☕️ Kombucha is said to have first been brewed in a tea growing region of ancient Manchuria, it is fermented at room temperature to create a slightly alcoholic, naturally effervescent beverage.
☕️ Our Kombucha Culture is slow fermented in Daylesford Victoria, fermented from the highest quality, organic ingredients and Pure Daylesford spring water: 100% organic fair trade: raw sugar, green tea, oolong tea and kombucha culture.
☕️ The culture is SCOBY – a symbiotic colony of bacteria and yeast and is allowed to fully ferment out so it has no sugar left or bubbles:)
☕️ Many health benefits come from the fermentation metabolites from 200 microbial communities.
☕️ Extremely Alive, were recently awarded an AusIndustry grant to do scientific research on our kombucha base.
☕️ The metagenomics lab at RMIT University revealed that our base has 200 diverse probiotic species and 250% more polyphenols than green tea!
☕️ Most commercial kombucha is either dead, or small concentration of living culture, so make sure you check for an ACTIVATED Kombucha.
Here is the link to the clinical trial that proves we can lower sugar spikes by 20% and insulin load by 15%
Here is a link to the metagenomics study that proves that we have 200+ bacterial strains on our kombucha!!
