Kombucha is now one of those buzzwords in the health industry, long gone are the days people would opt for a diet coke to try and be a little more health conscious, now we have the delight that is kombucha, but what actually is it?


What is Kombucha?

Kombucha is a fermented tea (sounds disgusting I know) that has actually been consumed for thousands of years, it has the same benefits of tea, but is also rich in probiotics (which I am mad for), basically meaning it’s good for your gut and the antioxidants it contains can help to kill harmful bacteria within the body and may help to fight diseases.


How is it made?

It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more depending on desired taste and brewers recipe.

“During this process, bacteria and yeast form a mushroom-like film on the surface of the liquid. This is why kombucha is also known as “mushroom tea,”” says HealthLine.com.

This blob is a living symbiotic colony of bacteria and yeast, or a SCOBY, and can be used to ferment new kombucha. The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, trace levels of alcohol and gases that make it carbonated. A large amount of probiotic bacteria is also produced during fermentation and as we mentioned before this provides your gut with healthy bacteria that can benefit digestion, inflammation and even weight loss and skin concerns.

When made correctly kombucha has a great taste and is low-sugar and healthy for the body. I was lucky enough to be invited to a tasting menu at M Restaurant Victoria with Wild Fizz Kombucha to see how kombucha can be worked into your daily routine in more unusual ways, from the post work alternative at the bar to making into a cocktail.


Why not give this recipe a go yourself . . .  
Rose Heaven



  • 300ml plain Kombucha, Wild Fizz Jasmine is the base of this
  • A big spoonful of rosebuds
  • 100ml of soda water
  • Ice
  • One shot of gin



Add the rosebuds to the kombucha and let it release its flavours over a couple of hours. Combine with the rest of the ingredients when ready to serve.





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