Kombucha is a naturally fermented drink based on sweetened tea, prized for its refreshing, sweet-and-sour taste and natural bubbles. Here is what it is made of, how it is made and what to expect.
Kombucha in a nutshell
Kombucha is a drink produced by fermenting sweetened tea – black or green – with a symbiotic culture of bacteria and yeast called a SCOBY. During fermentation, the micro-organisms turn sugar into organic acids, carbon dioxide and small amounts of alcohol, which makes the drink lightly tart, sparkling and distinctive in taste.
What is kombucha made of?
The base recipe is simple and natural:
- water – in Nasza Kombucha it comes from springs in the Beskids,
- tea – black or green, the base of the flavour and a source of polyphenols,
- sugar – “food” for the micro-organisms, largely processed during fermentation,
- live cultures (SCOBY) – the bacteria and yeast that drive fermentation.
Flavoured versions add natural extras – fruit, herbs or spices. More about what’s in kombucha.
What is a SCOBY (tea fungus)?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast – colloquially the “tea fungus”. It is what turns sweetened tea into kombucha. In unpasteurized kombucha, a SCOBY also forms in the bottle after bottling and is proof the drink is alive. Learn more about the SCOBY.
What does kombucha taste like?
Kombucha is lightly tart, gently sweet and naturally sparkling – many describe it as something between a refreshing tea and a dry soda. The taste depends on the type of tea, the fermentation time and the additions. The longer the fermentation, the drier and tarter the drink.
How is kombucha made?
In short: brewed, sweetened and cooled tea is combined with a SCOBY and a starter liquid, then left to ferment for one to two weeks. A second fermentation, with flavourings, gives the drink its bubbles. See how Nasza Kombucha is made.
Pasteurized or unpasteurized?
This is the key difference. Pasteurized kombucha is heated, which extends shelf life but destroys the live cultures. Unpasteurized kombucha – like Nasza Kombucha – keeps its live bacteria and yeast, so it needs to be stored cold.
Is kombucha healthy?
Kombucha is a natural fermented drink with less sugar than typical sodas. It is often chosen as a lighter alternative and as part of a varied diet. It is not a medicine or a supplement, and many of the “health” claims around it still await strong confirmation in human studies. More about the properties of kombucha.
Where does kombucha come from?
Kombucha has a long history reaching back to Asia, from where it spread through Eastern Europe. In recent years it has enjoyed a revival as a natural, fermented alternative to sugary drinks.