KOMBUCHA 101: How Is Kombucha Made?

KOMBUCHA 101: How Is Kombucha Made?

Popularly known as “The Tea Of Immortality'’ Dr.Booch Kombucha is a go-to drink for health-conscious people. Kombucha Tea has been consumed for thousands of years, and the reason is easy to guess its extraordinary taste and the surplus of health benefits it provides. It is a rich source of probiotics that helps in reducing the risk of heart diseases, is good for Diabetes, and is great for your gut health.


What is Kombucha? 


Kombucha is a fermented and sweetened tea often made with black or green tea. It is largely classified as a functional beverage, meaning that it is a non-alcoholic drink that contains vitamins, amino acids or other nutrients associated with health benefits. The kombucha can vary but generally involves a fermentation process wherein a SCOBY (symbiotic culture of bacteria and yeast) is placed in a sweetened tea mixture and left to ferment at room temperature for a few days.

Things To Take Care Of Before We Get Started:


  • No metal or plastic containers. Metal can react with the acidic kombucha and damage your SCOBY.
  • Hygiene is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN!



  • OUR BREWING PROCESS: 

    How is Kombucha Made? Brewing Process of Kombucha.

  • Select your Tea

  • All kombucha begins as sweet tea: tea leaves, water and sugar. At Dr.Booch we source our teas thoughtfully, partnering with tea buyers who carefully curate tea leaves from some of the world’s best growers. With tea as the foundation for kombucha, we think the tea particles matter. So do our customers who choose our kombucha over so many other options.


  • Fermentation Process 
  • After the tea is brewed, the fermentation process is where science takes over. A combination of specific yeast and bacteria is added to the sweet tea, often referred to as SCOBY. lt stands for “symbiotic culture of bacteria and yeast”. The sugar from the sweet tea feeds the SCOBY, aiding in its growth of beneficial colonies of bacteria.

    However, you’re not likely to see bits of SCOBY in any Dr.Booch bottles. This actually has to do with our carbonation process — We'll explain that as well!  

    Those bits of SCOBY typically form during a process called secondary fermentation, or bottle conditioning. After primary fermentation, some brewers allow the kombucha to ferment a little more in the bottle, producing carbonation. 

    Much of the sugar in the sweet tea is consumed by the yeast in the SCOBY during the fermentation process, producing byproducts of carbon dioxide and alcohol. This is what gives kombucha a slightly fizzy and tart taste. 

  • Flavoring of kombucha 
  • At Dr.Booch the first step we do before flavoring is tasting with great-tasting tea. We then blend in organic botanicals, herbs, fruit, and fruit juices to make our kombucha delicious. Many of our herbs and botanicals are added directly to the sweet tea before the fermentation process begins. Try our refreshing flavors here

    Take a Sip!

    Crack open a bottle of your homemade Kombucha, if you hear a pop, upon opening the bottle, you have yourself a winner. You may also notice some strands on the top, that are baby SCOBYs that develop in Kombucha – proving that the drink is alive. 

    Enjoy your Kombucha.

    Check our SCOBY and offers here!

     







     

     

     



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