What is kombucha?
Pronounced: kom boo cha

Kombucha is a slightly sweet and strangely sour effervescent tea. It is produced by fermenting sweet tea (purified water, organic tea and organic Fair Trade cane sugar) with 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.

Why drink it? 
We love kombucha because it’s all-natural and tastes great – but many also believe it has significant health benefits including the following:

– Enhances mental clarity
– B vitamins boost energy
– Maintains probiotic health
– Powerful enzymes improve digestion
– Aids in detoxification

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 11-12 ounces at a time. 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.