Our jun kombucha is a rare cousin of traditional kombucha. What is different about sünnte jun kombucha? If left out for too long in warm temperatures, the fermenting process can begin again on its own. Kombucha has a very long shelf life and can last for several months if kept refrigerated. Sünnte kombucha should ALWAYS be refrigerated (33–40F), and the cans should be kept in an upright position. By comparison, a cup of green tea has 35–70 mg and regular coffee has 180–200+ mg per serving! The fermentation process actually strips the teas of their tannins and almost all of the caffeine, so we’re left with the beautiful flavors of just the teas themselves. Sünnte kombucha has very small amounts of caffeine, between 10–15 mg per serving. Our flavors made with green tea tend to be fizzier than our flavors made with black or herbal teas. The type of tea used in each flavor will also greatly determine the amount of fizziness. Our kombucha is naturally effervescent (aka: fizzy), and since we don’t force carbonate with CO2, the amount of effervescence will vary from batch to batch and flavor to flavor. But if you’re new to kombucha, start with 4 ounces and work up! Is your kombucha supposed to be fizzy? We recommend 8–16 ounces of kombucha each day. What is the recommended daily serving of kombucha? All of our teas are organic certified, so you can trust that they’re high quality, ethical, and safe. Each of the teas creates a unique flavor palate for you to enjoy. We use green, black, white, and several herbal teas (like rooibos and yerba mate) when brewing our kombucha. What types of tea do you use to make your kombucha? It is the main source of the rich probiotic count found in our kombucha. An essential part of the kombucha brewing process, the SCOBY aids in fermentation and protects the brew from outside bacteria. SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast. At sünnte, we celebrate more SCOBY with a “cheers!” What is a scoby? The longer the product is in the bottle, the more culture strands will form. While sometimes unsettling for first-timers, these particles and sediment are an indication that the product is still living and active. The sediment and floating particles in kombucha are called SCOBY.
The taste is often acquired, but our brews are mild, crisp, and smooth. Our taste buds are so used to sugary drinks, that the tart, biting taste may initially catch you off guard.
Kombucha is a fermented beverage, so it has a tangy taste similar to apple cider vinegar. In order to preserve the probiotics, sünnte kombucha is never pasteurized. But not just any bacteria: good bacteria that are essential for gut health. Probiotics are important because they introduce living bacteria into your gut. During fermentation, the kombucha becomes naturally rich with probiotics, amino acids, polyphenols, and active enzymes. Kombucha is a tea that has been fermented.