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6入

P&T 接骨木花蘋果康普茶 - 6瓶裝 | P&T Elderflower Apple - 6 Pack

NT$ 780.00


P&T 接骨木花蘋果康普茶

口味特色

以接骨木花、蘋果碎粒、向日葵花瓣和酸橙花等天然花草作為基底,加入有機蔗糖、嚴選進口紅茶菌母(SCOBY) 天然釀製而成。本產品與Paper&Tea 柏林選茶合作,P&T提供最安心與實在的歐盟認證好茶。

接骨木花的茶味溫潤,帶有麝香葡萄的香甜氣味,有助於安撫神經,消除焦慮,舒緩憂鬱的情感,搭配蘋果的清新甜美果香餘韻。歷經21-30天精釀,接骨木花蘋果康普茶以微甜花香襯托出蘋果酸甜,味道爽口不膩、美味健康。 

成分:

純水、康普茶菌母(乳酸菌、酵母菌、醋酸菌)、自然農法烏龍茶(台灣)、自然農法蔗糖(巴西)、菩提花、蘋果乾、接骨木花、向日葵、檸檬香桃葉


P&T Elderflower Apple Kombucha

Brewed with elderflowers, apple bits, sunflower petals, and lime blossoms; this collaboration kombucha with Paper and Tea Taiwan must not be missed.

Ingredients: reverse osmosis water, kombucha culture*, Taiwan Oolong Tea*, cane sugar*, lime-tree blossoms*, apple bits*, elderflowers*, lemon myrtle*, sunflower petals*. 

*Organic

Nutrition facts Elderflower Apple Kombucha 250px.png

什麼是康普茶?| What is Kombucha?

康普茶是一款以茶葉和紅茶菌母(SCOBY)作為釀造基底,經數週、數月來靜置發酵的天然發酵茶飲,也稱作紅茶菇、冬菇茶。自然發酵的康普茶有果醋般的酸甜味及汽水般的清爽口感,但請放心,它並無任何人工添加物!Kai康普茶富含天然有機酸、益生菌、維生素B、有機酶及葡萄糖醛酸等對人體有益成分。康普茶功效除了幫助消化、調節身體機能,Kai特別選用台灣烏龍茶葉作為釀造基底茶,讓我們的康普茶也具有抗氧化的優點。一般市售康普茶由於自然發酵的關係,確實含有微量的酒精。而Kai康普茶在嚴格控管生產流程及飲品檢測之下,確保我們的飲品酒精含量低於0.5%,相當於日常食用的熟成水果中酒精含量,是相對安全的康普茶。  

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

康普茶的歷史可追朔於公元前221年的中國,當時據說因康普茶具有治療作用而備受推崇,甚至被稱為「長生不老藥」。傳說有名叫做Kombu的醫生,曾將此發酵飲品傳至日本皇室。多年後,康普茶在日本,德國和俄羅斯開始流行。近年來,康普茶翻轉碳酸飲料不健康的既定印象,以天然食材發酵而成的健康氣泡飲,透過酸甜沁涼的口感,及富含益生元、益生菌等營養價值,在歐美、亞洲掀起風潮。

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?

微酸順口、低糖含量、清爽健康,是大家對於康普茶的第一印象。我們的手工精釀康普茶更嚴選台灣烏龍茶葉及有機蔗糖做為釀造基底,使康普茶富含有益茶多酚、有機酸、益生菌及葡萄糖醛酸等成分,有利於幫助消化、促進新陳代謝 、調整體質等。Kai康普茶不僅是美味的天然發酵氣泡飲,更是新一代的健康飲品選擇,邀請你大口喝Kai,天天開心、開胃又開懷!

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康普茶的製造流程

1. 使用多重過濾的RO純水 

2. 嚴選台灣有機烏龍茶葉與USDA有機蔗糖作為發酵基底,再加入Kai獨家的紅茶菌SCOBY發酵2-4週 

3. 康普茶與紅茶菌SCOBY共生發酵合作,分解茶湯中的糖與養份,產生許多對人體有益的茶多酚與益生菌等成分 

4. 加入花草、水果與香草二次發酵,給予康普茶更豐富的氣泡口感 

5. 每一瓶康普茶都是我們手工精釀、裝瓶,擁有滿滿的活菌與有機酸,以及對你們的愛! 


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 fair-trade organic 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

 

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