| Our Mission 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. Our Vision 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 kombucha@organic-kombucha.com 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 |
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| 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. |
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