What is kombucha?
Pronounced: kom boo cha

Kombucha is a lightly-effervescent, fermented beverage. It is produced by fermenting sweet tea (filtered water, organic tea and organic sugar) using a symbiotic colony of bacteria and yeast, also known as a “SCOBY.” People around the world have been drinking fermented tea for hundreds of years, calling it by various names and praising its probiotic benefits as well as its refreshing flavor.

What are the benefits of drinking kombucha?
Aside from pure refreshment, kombucha has many beneficial properties. The yeasts and bacteria in the SCOBY consume the sugar in the tea, thereby producing Vitamin B, lactic acid, acetic acid, and gluconic acid, a powerful detoxifier. Other proclaimed benefits of kobmucha include:
Digestive aid*
Natural energizer*
Immunity booster*
Antioxidant-rich*
Probiotics and live enzymes*

*Note: Statements regarding the benefits of kombucha or ingredients have not been validated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

How much should I drink?
There is no recommended serving size for kombucha. Some suggest that a 4 ounce serving daily is sufficient to aid with digestion and have a probiotic effect, while others enjoy drinking 16 ounces per day. If you’re new to kombucha, listen to your gut – drink 4 ounces at a time to allow your body to adjust to it.

What is a SCOBY?
The mother starter or SCOBY (Symbiotic Colony of Bacteria and Yeast) floats on the surface of the fermenting tea. The microorganisms feed on the sugar in the tea, and the by-product of that metabolism creates kombucha.