Prism's 3 secrets for a healthier kombucha
Updated: Jan 21, 2021
If you're a regular kombucha drinker, you've probably noticed that Prism is different than most other kombuchas. There's 3 reasons our kombucha is better tasting and healthier than others:
1. High-quality, wild-foraged ingredients We import the finest teas from around the world and blend them with local and ethically foraged plants from the Canadian wild. What does this mean, exactly? It means ingredients are grown naturally and not planted by humans. Foragers take extra care and only harvest between one-tenth to one-third of any patch, ensuring a healthy ecosystem and leaving some for the local fauna. 2. Fermented flavours As opposed to a more traditional approach of using only tea during the first fermentation and adding flavour post-fermentation, we blend wild-foraged plants directly into our tea before the fermentation. Fermenting these plants gives our kombucha a rich and complex full-body taste and will often make these plants and herbs more nutritious and bioavailable.
3. Mind the sugar Kombucha is made by introducing a SCOBY (symbiotic colony of bacteria and yeast) into sweetened tea. Sugar is essential to the fermentation process of kombucha. We use the best available sugar for fermentation: Organic Cane Sugar. Since we started brewing in 2017, we've carefully refined our brewing techniques to reduce the amount of sugar in our bottled kombucha. Our kombucha contains as little as 3 grams of sugar per 355mL serving. For comparison, a can of Coca-Cola contains 39g of sugar.