Kombucha is a raw, fermented, probiotic, and naturally carbonated tea.
It is most likely an ancient Chinese elixir, with some records extending back to the Qin Dynasty in 220 BCE. At some point, kombucha traveled to Russia, where definite record keeping reflects the practice of culturing tea. From Russia, kombucha reached a health and culturally conscious counter-culture in the American 1970’s. The counter-culture of the 1970’s embraced kombucha as a health beverage and home brewing began to immerge.
Some records extend back to the Qin Dynasty (220BC). There is evidence that Genghis Khan and his men drank kombucha in the 12th century for vitality and strength. From Asia it traveled the Silk Road to Japan, Korea and finally Russia, where definite record keeping dates to the late 19th century.
What are the main ingredients found in all kombucha? How is it made?
Water, Tea, Sugar and a fermenting culture called a SCOBY (Symbiotic Colony of Bacteria and Yeast) make kombucha. After steeping tea in boiling water and allowing it to cool, a SCOBY is added to the room temperature tea and allowed to ferment in a warm room (76-82° Farenheit) for 1-2 weeks.
Why sugar? Without sugar, the culture has no food to ferment and simple table sugar is preferred by the SCOBY as the easiest type of sweetener to digest. As a result of the fermentation, almost all of the sugar is converted by the SCOBY and when fermenting is finished, there will be about 2-3 grams per 8 ounce glass. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces.
What does SCOBY stand for, what is its purpose?
SCOBY stands for: Symbiotic Culture of Bacteria and Yeast. It is a living organism. It looks like a large jelly-pancake and is not too dissimilar structurally from a vinegar mother culture.
What are some for the health benefit claims?
Analysis of the contents of kombucha confirms that it is rich in amino-acids, probiotics, antioxidants, glucuronic acid, trace minerals, B vitamins and more… It is a living, enzyme-rich drink. Just about every established medical research university claims that all these things are excellent for your digestion, immune system, and in the case of amino–acids, glucuronic acid and antioxidants, potentially cancer preventatives etc. etc. We are not making those health claims— they are.
How do we make our “MAVA ROKA” Kombucha Ale?
Simply put, after our Vanilla Rooibos Oak Cask kombucha ferments for 9 – 14 days, adjunct sugar (maple syrup in this case) and yeast is added and it ferments again for 2 weeks & then 2 more weeks in a “Bright Tank” to clear & condition. This is what we call MA(Maple Syrup)VA(Vanilla)-RO(Rooibos)KA(Kombucha Ale).
Which of the health benefits are still available in a high alcohol Kombucha Ale?
The bacteria and yeast found in kombucha are not highly alcohol tolerant and are killed off once the alcohol concentrations go over 3% by volume. The minerals and amino acids from the primary fermentation appear to persist in the finished kombucha ale based on the flavor profile. We have yet to have Mava Roka lab-analyzed, but plan to in the very near future.