We have independent testing of our kombucha mushrooms performed by San Rafael Chemical Services, Salt lake City, Utah. 84117. We chose SRC because Michael R. Roussin (kombucha-research.com) worked at that lab at the time he ran 1,103 different chemical analysis of Kombucha samples from all over North America and even some from Europe. He tested over 800 "kombucha mushroom" because he wanted to separate the hype form the truth. His ebook is available at kombucha-research.com.

Below is the chemical analysis of our White (Silver Needle) Kombucha Strain.

The significant factor is not only that silver needle tea makes an excellent tasting "kombucha champagne" but importantly this strain is extremely high in beneficial acids.

Where a typical kombucha ferment acetic acid and gluconic acid is in a nearly equal amount, our White Kombucha Strain produces two to three times  the amount of gluconic acid typically found in kombucha. Gluconic acid is associated with detoxifying, especially of heavy metals. There is also a significantly higher ratio of gluconic acid to acetic acid thus producing a smoother more pleasant taste. Another important factor is the amount of keto-gluconic acid present in the tea. Here again, close to twice the typical amount. This is the acid that that has been mis identified as glucuronic acid and leading to speculation he cause or reason for the wonderful health of those that drink kombucha tea.

Sample of a typical kombucha mushroom. Below is the result of a ferment that was higher in acetic acid than gluconic acid. This ratios may be influenced by the type of tea, the type of sugar as well as the time (length) of ferment and the average temperature of the ferment. The Cornell University Kombucha Study found their average ferment to be 3.3% total acid, 0.7% acetic acid, 4.8% glucose, and 0.6% ethanol after a nine-day fermentation. There was no lactic acid. The average pH of the fermented samples tested was 2.5.

Our own Concentrated Kombucha Mushroom Tea.

As expected in a concentration the values are higher. For our concentrate acetic acid is over 30 times, glucronic acid over fifty times, and there is three times the glucuronic* acid that is expected in the typical kombucha mushroom tea. The difference with the regular kombucha tea is that the tea is a raw probiotic of live beneficial bacteria and yeasts that benefit the GI tract. The concentration contain dead or inactivated bacteria and yeasts, similar to capsules. The fresh fermented kombucha mushroom tea is a taste sensation (or should be). The concentration has less sugar (test data not available at this time) and greater beneficial acids  yet is still semi-sweet, though I would not say a pleasant taste - not unpleasant, and may be mixed with fruit juices and or mineral water.

analytical report by Zypher May 2000. Showing various strains along with the result from mixing strains.

Baby X (Mix of last 4 Kombuchas listed below)

Acetic Acid - 5330 mg/l
Glycolic Acid - 1020 mg/l
Formic Acid - 149 mg/l
Oxalic Acid - 21 mg/l
Caffeine - 142 mg/l
pH - 2.8
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Baby Y (Mix of last 4 Kombuchas listed below)

Acetic Acid - 12500 mg/l
Glycolic Acid - 692 mg/l
Formic Acid - 110 mg/l
Oxalic Acid - 21 mg/l
Caffeine - 111 mg/l
pH - 2.7
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Ed Kasper's    [HappyHerbalist.com]

Acetic Acid - 5030 mg/l
Glycolic Acid - 1420 mg/l
Formic Acid - 111 mg/l
Oxalic Acid - 29 mg/l
Caffeine - 126 mg/l
pH - 2.9
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Marge's Sour Ones

Acetic Acid - 6610 mg/l
Glycolic Acid - 930 mg/l
Formic Acid - 163 mg/l
Oxalic Acid - 29 mg/l
Caffeine - 257 mg/l
pH - 2.9
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Marge's Sweet Ones

Acetic Acid - 5340 mg/l
Glycolic Acid - 486 mg/l
Formic Acid - 143 mg/l
Oxalic Acid - 30 mg/l
Caffeine - 159 mg/l
pH - 2.9
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Dallas Dave's

Acetic Acid - 9330 mg/l
Glycolic Acid - 2720 mg/l
Formic Acid - 126 mg/l
Oxalic Acid - 28 mg/l
Caffeine - 146 mg/l
pH - 2.8
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To understand the influence of Time and Temperature on a Kombucha Ferment

The role of sugar and tea and what a little difference it can make.

Compressive Analysis of Kombucha Ferment

Kombucha Continuous  Brewing Method - the best of taste and benefits