Fun to say, delicious to drink and good for you, kombucha is fermented tea (Camellia sinensis in most cases, with the possibility of using coffee, herbs, flowers, leaves, fruit rinds, ginger or other botanicals plus fermentable sugars ). A mix of bacteria and yeast called Scoby (symbiotic culture of bacteria and yeast) will eat the sugar and tea you added to the mix, fermenting it aerobically and creating a naturally effervescent beverage that produces acetic acid, organic acids, ethanol (a trace of alcohol can be found due to fermentation), antioxidants and B-vitamins. The result is a micro-biologically active beverage that is sweet-tart in flavour.
The fermentation process should last between 7 – 30 days depending on the size of the vessel, the pH is typically between 2.5 and 3.5, low enough to protect the concoction from mold and other nasty things. The rest is time and patience while the Scoby does its thing.
The second fermentation is when you add flavours to the result of the first fermentation. With taste may come colours, like the delicious red raspberry and mint we craft. But don’t be fooled by it – one of our best creations is a ‘plain’ first fermentation kombucha: Naked/Original.