Science Behind Kombucha

ByTodd

Science Behind Kombucha

Kombucha is a fermented tea that originated in East Asia over 2,000 years ago. It was known for healing properties and called the tea of immortality.

Our kombucha is made with a special blend of green and black teas. The tea is brewed, organic evaporated cane sugar is added to feed the bacteria and then a SCOBY or Symbiotic Colony of Bacteria and Yeast is added to initiate the fermentation process. After a few weeks the fermented tea is flavored and undergoes a secondary fermentation process. The result is a healthy, lightly carbonated beverage that is slightly tart, and full of probiotics, digestive enzymes, vitamin B, amino acids and antioxidants.

The benefits of drinking kombucha include:

Digestive– Good for ulcers, heartburn, and overall digestion due to beneficial bacteria from probiotics.
Joint Care– Contains Glucosamine, which increases synovial hyaluronic acid production. Hyaluronic acid is responsible for the lubrication and flexibility in joints. Also supports healthy collagen production.
Detoxification– Glucuronic acid is beneficial to the liver, it binds toxins and helps to excrete them.
Energy– Includes B vitamins that increase energy, while acetic acid and polyphenols boost the metabolism.

Daily intake of kombucha is recommended to begin at 6-8 ounces a day, either in the morning or after a meal throughout your day. As you begin to enjoy the detoxifying benefits of kombucha, it’s recommended that you continue to drink plenty of water to help flush your system. As your body and digestive system start to function at a more balanced level, you can increase the consumption of kombucha as much as you like. One of the great features of this beverage, is that it not only has fantastic health benefits but tastes amazing too!

For further explanation on the science of kombucha, we found this site to be very helpful.

Buffalo based, Bootleg Bucha is the only kombucha brewery in Upstate NY. We are really excited to share our passion for brewing and to bring this healthy, small batch product to the people of Western New York.
Stop by and talk to us!

❤ Heather, Jeff & Todd
364 Connecticut St Buffalo, NY 14213

About the Author

Todd administrator

Todd has been drinking kombucha since 2011 to overcome digestive issues. A frequent traveler, he's always on the lookout for new flavors of local kombucha. After a trip to Portland, OR in 2013, he fell in love with kombucha on tap in co-ops, bars and coffee shops and decided to bring it back to Buffalo. After a chance conversation with Jeff & Heather, the rest is history (or will be soon).

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