Kombucha (pronounced kom-boo-cha or as we like to say “’booch”) is a fermented effervescent tea that some say dates back to 221 BCE. But you are probably not looking for a history lesson and we aren’t going to give one!
‘Booch is made with tea (in our case, organic loose leaf tea), sugar (yes, it’s a necessary evil for the fermentation process – we use organic cane sugar), water (ours is filtered), and raw kombucha culture. The kombucha culture, also known as a SCOBY (Symbiotic Culture of Bacteria and Yeast), is a living matter that drives the fermentation process. The sugar provides essential nutrition to the SCOBY. The sugar is broken down from sucrose into fructose and glucose. The bacteria then transforms the glucose into healthy g acids. Enzymes further break down the sugars during the fermentation process.
Raw or unflavored ‘booch has a taste similar to apple cider vinegar. In other words, it’s a little tart and a little tangy. After the primary fermentation, we infuse our ‘booch with whole fruits and herbs to create different taste profiles.
If you are new to drinking ‘booch, we suggest you start out slow, 2-4 oz serving, to see how your body reacts. If your body loves the ‘booch, you can gradually increase consumption!
Our ‘booch should be kept cold in your fridge until you are ready to consume it. Just like any carbonated drink, don’t shake it… unless you want your OOTD (outfit of the day) to be ‘booch!
Over time, you may see spent yeast or a baby SCOBY form. All good signs of a healthy ‘booch! You can drink the floaters or filter them out. To each his own!
Due to the fermentation process, ‘booch may contain trace amounts of naturally occurring alcohol. Please check with your doctor first if you have concerns.
We hope you enjoy our handcrafted ‘booch as much as we do and you become #allaboutthebooch!