Q&A Kombucha

Jonathan Cloutier CEO and co-founder of Lao Kombucha:   Kombucha is a slightly sweetened beverage from the acetic fermentation of an infusion of tea leaves (Camellia sinensis, Latin name).

Gardy Fury CEO Founder of Y Kombucha describes the product as a living organic beverage since fermentation creates active microorganisms.

Y Kombucha: As more of 60% of the canadian population suffers from digestive problems according to the numbers CDHF, the most recent studies have mostly focused on the effect of Kombucha on digestive health. It can therefore be said without a doubt that microorganisms, called microbiota, are allies at this level.

Lao Kombucha: Based on texts from traditional Chinese medicine, we list 7 health benefits of kombucha

• Antioxidants produced during fermentation helps prevent cancer.​​
• The tea, which is very popular in Chinese medicine, strengthens the immune system.
• The tons of probiotics created during the process revitalize and provide oxygen to the body.
• The glucuronic acid eliminates the accumulated toxins, which means it’s a natural detoxifier.
• The organic acids produced during the process revitalize and oxygenate the body.
• The Glucosamine in the kombucha lubricates joints and prevent wear.
• Kombucha helps eliminate fats and prevent it from building up again.
• The best way to see the benefits on your own health is to try it !

Lao Kombucha: Sugar is an essential ingredient for fermentation. It acts as food so that the yeast can transform the nutrients of the tea. Therefore, it’s the sugar that makes kombucha a healthy drink. The final sugar level in each bottle varies with each brand. At Lao, we reduce to a minimum to have an interesting taste and texture, around 10g of sugar per 350ml bottle, which is very reasonable.

Y Kombucha: Kombucha has a moderate and well balanced sweet taste. With its slogan: “Y liquid equilibrium”, like a tightrope walker, Y Kombucha plays its role well by walking on the thin line combining both health and good taste.

Lao Kombucha: Kombucha is frequently credited of providing a mental awakening, but that doesn’t have to be due to the theine in it. Much of the caffein produced by the tea infusion is digested in the fermentation process. Ultimately, there is an average of 6 mg of theine per 250 ml or the equivalent of decaffeinated coffee. The mental awakening is therefore linked to the organic acids obtained in kombucha, which are responsible for encouraging the body improve its oxygenation and revitalization.

Y Kombucha: Caffeine or theine are synonyms because they are actually the same molecule. Kombucha tea, once fermented, does not give the effect of a boost like that of an exciting for example a coffee but rather provides an effect of vitality.

Lao Kombucha: Usually, kombucha is unpasteurized. This means the kombucha is still active and that all the micro-organisms are still alive there. This is why kombucha should be refrigerated so that the fermentation process is slowed down.

Y Kombucha: Yes because Kombucha is alive. Other products on the market are usually pasteurized. The difference is that pasteurization is a technique that kills microorganisms in order to preserve food longer. Fermentation is based on the interaction between all micro-organisms, so even once bottled the drink remains alive and active.

Lao Kombucha: It should always be kept refrigerated. Otherwise, the fermentation process will start again. If your bottle is opened and closed several times, it may become less bubbly over time, as carbon dioxide escapes with each opening.

Y Kombucha: It’s best to keep it refrigerated. At room temperature bacteria and yeasts consume the sugars of the product and the taste changes. Over time, kombucha transforms like a wine or beer, it matures. It becomes more candied and rounder in the mouth. It all depends on the tastes of consumers.

Lao Kombucha: Absolutely not! Many factors can have an impact on the taste and quality of kombucha. The type of teas, types of flavouring, the fermentation time, the environment and even the quality of the ingredients used. At Lao, we consistently find ourselves making people who were reluctant to kombucha rediscover it and be blown away by the taste and the flavour range of our products.

At Y Kombucha, in our case, we use organic sencha green tea and filtered water that are then fermented for several days. Kombucha is a symbiosis of bacteria and yeast. “Y” is a symbol of balance; it is a healthy product without depriving yourself of good taste.

Lao Kombucha: Kombucha is the best base for instant cocktails! Just add alcohol to a kombucha to make an impeccable and easy cocktail. Be curious and let your instincts guides you with the alcohols you already have at home!

Y Kombucha: it mixes very well with alcohol!  It is also a good alternative for a mocktail!  In 2020, the company joined forces with the Jean Lapointe Foundation to invite people to swap their alcoholic beverage for fermented tea while donating $0.50 per bottle to the cause throughout the month of February!

A elegantly simple and festive recipe. We suggest you take Parés Baltà sparkling wine, from a family vineyard since 1790 and biodynamic, mixed with our elderberry and elderflower kombucha.

Elder Bubbles

50% Parés Baltà Cava Brut sparkling wine

50% of Lao Kombucha Rosé

Frozen raspberries

For other classic recipes, visit our website at www.laokombucha.com in the cocktails section.

Lao Kombucha: A popular belief says that kombucha is a certain mushroom that would ferment tea. This belief comes from the mass that forms on kombucha brews during fermentation. This mass bears the real name of: SCOBY, for symbiotic culture of bacteria and yeast. It is formed to maintain the correct level of oxygen throughout the fermentation process.

Y Kombucha: If you find that kombucha in general “tastes like S”, it’s because you haven’t tasted Y yet. In our elixirs, no aromas, no “herbal teas or juices with flavor of…”, nor preservatives. Let the essential ingredients go into the manufacture of Y! Health does not mean depriving yourself!

At Lao, we elevate kombucha to the world of sommelier. The experience of enjoying a pleasant drink shouldn’t end with wine and beer. Kombucha comes from manufacturing processes similar to these, but its potential is currently underestimated. So dare to embark on the adventure of tea tasting from an unusual perspective. In addition, for the full Lao experience, you will find our glass suggestion for tasting behind each of our bottles.

Cheers!