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We brew many flavors of kombucha using seasonally-available fruits and botanicals.
Kombucha is a fermented beverage. The process starts with a sweetened tea (11 g sugar per 8 oz. serving), which is then metabolized by acetic acid bacteria and yeast to convert the sugars into some alcohol (< 0.5%) and various organic acids. After about 2 weeks, the bacteria/yeast mat is removed and the fruit/botanicals are added to the fermented liquid. The free-swimming microbes left in the liquid work on the additives for another 4 days (the secondary fermentation), extracting their sweetness and flavor. At the end of the secondary fermentation, we filter the beverage to remove most of the yeast (but keeping the pro-biotic bacteria), carbonate it with CO2 gas and then bottle it.
We brew all of our kombucha starting with green tea. We have found that green tea doesn't muddy up the flavors of the additives the way black tea does. Plus, green tea has those great anti-oxidants.
We select our secondary fermentation additives based on what fruits are currently in-season. During the winter months, when local seasonal fruits are unavailable, we switch to botanicals such as mint, lavender and rosemary. Our kombucha offerings have included the following: