How Its Made

The Fermentation Process

  1. Brew the Tea

    • Boil water and steep organic tea.

    • Dissolve organic sugar into the hot tea.

    • Let the sweet tea cool to room temperature.

  2. Add SCOBY and Starter Liquid

    • Once the tea is cool, pour it into a glass jar.

    • Add the SCOBY and some previously organic brewed kombucha (starter liquid).

  3. First Fermentation (7–14 days)

    • Cover the jar with a breathable cloth or coffee filter secured with a rubber band.

    • Let it sit at room temperature, out of direct sunlight.

    • During this time, the SCOBY consumes the sugar and produces acids, gases (carbon dioxide), and probiotics.

  4. Taste and Bottle

    • After 7–14 days, taste the kombucha. When it reaches your desired balance of sweetness and tanginess, remove the SCOBY and reserve some liquid for your next batch.

    • Pour the kombucha into bottles (leaving some space at the top).

  5. Second Fermentation (Optional, 2–5 days)

    • Add flavorings (like fruit, herbs, or spices) to the bottles if desired.

    • Seal the bottles tightly and let them sit at room temperature to build carbonation.

    • Then refrigerate to stop fermentation and chill before drinking

The History Of Kombucha

🏯 Origins (circa 220 B.C.) – Ancient China

  • Kombucha is believed to have originated in northeast China, around 220 B.C., during the Tsin Dynasty.

  • It was known as the “Tea of Immortality” and valued for its supposed healing properties.

  • From there, it spread via trade routes, particularly along the Silk Road.

🗾 Japan (circa 414 A.D.)

  • The name “kombucha” may come from a Korean physician named Dr. Kombu, who is said to have brought the tea to Japan to treat Emperor Inkyo.

  • In Japanese, “kombu” means kelp and “cha” means tea, though this is unrelated to the kelp tea also called kombu-cha in modern Japan.

🌍 Russia & Eastern Europe (19th–early 20th Century)

  • Known as “tea kvass” or “mushroom tea”, kombucha gained popularity in Russia, Ukraine, Germany, and Poland.

  • Families passed down SCOBYs through generations, often kept as a home remedy for digestive and general health.

🇩🇪 Germany (World War I – 1920s)

  • Kombucha entered Western Europe through German and Italian soldiers who encountered it during wartime.

  • It saw a health boom in Germany in the 1920s, with reports of its benefits in medical journals.

🇺🇸 United States (1990s – Present)

  • Kombucha gained traction in the U.S. in the 1990s during the rise of health food culture.

  • Early commercial brands like GT’s Kombucha helped popularize it nationally.

  • The 2010s saw an explosion in popularity, with kombucha becoming a staple in health food stores, cafes, and eventually mainstream grocery chains.

🧪 Modern Day

  • Now studied for its probiotic content and potential health benefits.

  • Comes in many flavors and varieties, including hard kombucha (alcoholic), CBD-infused, and low-sugar versions.

I do not own the rights to these videos, they are purely for informational insight

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