About Kombucha
Kombucha, simply put, is fermented tea.
Fermented foods are rich sources of probiotics. In most cultures, they have their versions of fermented staples. Think kimchi, natto, tempeh, cheese, yoghurt, miso.
Since ancient times, drinking water has been turned into delicious, nutritious and low-alcohol drinks like ginger "ale" and root "beer" - suitable for children and adults alike via the addition of herbs and barks. Modern sodas try to cheaply imitate the sweet-tart flavour of living ferments by combining table sugar with man-made acids.*
But why drink the fakes when you can have the real stuff? Kombucha is almost too good to be true. It tastes great, is great for your health and can be consumed at any time of the day.
So how does Châteaux brew our kombucha?
Firstly, Kombucha culture, often known as SCOBY (Symbiotic Community of Bacteria and Yeast), is added to freshly steeped tea for a period of primary fermentation that typically lasts six to eight days.
The balance and interplay between the bacteria and yeast in this living culture drives the fermentation process and the production of healthy acids during the primary fermentation.
We taste our brew regularly throughout the process to catch the rhythm in each brew, so as to ensure a good balance between the different organisms. A well-balanced brew will produce well-rounded sweet and tart kombucha that is not overly sour nor burning to your throat or stomach.
After the primary fermentation, we then add real fruits, spices and herbs to the kombucha to give it a boost in antioxidants, vitamins, flavours and fizz! This process typically takes up to two days for the flavour to be fully infused into the kombucha.
The end product is a sparkling, refreshing and richly-flavoured kombucha that is great for your gut health, improves your digestion and boosts your overall immunity.
We cold-fill all our kombucha to preserve the fizz. To activate the fizz and unleash the magic, all you have to do is chill well before you drink!
And there you have it... that's the laborious and fulfilling process of kombucha brewing.
At Châteaux, nothing beats the satisfaction of bottling a well-balanced, richly flavoured, nutrient-filled bottle of kombucha for our customers.
It is your well-deserved indulgence.
*The Big Book of Kombucha (Hannah Crum and Alex LaGory) 2016 edition.
How should I store the kombucha?
They should be refrigerated under 4C in an upright position within 48 hours of receiving them.
DO NOT shake the bottle before opening and DO NOT open a room temperature bottle of Châteaux kombucha.
How should Châteaux kombucha be consumed?
Châteaux kombucha should be consumed well-chilled. Drink it neat or on the rocks or even straight out of the chilled bottle!
How much kombucha can I consume a day?
We recommend that you start with 150ml if you have never tried kombucha before to see how your body reacts to it.
Once your body is adjusted to it, it is safe to consume up to 2 bottles of 330ml kombucha per day.
What is the jelly-like thing floating in the bottle?
As kombucha is a living tea, the living cultures in it continue to grow. So you may occasionally find jelly-like substance in your kombucha. This is the condensed form of probiotic cultures which is rich in probiotics and safe for consumption. If you do not like the texture, simply sieve it out before drinking.
What is the cloudy stuff at the bottom of the bottle?
It’s called “the mother,” and it contains raw enzymes and gut-friendly bacteria. You can give the bottle a gentle swirl to mix it up before you drink. Alternatively, if you prefer not to consume it, you can let it settle before you pour. Do not shake before pouring!
Is there alcohol in kombucha?
It is known that certain traces of alcohol may exist in kombucha just like in many fermented foods, ripe fruits, fruit juices, kimchi and soy sauce!
Who should avoid kombucha?
As a safety precaution, we advise children below the age of 5, pregnant women and people with compromised immunity system to consume kombucha only after consulting with a health practitioner.