What is Kombucha?
Kombucha is a naturally fermented tea drink with ancient origins. It has a balance of natural bacteria and yeast strains which is how the name "SCOBY" is formed (Symbiotic Culture of Bacteria & Yeast). We use green tea in our Kombucha as it is also rich in antioxidants.
Why are there "Traces of Alcohol" in my kombucha?
Ethanol (Alcohol) is a bi product of the fermentation process and often occurs in various other fermentations. When yeast feeds off the sugar, they in turn produce Co2 and Ethanol. As the fermentation process continues this ethanol is then used by the bacteria to produce acetic acid. We naturally produce a small amount of this acid in our bodies and although this is an acid, it is widely considered an “alkaline” food. Acids such as acetic acid can play an important role in the metabolism of fats and carbohydrates in the body. Apple Cider Vinegar is another example of this fermentation process and often producers will allow the ferment to continue until it is all acid/ vinegar. Phat Kat’s Kombucha is carefully brewed to ensure there is a balance between the yeast and bacteria resulting in a small trace of ethanol (Alcohol) but please be rest assured this is still classed as non-alcoholic as it the ABV is approximately 0.01- 0.02% (well below the 0.5% to be classed as non-alcoholic). It is advised not to be consumed by pregnant woman or children under 1 year old. If you do have any concerns about kombucha then please contact a medical professional for more advice.
What ingredients does Phat Kat’s use?
Phat Kat’s Kombucha uses the finest Organic Green Sencha Tea in every brew. Having tasted several green teas this was best for our Kombucha. Phat Kat’s is only ever flavoured with 100% fruit and never any artificial flavours or colourings
I don’t like Tea… does Kombucha taste of tea?
Although kombucha is made from tea, the fermentation process alters the flavour and looses it’s “tea taste” and creates a crisp light drink with a delicate sourness. In the Phat Kat’s range, we blend fresh fruits to the kombucha to create unique flavour combinations without taking away from the original brew. As kombucha is a living drink with no additives or preservatives the flavour can change the longer you leave it creating a sourer fizzy drink.
What is a SCOBY? Is it a Mushroom?
Did you know that yeast is actually a fungi? But that does not mean Kombucha is a mushroom! Although yeasts are a fungi, not all fungi are mushrooms. As Kombucha is balanced between yeast and bacteria, they create a living skin out of cellulose which allows them to live symbiotically. This is where the name “SCOBY” comes from as they create “symbiotic culture of bacteria and yeast”. This cellulose layer (Pellicle mat) is important for the ferment as it creates both an aerobic and anaerobic environment for both yeast and bacteria to thrive. Some people think that this cellulose layer looks like a mushroom and therefore it is often perceived to be.
Will my Kombucha go bad?
No. However the fresh fruit used in Phat Kat’s Kombucha will be metabolised by the Kombucha which can alter the flavour over time. We recommend drinking the Kombucha within the individual BBE date on the bottles to ensure it’s still full of fruity flavour!
Don't forget to always store your Kombucha in the fridge because it is a live product and slows down fermentation but does not stop it completely. In correct storage can lead to a build up of CO2 in the bottle and can result in breakages.