Welcome to Buncha Bucha

Wow, it's interesting to learn about Kombucha! It's amazing how a probiotic beverage containing beneficial microorganisms can promote healthy digestion and overall health. I had a similar experience with Kombucha, where I tried a bottle off the shelf and didn't enjoy it. It's great to take the time to study and learn about Kombucha and how to handcraft the best one on the market, like Buncha Bucha. It's fascinating that Kombucha can be made at home using a starter culture, sugar, and tea, and that the SCOBY forms a cellulose pellicle layer on top of the tea. The microbial composition of the SCOBY varies depending on the source of the inoculum, which includes different species of Acetobacter like Acetobacter xylinium.

Kombucha, despite sharing similar bacterial and yeast strains with beer and wine, is a distinct beverage. Even vinegars that contain the same bacterial and yeast strains as Kombucha are not considered the same as Kombucha. Buncha Bucha is a unique type of acetic ferment that's created using premium teas, resulting in a functional food that provides friendly bacteria and yeast to our intestinal flora.  

The quality of Buncha Bucha is reflected in the balance of d-gluconic acid, acetic acid, and fructose. These are common components found in all Kombucha tea, but in varying ratios. Acetic acid, which is noticeable by its vinegar taste, is known for its ant-pathogenic health effects. Gluconic acid, on the other hand, is a chelator of heavy metals, which helps in their detoxification. This acid also helps to smooth out the taste of Kombucha tea. Therefore, higher gluconic acid concentrations are associated with higher amounts of acetic acid without affecting the taste, resulting in optimum health benefits.   It's essential to consume enough pure water when drinking Buncha Bucha to help remove toxins by increasing flow. 

Kombucha is a fermented drink that has been used for its healing properties for centuries, originating in Asia. It gained popularity across Asia and eventually made its way to the West, where it was known as the "Tea of Immortality" due to its reputation for aiding with various illnesses. However, during WWII, Kombucha almost disappeared due to a shortage of tea and sugar. It wasn't until the 1960s that it made a comeback in Europe, particularly in Germany, Austria, and Central and Eastern Europe. By the 1970s, Kombucha regained its reputation as a "miracle beverage" and was studied for its medical properties. These studies were mainly conducted by the Germans and were widely published in newspapers.