Where does "Kombucha" come from?
And so, what is it?
It is fermented tea. Kombucha is a symbiosis of bacteria and yeast. The base is made of tea. In our case, we use organic sencha green tea and filtered water, which are then fermented for several days. Once fermentation is complete, we add the flavours. The filtered water is used to facilitate the growth of microorganisms for the preparation of kombucha. The minerals and additives present in the city water or bottled water can disturb their growth
Why drink Y kombucha?
How to do it?
Mother, mushroom or "scobY" this matrix has many names. However, it has nothing to do with the mushrooms we know. It is made up of bacteria and yeasts retained in a gelled structure and is the visible part of the kombucha. It is this thick layer of bacteria and yeast that allows the product to ferment. In the bottles, we sometimes find matrix particles that have formed as a result of the bottling process. This is a sign of the quality and vitality of the product: absorb it!
What about preservatives?
Is there any alcohol?
Fermentation inevitably leads to the formation of alcohol. However, in kombucha, the bacteria use the alcohol as it is produced. Thus, the residual alcohol content in the product is less than 0.5% from bottling to the expiry date... But it mixes very well with alcohol!
Does Y contain gluten, dairy or animal products?
Y is alive, but Y respects mother nature: so no!
Y respect mother nature?
Yes, but not only that! We are also organic (EcoCert Canada certified), organic food prepared in Quebec, 100% natural, local and brewed in Montreal. We are the first Canadian kombucha brand to be certified Kosher.
Why are their particles in our Y ?
Kombucha naturally creates particules. Several components can be found at the bottom of the bottle. Although filtered, the fruit pulp used to mark the flavours is heavier than the liquid and is therefore found at the bottom. Small matrix filaments can also be found at the bottom of the bottle. These are the bacteria and yeasts that are involved in making kombucha. They represent the tiny visible part of all the microorganisms present in our drink. So they are good for you, and for your kombucha! To put everything back in suspension, simply invert the bottle and gently stir the genie out.