Questions ? Answers !
Kombucha is new to many people. We give our best shot at demystifying this oddly great tasting beverage through a list of most frequently asked questions.
After all, don’t take our word for it. Try it for yourself and see how it makes you feel !
Are you super-sensitive to theine? Consider a bottle of kombucha like a cup of tea, and don’t drink it right before bed.
How much ? You’ll be the judge of that. We find that our 330 ml bottles are the perfect size to sip down in one sitting. And thanks to the twist-cap, you can easily grab-and-drink while on the move.
Treat it with respect, it’ll return the favour.
It doesn’t fall in the energy drink category because it’s not loaded with additives, crazy amounts of caffeine, nor does it contain high amounts of sugar. All our ingredients are natural and we make sure you can pronounce all of ’em.
Long story short, we know it’ll taste great until the “Best before” date (if kept cold). After that date, we simply can’t promise for how long it’ll remain as is.
For example, freshly pressed orange juice can reach as high as 0.5%vol. alcohol when left for 30min at room temperature. Crazy, eh?
Pregnant women and highly sensitive persons should consume kombucha in full knowledge of these facts.
However you can gently swirl the bottle to mix the sediment at the bottom.
We believe kombucha is more useful as a drink than as a hair conditioner. But again, we’ll let you be the judge of that.
Calories come mainly from the raw cane sugar (organic and fair trade) that is required for the fermentation process. After the fermentation takes place, only < 5g of sugar remains per 100ml, resulting in < 15g per bottle of 330 ml.
This amount of subtly dosed sugar helps achieve the perfect combination of flavors. By way of comparison, yogurt contains about 100 kcal per 100 ml, and orange juice about 50 kcal per 100 ml.
Our Kombucha has not been sterilized, homogenized, micro-waved, synthesized or poorly treated, and that’s great! You can gently mix (and not frantically shake!) the bottle to dissolve the natural deposit.
Think of it as a good beer or a fine wine that gets better with time!
They are commonly referred to as probiotics (you know, the bifidus that can be spread over the face for a beautiful and smooth skin?). These microorganisms work really hard to transform tea into Kombucha – they are responsible for the fermentation – and they are doing a fine job!
While hearing about yeast or bacteria may surprise the inexperienced ear, it is these same microorganisms that are used to make bread, cheese, yogurt, wine, beer, cider, vinegar and other common food products.
Similarly, none of the ingredients we use contain any gluten.
In reality, it is cellulose (the carbohydrates that make up the cell walls of plants, which we call the “mother of kombucha” and that is also found in the production of vinegar (the “Vinegar Mother”). This cellulose acts as a floating island and a haven for the microorganisms that are responsible for the fermentation.
Yeast are members of the same scientific kingdom (“Fungi”) as mushroom. But human are also members of the same scientific kingdom (“Animalia”) as jellyfish.
Do you consider yourself a jellyfish? If yes, we’d love to meet you. If not: see our point ?
Glass recycles very well, so please either re-use the bottles for other purposes or recycle where appropriate.
We like to make things different, we ask ourselves the right questions and we make educated choices without affecting neither the quality of our kombucha or our core values.
And hey.. it’s way more classy, don’t you think ?