Duke City Fix

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David Edwards

Kombucha

Kombucha is a low calorie naturally carbonated beverage that has been fermented using microorganisms. The "culture" looks somewhat like a mushroom top, and as such is often called a mushroom. It is also sometimes called SCOBY, for "Symbiotic Colony of Bacteria and Yeast", and is clinically known as a fungus.
Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Depending on the source of the culture the following components may also be present : Acetic acid, which provides much anti-microbial activity; butyric acid, gluconic acid, glucuronic acid, lactic acid, malic acid, oxalic acid, usnic acid, as well as some B-vitamins. If your a home brewer there is no way to know the amounts of the components unless a sample is sent to a lab.

These microorganisms feed on a mixture of sugar and tea. Because tea is used, Kombucha is a popular drink because of its health benefits. During the Qin Dynasty (250 BC), the Chinese called it the "Immortal Health Elixir," partially because they felt Kombucha aided in digestion, allowing the body to focus on healing.

In addition to the health benefits, drinking Kombucha can be surprisingly invigorating and intoxicating. Alcohol amounts vary from 0.5% to 1.5%, depending on anaerobic brewing time and proportions of microbe. This low level of alcohol and caffeine does not explain the feeling of well being, relaxation, and euphoria that some people experience. One possible cause of these effects is the psychoactive amino acid L-theanine, which is naturally present in tea. Stimulation of the circulatory and immune systems, and associated glandular releases, may also account for some of these effects. It is common to drink three glasses a day for maximized effects. One glass on an empty stomach in the morning, the second glass after a meal in the course of the day, and the last glass before bed.

Read how to make Kombucha here

Tags: albuquerque, kombucha, tea

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MPC Permalink Reply by MPC on August 4, 2008 at 11:10am
I just read the piece on making kombucha, I had no idea there is sugar in the mix. The drink is highly recommended to diabetics, does the process of fermentation remove the sugar or make it less "carb-y"?

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David Edwards Permalink Reply by David Edwards on August 4, 2008 at 11:29am
The Yeast eats the sugar. I'm sure there is still some left, but not nearly as much as one puts in. Generally a cup and a half of sugar per gallon of Kombucha.

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MPC Permalink Reply by MPC on August 4, 2008 at 1:47pm
So will you be having kombucha brewing lessons? I'd love to see the process and the culture as it is.

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David Edwards Permalink Reply by David Edwards on August 4, 2008 at 1:58pm
Here are instructions: http://www.nmteaco.com/Kombucha_c_39-1.html

I may do a class in the future.

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chantal Permalink Reply by chantal on August 4, 2008 at 11:49am
Great post!

I've always wanted to make my own, but somehow haven't gotten around to it yet. Has anyone here actually brewed their own kombucha?

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Coffee Freak Permalink Reply by Coffee Freak on August 7, 2008 at 1:59pm
Ya I have to say this is a great post. Do you offer this drink in your shop?

I would also like to attend a class if you have one.

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amberlouise Permalink Reply by amberlouise on October 29, 2008 at 3:46pm
Can I cast my votes for both a class and for carrying starters in the shop? I'm definitely interested!

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David Edwards Permalink Reply by David Edwards on October 29, 2008 at 4:41pm
I am ready to start selling the starter cultures, they are $10 each, and untill I get a class going you get all the phone support you need!

I don't really like the drink myself, but growing them has been fun.

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