Kombucha – More than a beverage!
Kombucha is originally from Asia. In large parts of China and Japan, kombucha has been consumed as a drink for centuries. This healthy and refreshing drink also has a long tradition in the eastern regions of Russia. In general, Kombucha tea can be associated to a whole range of fermented drinks, which include kvass and kefir. Thanks to fermentation, Kombucha can have a positive effect on the intestinal flora, as is the case, for example, with foods such as yogurt and sauerkraut. At Intro, we also choose to infuse all our kombuchas with botanical properties and superfoods from all over the world. These are selected by our team of herbalists and taste-hunters to deliver you the best combination of flavor and benefits with every sip of our products!
Kombucha is a fermented tea drink handed down from centuries of oriental tradition. For almost 2000 years it has been known as the “elixir of life” and “tea of immortality” thanks to the countless beneficial properties it is enriched with during fermentation. It is a typically acidic and sparkling drink that can aid digestion by strengthening our gut health and immune system.
To make Kombucha we start by brewing a sweet tea infusion. We then add a culture of bacteria and yeasts called “SCOBY” (Simbiotic Cultures Of Bacteria & Yeast). During fermentation, this SCOBY grows and covers the entire surface of the liquid, in a fashion that is somewhat reminiscent of the action of a mushroom. This however is only a protective mechanism of the probiotic culture, which has nothing to do with a mushroom!
The SCOBY (Symbiotic Culture Of Bacteria and Yeast) is a culture of bacteria and yeasts required to create Kombucha. It is the beating heart and soul of this refreshing beverage: without it we would only have sweetened tea. In fact, SCOBY is a living component with a gelatinous appearance which, once added to our infusion, will start the fermentation cycle, allowing us to transform any common tea into real Kombucha.
Given the millennial history of Kombucha, it is quite difficult to pinpoint its exact origins. Various sources associate it with China, Korea, Japan and even Russia. In fact, there are many legends about its creation. The most notorious one tells that it was created in China by “Kombu”, a famous doctor in the service of the emperor. He allegedly used Kombucha (literally “Kombu’s tea”) to cure the ruler of his recurring stomach aches. This explains the famous epithet “tea of the emperor”, which is often associated to this healthy and refreshing drink.
Few ingredients are needed to brew Kombucha, though they are all strictly necessary: tea, sugar and a SCOBY. Sugar can be of different types as well as the tea, which can be green, black or even a mix of the two. In fact, the only limit for creating a good Kombucha is your imagination! The better the starting ingredients though, the better the taste of the finished product will be.
Once you have collected all the necessary ingredients, you can start fermenting your own Kombucha. First you need to brew a tea infusion: we boil some water, add the tea (between 2 and 10g per liter depending on your taste) and let it sit. Once ready, we will remove the tea bags or leaves from the infusion and add the sugar (60g per liter), then stir until it is completely dissolved. We will then wait for the infusion to reach a temperature below 40 ° to add the SCOBY. This is what will start the fermentation process and, after a few weeks, we will have a batch of Kombucha ready for consumption.
We must remember that it is always necessary to ferment kombucha in glass or stainless-steel containers and that adding the SCOBY at temperatures above 40 ° could damage it, even irreparably!
Once fermentation has started, it will take at least a few days to transform our tea into a Kombucha worthy of its name. If kept at high temperatures (25-30 °) it will ferment more quickly (10-14 days). If the temperatures are lower (15-25 °) it will take a few more days (14-21 days). This is why it’s common for kombucha to ferment faster in the summer months than in winter. The more time goes by, the more acidic and less sugary our kombucha will become. This is a result of the fermentation process transforming sugars into the many beneficial substances for which Kombucha is known. When it reaches the desired flavor, it can be bottled and enjoyed!
Once the SCOBY is added to our tea infusion, the bacteria and yeasts present in the culture will immediately begin to multiply, feeding on the sugar present within the infusion. During this process the sugar will be broken down and transformed into the many healthy substances kombucha is known for. That’s why a properly fermented Kombucha has a low sugar content and so many beneficial properties. Thanks so much SCOBY!
If the fermentation process is successful, we will end up with a final product that is extremely beneficial for our body thanks to the action of the SCOBY. The SCOBY in fact transforms sugars into beneficial substances such as: digestive enzymes, pro and prebiotics, antioxidants, organic acids, vitamins B and C, amino acids, minerals and polyphenols. Is this magic?
Although Kombucha is an extremely healthy drink in itself, our team of taste hunters and herbalists likes to always find new ways to push its boundaries. We like to experiment with all that nature has to offer and discover elements from the most diverse parts of the world. This is why we associate each of our recipes with a selected superfood capable of increasing the benefits of Kombucha while adding value to its properties. Take a look at the back of our labels to find out everything your favorite Kombucha can offer you!
The vitamin content of this refreshing drink includes water-soluble vitamins such as B1, B2, B6, B12 and vitamin C. These constitute only a small part of the set of beneficial substances that are formed during the fermentation activated by the SCOBY.
When brewing such a healthy drink, adding herbal infusions to our recipes might almost seem superfluous. Our Intro team don’t think so, which is why we based our philosophy on botanical knowledge, taste hunting and a passion for herbal medicine. All the officinal herbs we use in our infusions embellish our recipes with beneficial properties, flavors and colors from the vast botanical world. Why choose between good, beautiful and beneficial if you can have all three with Intro Kombucha?
Regular intake of Kombucha can translate into numerous positive effects on our body:
✔ It is a natural antioxidant
✔ It can help protect the gastrointestinal system
✔ It can stimulate metabolism and digestion
✔ Strengthens the immune system
✔ It can have an alkalizing and detoxifying effect
✔ Helps to regain energy balance
Thanks to all these properties, Kombucha is considered a real panacea, a new generation functional drink! We at Intro have done our utmost to guarantee you all the properties and benefits of traditional Kombucha without compromising its taste!
There is only one answer to this question: whenever you feel like it! Kombucha is an extremely versatile drink that adapts to any time of day. There are those who prefer it in the morning, on an empty stomach, and those who love to savor it during or after meals. It can be consumed as a hunger-breaker snack and as a pre- or post-workout energizing drink. It is also an excellent non-alcoholic aperitif as well as a healthy and original alternative to the usual carbonated drinks. Its sour and fermented flavor recalls that of must and young wine. Kombucha is suitable for the most diverse combinations in the kitchen and an excellent mixer to create tasty cocktails!
Most of the energy drinks on the market contain large amounts of chemicals and sugars. These provide our body with a boost of energy, but eventually cause the opposite effect. Kombucha is a drink without chemicals, such as added taurine or caffeine. On the contrary, it is naturally rich in L-theanine, B vitamins, vitamin C, small amounts of natural caffeine and many other antioxidants. All of these substances are known to have an invigorating and energizing effect on our body. Hence, Kombucha can be a healthy and natural alternative to most energy drinks and has in fact become a staple in many people’s diets. This is due to its ability to donate energy in a healthy and gradual way rather than offering an energy peak followed by a crash.
Kombucha has a typically acidic pH, which is a natural result of the fermentation process. This pH has an alkalizing effect on the body, just like lemon juice! In fact, our blood is slightly alkaline, and it is very important to respect this delicate balance to guarantee the body maximum functionality. Acidifying foods (such as those cooked or industrially processed) and stress (environmental, physical or psychological) cause our body to go into a state of acidosis. This can impair its normal functions and result in systemic abnormalities. Consuming drinks such as Kombucha can help alkalize the blood, returning the body to a state of balance.
Due to a lack of legislation in this regard, there are several commercial products that can use the term “Kombucha” despite very different production processes. These can also include products that have undergone pasteurization, a method that effectively eliminates all the beneficial substances present in this beverage. Homemade Kombucha on the other hand is normally produced with the classic fermentation method, which allows it to release all the beneficial properties this drink is widely known for. This is the same millenary method we use to make our Kombucha. That’s why our team is proud to present a product with no compromises you can enjoy in both taste and benefits!
Each body has different needs, which is why there is no single answer to this question. Like all fermented foods, Kombucha can also have various beneficial effects on a systemic level and on the gastro-intestinal system in particular. It is important to point out that if we are not used to the consumption of fermented foods, it is always recommended to introduce them gradually into our diet. The same goes for Kombucha too. Once you get used to it, your own body will ask you for more to the point where you can drink it as much as you like. Listen to it, and you can’t go wrong!
Alcohol is a natural by-product of fermentation, which is why it can be found in foods such as miso, kefir, sauerkraut, kimchi and even Kombucha in minimal traces. This alcohol is produced spontaneously during fermentation to provide a natural form of food preservation: it is nature’s self-defense against contamination and bacteria. It is also thanks to these tiny traces of alcohol that Intro Kombucha is able to guarantee you all the goodness of a 100% natural product and totally free of additives or preservatives. If you have a sensitivity to alcohol, we recommend that you monitor your Kombucha intake and see your doctor if necessary.
There are many mothers who continue to drink Kombucha during pregnancy and breastfeeding. As for children, the story is more or less the same: many mothers prefer to give Kombucha to their children as an alternative to sugary juices and chemical drinks. If you are unsure about introducing something new into your immune system during this sensitive period or in your kids’ diet, we recommend that you consult your doctor or pediatrician.
Kombucha can be made with thousands of different ingredients, that’s why it’s always possible to find products that have allergens such as gluten on the market. At Intro, we select each ingredient with the utmost care, so that you don’t have to be afraid of finding your sworn enemy inside our recipes. Each of our flavors has been carefully crafted to create products that are completely free of gluten as well as the most common allergens!
Kombucha is an incredible product and this matter is no exception. The typically acidic pH and the various beneficial substances present in this drink, in fact, perform a preservative action without the need for additives or chemicals. It is important to note however that the more time goes by, the more the flavor and organoleptic properties of the product can wear out. For this reason, it is always advisable to keep our Kombucha in cool and dry places, away from the sun and other heat sources. Exposure to these conditions can cause faster deterioration of the product, ruining its taste and properties. Although not necessary, refrigeration is always the best option. For these reasons we always recommend consuming our products within 6 months from the production date to fully savor their taste and enjoy all their benefits.