What is Kombucha?
VOLCANIC WATER + GREEN TEA + SCOBY + SUGAR + CARE
An ancient, refreshing, and healthy drink. It’s very low in sugar, as most of it is consumed during the fermentation process.
kombucha: fermented tea-based drink
A life journey led us to discover kombucha, a healthy, lightly carbonated beverage that is the result of the natural fermentation of tea using a symbiotic culture of yeast and bacteria called a Scoby.* This acronym stands for Symbiotic Culture of Bacteria and Yeast. These live microorganisms consume almost all of the sugar, converting it into organic acids, enzymes, and other healthy micronutrients.
The result is a lively beverage, with naturally generated bubbles, a slightly acidic and slightly sweet flavor, and health benefits.
Recently, new articles have emerged on the scientifically proven benefits of kombucha.
The healthy alternative to sugary soda or an alcoholic beverage.
VITAE Kombucha has been produced at Vitae Slow Drinks since 2017, following traditional methods and using ecological ingredients. It’s the only kombucha made with volcanic-origin mineral water.
WHY WE ARE A PREMIUM KOMBUCHA
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Since 2017, we have been brewing using the traditional fermentation method and our own Scoby since 2017. - We only use volcanic mineral water for its production.
- All the ingredients are organic and local.
- Our kombucha is not pasteurised, ensuring that it contains all its living micro-organisms.
- It is 100% kombucha, we do not add juices or dilute the kombucha, but the flavours and aromas are obtained through the maceration of fruits, plants, spices and/or herbs in a second fermentation.
- We do not add gas, the bubbles are naturally carbonated.
- It's very low in sugar (between 0.6 and 3.4g/100ml depending on the flavor). We don't add any sweeteners.
- It is very low in calories (between 4 and 14 calories per 100ml depending on the flavor).
- It is packaged in glass and in bulk, to be as sustainable as possible.
- Our production is subject to the strictest quality controls. We have been awarded the IFS Food quality certification.
What is Kombucha?
How do we produce it at VITAE?How Do We Make It at VITAE?
We follow the traditional method.
Kombucha is an all-natural fermented beverage made from an infusion of sweetened tea and a culture of yeast and bacteria called SCOBY.
Scoby is an acronym for Symbiotic Culture of Bacteria and Yeast. This is a complete ecosystem that forms as a gelatinous disc (the “mother” of kombucha). The sediment that forms in our bottles is merely the result of the richness of the micro-organisms present in the Vitae Kombucha.Kombucha is a fully natural fermented drink made from an infusion of sweetened tea and a culture of bacteria and yeast known as SCOBY. SCOBY stands for “Symbiotic Culture of Bacteria and Yeast.” It forms a complete ecosystem, developing as a gelatinous disc (the “mother” of kombucha). The sediment found in our bottles is simply an expression of the rich microorganisms present in VITAE Kombucha.
The yeast and bacteria in Scoby feed on the sugar, consuming it almost entirely The yeast and bacteria within the SCOBY feed on the sugar, consuming nearly all of it and converting it into organic acids, vitamins, digestive enzymes, amino acids, and other micronutrients.
The final result is a refreshing, bubbly drink with a delightful flavour, rich in live microorganisms, healthy organic acids, and minerals.
At VITAE we believe it is essential to arrange and select each of the components of our Kombucha Tea, so that we always maintain the highest quality throughout the traditional and artisanal production process.
Maintaining its properties healthy depends entirely on the quality of these ingredients and the care and respect for the traditional process we follow, as it was passed down to us in Costa Rica
All ingredients are organically grown. Our varieties are handcrafted through two fermentations, always following the traditional method. These are:
Primary Fermentation: We start by preparing an infusion of organic green tea (we use Sencha for its superior flavour) with volcanic-origin mineral water sourced from the natural region of La Garrotxa. This water enhances the final flavour and provides essential minerals. Once the infusion is ready, we add organic whole cane sugar and stir well (this step is crucial to properly feed the SCOBY).
We then introduce the starter liquid (kombucha from a previous batch) and finally the SCOBY.
This begins the aerobic fermentation process, maintained at an appropriate temperature for 10 to 14 days (depending on ambient conditions).
Once the first fermentation is complete Secondary Fermentation, we have kombucha with all its properties and a balanced sweet and tangy flavour. To develop different flavours and natural carbonation, we transfer the product to a new vessel and add fruits, plants, spices, and/or herbs. It is left to macerate for 2 to 5 days in anaerobic conditions.
This process results in a product where every drop is pure kombucha, delivering delicious and organic flavours. Undiluted and authentic: VITAE is the kombucha that tastes like kombucha.
Scoby is the mother of Kombucha. An acronym for symbiotic culture of bacteria and yeast: SCOBY (Symbiotic Culture Of Bacteria and Yeast).
We are artisans of Kombucha Tea
When to drink VITAE Kombucha
- Boost your mood at any time of the day.
- In the morning, for the best start to the day.
- As an apéritif, ideal before meals.
- As an accompaniment to a meal, to help make it lighter.
- After sport, as a recovery drink.
- To share with friends, with exceptional varieties and flavours
WHAT IS SAID ABOUT KOMBUCHA?
Una revisión sobre el té de Kombucha: microbiología, Composición, Fermentación, Efectos Beneficiosos, Toxicidad y hongos del té:
“A Review on Kombucha Tea—Microbiology,composition, fermentation, beneficial effects,toxicity, and Tea Fungus Rasu Jayabalan, Radomir V. Malbaˇsa, Eva S. Lonˇcar, Jasmina S. Vitas, and Muthuswamy Sathishkumar!”
Kombucha: Formulación, composición química y potencialidades terapéuticas.
“Kombucha: Formulation, chemical composition, and therapeutic potentialities. Jayme César da SilvaJúnior ,lÍsisMeireles Mafaldo, Isabellede Lima Brito, Angela MariaTribuzy de Magalhães Cordeiroa.”
Té, Kombucha y salud: una revisión
“Tea, Kombucha, and health: a review C. Dufresne, E. Farnworth”
- Tea, Kombucha, and health: a review
- Kombucha: Formulation, chemical composition, and therapeutic potential
- Chemical Composition of Kombucha
- A Review on Kombucha tea: microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungi
- Health, wellness, and safety aspects of Kombucha consumption
- Effect of Kombucha consumption on cut microbiota and obesity-related comorbidities: a systematic review
- Kombucha tea: the dual power of tea bioactive compounds and symbiotic culture of bacteria and yeast (SCOBY)
- Fermentation trials of Kombucha using various types of herbal teas
- Chemical composition and antimicrobial activity of fermented Kombucha beverage
- Understanding Kombucha Tea Fermentation: A Review
- Antioxidant Capacities and polyphenol content of Kombucha beverages based on vine tea and sweet tea
- Kombucha tea: the dual power of tea bioactive compounds and symbiotic culture of bacteria and yeast (SCOBY)
- Microbial ecology of non-alcoholic fermented beverages and current knowledge on their impact on human health
- Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory, and antioxidant properties in Kombucha tea extracts
- Effects of sugar sources and fermentation time on the properties of the tea fungus beverage (kombucha)
- Kombucha: biochemical and microbiological impacts on chemistry and flavor profile
- Microbial diversity and characteristics of kombucha as revealed by metagenomic and physicochemical analysis
- Metabolome-microbiome signatures in the fermented beverage, Kombucha
- The influence of storage time of Kombucha starter culture and temperature on its activation rate and fermented quality
- Production of bacterial cellulose films by the symbiotic community of Kombucha cultivated in different herbal infusions
- Microbial dynamics between yeasts and acetic acid bacteria in Kombucha: impacts on the chemical composition of the beverage
- Study published in the journal Critical Reviews in Eukaryotic Gene Expression: tea-derived antioxidants are also capable of preventing certain types of cancer.
