By Jessica
Okay, so first and foremost I have to admit that whenever I think of Kombucha, I always think of the dude that was living in a tent in Roseanne Barr's backyard and does naked yoga on her show Roseanne's Nuts. I'm not sure why as I don't know that he actually ever even talked specially about it on the show but I think it's because he reminds me of a dude that introduced Andrew Zimmern to it on his show Bizarre Foods. And that guy revered the stuff, he spoke to it as if it had feelings, odd. About as odd as this post is so far, right? Anyway, I was always intrigued (if not slightly grossed out) by the thought of the whole thing ... mainly because I imagined that it would taste largely like beer or like juice that had gone rancid and a lot less like tea owing to the fermentation that creates it.
-Kombucha can be traced back more than 2,000 years to Russia, the Himalayas and the Far East. To make Kombucha, a special live culture called a SCOBY (short for “symbiotic colony of bacteria and yeast”) is added to a combination of organic brewed tea and sugar. After fermentation, live and raw Kombuchas like Celestial Seasonings Kombucha contain naturally occurring probiotic organisms and acids that may promote gastrointestinal health and enhance and maintain vitality.-
But now I've discovered the Celestial Seasonings Kombucha line, I'm growing more intrigued and a lot less grossed out because I find most things they make very tasty and have been the type of person that keeps a box of Sleepytime Tea in their tea cupboard since high school.
Have you ever tried Kombucha?
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