Kombucha Tea Culture is a pro-biotic beverage made at home with sugar and tea.  After brewing for about a week, the yeast and bactria within the kombucha create a freshing fizzy drinks and a slight vinegar taste.  A great daily health tonic, full of beneficial anti-oxidants, organic acids, active enzymes, living pro-biotics, and amino acids. It is used by thousands of people everyday to aid with digestion, balancing of the metabolism, enhancing the immune system and detoxifying
many body systems.

Kombucha culturesor SCOBY have been used traditional for hundreds of years throughout the world as a beneficial health drink and daily tonic. Kombucha tea (pronounced kom-boo-sha, Kombu tea in English), also called a Manchurian mushroom, is a living culture which
grows on top of a mixture of brewed tea and sugar in which the culture has been introduced. Kombucha tea is healthy and refreshing fermented beverage that has been use for generations. It is said to come from eastern Asia and now has traveled
all around the world.

Although it is called a mushroom, it is not a mushroom at all as it does not produce spores or "fruit." The "mushroom" or SCOBY can be describe as a light brown or creamy white disk that grows on top of the liquid tea/sugar mixture and will take the form of the container that is in, which is why most look circular in the pictures you may see.

  Again, it is not a mushroom at all, but really a yeast culture that has a symbiotic relationship with various bacteria, which duplicates itself during each brewing cycle. The correct name for the "mushroom" is a
S.C.O.B.Y - a symbiotic culture of bacteria and yeast. The culture may look fragile, however, it is really thick and leathery in consistency.  The finished brewed tea should be regarded principally as a live food unusually rich in nutritive properties. The finished fermented product taste something like cider with a nice fizz. As with yogurt or miso, the bacteria and cultures in the tea are a great source of nutrition, aiding in metabolic function and balance.

  It tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. The benefits to the physical body vary widely. Most common benefits are it's detoxifying and metabolising effects. It is said to also enhance the immune system, due to the organic acids and anti-oxidants contained in the finished beverage.

  By detoxifying the body and providing natural pro-biotics, it makes it unlikely for disease causing bacteria and viruses to find a suitable growth environment.

Why drink Kombucha Tea?

•   Drinking Kombucha promotes good health and helps millions of people with its excellent detoxifying and immune-enhancing qualities. There are no known negative reactions from drinking kombu tea, except for improper brewing methods. Its origens are lost in history, but the eariest records date back 2000 years ago being refered to as the 'elixer of long life!'

•   Kombucha has proved itself to be a quite remarkable therapeutic drink, made from sweetened tea into which a Kombucha culture (a symbiosis of bacteria and yeasts) is placed. It can taste similar to apple cider or a refreshing light wine, depending on the fermentation time and type of tea used.

•   There are at least six million Kombucha brewers world-wide

•   Doctors, consultants, and practitioners are now recommending Kombucha to their patients