Kombucha is a probiotic beverage made from tea and sugar, which is fermented, then lightly carbonated and often flavored with fruits, herbs, & spices.

Kombucha is made with black tea, green tea, cane sugar, and a SCOBY, aka “mother.” The SCOBY eats the sugars and produces naturally occurring probiotics.

SCOBY stands for Symbiotic Culture of Bacteria & Yeast. The SCOBY is the starter that kicks off kombucha fermentation. The disk is made up of cellulose which is a byproduct of the acetic acid bacteria. Contrary to popular belief the SCOBY is NOT a mushroom.

SCOBY stands for Symbiotic Culture of Bacteria & Yeast. The SCOBY is the starter that kicks off kombucha fermentation. The disk is made up of cellulose which is a byproduct of the acetic acid bacteria. Contrary to popular belief the SCOBY is NOT a mushroom.

Kombucha is believed to have a number of potential health benefits which include:

1. Improved digestion: Kombucha contains probiotics, which are beneficial bacteria that can help improve gut health and aid in digestion.
2. Increased energy: Kombucha contains small amounts of caffeine and B vitamins, which can help boost energy levels.
3. Immune system support: The probiotics in kombucha may help strengthen the immune system and improve overall health.
4. Detoxification: Kombucha contains antioxidants, which can help neutralize toxins in the body.
5. Improved joint health: Kombucha contains glucosamines, which can help support joint health and reduce inflammation.
6. Reduced risk of chronic diseases: Some studies have suggested that kombucha may help reduce the risk of chronic diseases such as heart disease, diabetes, and cancer, although more research is needed to confirm these effects.

It’s important to note that while kombucha may offer potential health benefits, it should not be used as a substitute for medical treatment or as a replacement for a healthy diet and lifestyle. Additionally, kombucha can contain trace amounts of alcohol, so it should be consumed in moderation, particularly by pregnant women, children, and individuals with compromised immune systems.

Kombucha is believed to have originated in China around 220 BCE, and it has been consumed in various parts of the world for centuries. The name “kombucha” is derived from the Japanese word for “tea made from kelp” (kombu) and the word for “tea” (cha) in Chinese.

Bringing kombucha into your everyday diet can be very beneficial to your body’s health. While the amount of kombucha you should drink per day depends on your health status, age, weight, and overall dietary habits, most people can safely consume 8-16 ounces of kombucha per day. If you are new to drinking kombucha, it is best to start with a small amount (such as 4 oz) and gradually increase your intake over time.

While kombucha is brewed with green and black tea (both of which contain caffeine), a majority of the caffeine is metabolized during the fermentation process by the SCOBY. The amount of residual caffeine in kombucha is estimated to be about 10-15 mg.

Yes, due to the natural fermentation process, small amounts of alcohol are produced. The yeast in the SCOBY consumes sugar and produces alcohol as a byproduct. The amount that it produces is less than 0.5% alcohol by volume.

The simple answer is yes. Han’s and any kombucha from HKBC needs to be refrigerated. Some brands pasteurize their kombucha, making it shelf stable but here we do not. During the pasteurization process, most if not all of the main health benefits of kombucha are killed off during the heating process. HKBC believes in keeping Han’s Kombucha in its most natural and beneficial form. The risks that are run by not keeping your kombucha under refrigeration is continued fermentation which may raise the ABV slightly as well as continue to carbonate causing bulging cans and in some cases, exploding cans. A few hours at room temperature and in dire cases, overnight, will not hurt the kombucha but best practice would be to keep it cold at all times, ESPECIALLY when consuming.