faq

Kombucha is a fermented tea that has been around for thousands of years. Morning Light Kombucha is created from a green and black tea blend, filtered water, sugar, a kombucha starter culture and is flavored with fresh produce and herbs, primarily sourced from local farms that are committed to sustainable agricultural practices. This ancient elixir is known for being a great source of probiotics (healthy bacteria) and antioxidants that help boost immunity by supporting a healthy gut flora. Current research shows that drinking kombucha has been associated with positive health effects, like: reducing cholesterol levels and blood pressure, the reduction of cancer propagation, and improving the immune system, liver, and gastrointestinal functions. How do all of these things come about from such a simple recipe? Well it all lies in the fermentation of the ingredients! During fermentation, existing yeast and bacteria within the kombucha starter began their magic after the sweet tea mixture is added. The yeast feed on the sugar, converting it to alcohol and CO2, all the while the bacteria feed on the caffeine in the teas and the alcohol produced by the yeast and convert it into probiotics, and detoxifying, healthy acids. Research has shown that fermentation may amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health and brain health by acting on our own intestinal microbiota profile. It's really an incredible symbiotic relationship that occurs to make this beautiful, living beverage. In short, whether you are drinking kombucha as an alternative to soda, you are using it as a functional food or just because you love the taste....we are here for you! With Morning Light Kombucha, you are not only getting a beverage that tastes good, you are getting a beverage that is consciously produced.

Here’s how it all goes down: during fermentation, the kombucha culture feeds on the simple sugars, consuming a significant amount and as a byproduct, CO2 and ethanol are produced. The CO2 and ethanol are then consumed by the bacteria and out of this symbiotic relationship, the healthy acids, vitamins and probiotics are produced. What is left over is typically between 4-10g of sugar/ 8 oz serving depending on the flavor.

Caffeine is another nutrient consumed during fermentation, but usually not in its entirety. So the final product can have, on average between 8-15 mg of caffeine, which is about the same as a cup of decaf coffee.

Kombucha is a non-alcoholic drink. There are trace amounts of naturally occurring alcohol that are produced during the fermentation process, but the end product contains .5% or less alcohol, which is similar to the amount you would find in a cup of freshly squeezed orange juice.

At Morning Light Kombucha, we always recommend that if you are not used to kombucha, to ease into by drinking 2-4 oz a day. As your gut becomes accustomed to it, increase consumption to a quantity that feels right for you. Listen to your body!

It just depends on the size of your bottle and how much you drink! Once opened, as long as your brew is refrigerated, we recommend consuming within a month. If unopened, it can last 8-12 months in the fridge!