At Love Kombucha we are very proud to say that our kombucha contains by far the lowest sugar on the market in the UK. All of our kombucha is fermented for a minimum of 14 days which gives the culture more time to digest the sugar and convert it into all the beneficial acids and "good bacteria".
All kombucha is flat when it is bottled and it is the remaining sugars that make the fizz
Because of this, there is very little sugar left and there isn't much "food" left for the yeast, so our 'Original' Love Kombucha will never be very fizzy - and we are totally ok with that!! Not everyone likes fizzy drinks.
Our Ginger and Ginger & Lime are still very low in sugar - less than 3g / 100mls, but the natural sweetness of the lime juice and ginger is just enough for the yeast to get excited about and they create good fizz after about a month of storage. Blueberry Love Kombucha will fizz but it takes a little longer.
If you want yours to be fizzier…
If you get a bottle that doesn't have a lot of fizz, check the date on the label – the best before date is 2 years from when it was bottled. The chances are, it has only just been bottled if it is one of our ginger varieties!
The blueberry will fizz on its own, but just takes a little longer and the Original will only ever have a little effervescence on the tongue rather than a full-blown fizz!
Think of it like a fine wine that just improves with age!
We do try and age all of our kombucha for a month before sending it out but occasionally demand makes this impossible, so if you get a flat bottle and can't wait, you can help it along a little by keeping it somewhere warm. Comfy room temperature for a week, or if you are really impatient then try an airing cupboard for 24 hours!
If you are craving the naturally apple-like taste of 'Original' but really want it fizzy, then add a pinch of sugar to the bottle or even a couple of raisins which will feed the yeast without affecting the flavour too much! Alternatively, top it up with soda water to have a longer fizzy drink whilst still getting kombucha goodness!
If you read online, you will read that kombucha cures every ailment possible! Actually kombucha doesn’t “cure” anything! However, it does naturally contain many beneficial acids that our own bodies produce to help keep us balanced and functioning well.
Many regular drinkers have noticed specific improvements in inflammatory conditions such as arthritis, gout and acne (thanks to the Glucuronic acid which is powerful detoxifier and helps in the repair of cartilage and connective tissues), improved energy and reduced IBS symptoms (Lactic acid increases the oxygen in the blood and helps balance the pH as well as encouraging the growth of beneficial bacteria in the gut).
It also contains Acetic acid (as found in vinegar) which naturally inhibits the growth of harmful bacteria and gives it its unique “tart” taste.
Love Kombucha is unpasteurised (not heat treated) and therefore remains living and active in the bottle. Once it is stored in a cool place the fermentation slows right down but never quite stops. Therefore until you drink it, the sugar content will very slowly continue to reduce. Different batches will also vary slightly, although we have become expert at determining when the brew is ready – To make sure that our labelling is accurate we have our kombucha tested twice a year. Our most recent testing showed our sugar levels to be in the 1-2g range rather than the “less than 3g” that we publicise, this is because this is the maximum it will ever be and we prefer to err on the side of caution with our labelling.
There will usually be some sediment at the bottom of your Love Kombucha. This can be one of two things... in an unflavoured variety, there is likely to be some expired yeast at the bottom. It is completely normal (think of the sediment you would naturally get in a fine wine!) and there is still plenty of living yeast in the liquid itself.
In our Ginger flavours, some of the sediment will be ginger! When Root ginger is juiced, you have the liquid part, but you also get a kind of corn-starch texture that over time will separate to the bottom. This is the bit that contains the real ginger flavour and will also give the kombucha a slightly cloudy / opaque appearance. So, if it's a ginger flavour, just gently swirl it (without shaking) and it will all mix in again.
If you haven’t had kombucha before, we recommend you start slowly. Try a small glass (125ml – ish) once a day to start with and make sure that for every glass of kombucha, you drink a glass of water. You may notice some changes, most commonly in your elimination habits (yes, that’s a polite way of saying poop!). Once your body is used to this amount then you can have two small glasses a day and take it from there. Once you are used to drinking kombucha daily, you can have as much as you like, however as with everything, moderation is key and we suggest that you should have a maximum of 500ml a day – that’s one of our swing-top bottles, or two of our smaller Grab & Go bottles.
So – what if you've got a lively, fizzy bottle (or have created too much fizz by forgetting about a bottle in the airing cupboard) - how do you open it without losing half the bottle or having to redecorate your ceiling? Well you need to burp it of course!
It easier to show you than to write a description so here's a short video to show you how- link?
There is a lot of misinformation online stating that the kombucha brewing process uses up the caffeine that would have been in the original tea. There are also some reports that state that this isn't the case... confusing, right!?
Firstly, we only use organic green tea to brew love kombucha. As this naturally has a lower caffeine content than black tea, the resulting kombucha WILL be lower in caffeine. However we can't promise that it is completely caffeine free.
What we can say is that we have tried it out on a number of people who have caffeine sensitivity (with their express permission of course!) and they have ALL reported no adverse effects.
So, if caffeine is a concern for you, start with a small amount and always have 1 glass of water for every glass of kombucha you drink (this is good practise for everyone!). Listen to how your body responds and if all is well, you can slowly introduce a larger serving.
Kombucha should always be stored in glass. The acidic nature of kombucha is what (although alkalises the body) means it would potentially leach chemicals out of plastic bottles. All kombucha is flat when bottled and self carbonates under the airtight pressure of a glass bottle (heavy duty so it doesn't explode). A carton would blow-out and therefore wouldn't be suitable unfortunately.
The short answer is that there aren't any mushrooms! However, some refer to the SCOBY (or Symbiotic Culture of Bacteria and Yeast) as a mushroom because is has a vague resemblance... only in so much as it has a rubbery kind of texture and is often circular (if the vessel brewed in is circular). This is the same little culture we talked about earlier in the Q&A series that you may see forming in the neck of your kombucha bottle, or on the surface once opened. Some cultures are beautiful and white, some have lumps and bumps and holes. All get darker in colour as they are stained by the tannins in the tea they feed on which may contribute to their mushroom-likeness.