Brewed in Byron Bay using the finest locally sourced ingredients, The Bucha is a sparkling, raw, fermented drink, brimming with probiotics and enzymes.
For thousands of years people have been drinking Kombucha to promote gut health, aid digestion and liver function – or simply to alleviate a guilty conscience.
Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture, known as a SCOBY – or Symbiotic Colony of Bacteria and Yeast. The sugar is used up during the fermentation process so it’s very low in sugar by the time it gets to you.
While the jury is still out as to exactly when and where kombucha originated, there are heaps of great stories about it.
Many say kombucha was first created in China’s Qin Dynasty way back in the 221BC when it was called ‘The Tea of Immortality.’ It seems to surface again in 415AD Japan when an ailing Emperor was nursed back to health by a Korean physican who perscribed daily doses of the tea, or ‘cha’. The doctor’s name was ‘Kombu’.
A more recent story emerged after the Chernobyl disaster in 1986 when doctors noticed some people seemingly immune to radiation. Amazingly, scientists identified regular consumption of kombucha as the common thread among them, many of them being eldery women.
So there it is, a fairly confusing history really! We recommend forgetting everything you’ve just read and starting your own history with kombucha.
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