Our Questions About Kombucha — Answered

Photo: Instagram/@getyocha

New to kombucha? Want to know why the fermented tea is beneficial for our bodies? We find out more from co-founder of Yocha Kombucha, Lawrence Toh.

What’s a kombucha?

Lawrence: It is a fermented tea based drink that originated from Eastern China probably thousands of years ago. Kombucha is made by adding a culture to brewed tea.  To make kombucha, a SCOBY (symbiotic culture of bacteria and yeast) is added to sweet tea. By doing so, it jumpstarts two processes.

Firstly, alcoholic fermentation — the yeast converts sugar to alcohol under controlled conditions. Secondly, the bacteria converts most of this alcohol into acetic, gluconic, glucuronic and other organic acids. During these processes, the yeast and bacteria feast and multiply, yielding an end beverage that is rich in a variety of microorganisms and healthy acids.

We heard kombucha contains alcohol.

Lawrence: There are small traces of alcohol but they do not lead to intoxication and they naturally occur through fermentation. It is similar to yoghurt, tempeh, kimchi, sauerkraut, etc. The amount of alcohol in Yocha kombucha is less than 0.5 per cent.

How is kombucha beneficial for our bodies?

Lawrence: Due to the diverse live culture strains found in kombucha, it is a beverage with tremendous health benefits — especially for our gut system. It is important to maintain a healthy gut flora for a strong immune system and optimal health. 

One of the best ways to get more beneficial “bugs” into our bodies is by eating fermented foods. Not only can they boost the nutritional benefit you get from food and aid in digestion, they can also increase the variety of “bugs” that live in our gut systems.

Who can benefit from kombucha and who should avoid it?

Lawrence: Everyone should be able to enjoy this delicious drink! You may start with a small amount of 50-100ml and increase it slowly over time. Remember to drink plenty of water to help the body flush out the toxins. 

For the young, elderly, pregnant or people with a weak immune system and special dietary requirements, please consult your doctor first before consuming kombucha.

What's the best way to store kombucha?

Lawrence: Kombucha doesn’t expire. However, we put a "best before" label on our kombucha as they are not pasteurised and the fermentation process continues even after bottling. The flavour may change over time and it will age — just like wine! If you prefer your kombucha to taste more sour, simply leave it at room temperature for a few days to allow it to continue to ferment. 

To keep it fresh, we recommend placing the unfinished drink back in the refrigerator once it has been opened. Remember to cap it tight so that no insects can get into it!

Photo: Instagram/@getyocha

How often can I consume kombucha?

Lawrence: A bottle of Yocha Kombucha contains 400ml of kombucha. This amount is good for daily consumption. Kombucha needs to be consumed daily over a period of time to help your body stay balanced. While it tastes really good and is easy to drink, we encourage drinking Kombucha tea in moderation and do not recommend that you drink more than 500ml per day. You may drink Yocha kombucha first thing in the morning or throughout the day. Those with gastric issues can drink it after a meal.

How did Yocha Kombucha come about?

Lawrence: Yocha Kombucha was born out of a desire to help people get back to feeling great. Frustrated with her eczema and sinusitis troubles since her teens, Amanda Tan — Yocha Kombucha's founder, chanced upon an article on the benefits of fermented drinks. This led to her to digging deeper into the topic and she discovered a whole new world of probiotics and gut health. 

She learnt that bad gut health is linked to poor digestion, a reduced immune system, low energy levels and an increased chance of developing chronic illnesses. Realising that probiotics could help improve gut health, she started brewing her own kombucha. 

Fast forward to today, Amanda's sinusitis has completely cleared, she has had no eczema flare-ups since 2016, and she still continues with her daily habit of kombucha drinks. Inspired by how much better her skin, digestion and breathing has become, and how much more energetic she feels, Yocha Kombucha Singapore was launched and became an instant hit. 

Available in refreshing and delicious flavours, Yocha is 100 per cent natural, contains no preservatives, colourings or chemicals and is unpasteurised.

What’s coming up next for Yocha Kombucha?

Lawrence: 2020 is going to be an exciting year for us. We’re planning exponential expansion in Singapore and overseas, and to support this plan, we’re in the midst of setting up a factory which we are expecting to be operational by December 2019.

By doing so, the production process will become semi-automated and we will be able to produce more of our kombucha. We will be investing resources into research and development to come up with new, exciting and refreshing flavours for our fans out there!

By Hayden Ng.