50 Times the power of Fresh Kombucha Tea*. Alcohol-Free.
30 ml. (~1 fl. oz.) European Shaker Bottle. Just a few drops does wonder.
Super convenient, no mess, no fuss. Take with and enjoy life.
Add to sparkling mineral water or fruit juice. Add to soups and stews just before serving, Use on rice and pasta, potatoes, just about anything you can think of.
Take before and after workouts for enhanced performance and recovery
A 1927 German patent expressed theories of the healing properties of "KOMBUCHAL" and sought a method to deliver that benefit in a consistent healthy way. The Original KOMBUCHAL patent may be viewed online here.
They discovered that the wonderful healing properties of kombucha tea could be enhanced by simple vacuum distillation. A dehydration of the kombucha tea.
We create today, in our own lab, our own version of Kombuchal. Our Kombucha Tea CONCENTRATE is a dehydration of the kombucha tea. This is not a gross boiling of the kombucha tea to reduce it to a jelly-like mass. Rather we carefully ferment and age our organic kombucha tea to certain acidity and then engender a slow evaporation under low heat and low pressure protecting all the nutrients of the kombucha tea. Through temperature controlled vacuum distillation. Without additives or chemical stabilizers.
* Our last lab analysis (by San Rafael Chemical Services, Inc) showed a superior concentration of 35.4 g/L acetic acid, 53.0 g/L gluconic acid, and 2.97 g/L 2-keto-Gluconic acid. Note: 2-keto-Gluconic acid has often been (mis) identified as Glucuronic Acid by others.The typical Kombucha tea in the Cornell Study had a tendency to produce 3.3% total acid, 0.7% acetic acid, 4.8% glucose, and 0.6% ethanol after a nine-day fermentation. (no lactic acid, gluconic acid about 1.4 g/L). The average pH was 2.5. This would indicate that our Kombucha Tea CONCENTRATE is over 50 Times more concentrated than the typical home kombucha fermented tea. Contains no Alcohol.
Today one can find many offerings of "Kombucha Concentrate". Many are just overly sour and leftover kombucha tea boiled down. Since 2010 when Kombucha Tea was "voluntarily" taken off the store shelves (due to high alcohol content). Many great commercial kombucha brewers who were faithfully brewing real kombucha tea ran into trouble. Trouble began when they bottled their 'booch for the stores. Live, raw, probiotic and healthy kombucha TEA, once bottled stole the oxygen that the acetobacter probiotics needed to convert the alcohol that the yeast produced into the beneficial acids and became kombucha BEER with 3-4% alcohol. Since then the basic kombucha recipe has been tweaked, pulled, ripped and shredded to meet the FDA's under 0.5%rule. Only a few commercial breweries remained true. Others simply found that by watering down their true kombucha and then adding acids, flavors, and carbonation they could sell "kombucha". (Magik Juice TM,) Much like today one finds things like "Real Fresh Squeezed Juice .... from concentrate ... contains 5% real juice".
Our Concentrate is not as good for you as real Homemade Kombucha Tea. Certainly does not taste as good, and although probiotic, does not have the quantity or quality of the kombucha tea's raw bacteria and yeasts. It does have the real beneficial acids and is super convenient. Great to add to fries and other sad American diet foods. Take with and add to Sparkling Water and you're on your way to a healthy recovery.
The original version of the German patent recommended calcium to be added during the process. At that time the intended purpose was not implicit for health, but was an attempt to improve the taste by neutralizing the acids. The taste , as is, is only semi-sour with a very light sweet taste. More recent research made by notable doctor Robert Barefoot recommended taking calcium along with Kombucha Tea. his studies indicated such a combination may resolve some 200 degenerative diseases. He recommended a high grade of marine Coral Calcium, which may be taken in extreme high doses without side effects We recommend Coral Calcium.
This magical elixir is created by the synergy of the Gluconobacter genus of acetobacter bacteria, (produces Acetic acid and Gluconic acid) and Lactobacillus (bacteria produces Lactic Acid) ) and yeasts; Saccharomyces Boulardii, Brettanomyces, and Torulaspora delbrueckii, and sugar and tea. Our concentrate is a 100% Pure Kombucha, Oak Barrel Aged and Charcoal filtered. Charcoal filtering removes the fusel oil (methanol) the moderately toxic and unpleasant-tasting compound found in all ferments. (though not in any dangerous levels).
According to Traditional Chinese Medicine this version of kombucha is very tonifying and is suited for those that are active. Spleen Qi Deficient types (pale tongue especially with teeth marks along the sides, loose stools or diarrhea, tendency to feel cold and chills may be suited when taken with a physical exercise program. It is also indicated for post-partum and recovery periods.
Safe for Pregnant or Nursing, babies and children.