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Kombucha - Natural Probiotic Tea

Kombucha – This probiotic drink has great health benefits, improves metabolism, detoxifies the entire digestive system and strengthens the immune system. 

kombucha scoby teaIt is naturally effervescent much like carbonated beverages, and contains tea, water, sugar, healthy bacteria, and yeast. The healthy bacteria and yeast are what work together to ferment this beverage which gives kombucha its many health benefits

If you go into any health food store and even many other stores that sell drinks, you will find kombucha, often in a huge variety of brands and flavours. Although it’s been around for thousands of years, it’s only been in recent years that it’s gained popularity in the United States and is being hailed as a healthy drink that has a number of benefits, which we will cover in this ebook guide
Kombucha tea is made from a colony or culture of yeast and other micro organisms that make up a SCOBY. The scoby, when added to sugar, transforms the liquid into a refreshing, sparkling sweet and sour drink full of health giving acids and nutrients.

Kombucha Scobies:

The scoby feeds off the sugar. Products such as glucornic acid, glucon acid, lactic acidosis, amino acids, antibiotic substances as well as others vitamins are made. These products boost the immune system and help promote healthy gut bacteria so the body can fight off infection. Between 0.05-1% alcohol is produced as this is a fermentation reaction.

How to make Kombucha with our Scoby:

organic kombuchaBoil a quart of water in a pot. Boil for 10 minutes to remove the chlorine if your filter does not remove it. Add 1/4 - 1/3 cup sugar and mix until dissolved. Metal, even rings on hands should NEVER touch the culture so be aware of that. Add tea bags, steep, and cool to room temp. Remove bags. Place kombucha and starter tea (your culture will be floating in the starter tea when you receive it) in glass jar - plastic may leach into tea so only use glass. Pour tea you made into jar but leave about 1-2" room for tea to "breathe" while brewing. Cover with the coffee filter or piece of paper towel and secure with rubber band (to keep fruit flies out). Place in pantry or on counter (just not in direct sun) and do not disturb! Start tasting after 4-5 days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more vinegary it gets. When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 5-7 days, although it can take up to 10. In the warmer months it does not take as long. Some prefer even longer brewing times. Remove the mushroom and the baby mushroom (new mushroom) which may have attached itself to the first. Bottle or drink. Start all over again!

How much kombucha should I drink?

Experts recommend starting with 2-4 ounces per day. Listen to your body. Some people find this is enough, others drink several ounces per day. We drink it by the glassful. K-tea is a diuretic so be sure and drink plenty of water as well if you are drinking kombucha regularly.

Kombucha – This probiotic drink has great health benefits, improves metabolism, detoxifies the entire digestive system and strengthens the immune system. 

kombucha scoby teaIt is naturally effervescent much like carbonated beverages, and contains tea, water, sugar, healthy bacteria, and yeast. The healthy bacteria and yeast are what work together to ferment this beverage which gives kombucha its many health benefits

If you go into any health food store and even many other stores that sell drinks, you will find kombucha, often in a huge variety of brands and flavours. Although it’s been around for thousands of years, it’s only been in recent years that it’s gained popularity in the United States and is being hailed as a healthy drink that has a number of benefits, which we will cover in this ebook guide
Kombucha tea is made from a colony or culture of yeast and other micro organisms that make up a SCOBY. The scoby, when added to sugar, transforms the liquid into a refreshing, sparkling sweet and sour drink full of health giving acids and nutrients.

Kombucha Scobies:

The scoby feeds off the sugar. Products such as glucornic acid, glucon acid, lactic acidosis, amino acids, antibiotic substances as well as others vitamins are made. These products boost the immune system and help promote healthy gut bacteria so the body can fight off infection. Between 0.05-1% alcohol is produced as this is a fermentation reaction.

How to make Kombucha with our Scoby:

organic kombuchaBoil a quart of water in a pot. Boil for 10 minutes to remove the chlorine if your filter does not remove it. Add 1/4 - 1/3 cup sugar and mix until dissolved. Metal, even rings on hands should NEVER touch the culture so be aware of that. Add tea bags, steep, and cool to room temp. Remove bags. Place kombucha and starter tea (your culture will be floating in the starter tea when you receive it) in glass jar - plastic may leach into tea so only use glass. Pour tea you made into jar but leave about 1-2" room for tea to "breathe" while brewing. Cover with the coffee filter or piece of paper towel and secure with rubber band (to keep fruit flies out). Place in pantry or on counter (just not in direct sun) and do not disturb! Start tasting after 4-5 days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more vinegary it gets. When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 5-7 days, although it can take up to 10. In the warmer months it does not take as long. Some prefer even longer brewing times. Remove the mushroom and the baby mushroom (new mushroom) which may have attached itself to the first. Bottle or drink. Start all over again!

How much kombucha should I drink?

Experts recommend starting with 2-4 ounces per day. Listen to your body. Some people find this is enough, others drink several ounces per day. We drink it by the glassful. K-tea is a diuretic so be sure and drink plenty of water as well if you are drinking kombucha regularly.

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