What is kombucha tea?
Kombucha is a sparkling beverage made by fermenting tea and sugar with a Symbiotic Culture of Bacteria and Yeast, also known as a SCOBY. A kombucha contains living cultures, polyphenols (antioxidants) and organic acids that are known to help with digestion and support the immune system. A real kombucha is always raw & unpasteurized.
The oldest origins have kombucha arising in China around 221 BCE during the Qin Dynasty. Kombucha was referred to as the “Tea of Immortality.” The emperor Qin Shi Huang is said to have sought to lengthen his life, and an alchemist purportedly delivered this beverage at his request.
Fast forward a few centuries and take a quick trip around the world, and you’ll find another historic kombucha, RISE! The only nationally-available Canadian kombucha, brewed and bottled in Montreal.
How is kombucha made?
Kombucha is made with three key ingredients: tea, sugar, and a Symbiotic Culture of Bacteria and Yeast, which is referred to as a “SCOBY” for short, or sometimes referred to as ‘’The Mother.’’
The SCOBY consumes the sugar during the fermentation process and transforms it into a sparkling fermented beverage that is low in calories and sugar.
While all kombuchas share these three ingredients, our variety of delicious flavours are carefully crafted by combining various herbs, spices and fruits. We work with nature to ensure that each bottle of RISE Kombucha is delicious and energizing.
What is a kombucha SCOBY?
Many mistake it for a tea fungus or a mushroom, but it’s neither of these. This confusion remains popular because the SCOBY is a fungus, and mushroom is a fungus, but not all fungi are mushrooms!
SCOBY is an acronym for precisely what it is, a “Symbiotic Culture of Bacteria and Yeast.”
The SCOBY is what makes the tea and sugar transform into a tasty, sparkling kombucha. Think of it as the starter used to make sourdough bread – without it, sourdough would not be sourdough!
RISE Kombucha’s Fermentation Process
RISE has been meticulously honing its fermentation process for over a decade and has kept it a close-knit secret to ensure its famous flavour profile is always at it’s best. We use raw, organic, unrefined cane sugar for the fermentation process.
Each batch of RISE Kombucha goes through over 100 tests from brewing to bottling to guarantee the highest quality possible. Every bottle of RISE Kombucha is organic, vegan and gluten-free.
Our kombucha is unpasteurized and therefore must be refrigerated at all times.
Is kombucha tea healthy?
Kombucha is a healthy alternative to sugary soft drinks as it’s low in sugar, filled with living cultures, organic acids and antioxidants that support the immune system. It’s great for digestion too!
Kombucha & Living Cultures:
A hard-working team of good bacteria and yeasts found in the intestines that support digestion, the immune system and mental health.
These are produced through fermentation by our Mother (SCOBY).
Kombucha & Antioxidants:
The teas and herbs with which the kombucha is brewed are filled with antioxidants that help protect the cells of the body from possible damage.
Kombucha & Organic Acids:
Organic acids (gluconic, glucuronic and acetic) balance the PH of the digestive system and make the minerals consumed bioavailable.
They are known for detoxifying the liver and helping with digestion.
Kombucha & Bacteria:
Because our kombucha is unpasteurized, the enzymes, organic acids, antioxidants and all of the good yeast and bacteria beneficial for our digestive health are left intact.
In fact, kombucha that is pasteurized is not real kombucha; it’s dead kombucha! As the process consists of heating a liquid to kill all living organisms, all benefits are removed. This is part of the reason why we ask that our drinks be kept at 4 ⁰C to control the fermentation process.
Kombucha & Gut Health:
Living cultures, antioxidants & organic acids all play an important part in gut health!
Can you make kombucha tea at home?
Anyone can make kombucha at home with a little patience!