Product Inforamtion: At High Country Kombucha, we use time honored techniques and only the highest quality ingredients to create an elixir of life. Cultures and knowledge of how to craft kombucha has been passed between people and generations, throughout the world. We start with water found high in the Rocky Mountains and filter it using a multistage filter and reverse osmosis process. Then we make a tea base using organic black tea and organic cane sugar. A kombucha culture is then added to each micro brewed batch and allowed to ferment for several weeks. The culture of bacteria and yeasts feed off the sugar and caffeine to propagate and as a byproduct create beneficial acids, polyphenols, and polysaccharides. Our body uses these vast array of nutrients to detoxify, balance the metabolism, cleanse the blood, regulate acid/alkaline levels, raise energy levels and improve liver, gall bladder and digestive function.
Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture. The result can taste similar to apple cider. The Kombucha culture looks like a beige or white rubbery pancake. It has often been called a 'scoby' which stands for symbiotic culture of bacteria and yeasts. The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known then as the "The Tea of Immortality". High Country Kombucha uses the original recipe from the Himalayas. Micro brewed high in the Colorado Rocky Mountains, we believe that the high altitude enables the cultures to flourish.