What is Kombucha?
Fermented tea. It's a thing.
WHAT IS KOMBUCHA?
Kombucha is a fermented probiotic tea. We like to call it nature’s original soda – naturally carbonated and made with four ingredients: organic tea, water, organic sugar, and a SCOBY (where the magic happens!).
WHAT IS FERMENTATION?
Fermentation is the process in which microorganisms (yeast and bacteria) transform tea into kombucha, and produce a SCOBY (Symbiotic Colony of Bacteria and Yeast). SCOBY looks like a flat, pale, floating mushroom and is rubbery and a little squishy. It’s just as weird as it sounds, and equally amazing!
HOW DOES IT WORK?
Kombucha is made by adding a SCOBY (or starter from a kombucha) into black or green tea, sweetening it with organic sugar, and letting it ferment for 1–4 weeks. The result is a delicious fizzy drink with a tangy, sweet and vinegar-like taste.
WHY DRINK KOMBUCHA?
Buchi Kombucha is filled with nutrient-dense gut goodness, including:
- Probiotics: beneficial bacteria in your gut that aid in digestion and nutrient absorption
- Malic Acid: helps the detox process
- Amino Acids: the building blocks of protein and muscles
- Nucleic Acid: aids in cell regeneration
THE BUCHI DIFFERENCE
We will never compromise the integrity of our Kombucha. Period.
Here’s what makes Buchi Kombucha the REAL deal:
Traditional open-air fermentation.
If you think our kombucha tastes better, and it leaves you feeling more revitalized than others out there, this is probably why! It’s that fresh mountain air making its way into your kombucha!
100% live & active – never pasteurized.
We would never consider pasteurizing (cooking to death) all of those wonderful naturally occurring live and active cultures. In fact, Buchi Kombucha is so live and active that you can use the kombucha in your bottle to make your own.
Craft brewed in-house.
It wouldn’t feel very authentic for us to farm out our recipe development. We use the highest quality organic ingredients to create all our flavors in-house, resulting in the best flavor combinations possible.
