Which Kombucha is really healthy?
Just because it says Kombucha doesn't mean it's the real deal! Healthy, refreshing, full of probiotics, good for the gut and the immune system… These are just some of the keywords associated with the fermented tea drink.
You hear a lot about this miracle drink! Does this apply to all the ones you find in supermarkets or online shops? We have put together 5 simple facts for you. These will make it easier for you to choose the right purchase.
Checklist for real unpasteurized Kombucha
1. Unpasteurized
In raw Kombucha, some sediment or small mini tea fungi and yeasts often form at the bottom. These deposits are a good indicator of unpasteurized and unfiltered production. The many valuable ingredients that can arise during fermentation are still alive. Simply shake the bottle gently and the deposits will disappear. So always go for products that are labeled "Raw" and "not pasteurized".
2. Correct ingredient order
As with most foods, good quality can be recognized by the order and composition here too. For a high-quality Kombucha, no more than these 4 ingredients are needed: water, a tea infusion based on black tea or green tea, a Kombucha culture and sugar. In addition, natural ingredients such as fruit juice or herbs or other natural additives can be added. Furthermore, the Kombucha culture should not be listed at the end of the ingredient list.
3. Organic ingredients and no additives
As with most food and drinks, it is beneficial to support companies with organic seals. You can also make sure that the Kombucha is kept as simple as possible. Some manufacturers add various artificial additives or extracts to the tea drink after fermentation. These are only used to optimize the taste and are actually unnecessary.
4. Natural Fermentation and Live Cultures
On some bottles, ingredients like herbal tea ferment concentrate, apple cider vinegar, and acidulants can be found. These indicate that natural fermentation with a tea mushroom has never occurred. For a real Kombucha, only the Kombucha cultures should be listed. Also, the exact number or content of certain "probiotics" points to industrial production. Probiotics were added later in the form of food supplements.
5. Color, Smell and Consistency
A true, naturally fermented Kombucha has a slight, natural cloudiness and no artificially bright color. The color always depends on the tea used and the natural ingredients. The smell is fresh, slightly sour and reminds one of gentle fermentation – not artificially sweet or strongly flavored. A fine perlage is also normal, as it results from natural fermentation. If, on the other hand, the Kombucha is very clear, extremely sweet or unusually intensely colored, this often indicates strong filtration, flavorings or industrial processing.
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