Kombucha (or “Bucha”) is a variety of lightly effervescent, tangy, fermented tea that has been consumed for over 2,000 years for its many health benefits. Named the “Elixir of Life,” it is typically served cold and has been used medicinally. A small glass every day or two is ideal to really feel its positive effects. Growing in popularity, it is common to find commercially brewed kombucha in health stores, using organic ingredients and flavored with a variety of fruits, herbs and vegetables.

There is a lot of uncertainty as to the origins of kombucha but many believe that it has been traced back to Northeastern China in 221 BC during the Tsin Dynasty. It was initially coveted for its healing properties and called the “Elixir of Life,” and consumed by young, old, rich and poor. Its name is said to be derived from a Dr. Kombu, a Korean physician who brought kombucha to Japan. Eventually the tea was brought to Europe as a result of trade route expansions and became popular in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). In the early 1990’s kombucha’s popularity in the North American markets grew substantially and while relatively still unknown, it was consumed by fermentation enthusiasts, DIYers, and back to nature communities. Wherever it traveled to, kombucha was getting a reputation for curing problems with digestion - (everything from hemorrhoids to constipation) to rheumatism. Fast forward to today, where kombucha can be found in most health food stores, grocery stores, yoga studios and breweries. This once unknown health drink is now gaining popularity and many are deciding that they can brew it themselves at home. This evolving need is the foundation of which Brew Your Bucha was born.

Kombucha is derived from fermenting tea, sugar, and water. Tea being one of the world’s most popular beverages, is readily available and accessible by all socioeconomic classes; it is a staple in the kombucha brewing process. The combination of a Symbiotic Culture of Bacteria and Yeast (‘SCOBY’), starter fluid and sweet tea left to ferment for a period of time (typically 7 to 10 days), will result in a semi-sweet/tart beverage called kombucha. Many enjoy flavoring their kombucha with various herbs, fruits, flowers and/or spices before allowing the concoction to ferment for an additional 3 to 5 days, which can enhance the flavor of the kombucha and natural carbonation can develop.

Kombucha is a fermented tea that is effervescent and has a tangy profile with light sweetness. It is acidic, so many people describe it as vinegary, much like apple cider vinegar. The taste really grows on you - especially when you hear the ways it can benefit your health. The taste changes from bottle to bottle depending on the tea and water that is used, the brewer’s technique and recipe. Keep in mind that we are simply talking about raw kombucha in its most pure state. Now throw in the next complication: the second fermentation. This is where brewers will add flavor to the kombucha utilizing fruit, spices, flowers, herbs and any other creative combinations they can imagine. As a result, the end product has a wide range of flavors that suit your preferences.

• TEA

1. Like grapes are essential to wine, tea is of equal importance to kombucha. There are many strains of teas from all over the world and each one presents a unique twist to the palate. Green tea is used in many brews but the most common is black tea.
2. Black tea has a bold earthy flavor that leaves a dry finish in your mouth. This is the same in kombucha. Best paired with complimentary spices, fruits and flavors, you will often find a bottle of ginger or blueberry and cinnamon black tea kombucha in your local grocery store.
3. Green tea is lighter in color and flavor and tastes more grassy and floral. Tropical fruits and floral extracts such as peach and lavender mix nicely with green tea kombucha.
4. While uncommon, white tea can be used as well. White tea is minimally processed and not oxidized, this means that it retains its natural antioxidants, but does not develop as much flavor, color, or caffeine. Sweet or flowery flavors are characteristic.

• SUGAR

1. A key element to the production of kombucha, sugar is food for the culture and the fermentation process. Much of the sugar is consumed by the culture and the end product only contains a trace amount of the sugar that remains. Organic or white sugar is usually used and will not contribute to a material difference in taste.

• CULTURE

1. The way that the kombucha culture (SCOBY) ferments the sweet tea will affect the flavor of the kombucha. Brewers will tweak their recipe to increase or decrease the fermentation time given their environmental conditions (temperature, quality of water). If the fermentation time is too short, the kombucha will taste sharp, sweeter and flat of carbonation.  If fermented for too long the kombucha tastes strongly of vinegar and can be off putting to some. The perfect fermentation time is subjective as each person has their opinion of what is an ideal taste and mouthfeel.

• FLAVOR

1. Brewers have the ability to be creative, mixing fruit, herbs, flowers and spices to pair perfectly with all of the components discussed above. Each kombucha brew is as unique as the brewer and the person drinking it. This makes each sip of kombucha exciting. Kombucha evolves with each brew you make. Minor adjustments further perfect your craft.

Brewing at home isn’t only a great way to ensure you have a great tasting and healthy beverage always on hand, but you can save a lot of money in doing so. Many kombucha lovers have the impression that brewing kombucha is complex and requires a lot of time and effort; however, they are shocked to learn how simple and cost effective it can be to do it themselves! After getting the necessary brewing equipment, we estimate that you can brew a bottle of kombucha (similar size as one bought commercially) for approximately $0.25 – $0.75 cents depending on the flavor ingredients you use. As a result of the production of baby scoby while brewing, your production of kombucha can be unlimited, which is another reason many kombucha homebrewers love managing their own cultures. Let’s get down to business and discuss what you need to brew kombucha.

A Symbiotic Colony of Bacteria and Yeast (SCOBY or culture) is one of the key components to producing kombucha. A healthy and happy SCOBY will not only provide you with many brews of kombucha, but also give you a limitless supply of baby SCOBY.

Kombucha & caffeine are synonymous with one another given that tea contains caffeine. However, the amount of caffeine content in each cup may be significantly different based on these factors:

• Type of Tea: Black tea typically has the most amount of caffeine (60 – 90mg). This is followed by green (35 – 70mg), white (30 – 55mg), decaf (2 – 4mg), and herbal tea (0mg). This is in comparison to coffee which is 150 – 200mg per 8oz cup. You will find the caffeine content increases with the quality of the tea.
• Steeping time: The longer you steep your tea, the more caffeine that can be extracted from the tea leaves. You will find the flavor to also be stronger the longer you steep your tea.