Kombucha is a fermented tea beverage that has been consumed for centuries, with its origins traced back to Northeast China around 220 B.C.

How Kombucha is made?

Kombucha is made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY forms a gelatinous layer on the surface of the tea and is responsible for the fermentation process.

What are the core ingredients in Kombucha?

Tea: Black tea or green tea is commonly used for making kombucha, but other types of tea can also be used. Tea provides the nutrients and tannins needed for the fermentation process.Sugar: Sugar serves as the food source for the yeast and bacteria during fermentation. It is an essential component for the production of organic acids and carbonation.Water: Water is used to brew the tea and create the base for the kombucha.SCOBY (Symbiotic Culture of Bacteria and Yeast): The SCOBY is a gelatinous mass that contains a symbiotic mixture of bacteria and yeast. It is a crucial component for fermenting the sweetened tea and transforming it into kombucha.Starter Tea: Starter tea is a portion of previously brewed and fermented kombucha that is added to the sweetened tea to introduce the necessary microorganisms for fermentation. It helps kickstart the fermentation process.Fruits, Herbs, or Spices: After the initial fermentation, kombucha can be flavored with various ingredients such as fruits (berries, citrus, etc.), herbs (mint, basil, etc.), or spices (ginger, cinnamon, etc.) to add unique flavors and aromas.