What is Kombucha?

Kombucha is a fermented tea made with a kombucha starter culture (mushroom, mother, scoby, etc.), tea prepared with sugar,  and some kombucha tea from a previous batch (starter tea). Kombucha contains living cultures, known to help aid digestion.  Kombucha contains a number of vitamins, particularly B vitamins.

What does it taste like?

Kombucha is a cultured beverage, so it does have a tangy taste similar to an apple cider.

Who can drink Kombucha?

Everyone of all ages can enjoy Live Kombucha!

How much should I drink?

Everyone is unique, therefore we suggest listening to your body when trying to determine the appropriate amount for you. For the first time time consumer, it is best to slowly introduce Kombucha to your system; have 1 glass a day and go from there.

Can Kombucha be consumed during pregnancy?

Women should not introduce anything new to their system during pregnancy. Therefore, consult with your doctor before drinking kombucha for the first time.

Can I buy the kegs of Live Kombucha without the kegerators?

Yes of course, the kegerators are offered to help get you into ‘on tap’ kombucha as easily as possible but if you have your own system that’s fine.

Why do I notice a slight taste difference between batches?

Because Live Kombucha is a living Super food each batch may vary slightly but we do our best to offer consistent quality and taste.

Why Do the different brands of Kombucha taste so different?

There are many reasons for that and I can only tell you about what we do.


Our Kombucha is crafted small batch, the temperature and health is monitored right through the fermentation process. We only use the finest black tea with no essences or oils that could weaken the ferment. Our flavours added are gently dried berries and fruit juices removing the juice water that would otherwise dilute the kombucha.


Some kombucha brands on the market openly admit adding up-to 15% juice. Nothing extra is added to our live kombucha, no synthetic essences, colourings or preservatives
We don’t micro filter, pasteurise, dilute or use irradiation.


Finally, our kombucha doesn’t sit on a shelf waiting for a customer to buy it. Live Kombucha goes from fermenter to the keg to you.

Why is kombucha made with sugar?

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.

What do folks say about kombucha’s key health benefits?

Ancients called kombucha “elixir of life” for a reason, as they experienced firsthand its healthful properties. Here’s what consumers say when asked how kombucha makes them feel:
  • Increases energy
  • Aids in digestion
  • Supports healthy liver function
  • Balances the internal pH
  • Controls hunger
  • Eases constipation
  • Boosts immunity
  • Enhances overall health and wellbeing
  • Just “feel good”
  • Lower bad cholesterol and raise good cholesterol levels in the blood, which can significantly decrease the chances of developing heart disease and/or having a heart attack or stroke.

What does the research say?

Kombucha has been researched for the last 150 years in labs all over the world from China, India, Serbia, Russia, Germany,Tunisia, Egypt, Iran, Korea and beyond. Many of the studies attempt to discern the mechanisms behind its reputation for helping with;
  • Cholesterol
  • Diabetes
  • Healthy liver function
  • Removing toxins
  • Destroying free radicals
  • Chemopreventative
  • Anti-microbial/Anti-fungal properties
We would suggest searching on Google for specific studies.


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