Kombucha? what is this crazy stuff?
Acid or alkaline?
Kombucha's pH is lower than the pH of your stomach (acidic).
The acidification of your upper GI tract may have particular beneficial effects, including aiding digestion. Also, Kombucha may be harmful to bacteria in your gut that don't belong there, like pylori, which is being associated with stomach ulcers. Kombucha consumption has also been shown to lower blood pH, creating a hostile environment for pathogenic and carcinogenic organisms.
Will it give me energy?
People using Kombucha have reported higher levels of energy. This perception could be attributed to the presence of fructose. However, these effects are not likely the result of individual components of the solution, but rather the synergistic effect of the metabolic by=products of the fermentation.
Kombucha is a living cultured drink made possible by symbiotic yeasts and bacteria that grow through a process of fermentation.
This amazing reproducing mass is often referred to as the "SCOBY" (Symbiotic Culture of Bacteria/Yeast) or the Mother.
Traditionally, Kombucha has been an open-fermented brew containing sugar, water, tea (Camilla Sinensis), and the Mother culture.
The resulting beverage is an enzyme-rich elixir capable of regulating metabolism, stimulating the immune-system, and more.
how much should I drink?
This boils down to personal preference and tolerance. No toxicity levels have been recorded, though it seems smart to keep it at no more than 32 oz in a day, and in conjuction with just as much pure, clean H20.
Some names of Kombucha throughout the centuries include:
Olinka, Spumonto, Tschambucco, Kwassan, T''chai from the sea, Mushroom of Charity, Kambotscha, The Tea Beast, Tea beer, Tea cider, Tea Kvass, The Divine Tsche. Teepilz.
Why does kombucha have sugar in it?
Sugar is the fuel source for fermenation in most Kombucha.
We use Non-GMO, sustainably sourced, Organic, and Fair Trade certified sugar cane to make our Kombucha. During the process of fermentation much of the sugar is metabolized until a balance of tart and sweet is achieved.
The only way to have a sugar-free kombucha is to ferment all the sugars out which would make it a vinegar and not as pleasurable to drink. Re-sweetening our kombucha by adding stevia, sorbitol, or xylitol would not fit with how we like our beverages to taste. In all of our flavor tests, we found that simple, whole ingredients are the best building blocks for a well-rounded and delicious kombucha.
For more information on sugar and kombucha, check out this
TAPUAT PRODUCT-SPECIFIC FAQ
are your products gluten free?
-Yes, our facility is 100% gluten free, and our ingredients are 100% gluten free
Is Tapuat Kombucha Pasteurized?
-No, it is alive and kicking.
We do not pasteurize our kombucha, therefore the probiotic qualities are preserved.
At bottling, the kombucha is filtered, but after spending a few days in the bottle together, microscopic pieces of culture like to gather together and form tiny living communities. You are welcome to consume them (yes, it is ok to drink!), or filter them out and wish them well on their journey.
"The bottle I purchased was not as fizzy
as I expected..."
Fizziness is not an indication of potency. Kombucha is a raw product, and variations can occur between batches. Additionally, some flavors are just more fizzy by nature.
How should the bottles be transported and handled once purchased?
It is best to transport and store bottles upright, and please do not shake before opening, unless you are looking to take a Kombucha shower! Some grocers will individually package Kombucha in their own bags at checkout, much like body care or cleaning products, in case of leakage.
I have accumulated a large stash of your glass bottles, and want to be a responsible consumer, can you take them back?
We reccomend that you first recycle or repurpose them. In the future we are looking to be able to do so, but currently we are not capable of proper re-sanitization and re-use.
Do you give tours of your production facility?
Unfortunately we do not offer tours of our facility at this time.
The above questions/answers are facts based on qualified research, yet we do not make any unsubstantiated health claims, and do not wish to diagnose, treat, or cure any disease with this information. The only documents to date on Kombucha from the FDA are from studies that identify particular strains of yeast and bacteria, as well as affirmation that the Kombucha culture contains no known human pathogens or toxin-producing organisms.
"Kombucha: Healthy Beverage and Natural Remedy from the Far East": Frank, Gunther
"Analyses of Kombucha Ferments": Roussin, Michael
"Art of Fermentation": Katz, Sandor Ellix
"Kombucha: Manchurian Tea Mushroom": Hobbs, Christopher
Web Sources of Kombucha Information: