Kombucha FAQ

What is Kombucha?

Kombucha is a fermented tea beverage which has been consumed for over 2000 years. Kombucha is produced by combining sweet tea with with a culture of yeast and bacteria known as SCOBY (Symbiotic Culture of Bacteria & Yeast) The fermentation process results in a beverage with probiotics as well as B vitamins, enzymes, and organic acids.

What is a SCOBY?

The acronym stands for Symbiotic Culture of Bacteria and Yeast. Due to its appearance, it is sometimes inaccurately referred to as a "mushroom" even though it is not actually a fungi. Rather, it is the mother culture required to make kombucha tea. It’s called “mother” because during fermentation, it grows a new SCOBY often referred to as a baby.

Why is Kombucha made with sugar?

The sugar in Kombucha is not meant for you. As with many fermentation processes, sugar is necessary to feed the yeast. The sugar feeds the yeast, which creates natural CO2 & ethanol, then the bacteria consume the ethanol and convert it to acetic and other organic acids.

Does Kombucha contain alcohol?

Kombucha contains trace amounts of alcohol, a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you would find in unpasteurized fruit juice.

Is Kombucha intoxicating?

Kombucha is not intoxicating. The trace amounts of alcohol are not present in sufficient quantity to induce a noticeable change in mood, physical or mental abilities. Some may experience a brief sense of euphoria created from the body’s response to uptaking nutrition. Some people who lack an enzyme called DAO and suffer from histamine intolerance may have an odd reaction to kombucha which can mimic drunkenness.