Kombucha: the elixir of long life!

You can order your kombucha tea online here, choosing one of the four flavors we have selected by purchasing the pack of 12 bottles of 27 cl of Fervere Kombucha. These kombuchas are prepared with the finest teas from our shop. Take a look at the dedicated category!

Kombucha: the non-alcoholic fermented tea

Kombucha is a fermented tea sweetened, obtained through the fermentation of a tea with a macroscopic mass known as 'kombucha culture', containing bacteria and yeast. The culture for kombucha is called a fungus or SCOBY, which stands for Symbiotic Colony Of Bacteria and Yeast. It is often also known as the mother of kombucha.

The Scoby used to obtain kombucha tea is a slightly flat mass with a light color that in Russia, where the process of preparing kombucha became popular in the early 1900s, is called the 'tea fungus'.

Kombucha is therefore a tea fermented by a colony of yeasts and bacteria, which live inside it and give the kombucha beverage important health benefits and properties. It is slightly sparkling, with a sweet and refreshing taste, slightly tangy.

In recent years, this beverage has become extremely popular, and the popularity of kombucha in Italy, as well as throughout Europe, has grown significantly. Let's discover together the characteristics of this particular fermented tea.

What is kombucha? Preparation and fermentation process

"What is kombucha" is one of the questions we are most often asked since we started talking about it with friends and customers. As already mentioned, it is a fermented tea, slightly sparkling, with a delicate taste reminiscent of Weiss beers and apple cider.

The origins of kombucha date back to China and 250 BC when this beverage was widespread and known as the 'elixir of immortal health'.

Kombucha tea is prepared from a bacteria mother, just like the one used for vinegar, a culture, the SCOBY, which is placed in water and sugar and tea leaves. The SCOBY, through a fermentation of 10-15 days, will give the kombucha numerous benefits and properties.

Kombucha, once the fermentation process is finished, is bottled but not pasteurized, to not affect the important bacteria present. Kombucha is therefore a "living" and raw beverage, constantly changing. Its fermentation process continues, except when we put it in the fridge, where, due to low temperatures, we stop the fermentation process and the proliferation of bacteria. In that case, the bacteria fall asleep and slow down their activity.

The properties of this beverage are therefore derived from fermentation, a process that gives numerous benefits to Kombucha, especially on our intestinal microbiota, which is helped to be rich and alive and to function better.

Kombucha: benefits and properties of fermented tea

What gives kombucha its properties? Let's find out together!

Kombucha tea is rich in properties and benefits. The bacteria contained in kombucha tea are "good bacteria" very similar to those found in yogurt, and are called probiotics. The bacteria from the kombucha fungus help us, that is, to increase our bacterial flora, to digest better, and to burn fats better. These "kombucha-friendly" bacteria along with the polyphenols in tea also have important antioxidant and liver cleansing activities.

Drinking a little kombucha every day, this renowned 'elixir of long life' can indeed be a panacea and allows you to appreciate all its properties.

Composition and properties of Kombucha

A whole arsenal of yeasts and bacteria at our service from the "kombucha fungus".

The bacteria and yeasts contained in kombucha tea are the elements that give it properties, taste, and the fizziness that characterize it. Being a living being, it is impossible to find exactly the same characteristics and components repeated in kombucha tea, but the following are those that occur most frequently:

• Acetobacter: they are aerobic (require oxygen) and produce acetic acid and gluconic acid, molecules that are always found in kombucha. Acetobacters, together with others, form the SCOBY of kombucha.
• Saccharomyces: they are the ones that give the alcoholic part, they can be aerobic or anaerobic. Among them we also find: Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae.
• Brettanomyces: another type of yeast inside the SCOBY of kombucha that produces alcohol and acetic acid.
• Lactobacillus: better known, as it is also found in kefir and yogurt, it produces lactic acid.
• Pediococcus: anaerobic bacteria that produce lactic acid and are not always found inside kombucha.
• Gluconacetobacter kombuchae: an anaerobic bacterium found only in kombucha. It feeds on nitrogen, coming from the tea, and from there it produces acetic acid, gluconic acid, and contributes to the production of the mother of kombucha.
• Zygosaccharomyces kombuchaensis: a strain of yeast, found only in kombucha, that produces alcohol and carbonation.

Kombucha, among its benefits, also contains a certain number of nutrients, in particular acids and esters that give the drink its taste and fizziness. Their composition depends on various factors such as: the type of tea used, the type of sugar, the water, the infusion time, and so on. The nutrients that can be found in all kombucha teas are: gluconic acid, acetic acid, and fructose.

Kombucha: preparation and recipe to make it at home

For the preparation of Kombucha, the recipe is very simple and allows you to prepare it independently. Here we reveal the secrets for preparing this fermented tea directly at home. Today, kombucha online is all the rage, and many wonder 'how to make kombucha?'

You can indeed find many video tutorials that will show you how to prepare your homemade fermented tea; our kombucha preparation follows this recipe:

• Get yourself a SCOBY (just as when you make bread you need sourdough) or a kombucha culture.
• Prepare a concentrated tea of about 200ml with 20g of tea and 6 tablespoons of sugar. This will be the base of the kombucha.
• Let it cool down and then add in sequence: 1) the tea concentrate 2) the SCOBY 3) a liter of water.
• Pour everything into a glass container. It is important that it is not sealed, but covered with a cloth or a t-shirt that allows oxygen to pass through, but not dust or insects.
• Let the kombucha act for a period of 5-7 days.
• Finally, separate the liquid - which will become the kombucha tea - from the SCOBY, which can be used to create more kombucha or can be placed in the fridge for a resting period (always with water and sugar to keep it alive).

Kombucha: where to buy it?

Discover our Kombucha for sale online produced by Fervere. 100% Artisanal and Made in Italy

In years of experience, many have asked us "Kombucha: where to buy it?" and from this need, we decided to embark on this new adventure with our spin-off Fervere, producing top-quality kombucha. We have a wide range of Kombucha for sale, from which you can order practical 27 cl bottles. Our online kombucha tea boxes are composed of 12 bottles plus a complimentary one.

The Kombucha Fervere for sale on Terza Luna comes in 4 different flavors:

• Ginger Noir: Ginger kombucha made with black tea;
• Wild Spring: Kombucha with red fruits and hibiscus;
• Queen Oolong: Kombucha with Oolong tea and rose petals;
• The Classic: Classic flavored kombucha with only Nepalese black tea.

You can order your kombucha tea online here, choosing one of the three flavors we have selected by purchasing the pack of 12 bottles of 27 cl of Fervere Kombucha.