Why Ferment Tea?

What’s the magic behind fermentation?”, many ask. Today, we’re going to discuss exactly why we put our tea through such a painstaking process, and the benefits of doing so.

First: What is Fermentation?

Quite simply, fermentation is a metabolic process that consumes sugar in the absence of oxygen.

It can get quite scientific on the discussion of what constitutes an official ‘definition’ of fermentation, but most would classify it as a microbrial-process that occurs without air.

The science/study of fermentation is called “Zymology”, and focuses on the unique microbrial process and its perceived benefits that comes from fermenting compounds.

When food is left to ferment, it’s left to steep until the sugars and carbohydrates become bacteria-boosting compounds. It’s achieved by adding what is known as a “SCOBY” (Symbiotic Culture of Bacteria and Yeast) to the raw ingredients used in the fermentation process (black tea and sugar, in the case of Kombucha).

Why Ferment Tea?

Tea in itself is a powerful compound with many health-boosting properties. A high-quality tea contains many antioxidant properties that can scavenge free radicals in the body, strengthen our immune system and improve our overall health when consumed on a consistent basis.

However, what if there was a way to get these benefits from tea and more?

This is where the fermentation process comes into play – in particular, with the addition of the SCOBY to the black tea we use to create our OMBucha Kombucha along with sugar.

For all intents and purposes, the SCOBY is a living entity for good bacteria and yeast. When it is added to the black tea and sugar, over time, it yields a tremendous amount of powerful, health-boosting compounds, including:

  • Probiotics: essential for gut health and the promotion of a positive microbrial environment for nutrient utilisation/digestion
  • Glucuronic Acid: a detoxifying agent that cleanses the liver
  • Lactic Acid: assists in blood circulation and the regulation of pH level in the body
  • Butryic Acid: protects cellular membranes across the gut to combat infections
  • Flavonoids: also known as antioxidants, flavonoids scavenge free radicals and can assist in combating the effects of aging while simultaneously strengthening the immune system

In a nutshell: fermentation provides unique health benefits that can only be obtained through this meticulous process.

It is this delicate, painstaking process that creates our stunning Kombucha and delivers its innumerable health benefits.