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WHAT IS KOMBUCHA

After Two Millenium, the Innovation of Tea Finally Returns

Do you think that the name "Kombucha" sounds very Asian? Yes, it sure is.

There are many theories about the origin of the name “Kombucha”; nevertheless, all theories are led to either ancient Japan, South Korea, or China.

The recent new Kombucha trend did not start in Asia, but in Europe and America instead. Lately, kombucha began to gain popularity in Europe and America, many celebrities love it due to its goodness in health, and its unique fermented flavor.

Kombucha can be found almost everywhere in the local supermarket on both the West and East Coasts. Kombucha is a fermented tea that is made out of 4 simple ingredients - water, sugar, tea leaves, and SCOBY. In the process of fermentation, SCOBY will produce live probiotics that promote intestinal health, as well as vitamins C, vitamin B, trace minerals, tea polyphenols…etc.

Also, it has a character low in sugar content, calories, and caffeine, which makes it perfect for people who are after healthy living.

 

The Key of Delicious All Good Gene's Kombucha

The Key of Delicious Taste 1: Tea

Kombucha is like all fermented products - alcohol, soy sauce, yogurt, cheese…etc; If the ingredients and brewing conditions are different, they will have different tastes and health effects, which makes kombucha interesting.

Most kombucha on the market uses black tea as base ingredients, but All Good Gene's chose a different route. After testing numerous combinations of various teas and SCOBY, our leading taster has found that among all the varieties, a specific type of Oolong, Baozhong, makes the best pairing with Kombucha.

Baozhong tea is a lightly fermented tea. The tea soup is clear and transparent. Unlike other tea, it does not contain any bitterness.

In addition, it has a sweet aftertaste and a floral fragrance. This is due to its special “tea baking” process that is different from most commercial black and green tea.

Baozhong tea is lightly fermented before baking. With the assistance of Taiwan’s world-renowned tea baking technology, Baozhong Tea is enhanced with a fresh and elegant character.

All Good Gene's Kombucha partnered with “Taiwan Kansai Tea Factory”, which is also the supplier for the Japanese Royal Family. During the fermentation process, various types of organic acid, such as lactic and acetic acid will be released into the soup. This is why the kombucha tastes slightly sour.

The Key of Delicious Taste 2: Mother of Kombucha (Scoby)

SCOBY is an acronym for Symbiosis Culture of Bacteria and Yeast. It is a mixture of saccharomyces, acetobacter, and lactobacillus.

There are many kinds of SCOBY in the market with different species of micro-organisms; different brands of SCOBY will have different rates of producing probiotics leading to the quality of the probiotics varying.

After our team searched and tested all kinds of SCOBY in the market, we found a specific strain of SCOBY with a perfect equilibrium point in taste and probiotics production.

The Key of Delicious Taste 3: Fermentation Time

In the process of kombucha making, fermentation time is an important key. Insufficient fermentation will lead to a lacking of taste, but over-fermenting will cause the kombucha to be vinegar-like.

Through the hard work of our R&D team, we find out the prime time for kombucha fermentation is 168 hours. After fermenting for 168 hours, the sweetness and sourness of the kombucha reached the golden equilibrium point.

The Key of Delicious Taste 4: Fermentation Technology

Brewing is a delicate technique with many different variables to consider, such as quality, probiotics, taste, temperature...etc.

By applying the experience that was passed down in multiple generations of the brewing family, we have advanced our production like no other kombucha brand in the market.

Monitoring the fermentation at 25℃ is our secret formula to produce active probiotics

In order to adapt to the high temperature and humid environment, All Good Gene's Kombucha constantly improves the technology in culturing microbes and fermentation.

Through our hard work in R&D, we have created a kombucha that is rich in active probiotics, vitamin C, vitamin B, trace minerals, and tea polyphenols. We found that kombucha brewed in an environment of 25°C has the smoothest taste, and balanced acidity and sweetness. This temperature also enables active probiotics to have their best performance.

Having the fermentation temperature exceeding 25°C, not only will harm and kill the probiotics, but it will also accelerate the slow fermentation and cause the kombucha to be too sour. In order to maintain the excellent taste, All Good Gene's kombucha needs to be refrigerated at all times. If you don't want to drink it cold, simply take it out of the refrigerator and let it chill to room temperature.

Ways of Tasting Kombucha

康普茶除了直接飲用，當成日常飲品 或是運動後，補充水分、維生素和微量元素 還能有哪些喝法呢?

Pairing with Food

In some restaurants, in order to allow abstainers or non-alcohol drinkers to enjoy food with drinks that are other than water or soda, the restaurant usually prepares several different flavors of kombucha for them to choose from.

Kombucha not only highlights the characteristics of the dishes but also lightens the palate with its sourness. Having kombucha before the meal can increase the appetite. Moreover, because of its richness in probiotics and trace minerals, kombucha can aid digestion after having a feast or a big meal.

Pairing with Fruits and Juice

By squeezing some lemon juice and dropping a few mint leaves, you can get a mojito-like kombucha. You can also create a comprehensive taste by adding a few slices of fruit into the drink. Ginger, tangerine, and orange are great options when it comes to pairing in kombucha.

Pairing with Coffee and Wine

Due to the characteristic of low in sugar, calories, and caffeine, kombucha goes well with both alcohol and coffee. Some restaurants will use kombucha as the base for cocktails to create a unique flavor for their guest.