Kombucha in its simplest form is a fermented tea which is rich in probiotics. It is made with tea, sugar, and kombucha culture, a. k. a. SCOBY (Symbiotic Culture Of Bacteria and Yeast) which looks like a floating mushroom. Because of this, its also called mushroom tea.

This live bacteria culture sets the arena for a fermentation process, which gives kombucha its slight tart, tangy taste, and fizz. Don’t be surprised when you hear that kombucha is naturally bubbly, unlike forced carbonated sodas. It happens due to the continuous fermentation from bacterial (good guys) activities. This also makes kombucha a healthy substitute for carbonated sodas.

Digging into its origin, the most widespread belief is that this ancient beverage was born in some 2000 years ago during the Chinese Quin Dynasty era and was spread across to Europe and other continents. Kombucha was consumed for millennia by many cultures for its numerous health and energizing properties. This ancient beverage is enriched with natural probiotics, enzymes, and vitamins that can enhance your digestion and immunity.

The probiotics in kombucha are what makes it so desirable. Probiotics are good bacteria that are similar to the microorganisms that live in our intestine. Probiotics are beneficial for our gut-health, de-bloating, lowering cholesterol, and help to promote a healthy immune system. (80% of our immune system is our gut :O) Kombucha also contains B vitamins, known to promote energy and metabolism.

Kombucha is a living beverage. Meaning, it continues to ferment. What you see floating in or on your kombucha is a little mother SCOBY – Kombucha Culture growing as a result of the natural fermentation. It is also an indication that your kombucha culture is healthy, alive, and kicking.

Kombucha is a living beverage. Meaning, it continues to ferment. At Mohksha, we don’t pasteurize (heating in high temperatures) our brew that will kill the good bacteria. This makes Mohksha a raw kombucha. We don’t use water or other juices to dilute our culture. Meaning, when you drink Mohksha, you drink the most authentic form of Kombucha.

Kombucha is a naturally carbonated drink due to continuous bacteria activities in this living beverage. So if your drink is fizzy, it’s a good sign. But some flavors are less fizzier than others. If you keep a kombucha bottle out for a few weeks, be careful before you open it. There’s a risk of getting it exploded.

Kombucha is made up of special bacteria and yeast culture. At the bottom of the bottle, you will see the residue of the yeast which is a by-product of the fermentation process of Kombucha

Always keep it refrigerated to dormant the fermentation process. If you keep it out without refrigeration, it will turn too sour to drink. But the beauty is, it won’t get spoilt. Kombucha never gets spoilt. It only gets too sour to drink.

• Source of probiotics to improve gut health, reduce inflammation
• Powerful antioxidants that detoxifies the body
• Boost your immunity
• Contains vitamin C, B, B1, B6 and B12
• A healthier substitute for sodas
• Naturally carbonated and bubbly
• It’s soooo damn yummy

Kombucha should be kept in a cool refrigerated environment to delay it’s fermentation process. If you keep it out for few days, the culture will turn too sour to drink and you’ll get a mouth full of SCOBY.  Plus chilled kombucha is the tastiest kombucha.

Of course it is good for both the parties. Mohksha kombucha taste mild and sweet enough for a little kid and harmless enough for expecting mothers to consume as a health packed natural food intake. But if your kid is suffering from any health conditions, always consult your doctor beforehand. Same for expecting mothers.

If your kombucha is too sour to drink, that mean, it has been fermented for too long. It happens if you keep it out without refrigeration and the dormant fermentation process restarted.

Kombucha is a naturally carbonated drink due to the bacterial activities from the fermentation process. Which means there’s a lot of natural carbon dioxide buildup in the bottle. The drink can shoot up like soda and you’ll be left with half of the bottle to drink. That’s sad.

There’s a trace amount of alcohol in kombucha as a result of its natural fermentation. But it’s such a negligible amount and you can never get high from it (sorry guys).