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Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits.

Kombuch (K-tea) is also known as Kombuchal, Gerbstoffe, Combucha, Kum-Cha, Fungus japonicas, Fungojapon, Indo-Japanese tea fungus, Pichia fermentans, Cembuya orientalis, Combuchu, Tschambucco, Volga spring, Mo-Gu, Champignon de longue vie, Tea Kvas, Teakwass, Kwassan, Kargasok, Kocha kinoko, Tibetian mushroom and more.

K-tea is a fermented beverage of black tea and sugar that is used as a functional food. Kombucha contains b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic, and lactic).

The sugar+tea solution is fermented by bacteria and yeast and is commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast).

Beneficial Probiotics found in Kombucha

Gluconacetobacter (>85% in most samples)
Acetobacter (<2%)
Lactobacillus (up to 30% in some samples)
Zygosaccharomyces (>95%)


If you wish to find out what possible benefits Kombucha has we encourage you to do your own research.

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What Traditional Medicine Says

Kombucha, although acidic, has an alkaline-forming function inside the body. According to Traditional Chinese Medicine, Kombucha balances the Middle Qi (spleen and stomach). By aiding the stomach to better digest food and by assisting the spleen to deliver more nutrition, the body heals itself.




Flavors
(330ml)

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