Myths about Kombucha

Myth 1: Kombucha has a lot of sugar, and I want to avoid it.

During the fermentation process, we mix tea with sugar. While it might seem like a lot of sugar initially, the majority (up to 50%) is consumed by the SCOBY (Symbiotic Culture of Bacteria and Yeast) and transformed into rich probiotics. In a 330 ml bottle of Kombucha, the remaining sugar content is relatively low. For example, our Kombucha contains up to 4 grams of sugar per bottle, which is more than two times less than the sugar content in a lemonade.

Sugar is essential for fermentation, as the SCOBY cannot grow without it. We use organic beet sugar, which is rich in minerals and vitamins, ensuring a healthier option for fermentation. So, while there is some sugar left in your beverage, it’s significantly less than in other fizzy drinks.

Myth 2: Kombucha is highly caffeinated!

While it is true that Kombucha contains some caffeine, as one of its ingredients is tea leaves, the caffeine content is much lower compared to coffee. Kombucha offers a brain-boosting buzz without the jitters or slumps. This is due to the proportions of sugar, water, and tea used in brewing. After fermentation, up to one-third of the caffeine remains in your bottle.

So, if you want to boost your mental clarity without increasing your heart rate, grab a Verment Kombucha!

Myth 3: Kombucha is a mushroom!

No, cause SCOBY is not a fungus. It is a cellulose structure created by bacteria and yeast living symbiotically. The name SCOBY stands for Symbiotic Culture of Bacteria and Yeast.

Myth 4: Kombucha is a new fad!

While Kombucha's popularity has surged recently in Germany and around the world, the drink itself is far from a passing trend. With roots that likely trace back over 2,000 years, Kombucha is believed to have originated in China, where it was known as the “tea of immortality.” Beyond China, historical records also point to early consumption in Korea and Russia. Today, the largest market for Kombucha remains in the Americas, but Europe is experiencing steady and rapid growth as awareness of the drink continues to spread.