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The origins of kombucha are shrouded in mystery, but its roots lie within the ancestral fermentation traditions found all over the world. It is believed that this drink emerged thousands of years ago in East Asia, possibly in the Manchurian region. According to legend, kombucha was discovered by accident in a sugary teapot left forgotten on a windowsill. Bacteria and yeast settled in the container, triggering the fermentation process and resulting in this healthy, effervescent probiotic elixir. Over the centuries, its formula has crossed generations and borders, being embraced by various cultures around the globe.
Fermentation is a metabolic process where microorganisms such as bacteria, yeasts, or fungi convert organic substances into other forms of life. This transformation process is essential in several foods that we consume on a daily basis, such as bread, cheese, wine, beer and even coffee. In kombucha, fermentation occurs when the S.C.O.B.Y. (Symbiotic Culture of Bacteria and Yeast) – a symbiotic culture of bacteria and yeast – is added to a solution of tea with sugar. During fermentation, bacteria and yeast consume the sugar present in the tea.
The origins of kombucha are shrouded in mystery, but its roots fall within the ancestral traditions of fermentation that are found all over the world. It is believed that this drink emerged thousands of years ago in East Asia, possibly in the Manchurian region. According to legend, kombucha was accidentally discovered in a sugary tea pot forgotten on a windowsill. Bacteria and yeast settled in the container and triggered the fermentation process, giving rise to this healthy, effervescent and probiotic elixir. Over the centuries, its formula has crossed generations, crossed borders and been appropriated by different cultures around the globe.
Fermentation is a metabolic process where microorganisms such as bacteria, yeasts, or fungi convert organic substances into other forms of life. This transformation process is essential in several foods that we consume on a daily basis, such as bread, cheese, wine, beer and even coffee. In kombucha, fermentation occurs when S.C.O.B.Y. (Symbiotic Culture of Bacteria and Yeast) — a symbiotic culture of bacteria and yeast — is added to a sugary tea solution. During fermentation, bacteria and yeast consume the sugar present in the tea.
Kombucha is not only a healthy drink low in calories and sugars. Because it is unpasteurized, AQUELA KOMBUCHA is a natural source of live cultures – each sip delivers a community of ‘good’ bacteria that help maintain the balance of our body.
AQUELA KOMBUCHA is fermented tea, made from a mixture of green and black tea with sugar. The symbiotic culture of bacteria and yeast – better known as S.C.O.B.Y. (Symbiotic Culture of Bacteria and Yeast) – consumes almost all sugar and theine, transforming the tea into a lightly carbonated elixir, full of probiotics, organic acids and enzymes beneficial to the intestinal flora. Using high-quality, 100% organic ingredients, fermentation takes its natural course and we respect its age-old tradition.
Kombucha consumption is personal. The rule is to listen to our body and consume AQUELA KOMBUCHA in order to nourish and respect the body. Kombucha is not a medicine, but a great complement to a balanced and healthy diet. We recommend regular consumption rather than in quantity.
It can be consumed on an empty stomach, between or during meals. It is a healthy substitute to soft drinks and processed beverages. It can be added to smoothies, cocktails… the possibilities are endless!
Aquela Kombucha is alive, contains bacteria and yeasts that are sensitive to room temperature, as it is not pasteurized. For this reason it should be kept in the fridge, in addition, it always tastes better fresh!
Sugar is the fuel for fermentation and is almost entirely consumed during the process, with a very low final concentration.
The theine found in green and black tea, present in AQUELA KOMBUCHA, is essential and feeds fermentation, as well as sugar. Its final concentration is negligible and will not make you sleepy!
No, no and no
Due to the natural fermentation process, kombucha contains a low alcohol content and is considered a non-alcoholic drink. However, its consumption is not advised for people under 18 years old, pregnant women or breastfeeding mothers. In case of doubt or other conditions not listed, please seek advice from your doctor.
Designed by Patrícia Nogueira – Developed by Techy
Designed by Patrícia Nogueira – Developed by Techy
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