What is Kombucha?
Kombucha is fermented tea. With the help of a culture, the so called scoby (symbiotic culture of bacteria and yeast) tea gets transferred into a low-sugar, refreshing, tangy drink brewed from tea.
What is the difference between Kombucha & other tea drinks?
The quality of tea beverages varies widely and is determined by the choice of tea and sweetener. Sweeteners range from natural juices and spices to chemical flavors and refined sugars.
The fundamental difference with kombucha is that fermentation takes place, during which the sugar and caffeine are converted. That means kombucha contains less sugar, less caffeine and natural carbon dioxide.
How do I use the Kombucha scoby? What is important?
In addition it benefits from so-called batch liquid, which is an older, very sour kombucha. This helps to lower the pH very quickly, the kombucha becomes more stable and already has a microbial bouquet. This process is known as backslopping.
Depending on the room temperature, it will take about 4-14 days to ferment your kombucha. During this phase, only cover your kombucha with a cloth, not a tight-fitting lid. It is best to place your kombucha in a dark space or cover the glass with a cloth. Like a vampire, he does not appreciate direct sunlight.