Kombucha is a sweet and slightly sour, fizzy drink made from tea, sugar, bacteria and yeast. It is believed to have originated in China about 2,000 years ago and was initially prized for its healing properties.
Like other fermented food such as yogurt, kimchi and sauerkraut, kombucha is rich in probiotics that help improve a person’s overall gut health. Research suggests (https://www.nccih.nih.gov/health/probiotics-what-you-need-to-know) that having a healthy balance of gut bacteria could help with diarrhea, colic, constipation, irritable bowel syndrome and digestive health issues.
When kombucha ferments, the process produces acetic acid that had antimicrobial and anti-inflammatory properties that help improve mental health, reduce cholesterol levels linked to heart diseases, and promote liver health.
The process of preparing Kubo Tsaa involves a double fermentation wherein a Symbiotic Culture of Bacteria and Yeast (SCOBY) and liquid starter is placed in a sweetened tea mixture and left to ferment for 1-2 weeks. From there it is then flavored with local and seasonal fruits and flowers for another 48 hours before bottling and refrigeration to contain the released CO2 and encourage carbonation. During the fermentation process, the yeast in the SCOBY breaks down the sugar in the tea and releases friendly probiotic bacteria.
Kubo Tsaa flavors change seasonally depending on the availability of produce from the partner farms of Good Food Community. Blue Pea-Yacon, Tamarillo and Taogtog Menthol Berry are some of the flavors that are rare to find in the budding market of kombucha in the country. Ginger-Lemon and Turmeric-Calamansi on the other hand are the mainstays of Kubo Tsaa that everyone can enjoy throughout the year.
Storage: Unrefrigerated kombucha may never go bad but it’s best to be refrigerated so it won’t become vinegary and acidic.