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What is kombucha?

Kombucha is a fermented tea-based beverage, thought to have originated in Asia thousands of years ago, and has even been referred to as the "elixir of life" in ancient cultures. Its use spread to Russia, Germany and other parts of Europe. Expanding to South and North America, this fer- mented drink continues to grow in popularity worldwide. After thousands of years of anecdotal claims, other countries continue to pursue research to determine scientific reasons to explain the many claims attributed to consuming Kombucha.

How is it made?

Kombucha is a blend of water, sugar, and tea that is fermented with a SCOBY (Symbiotic Culture of Bacteria and Yeast - also referred to as a "Mushroom" or "Mother"). The symbiotic culture of bacteria and yeast consume the sugars and caffeine and this results in a refreshing naturally effervescent beverage that contains living organic acids, enzymes and probiotics.

How much should I drink?

That's a good question. To be honest, we don't know what shape your gut is in. Our Kombucha contains live probiotics. If your gut is not healthy you should start with 3-4 ounces (a small wine glass full) to see if you can handle that much. If you can, increase consumption to get things moving along at a better pace (8 oz.) If your gut is relatively healthy, most people can enjoy larger amounts daily. Kombucha binds to the toxins to eliminate them before they get absorbed in your gut. Find what works best for your body. Everyone is different.

What makes Cathy's Kombucha tastse so great?

At Cathy's Kombucha we begin with an artisan blend of the finest organic loose leaf teas: Black, Green, and Rooibos. We source Fair Trade and Ethically produced teas, organic and local dried fruits, herbs and botanicals (whenever possible). There are no artificial colours, flavours, juices, or sweeteners in our premium all natural kombucha. Our premium blends are brewed in 2 gallon GLASS containers to ensure the cleanest taste possible.

What is that gel like blob? Has it gone bad?

No, it has not gone bad. Because our Kombucha is NOT pasteurized, the enzymes are alive and thriving, forming a gel-like SCOBY that can be referred to as the "daughter". It is rumoured that in some countries the baby SCOBY is reserved for the elders (out of respect); in other countries people fight over who gets to consume the SCOBY or "bang for your buck". Some people prefer to strain the gel with a tea strainer, while others will put it in their smoothies, chew it like a gummy bear, or just gulp it straight down. At bare minimum, throw it in your dog’s or cat’s water bowl or toss it into the garden, because it is loaded with the "good stuff".

How long does it last? Does it need to be refrigerated?

Our Kombucha is a raw, unpasteurized product with no added chemicals. Health Canada advises refrigerating raw products. If left at room temperature, the enzymes will be more active, consume residual sugar faster, the "daughter" will be larger and the effervescence will be increased naturally. Too much effervescence might cause the bottle to leak if placed lying down, or even to explode if temperatures are too warm for a lengthy period of time. Warmth speeds up the fermentation, while placing it in the fridge will slow down the movement of the enzymes. Because Kombucha is a raw product, it should definitely be refrigerated after opening. (It tastes best cold anyway.) Our premium product is made using the ancient, traditional method used in the monastery - well before refrigerators were invented. Our independent lab results show it is still safe to consume when unopened at room temperature for up to one year.

Is there sugar?

Yes! You need the sugar to feed the SCOBY during the fermentation process so the magic can happen! The SCOBY is a fibrous symbiotic culture of bacteria and yeast. The yeast consumes the sugar and produces ethanol and Carbon Dioxide. The ethanol is consumed and produces organic enzymes and probiotics in a naturally effervescent beverage.

Kombucha is fermented, so does it contain alcohol?

Fermented products produce trace amount of alcohol which acts as a natural preservative. Our kombucha is under the legal limit of 0.5%, and is considered non-alcoholic.

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