotic strains mainly from the saccharomyces family .
Kombucha contains a colony of bacteria and yeasts that, when mixed with sugar, are responsible for starting the fermentation process. This makes it rich not only in probiotic strains, but also in enzymes. This is why kombucha is an excellent after-meal drink, when it supports digestion and minimizes the feeling of a heavy stomach. We recommend opening kombucha when it is chilled, otherwise it may foam up.
| Energy value | 44 kJ / 11 kcal |
| Fats | < 0,1 g |
| - of which saturates | < 0,01 g |
| Carbohydrates | 2,7 g |
| - of which sugars | 2,5 g |
| Protein | < 0,1 g |
| Salt | < 0,01 g |
Ingredients:( 96%) black tea and lemongrass infusion (drinking water, black tea, lemongrass).tea, lemon grass), sugar, yeast cultures, lactic acid bacteria.
Origin: Vietnam
Distributor: BRAINMARKET s.r.o., Hladnovská 83/93, Ostrava
Storage: consume immediately after opening. Store in a dark and cool place, at a temperature of +2 to +8 °C. Do not expose to sunlight or frost. Contains naturally occurring alcohol up to 1.2% vol. Fine turbidity or clusters of live cultures are not a defect. Not suitable for children under 3 years of age.
Weight: 330 ml
