FAQ：發酵茶糖分高？IS KOMBUCHA A SUGARY DRINK?

VOLUME II

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FOR OUR FAQ BLOG POST SERIES, WE ARE GOING TO ANSWER QUESTIONS THAT WE GET ASKED A LOT.

So… What’s the deal with sugar and kombucha?

It’s true – cane sugar is added into the kombucha fermentation process. But that’s because those healthy probiotic bacteria feed on sugar. That is to say, sugar is meant for the culture to consume – not you! The kombucha brewing process must include sugar for this reason.

As they eat through the sugars added to the brew, they cause the drink to ferment and allow for the creation of more beneficial bacteria. Most of that sugar gets “eaten” up by the probiotics during fermentation.

At Taboocha, we choose to use organic, fair-trade raw cane sugar for more wholesome flavours while loving our environment and supporting small farmers.

Kombucha is made from the combination of tea and sugar fermented with a SCOBY, which stands for symbiotic culture of bacteria and yeast. As the SCOBY consumes the sugar, the tea ferments and creates the most flavourful probiotic beverage – see our flavours here!