秋日之榮 - 柚子青花椒康普茶

特別的秋季享受

隨著秋天的腳步，台灣迎來了最特別的季節。秋季，柚子成熟，帶來一股濃濃的果香，象徵豐收和美好的時光。這個季節也是中秋佳節的時候，人們習慣品嚐美味的柚子，共度團圓時光。

在Kai康普茶，我們用心製作「柚子青花椒康普茶」，這是一個為秋天而生的特別季節性風味。我們選用了有機柚子，確保您品味到的不僅是美味，還有自然的純淨。而青花椒的獨特風味，則為柚子的芳香增色不少，而不帶來柚子皮的苦澀。每一瓶「柚子青花椒康普茶」都是我們匠心獨運的結晶，保留了柚子的原汁原味，為您帶來無與倫比的風味饗宴。

有限的美好，期待已久

這款康普茶是我們的極受歡迎的季節性風味，但同時也是非常有限的，即使是作為公司的創始人，我也難以品味到一瓶。它備受期待，銷售速度驚人。

不要錯過這個秋天的獨特味覺之旅。一瓶「柚子青花椒康普茶」承載著秋日的美好和濃郁果香，等待著您的品味。

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?

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. 嚴選台灣烏龍茶葉與USDA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 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