Kombucha (Fermented Tea)
"Kombucha" is a fermented, slightly effervescent beverage brewed from black or green tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY).
Distinct from Japanese kelp-based "Kobu-cha," this probiotic beverage is globally consumed cold as a digestion aid and alternative to beer.
Key Takeaways (30-Second Summary)
- Double Fermentation Chemistry: Yeast converts sugar into trace alcohol, which acetic acid bacteria then oxidize into organic acids.
- Probiotic and Acid Content: Contains lactic acids, acetic acids, and enzymes that support gut flora ecosystems.
- Homebrew Contamination Warning: Requires high sanitation; any mold development (blue/black fuzz) requires discarding the entire batch immediately.
Brewing Safety and Sanitation Standards
Due to raw biological activity, homebrewed kombucha can occasionally exceed 0.5% ABV or harbor pathogenous bacteria if vessels are not thoroughly sterilized.
About "Kombucha (Fermented Tea)"
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