What is kombucha?
Kombucha is a beverage produced by fermenting tea using a symbiotic colony of bacteria and yeast, which is often called a SCOBY. It is a delicious beverage that is low in sugar and high in beneficial bacterium. Kona Kombucha™ has been lab tested, and contains the probiotics Lactobacillus acidophilus and Bifidobacterium bifidum, which are the two most abundant probiotics in the human gut. Not all kombucha has the same strains of probiotics.
What makes Kona Kombucha™ a premium product?
Our kombucha has evolved over time to ensure quality standards. Our Kombucha Artisan™ has evaluated and considered every detail of our proprietary process. From the type of fermentation containers, the handling of our tea leaves, the purification of our water, the use of organic cotton tea bags during brewing, to the number of times each pot is stirred and in which direction. Everything has been methodically scrutinized to provide the best tasting and healthiest product available.
Why do we use glass containers?
At Kona Kombucha™ we use glass containers for the finished product as well as during the fermentation process. Kombucha is very acidic (< 3pH), and when Aluminum, Iron, Plastic, or Steel (not stainless steel) are used, they will degrade in this acidic environment and leach into the kombucha. This could cause a potentially poisonous situation. If you drink Kona Kombucha™ you can be assured that by using glass fermentation containers our product is free from any contaminants.
*For your own safety, please be aware of how your kombucha is made.
Why we use organic cane sugar vs. organic honey?
During the fermentation process, sugars are digested by the SCOBY. We prefer organic cane sugar over organic honey for one reason… We feel that although honey can be technically “organic”, there is no way to know from where the bees are collecting pollen. We cannot be certain that the pollen source is pesticide free and GMO-free. Bees travel where they will.
In fact, a recent study by Boston University and Abraxis LLC found that out of 69 samples, including 11 taken from organic honey, 62% of conventional honey and 45% of organic honey contained glyphosate at unsafe levels. You can read the study here.
How long does it take for Kona Kombucha™ to be “ready”?
Our philosophy is… It’s ready when it’s ready! Our kombucha takes up to 3-4 weeks to mature. We find this slow process allows for the proliferation of probiotics inherent in our final product, and the quality of taste we are committed to developing with each batch we brew.
What is the alcohol content of Kona Kombucha™?
Our kombucha was independently lab tested in California to ensure an alcohol content of <0.5%.
