July 18th

5-6pm

Light of the Valley, Room 105 of the back buildings.

$20/person

Learning the basics of making fermented tea.

Facilitated by: Jill Batiansila

Kombucha is a bubbly, probiotic-rich drink made by fermenting sweetened tea (usually black or green tea). It has been consumed since around 220 B.C.

It is packed with vitamins and antioxidants. It contains about 1-2 milligrams of caffeine per ounce or 10-15 milligrams per 8 fluid ounces. (1/3 the amount in one cup of black tea) It is made using tea, sugar and a culture of beneficial bacteria and yeast. (SCOBY)

Kombucha tea is made with tea, sugar, bacteria and yeast. To make the drink, bacteria and yeast must first grow together to form a culture. The culture is added to the sugar and tea. Then the mix is allowed to ferment. The end result is a liquid that has vinegar, B vitamins and many other types of acids, including amino acids.

Kombucha is a probiotic, which means it has living microorganisms in it. Once consumed, these microorganisms may take up residence in your gut and can benefit your health. 

If you have any health concerns, please ask your doctor if consuming Kombucha is right for you.

*There is a nominal amount of alcohol in Kombucha.