Water is the Mother of Tea,
the Teapot its Father and
the Fire its Teacher

Chinese Proverb

What is Kombucha?

Kombucha originated in Northeast China (historically referred to as Manchuria) around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo's chronic digestion problems, and the word "Divine Che (Remedy of Immortality)" . By the early 19th century it had spread to Russia, then during World War I spreading to Germany and other parts of Eastern Europe and the United States where to this day it has grown into a multi-Billion US$ industry.

Kombucha is produced by fermenting sweetened tea using a Symbiotic Culture Of Bacteria and Yeast (SCOBY) commonly called a "mother" or "mushroom".

The SCOBY contains a massive amount of microbial population which populates the living bacteria (probiotics) over several days inside Kombucha and one of the reasons for the drink's popularity.

Although the SCOBY is commonly called "tea fungus" or "Mushroom", it is actually a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a complex biofilm and not a Fungus which "Mushroom" suggests.

At Mutea Squid Kombucha every bottle is handcrafted in small batch's and fermented in glass vats with the finest ingredients and utmost love. Our glass fermentation vats are small enough to be carried by one person which attributes to our amazing flavour and makes our Jozi brewed Kombucha one of the most uniquely brewed Kombuchas in South Africa.

SCIENTIFICALLY proven benefits of Kombucha are:
Improved digestion - Rich source of Live Probiotics
Detoxifies - High in Antioxidants
Antibacterial - Kills off infectious bad bacteria
Improves LDL & HDL markers - Reducing risk of heart disease
Reduces blood sugar level - Helping manage Type 2 Diabetes
High in Glucaric acid - Reducing the risk of and guards against cancer
High in Enzymes - Removing toxins from blood and digestive system
Promotes Hyaluronic Acid production - Relieving joint pain and combating Arthritis and Gout.
High in Vitamin C and DSL - Stimulating Immune system
High in B-Vitamins incl B12 - Energising
High in Iron - Stimulating Hemoglobin growth

 

Originating in 220 B.C.

Dr. Kombu

A Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. The word Chá ( 茶 ) is the ancient name for Tea and the combination of these two words is where Kombucha originated from.