Fermented tea drink containing probiotics and organic acids, traditional digestive tonic.
A fermented tea drink obtained by brewing sweet tea with a mother (SCOBY: Symbiotic Culture of Bacteria and Yeast). The result is a lightly effervescent drink with a sour and slightly sweet taste.
Kombucha is produced by pouring sweet tea over a kombucha mother (a gelatinous disc containing beneficial yeast and bacteria). Fermentation lasts 7 to 14 days at room temperature, during which microorganisms consume sugar, producing organic acids (acetic acid, gluconic acid) and carbon dioxide. This process reduces sugar content, creates natural carbonation, and develops a diverse microbial flora. The mother regenerates at each cycle and can be reused indefinitely.
Living source of probiotics, organic acids, and tea polyphenols, supporting liver detoxification, digestion, and intestinal health.
Start with small portions (50 to 100ml) of kombucha per day to allow the digestive system to adapt. Choose unpasteurized kombucha with live cultures to maximize probiotic benefits. Avoid consuming it on an empty stomach if acidity causes discomfort, and consult a healthcare professional in case of liver issues.
Kombucha is a fermented probiotic and detoxifying drink, to be consumed in moderation as a digestive supplement and wellness drink.
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