FAQ


Kombucha FAQ's

Kombucha is an ancient and special way of enjoying tea.  For thousands of years, kombucha has been revered as a healing tonic that combines the wonderful benefits of tea with the magic of fermentation to create a fizzy, sweet and sour beverage. Worldwide, people brew and drink kombucha for the way it make them feel, alive and replenished. House Kombucha is brewed in the traditional way,  steeping delicious tea until it is nice and strong, then hiding it away in a quiet dark room to ferment. Our high quality herbs and teas and fine tuned attention to time and conditions is what gives House Kombucha its distinctive, exquisite taste. For more on our tea and process, check out our video!

How much caffeine is in House Kombucha?
 
House Kombucha contains approximately less than one-third as much caffeine as its equivalent amount of tea. The process of fermentation alters the caffeine molecule making a beverage that, for many people, is more soothing and grounding than caffeinated. Because we use either green, black or white tea in our brews, each one has a different caffeine concentration. Also some our brews are mainly herbal, which cuts down the caffeine level as well. For context Black tea brewed is 47mg per 8oz and Green tea brewed is 29 mg per 8oz. Brewed coffee is 155 mg and decaffeinated coffee is still 5-12 mg of caffeine per 8oz. So House Kombucha is about the level of decaffeinated coffee.  (Source: https://cspinet.org/eating-healthy/ingredients-of-concern/caffeine-chart)

Our independent tests have shown the following results for House Kombucha:
  • Citrus Hibiscus 12.93 mg per 8 oz. serving (Assam Black tea and hibiscus flowers)
  • Ginger Fire and Ginger Ice 7.66 mg per 8 oz. serving ( Imperial Green tea and chili peppers or dried peppermint)
  • Lavender Lemonade  3.7 mg per 8 oz. serving
  • Rose Black: 19 mg per 8 oz. serving (Assam Black tea)
  • Sun Blossom: 5.6 mg per 8 oz. serving (White tea)
  • Vanilla Sarsaparilla 12.93 mg per 8 oz. serving (Assam Black tea and Chicory Root)
How much should I drink?
 
While some traditional healers suggest that a 4 ounce serving of kombucha daily is sufficient to have a positive probiotic effect, there is no recommended serving size.

Is it Non-GMO, Organic Vegan, and Made in an Allergen-Free facility?

YES!

Do I need to refrigerate it?

YES, but don't worry about it spoiling on your drive home from the grocery store. It's alive but it's not going to spoil like milk. The main concerns about leaving it out at room temperature is continued fermentation and flavor alteration. The pH of the kombucha keeps it naturally preserved from spoilage.  We are filtering out yeast to prevent over-fizzing and flavor alteration, but we are new to this process so if you get an over fizzy bottle let us know!  We value all product quality feedback and concerns! In the meantime put it in the fridge as soon as you can for best quality.

Are there Mushrooms in this? Do you use a SCOBY? EXPLAIN!

Ok so, kombucha is also known as mushroom tea because of the gooey awesome layer that grows on-top of a batch of kombucha.  This layer can develop super thick and globular layers. Some people are making kombucha leather and other cool things from this material. It is basically a cellulose mat that is both the by-product and the substrate in which yeast and bacteria to grow, kind of like a coral reef for bacteria.  Back in the 1990's moms were giving these mushrooms to each other and teaching each other to make "mushroom tea". That's how I learned about kombucha, from my mom and her wacky Thai immigrant friends!  

This mushroom is not really a mushroom at all. It is commonly called a SCOBY, which stands for Symbiotic Colony of Bacteria and Yeast. Home brewers tend to get a little over fascinated by SCOBY. I eventually learned that the SCOBY is not necessary for brewing because the yeast and bacteria are abundant in the kombucha beverage itself. We use an aged vat of kombucha as our Starter and do not intentionally save or grow SCOBY. We strain it out and compost it. No, we don't sell it and we probably can't save it for you. Since we don't have a ton of space and capacity to get into a SCOBY venture this stuff goes straight into the compost.

I am avoiding yeast! And sugar! And need to alkalize my body! Can I drink Kombucha?

Candida fighting diet

Kombucha cultures consist of beneficial yeasts, which ought to rebalance the system and help fight pathogenic yeast like Candida.

Alkalizing diet

Kombucha is considered alkalizing because it is like a raw vinegar. The acid profile of kombucha is mainly from aceterbacter, the same bacteria that is used to make mother of vinegar. In fact, kombucha vinegar is what happens if you don't bottle your kombucha and just let it continue to ferment. While processed vinegars are acid forming, raw vinegar has an alkalizing effect. So does raw lemon juice which we use in some of our brews. Ultimately the House Kombucha flavor profile strives to be mild and not too acidic, so it should be easy on your system. However, everyone's body is different and it is important to pay attention to what you put in your body and how it makes you feel.

Sugar-free diet & Sugar Content

As for sugar, the sugar content is far lower than soda and juice, but there is some sugar! These sugars are mainly pre-digested by the SCOBY into a low-glycemic form. There is 4 grams of organic cane sugar per 8oz serving of House Kombucha.
How many calories are in House Kombucha?
15 cal per 8oz serving
Can I drink House Kombucha while pregnant?
Yes. I drank kombucha throughout mine as do many women.  Unpasteurized is not a problem with regard to bacteria since it is naturally preserved. Usually, women avoid unpasteurized juice or raw meat/eggs, but kombucha is basically like unpasteurized pickles/sauerkraut, good probiotic, and not necessarily unsafe.

As for alcohol content, the kombucha should be less than half a percent alcohol and have to effect on a pregnancy.

Is there alcohol in House Kombucha?

House Kombucha is considered a non-alcohol beverage because the alcohol levels are kept below the .5% legal limit. There is less than half a percent of alcohol in House Kombucha. Whether you are in recovery,  breastfeeding, pregnant or have a religious aversion to alcohol, understand that there is a trace of alcohol in it.  Personally, I drank kombucha through both pregnancies and am a member of a religion that forbids alcohol consumption. It is my interpretation of my body and faith that kombucha is a healthy choice for me.  Others may be more sensitive and cautious, especially those recovering from alcohol addiction or suffer a real allergy to alcohol, and so I want to be clear that a trace amount of alcohol is in all kombuchas pretty much regardless of brand.  House Kombucha is considered non-alcoholic, unless you leave it out of refrigeration for an extended amount of time which could increase the alcohol content,. slightly.

Is House Kombucha Pasteurized?

Our products are technically raw though we do a micron filtration that gets out most of the yeast before bottling. Thus it is mostly stable and can be left outside of refrigeration for a while but after a week it will begin to bottle ferment slowly.

How long do you ferment?

We use a long ferment continuous style brew starter that is well aged and use this starter to do a shorter fermentation tailored to the needs of each flavor.  
House Kombucha Nutrition Facts:
Can I get a keg at my party or event?

Yes! There may be a charge for delivery, rental equipment and set-up, sometimes ordering a case of bottles actually is easier! But we have setup kombucha on tap at a number of weddings now and are pretty proud that people choose to serve House for their most special occasions. Email sales@housekombucha.com to contact us.