Original Kombucha Bio

Description

Who was going to tell us that a drink with thousands of years of history would become fashionable? You are right. Kombucha has recently entered our list of healthy options when we think of a refreshing drink. But unlike others, kombucha has a healthy plus, which is rapidly gaining ground.

Indication

But what is kombucha?

It is a fusion drink. In other words, it is a drink that combines the benefits of tea with the healthy virtues of fermented drinks, and all without alcohol, so that everything is positive.

We have to look for the origin of kombucha in the cradle of tea, that is, in China, when under the Han dynasty, about 2,000 years ago, they discovered that tea could be fermented, obtaining a bubbly drink with a pleasant taste. In a short time, this thousand-year-old soft drink became very popular and the emperors considered it an elixir of life.

Now, nowadays, with everything we know about probiotics, that qualifier makes sense, since more and more benefits are discovered about fermented foods and how they help us improve our intestinal and general well-being.

How is kombucha prepared?

The raw material to make kombucha is tea (Camellia sinensis) that is fermented with a mixture of microorganisms that form a kind of "fungus" called SCOBY and very similar to the kefir fungus. Among the many microorganisms that we find in the SCOBY, bacteria such as Komagataeibacter, Gluconobacter, Acetobacter stand out; Lactobacillus, Lactococcus and yeasts such as Schizosaccharomyces pombe, Saccharomycodes ludwigii, Kloeckera apiculata, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Torulaspora delbrueckii and Brettanomyces bruxellensis.

After this first fermentation, juice is added to flavor it and it is left to ferment again. Thanks to this second fermentation, the drink gains aroma, flavor and its peculiar bubbles, making it a healthy, natural and very rich soft drink.

Kombucha is a rich and healthy fizzy drink, thanks to its double fermentation.
With natural vitamins.
In addition to the antioxidants in the tea and the probiotic effect of the microorganisms that ferment it, kombucha still hides another secret.

And it is that with so much fermentation we leave enough time for the kombucha microorganisms to manufacture vitamins that enrich the drink. In fact, it is estimated that a glass of kombucha provides 1.5 mg of vitamin B1, 16 mg of vitamin B2, 1 mg of vitamin B6 and 50 mg of vitamin C, in addition to polyphenols, organic acids and a small part of protein.

So if you are looking for a refreshing, nutritious, rich and very healthy drink, think about kombucha. Try it and you will see how you will like it!

Intake mode

Do not shake. Open carefully. Take to taste

Storage conditions

Once opened, keep a maximum of 7 days in the refrigerator.

Ingredients

Water, cane sugar*, green tea* (0.14%).

*Ingredients from organic farming.