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Is kombucha worth the hype?

  • Kombucha (kawm-boo-chah) is fermented tea. It is basically sweetened tea left to ferment or sit out in room temperature for a few days with a SCOBY (Symbiotic Culture of Bacteria and Yeast), also known as the kombucha mother.

  • Kombucha has been called many different names over the years in different parts of the world. It has been known as the “tea of immortality”, the “elixir of life”, mushroom tea or tea kvass and is generally produced from a mixture of sugar, brewed tea (typically black) and symbiotic culture of bacteria and yeast, or scoby. Some kombucha drinks also have fruit juice added to them.

How is kombucha made?

The process of making kombucha starts with steeping tea leaves or tea bags in boiling water. The SCOBY plus a small portion of previously-fermented kombucha are then added to the sweetened tea.

A kombucha tea "SCOBY" is a symbiotic colony of bacteria and yeast.

That mixture is then placed into a jar, covered and left to ferment, usually for seven to 10 days. The kombucha is then ready to drink, either unflavored or juices, herbs or fruit can be added.