Holland & Barrett
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Traditionally made using green or black tea leaves and a base known as SCOBY, kombucha has a gentle, natural fizziness and tart flavour.
From natural kombucha tea to tangy ginger kombucha, the slightly spicy fizz of this fermented beverage is taking the UK by storm.
The actual process of making non-alcoholic kombucha is surprisingly simple.
Tea leaves are ordinarily fermented for up to two weeks along with sugars and a ‘symbiotic colony of bacteria and yeast’ or SCOBY.
This so-called SCOBY which kombucha producers rely on is what gives the kombucha drink its trademark bubbles and slight sourness, while a fast ferment keeps the alcohol content to a minimum, allowing most kombuchas to be sold as soft drinks.
Usually containing vitamin C and B vits plus a number of minerals, including magnesium and zinc, kombucha offers up less sugar than many juices and carbonated beverages.
It is also low in calories, with a 227ml serving containing around 30 kcals.