Our PRODUCTS
Kombucha
a fermeNted tea beverage
Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar.
During the course of the week-long (or more) fermentation process, the cultures metabolize the sugar and tea components creating a slightly sweet-tart flavour, full of healthy components like B vitamins, organic acids, antioxidants and bacteria/yeast. Making you happy from the inside out. All with that added bonus of it tasting so darn good!
Our beverage is ‘raw’, so it is teeming with healthy bacteria and yeast. We flavour our beverage via a second fermentation where we add whole fruits, roots and herbs such as grated ginger, lemon zest and freshly squeezed lemon, fresh pineapple chunks, strawberries and thyme giving our beverage a unique taste profile.
Water Kefir
a fermented suger-water beverage
Water Kefir (pronounced keh-FEER). The word Kefir is derived from the Turkish word 'Keif" describing a state of 'feeling good'.
Water Kefir is a wonderful mildly zesty fermented sugar-water beverage. It can be likened to a natural, light and refreshing soft drink - perfect for a healthy drink alternative.
It has a low glycemic load and no caffeine either. It is fermented at room temperatures in a sugary water with dried fruit and/or lemon for about 24-72 hours.
It has many wonderful health benefits and is also a great option for those sensitive to milk.
Most speculate it originated in Mexico where it thrived in the sugary water of the Ountia (prickly pear) cactus. There is also a similar story of water kefir originating in Tibet much further back, when monks gave Mother Teresa of Calcutta the grains as a gift. They were later introduced to Europe (the Ionian Islands) and the west by the British Soldiers after the Crimean War in the 1800's. This story however most likely refers to the Ginger Beer Plant which is extremely similar to water kefir, but it is still a separate culture. Some suggest that one might have evolved from the other.
