Where does the drink kombucha come from?
Kombucha originated in Northeast China (historically referred to as Manchuria) around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo.
Who manufactures kombucha?
Kombucha is produced by Townshend's Tea Company. In 2008, the company became one of the first to use organic tea blends to produce the Kombucha drink. Brew Dr. Kombucha is produced in-house, and uses probiotic fermentation process.
Is kombucha a Russian drink?
The fermented tea is believed to have originated in northeastern China around 220 B.C., where the drink was considered to have medicinal value. Eventually, the fermented kombucha recipe made its way north and west, arriving in Russia several hundred years ago.
Is it OK to drink kombucha everyday?
So just how much kombucha should you drink? Too much of anything is bad for you, of course. The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day.
Does Coca-Cola own kombucha?
The Coca-Cola Company has acquired kombucha maker Organic & Raw Trading Co., which makes the MOJO brand of naturally fermented, live culture, organic kombucha drinks.
Who should not drink kombucha?
Although rare, there have been reported cases of severe allergic reactions, acidosis and liver complications due to potentially contaminated kombucha consumption ( 21 ). Since kombucha is unpasteurized and contains small amounts of caffeine and alcohol, pregnant and breastfeeding women should avoid it as well ( 22 ).
How healthy is kombucha?
Advocates say it helps your digestion, rids your body of toxins, and boosts your energy. It's also said to boost your immune system, help you lose weight, ward off high blood pressure and heart disease, and prevent cancer.
What happens when you first start drinking kombucha?
First off, kombucha is rich in probiotics, which help to create a balance in your gut. They can help with digestion, bloating and a whole range of ghastly gut-related issues. Even weight loss! Kombucha also contains antioxidants, which fight free radicals in the body.
What is the biggest kombucha company?
He was the first to put kombucha on store shelves, in the late 1990s, and GT's is still the biggest manufacturer, owning 40% of the U.S. market.
Who should not drink kombucha?
Although rare, there have been reported cases of severe allergic reactions, acidosis and liver complications due to potentially contaminated kombucha consumption ( 21 ). Since kombucha is unpasteurized and contains small amounts of caffeine and alcohol, pregnant and breastfeeding women should avoid it as well ( 22 ).
How is kombucha made commercially?
Kombucha at its simplest is green/black tea and sugar that's been fermented with a SCOBY (symbiotic culture of bacteria and yeast). After several days of fermentation, the SCOBY is removed, flavors and inclusions are added, and the tea is sealed in an anaerobic container for the second fermentation.
Who owns Synergy kombucha?
But in the mid 1990s, 15-year-old George Thomas “GT” Dave, was purposely growing fermented bacteria in 5-gallon glass jugs around his room to brew his own kombucha – and it spawned a nearly billion-dollar business.
Starting with Sweet Tea
All kombucha begins as sweet tea: tea leaves, water and sugar. The tea leaves used will depend on the kombucha manufacturer. At Brew Dr., we do things a little differently than anyone else. We started out as a tea company, and there’s a reason our teas get so many great reviews.
Fermentation
After the tea is brewed, the fermentation process is where science takes over. A combination of specific yeast and bacteria are added to the sweet tea, often referred to as SCOBY. SCOBY stands for “symbiotic culture of bacteria and yeast”. The sugar from the sweet tea feeds the SCOBY, aiding in its growth of beneficial colonies of bacteria.
The Many Flavors of Kombucha
You’ve probably seen dozens upon dozens of kombucha flavors on the market. How kombucha is flavored depends on the manufacturer. At Brew Dr., we start with great-tasting tea. We then blend in organic botanicals, herbs, fruit, and fruit juices to make our kombucha delicious.
Bottling
Most commercial kombuchas are sold in glass bottles and stocked in refrigerated coolers. Since our kombucha is raw and unpasteurized, it contains live and active cultures. It therefore must be stored cold to maintain freshness and consistency.
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Our cans were also specifically designed to be transportable. The lightweight cans have a distinctive wide mouth for a smooth flow. Both our bottles and cans are 100% recyclable.
Specialized Equipment
Professional brewers have invested time and money designing state of the art kombucha brewing facilities with specialized equipment. The combination of high-quality ingredients with the right tools for the job help ensure that every batch comes out exactly as designed.
High-Quality Monitoring of Important Metrics
After years of commercial brewing experience, professional kombucha brewers have identified certain important metrics to monitor in order to ensure a perfect brew every time. The Brew Dr. Kombucha team is no different.
What Is Kombucha?
Kombucha is a fizzy sweet-and-sour drink made with tea. Many people say it helps relieve or prevent a variety of health problems, everything from hair loss to cancer and AIDS. There’s little scientific evidence to back up the claims, but some elements of the drink may be good for you.
Kombucha Ingredients
The basic ingredients in kombucha are yeast, sugar, and black tea. The mix is set aside for a week or more. During that time, bacteria and acids form in the drink, as well as a small amount of alcohol. This process is known as fermentation, and it’s similar to how cabbage is preserved as sauerkraut or kimchi, or how milk is turned into yogurt.
Kombucha Health Benefits
Advocates say it helps your digestion, rids your body of toxins, and boosts your energy. It’s also said to boost your immune system, help you lose weight, ward off high blood pressure and heart disease, and prevent cancer. But there’s not a lot of evidence to support these claims.
Gut health
Some research suggests that kombucha, like other fermented foods, is rich in probiotics. Probiotic bacteria are similar to the friendly bacteria that are present in the gut.
Infection risk
When kombucha ferments, the process produces a type of acid called acetic acid, which is also present in vinegar. Research suggests that acetic acid has antimicrobial properties.
Mental health
Drinking probiotic-rich kombucha could help promote positive mental health. Indeed, according to some sources, there may be a link between probiotics and depression.
Heart disease
Having elevated low-density lipoprotein cholesterol levels may increase the risk of heart disease.
Liver health
Kombucha contains antioxidants that help fight molecules in the body that can damage cells.
Type 2 diabetes management
There is also some evidence to suggest that kombucha may also be helpful in managing type 2 diabetes, though only in animal studies.
How to make a kombucha SCOBY
The SCOBY (Symbiotic Culture Of Bacteria and Yeast) is a pellicle that forms on top of the brew. The SCOBY is the “mother” that kickstarts each batch while also protecting the kombucha from contaminants like dust and debris. While you can buy a ready-made SCOBY (online or even on Craigslist), it’s easy to make it yourself!
The First Fermentation
So you’ve got a SCOBY and you’re ready to get this komboo-choo train rollin’. The first fermentation is where you actually make the kombucha that you’ll be drinking!
The second fermentation
The final and most fun step in the homemade kombucha making process! The second fermentation is where the real magic happens, flavoring and carbonating your kombucha into effervescent bliss.
