To provide our customers with the highest quality organic kombucha products
available. Offering free kombucha support to anyone, customer or not, needing
assistance with growing and brewing kombucha cultures.
To be the worldwide resource center and clearing house for kombucha
information, research, and education. To provide education and support to people
looking to make healthy lifestyle changes and choices within their life that will
nurture the body in a holistic manner.
Aiding each person towards a life of simple, healthy, disease free living.
|Kombucha Culture Guarantee:
We 100% guarantee our cultures to
be viable and reproduce or we will
send you a replacement culture
starter free of charge. This guarantee
applies only within the USA, to
packages shipped via recommended
postage, via USPS Priority Mail or
UPS 2-day shipping. This guarantee
does not apply to international order,
as we cannot control international
customs processing, duties, or delays
in foreign countries. We will still ship
to international customer addresses,
however, we cannot guarantee that
the culture will make it to you safely.
You must email us at
to obtain a replacement starter.
This guarantee does not cover loss of
culture through improper brewing
methods, molds that were introduced
during or after the brewing process or
improper handling or brewing of tea
solution. This guarantee is good for
20 days after receiving your shipment.
|Going back to community, times long ago, becomes time now...
When one's health was not in the hands of machines and knives,
healing started with friends, brothers, and sisters,
Grandmothers and wise women
knew the spirit of the plants,
and the calling of the elements, the medicine of nature.
Now let us know our food
Know again the land
And know your community
|It is thought that the culture originated in Tibet or China, around 221 B.C., maybe
in the Tsin-Dynasty of the Chinese empire. It was then brought to Japan where
from there it was then introduced to the western world. It may be known by many
different names in other parts of the world, such as Manchurian Tea, Remedy of
Immortality, elixir of long life, cembuya, Kambotscha, Kouchakinoko, Manchu
Fungus, Mo-Gu, Fungus japonicus, tea fungus, Indo Japanese tea fungus,
Olinka, Tschambucco, Volga spring, Kwassan, Pichia fermentans, Cembuya
orientalis, Combuchu, Champignon de longue vie, Tea Kvass, and Tea Kwass
to name a few. The history of the original origins of the tea has been somewhat
lost, however, we do know that the tea has been used in the cultures that are
now part of China and Russia for many hundreds of years. NBC Dateline's
report on Kombucha stated that over 3 million people currently use this
beverage as a health alternative and daily tonic!
The main benefit, from drinking the tea, is helping the body in finding a natural
balance. This is one reason why it is not symptom specific – why it does not
always help a specific immune-related illness, but rather seems to go to a
person’s own weakness or personal imbalance. Such a substance which has
no specific harmful effect is called an adaptogen. Its adaptogen effect is seen
mostly through its influence on the liver, the blood and the digestive system,
where it normalizes the acidity or pH. Metabolic balancing and detoxification is
perhaps the most important functions of Kombucha.
|Kombucha cultures or SCOBY have been used traditional for hundreds of
years throughout the world as a beneficial health drink and daily tonic.
Kombucha tea (pronounced kom-boo-sha, Kombu tea in English), also
called a Manchurian mushroom, is a living culture which grows on top of a
mixture of brewed tea and sugar in which the culture has been introduced.
Although it is called a mushroom, it is not a mushroom at all as it does not
produce spores or "fruit." The "mushroom" or SCOBY can be describe as a
light brown or creamy white disk that grows on top of the liquid tea/sugar
mixture and will take the form of the container that is in, which is why most
look circular in the pictures you may see. Again, it is not a mushroom at all,
but really a yeast culture that has a symbiotic relationship with various
bacteria, which duplicates itself during each brewing cycle. The correct
name for the "mushroom" is a S.C.O.B.Y - a symbiotic culture of bacteria
and yeast. The culture may look fragile, however, it is really thick and
leathery in consistency. The finished brewed tea should be regarded
principally as a live food unusually rich in nutritive properties. The finished
fermented product taste something like cider with a nice fizz. As with yogurt
or miso, the bacteria and cultures in the tea are a great source of nutrition,
aiding in metabolic function and balance.