Artisanal Slow-brewed goodness for your gut health. You are what you eat, isn’t it?
Real Answers about Real Fruits, Real Booch
What is Kombucha?
To simply put, Kombucha is a fermented probiotic tea drink. The name Kombucha is a Japanese derivative. Kombucha in Chinese is 红茶菌. It can renew the good bacteria within your stomach and gut.
Shouchai Kombucha is made with intensely aromatic black and green tea (double dosage) which gives our Kombucha a very distinct fragrant compared to other kombucha products. We focus on improving the flavour and nutritional benefits at the same time.
Is Kombucha something new?
Kombucha has been around for thousands of years. It first appeared around 2000 years ago in Ancient China. It spread to Russia and Japan. Kombucha has seen a resurgence in popularity amongst people who want to lead a healthy and fulfillin life.
What are the health benefis of Kombucha?
Kombucha is so beneficial to the body because of the by-products created during the fementation process. The fermentation process does not affect the benefits found within a regular tea brew. Everytime you take a sip of Kombucha, you ingest probiotics, acetic acid, glucronic acid, vitamins C, B1, B6 and B12. Kombucha drinks contain trace elements benefi cial to the human body: e.g. zinc, copper, iron, manganese, nickel and cobalt, the content of which is higher than in pure tea brews (Bauer-Petrovska and Tozi, 2000).
Is it safe to drink it everyday?
The vitamin content found in Kombucha are in trace amounts that can be easily digested by the body. It is your preference on how to enjoy our Kombucha. Drink the whole bottle in one sitting or take a shot every morning!
Why is Kombucha sour?
During the fermentation process, the SCOBY and living cultures in the Kombucha brew produce all the goodness and some acids. These acids, namely acetic acid, glucronic acid and gluconic acid, are what gives Kombucha the resemblence to Apple Cider Vinegar.
Kombucha Intensity Guide
The Kombucha you buy from us still has living cultures in them. Leaving them in room temperature conditions will continue the fermentation process. Keeping the bottles refrigerated slows it down. Everyone has a particular acidic intensity preference. Refer to the guide below for your preference:
- Light – for first time drinkers or drinkers who prefer less acidity. Consume the Kombucha within 5 days of production.
- Medium – for regular Kombucha drinkers. Consume the Kombucha within 1.5 weeks of production.
- Strong – for hardcore booch conniesseurs. Consume the Kombucha within 2 weeks of production.
Convinced? Please try a bottle of our Premium Kombucha!