Kombucha is more than sweetened tea. During fermentation a complex drink is created, full of live cultures and natural compounds from tea.
Live cultures of bacteria and yeast
The basis of kombucha is live micro-organisms: lactic-acid bacteria (LAB), yeast and acetic-acid bacteria. In microbiological tests of Nasza Kombucha their counts reached the order of 10⁵ CFU/ml for lactic-acid bacteria and 10⁴ CFU/ml for yeast – possible only in an unpasteurized drink.
Organic acids and low pH
During fermentation the yeast and bacteria turn sugar into organic acids, which give kombucha its characteristic, lightly tart taste and lower the pH to about 3.5. This is also a natural factor that protects the drink.
Natural polyphenols from tea
Kombucha contains polyphenols from tea – including gallic and chlorogenic acid, catechins and quercetin. In HPLC analysis the classic variant of Nasza Kombucha contained about 26 mg of polyphenols per 100 ml, and the ginger variant over 60 mg per 100 ml.
Sugar, vitamins and alcohol
Some of the sugar used for fermentation is processed by the micro-organisms. Kombucha also contains small, natural amounts of vitamins (including trace vitamin C) and trace alcohol (usually 0.2–1.2% in Nasza Kombucha).
The values come from lab testing of specific batches and are informational – they are not health claims.
Frequently asked questions
How many polyphenols does kombucha have?
In tests of Nasza Kombucha it was about 26 mg/100 ml (classic) and over 60 mg/100 ml (ginger) – values close to tea infusions.
Does kombucha contain sugar?
Yes, but part of it is processed by the micro-organisms during fermentation. In Nasza Kombucha it is about 4.9 g/100 ml.