The perfect time, environment and space came available for me to finally perfectly make my own Kombucha tea. I'm so incredibly excited! It taste amazing and now I'm sharing it with my clients on the retreats!
Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with unlimited health benefits.
Kombucha is a fermented beverage of black tea and sugar. ( note white sugar is best recommend for best results)
It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes,probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:
Cleansing and Detoxification
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). I have made my first few batches with black tea but kombucha can also be made with green tea too.
One your Kombucha is ready it will have a fizz to it, can be drank on its own or added to ginger, lemon grass or today I made ROSELLA tea to give it a beautiful pink colour and sweet sensuous taste.