Deane's Kombucha - The Tao of Kombucha

Deane's Kombucha - A Toast to Your Health!

The Tao of Kombucha

Kombucha is believed to have originated in China over 2,000 years ago, and has been home brewed in Japan, Russia, and Eastern Europe for several centuries. Stories say the ancient qi gong masters would come down from the mountains each Spring to procure some tea, and return in the Summer and share their magical elixir. These energy masters recognized the healing nature of Kombucha and its harmonious influence on mind, body and spirit.

Here is one story about the origins of Kombucha: The Legend of the Sea Treasure

Kombucha is made by fermenting brewed tea and sugar with a special culture. This culture is sometimes called the “Mother,” or the “Mushroom,” but it is really a Symbiotic Colony of Bacteria and Yeast, or SCOBY. SCOBY cultures have been passed down from generation to generation, with each lineage carrying its own unique properties.

As with making wine or beer, there is a certain procedure for making Kombucha. While following this basic process, each Kombucha brewer adds his or her own unique skill and artistry to create different styles and flavors of the drink.

The Butterfly Effect

The “butterfly effect” is the idea that seemingly insignificant events can sometimes have profound and unpredictable consequences. A concept popularized by both science and science fiction (see http://en.wikipedia.org/wiki/Butterfly_effect and http://en.wikipedia.org/wiki/A_Sound_of_Thunder), the butterfly effect also appeals to our human longing to make sense of the random happenings in our world and to make a difference in it.

At Deane’s Kombucha, we know we can’t predict the consequences of every choice we make. But it’s our intention that by choosing to source our packaging supplies locally and to use organic, fairly traded, and locally produced ingredients whenever we can, our little butterfly can help us create the kind of world we want to live in.