WHAT IS KOMBUCHA
Everyone talks about it and you see it everywhere, but what is kombucha? The simplest definition is that it is fermented tea. Going a little further, we can explain that it is a bubbled and non-alcoholic drink that is prepared from tea, with a taste that will surprise you because your taste buds have rarely tasted it before.
Predecessor of current soft drinks, kombucha has healthy properties, according to several scientific articles. Kombucha is rich in vitamins of group B (B1, B2, B3, B6, B9, B12), C, D, E and K; enzymes, organic acids, minerals (iron, potassium, zinc, manganese, copper, calcium and magnesium), yeasts, polysaccharides and polyphenols, which act as antioxidants and therefore protect cells. Among others, the consumption of kombucha helps digestion and the absorption of nutrients and contributes to the detoxification of the body, while activating immunity.
The most fashionable drink has an incredible past. Although its origins are quite uncertain because there is no documentation to prove it, there is evidence of its consumption in Asia for at least 2,000 years. In the year 221 aC. He already took the highest Chinese aristocracy and, some 200 years later, he gained world fame when he cured an emperor of Japan of his digestive illness. It was then that he received the nickname elixir of eternal youth. The well-known samurai took it to have more energy for their battles. Kombucha spread from Asia to Europe and later to the Americas and around the world. For many years it remained alive thanks to its homemade elaboration. In recent times, it has gained momentum and has become a drink that is loved by those who take care of their health.
Microorganisms with a lot of power
The procedure for making kombucha is quite simple. It begins with an infusion of tea, usually green or black, which is sweetened. A symbiotic colony of yeasts and bacteria, mother or SCOBY (Symbiotic Culture of Bacteria and Yeast) is added to this initial mixture. Some microorganisms that work in a coordinated way to carry out a fermentation process and obtain a naturally effervescent drink, with a sweet, acid and vinegary taste, which, in addition to providing you with health in abundance, will improve your general well-being.
In Spain, Mūn Ferments was the first company to put on the market a kombucha packaged in glass, with 100% natural ingredients, top quality and certified organic. However, its main distinguishing feature was that, despite not being pasteurized, it is absolutely stable at room temperature due to the minimal amount of residual sugar it contains.
A careful and patient process
To make the Mūn kombuchas, we start with an infusion of green tea of the Lung Ching variety, the most organically grown in the world. It is only collected in spring and is highly appreciated by experts. Ecological cane sugar is added to this, which will be the fuel to make fermentation possible. A long and careful fermentation, which ensures that the Mūn kombuchas have a minimum amount of residual sugar. A fact that, on the one hand, benefits the consumer, who saves a lot of sugar with all that this means for his health and, on the other, the planet, due to the saving of CO2 emissions into the atmosphere -up to 180 times less than the competition – which implies the fact that it is not necessary to store them in the fridge.
Mūn fermented teas are ideal to replace soft drinks. Always served cold, they can be taken alone to appreciate their natural smooth bubbles, or adding fruit or vegetable juices. The most daring do not hesitate to incorporate them into ingenious cocktails with or without alcohol.
