柚子青花椒康普茶 | SiChuan Pomelo Kombucha
秋日之榮 - 柚子青花椒康普茶
Autumn Elegance - Sichuan Pomelo Kombucha
A Special Seasonal Delight
As the footsteps of autumn approach, Taiwan welcomes its most special season. Autumn brings ripe pomelos, filling the air with their luscious fragrance, symbolizing abundance and wonderful times. It's also the season of the Mid-Autumn Festival, where people traditionally savor delicious pomelos while celebrating togetherness.
At Kai Kombucha, we craft "Sichuan Pomelo Kombucha" with utmost care, a flavor specially tailored for the autumn season. We use organic pomelos to ensure that you taste not only deliciousness but also the pure essence of nature. The addition of Sichuan pepper's unique flavor elevates the pomelo's aroma without adding any of the bitterness associated with pomelo skin. Each bottle of "Sichuan Pomelo Kombucha" is a labor of love, preserving the authentic taste of pomelos for an unparalleled flavor experience.
Limited Goodness, Long-Awaited Anticipation
This Kombucha is one of our highly sought-after seasonal delights, but it's also extremely limited. In fact, most years, even as the company's founder, I find it challenging to savor a single bottle. Its release is eagerly anticipated and sells out quickly.
Don't miss out on this unique sensory journey of autumn. A bottle of "Sichuan Pomelo Kombucha" carries the essence of autumn's beauty and the rich fragrance of pomelos, awaiting your tasting pleasure.
什麼是康普茶？| What is Kombucha?
Kombucha is a tea drink that's been naturally fermented over days, weeks, or even months. It has a slight vinegary taste due to all the naturally occurring organic acids. Due to the activity of the yeast, it becomes carbonated. It contains B-vitamins and enzymes, and has a high concentration of glucuronic, gluconic, acetic and lactic acids. It also contains more antioxidants than green tea!
As a byproduct of the natural fermentation, Kombucha does contain trace amounts of alcohol which generally measure anywhere between .03 – 2%. Due to Kai Kombucha balanced culture, our kombucha stays below 0.5%. This is similar to the amount of alcohol in ripe fruits. All Kai Kombucha is tested to ensure it is below 0.5%
康普茶的歷史 | The History of Kombucha
The history of Kombucha consumption starts with records of consumption in China, 221 B.C. It was highly esteemed for having healing properties and was even called ‘Elixir of life.’ Legends say that there was a doctor named Kombu who brought this fungus to Japan in order to heal a Japanese emperor. The first records of kombucha consumption date all the way back to China, 221 B.C when Emperor Shi Huang Di sought to extend his life by drinking kombucha which was also called 'Elixir of life'. It is believed it was introduced to the Emperor by Dr. Kombu, which is how it got its name, as 'cha' means tea in Chinese. Years later, kombucha became very popular in Japan, Germany, and Russia. In recent years, kombucha gained massive popularity in North America and worldwide due to its prebiotic and probiotic benefits.
康普茶的好處 | Why Drink Kombucha?
In addition to the funky, not too sweet, a little sour flavor of Kai Kombucha, it has tons of benefits! It's naturally rich source of probiotics and healthy acids - which can aid in digestion and support the body’s natural detoxifying abilities and your gut health - kombucha is a delicious, bubbly beverage that makes you feel energetic and clean.
開-康普茶是如何製作的？ | How is Kai Kombucha Made?
Kai Kombucha Production Methods
1. Use carbon filtered RO water to infuse Taiwan Organic oolong tea at optimal temperature
2. Add the highest quality USDA Organic fair-trade cane sugar to feed our proprietary symbiotic culture of bacteria and yeast imported from North America
3. Let our culture break down the sugars into organic acids such as glucuronic acid
4. After optimal acid and antioxidant development, about 2-4 weeks, infuse with fruit, flowers and herbs for second fermentation
5. Bottle by hand by our lovely staff in our FDA approved kombucha brewery