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A gut-friendly, refreshing beverage made by fermenting sweetened tea.
Crafted using Kangra Tea from a local family-run farm and spring water from the neighbourhood magroo, Himbucha is slow-fermented in glass jars using a culture of good bacteria and yeast. All the herbs, roots, fruits, and flowers used for flavouring are either homegrown or foraged, making Himbucha a truly sustainable Himachali beverage.
200 ml · ₹150 each
Himalayan Spring Water, SCOBY (symbiotic culture of bacteria and yeast), Sugar, Kangra Tea
Himalayan Spring Water, SCOBY, Sugar, Kangra Tea, Fresh Ginger
Himalayan Spring Water, SCOBY, Sugar, Kangra Tea, Ginger, Mint
A refreshing beverage which is made from tea. It is believed that kombucha originated around Central Asia, and has been made for the past 2000 years by fermenting sweet black tea using bacteria and yeast. It has recently made a comeback, becoming a healthy and tasty alternative to mass-produced soft beverages around the world.
It is the process in which complex food molecules are broken down into simpler molecules by microorganisms. For example, lactobacillus bacteria break down the lactose in milk to lactic acid, which transforms milk into curd. Another popular fermented drink from North India is Kanji, which is made by fermenting carrots.
SCOBY (Symbiotic Culture of Bacteria and Yeast) is introduced in sweet black tea to start the fermentation process, where bacteria and yeast work in unison to break down the sugar and tea molecules. This collaborative fermentation by bacteria and yeast results in a mix of new food molecules along with some CO2, which gives kombucha its distinct flavour and natural carbonation.