Where does "Kombucha" come from?

Legend has it that a Korean doctor, named Kombu, treated a Japanese Emperor with a fermented drink made from Chinese (Chai) tea. Originally from Asia, it is said to have existed for more than 2200 years. Introduced to America by the hippie counter culture of the West Coast, kombucha’s popularity continues to grow for its flavours and health benefits. It is currently being studied for various medical uses in Russia, Germany and China.

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?

According to Andréanne Martin, dietitian-nutritionist and member of the Ordre professionnel des diététistes du Québec : - Fermentation allows for better absorption of the nutriments found in foods and, being very rich in live bacteria. The fermented food and the micro-organisms will work together to increase their potential on their health benefits.. - A healthy, active and varied microbiota is now included in the recommendations for the prevention and treatment of certain chronic, inflammatory and mental illnesses. - Fermented foods such as kombucha represent one more tool to be added to current therapies for the treatment of certain ailments related to digestive health, notably irritable bowel syndrome. And above all, it's GOOD!

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?

We do not add any preservatives, the fermentation handles this naturallY. The ideal temperature for preserving kombucha is between 0° and 4° Celsius. Above this temperature, the fermentation process starts again, which results in the development of a matrix and reduces the shelf life of the product. Over time, the kombucha is transformed like a wine or a beer, it matures. Bacteria and yeast consume the sugars in the product and the taste changes. It becomes more candied and rounder in the mouth. The ageing process leads to an increase in carbon dioxide, among other things. Once all the sugars have been consumed, kombucha is similar to vinegar. It is therefore still edible and can be used in salad dressings, etc. The shelf life of the product is approximately 6 months. In reality, kombucha can be kept beyond this date. It only becomes more acidic and its taste will therefore be affected. After this date, it is therefore impossible for us to guarantee the taste and alcohol content of the product. If it is no longer to your taste, use it in salad dressings or throw it away.

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.

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