THE IMPORTANCE OF WATER FOR KOMBUCHA
THE IMPORTANCE OF WATER FOR KOMBUCHA
In 2019 the first Kombucha Summit took place in Berlin. People from all around the world gathered together to share their experience and get new inspirations for their production. Thomas Founder of LEOGANT gave a talk on the summit about the importance of water for Kombucha. Already the Chinese learnt about it long time ago and they said that the best water for a particular tea, is from the spring closest to the place where that tea plant grows naturally. Kombucha is not just a beverage. It is a living liquid in which many different bacteria and yeasts grow and develop. Those microbes need a clean & natural source of water. Any traces of chemicals in the water can influence their general health and when their health is compromised, the fermentation process will be of inferior quality, with off smells, off flavours and even with either too much sugar left unfermented or too much ethanol left in the final product. And if the water is structured, the microbes have the right energetic capacity to grow in the desired way and processes. That makes water the basic condition for life and for kombucha.