The Authentic Ancient Kombucha
After considerable research and development,
Kombucha BotanicaTM is excited to announce
its launch of its authentic kombucha with the ancient culture used many
centuries ago when kombucha was making its conversion from a dairy
culture to a brewed tea culture.
Yes, for centuries the original probiotic
culture had been handed down intact in the form of kefir grains by
fermenters from the Caucasus region. The grains were cultured in dairy
to make a probiotic elixir that was reveled for its beneficial
properties. This same culture was fermented during the empire of the
Qin-Dynasty in China in 221 B.C. using tea leaves and sugar to
produce the famed kombucha elixir. This new drink was highly regarded
and extensively consumed by emperors who referred to the drink as "The
Divine Tsche" or "The Remedy for Immortality."*
The brewed culture eventually traveled to
Japan, where it was incorrectly given the name "kombu-cha" ("kombu" is
a seaweed and "cha" means tea). To this some speculate that the name
arose from "kombu" meaning ocean, or "tea from the ocean."
The recipe and culture for the new drink was
heralded as it traveled through Europe as mentioned by Marco Polo
during his travels. As the culture traveled, however, it evolved. Soon
different fungi and new bacteria joined the "mother" and this evolving
culture was referred to as the "kombuch mushroom" combination of fungi
and bacteria.
Thus the evolution of the original kombucha
culture has sustained significant damage and mutation over the past few hundred
years, as the bacteria-fungi combination evolved and took on
competitive transients. Today the kombucha mother that is brewed in
homes and basements, and among many commercial operations is not the refined
culture that originally made up the "Tsche" later called "kombu-cha" in
Japan.
Today, Kombucha BotanicaTM
brings you the authentic culture used by emperors thousands of years
ago. This refined culture developed by Sergi Rollan, M.D., Pharm. D.,
contains the original kombucha probiotic species and leaves behind the
transients and opportunistic bacteria and fungi that turned kombucha
mothers into sour, vinegary and even sometimes alcoholic drinks.
Our authentic ancient kombucha culture
leaves
these elements behind. The new Kombucha Botanica:
- Tastes clean, refreshing, smooth and
crisp
- Is absent of the sour, vinegary flavor of most
commercial kombucha brews
- Contains billions of beneficial probiotics*
- Maintains a higher antioxidant level than most commercial
kombuchas according to internal lab testing
- Is naturally alcohol-free (< .5%)
- Is naturally raw and alive
- Is not heated
- Is not filtered
- Is not brewed in plastic containers
- Is not packaged in plastic bottles
Rather, Kombucha BotanicaTM is brewed using state-of-the-art fermentation facilities and carefully packaged into amber glass bottles and delivered refrigerated from packing to shelf to give you the fresh and clean taste that Asian royalty grew to expect from their fresh elixir.
*These statements have not been
evaluated by the U.S. Food and Drug Administration. This product is not
intended to diagnose, treat or cure any disease. Information is
provided as referenced in peer-reviewed documentation. Contact the
company with specific questions.
