Kombucha Culture

☕️ 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.