What is it?
It’s not a mushroom tea, it’s a SCOBY (Symbiotic Colony Of Bacteria and Yeast) environment. This means that mushroom-thing suspended in liquid is actually made up of probiotics, the good bacteria that help humans digest food more easily, and yeast, which produces the full spectrum of B vitamins; these microbes turn the sugar-tea solution into a powerful potion in which they can thrive. This aquatic environment of the mushroom, once strained, is called Kombucha tea, still full of benevolent probiotics and yeast, but hardly any of the sugar. A proper preparation of Kombucha should taste vinegary, but pleasantly palatable. Drink a bottle and your body will crave more.
Where is it from?
Kom bu cha, is Japanese for Kelp (kombu) Tea (cha), which sheds light on its origin in the far East. Supposedly known to the Chinese since hundreds of years BC, it has been equated with the ever-sought-after elixir of immortality. In the early 1900s it migrated up to Russia, from where it was introduced into the West.
What does it do?
- Stimulates and strengthens the immune system with probiotic defense
- Vitalizes the liver and aids in the purging of toxins
- Strengthens the digestive track with
millions of benevolent probiotics
- Probiotics starve and die when separated from their environment, like fish out of water, therefore the optimal way to consume probiotics is not in dehydrated capsules, but in their natural element, as they are found in Kombucha tea
- Reported to prevent many kinds of cancer
- Restores the Ph balance of the stomach and body
How to consume:
With Kombucha, less is more:
drinking more than 4 or so ounces does not make you immediately
healthier. Therefore, the optimal method of consumption is to drink a
small amount every morning on an empty stomach, this allows the probiotics
inherent in the kombucha safe passage into your belly without the probiotics
having to compete with other enzymes and amino acids; this also means that each
bottle contains many servings.
Always refrigerate after opening to prolong the life of the microbes.* “These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.”
Mana's Home-Grown Kombucha Varieties
Dark Roast Tieguanyin Kombucha
This rich and malty kombucha is brewed with Mana Bar's own Dark Roast Tieguanyin Oolong tea that has been grown in Indonesia. This heavily roasted and oxidized tea provides the kombucha with many essential volatile carbons, while its robust taste profile shines through the acidity of even the most mature kombuchas. Since its first small test batch, it has become a regular staple as the original, unflavored kombucha here at Mana Bar.
This kombucah is an homage to the long lost truth behind root beer. Initially brewed with a complex assortment of roots in order to create a palatable panacea, our modern conception of root beer has grown far from its point. Mana Bar's Root-Bucha, brewed with immunity boosting roots such as dandelion, echinacea, licorice, sasparilla and many others is a throwback to the former glory that was the revitalizing