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FAQ

FAQ'S

Kombucha is an ancient fermented tea beverage known to have originated around 220 B.C. It is prepared by combining water, green tea, black tea, the kombucha culture (also known as SCOBY) and cane sugar after which it is let to ferment for 10-12 days. During this time the bacteria and yeast present in the culture consume the sugar and caffeine (from the tea) to produce a liquid rich in organic acids, antioxidants and trace amounts of B vitamins.

Aids with metabolism

Contains organic acids

Contains antioxidants

Strengthens immunity system

Boost energy

Low in calorie

Kombucha can be consumed pretty much any time of the day.

As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose)  to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.

Less that 2g per 100 ml serving.

Around 15 kcal - 19 kcal per 250 ml serving depending on the flavour.

Kombucha is a fermented beverage and within the fermentation process alcohol is created. The very small amount of alcohol is not sufficient to categorise the product as alcoholic as it is 0.5% or less. To put this into perspective, fruit juices can naturally contain 0.5% alcohol and malt vinegar 0.2%

By filtering the bacteria and the yeast from our kombucha we can make sure that we obtain a consistent and shelf-stable product, fit for traveling those longs distances to reach your doorsteps, and keep the alcohol content in check.

Kombucha is best kept refrigerated, ideally 4 C.

However, the filtration process that we follow keeps our kombucha stable even when not stored refrigerated provided, the bottle are placed in cool surroundings away from direct sunlight. 

Once opened it should be stored refrigerated and consumed within a week's time.

Yes, Kombucha is totally safe for kids to consume.

There is no large scale study on the effect of kombucha on pregnant women. However, kombucha contains a small trace of alcohol (less than 0.5%) and caffeine. Hence, we recommend that you consult with your doctor or nutritionist first.

Yes, we are suitable for a vegan diet.

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