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It’s thought that kombucha was originally brewed in Asia some several hundred years ago. The drink is made by adding a scoby (a symbiotic culture of bacteria and yeast) into brewed sweet tea and leaving it to ferment. The fermentation process encourages the growth of beneficial bacteria from the scoby.
Organic Loose Leaf Tea | Blighty Brew – Blighty Booch
Its fans are passionate advocates of a drink that the ancient Chinese maintained had detoxifying and energising properties. The brand originally evolved from work carried out at Grŵp Llandrillo Menai’s Food Technology Centre (FTC), Llangefni. Essentially it’s a cold sweetened tea that’s fermented with a brown substance called a scoby (symbiotic culture of bacteria and yeasts), said to be the source of the drink’s health-giving properties. The bacteria and yeasts convert sugar into ethanol and acetic acid, the latter giving kombucha its distinctive sour taste. Read More Related Articles A resolutely Welsh drink, Blighty Booch captures the increasing interest that is surrounding fermented products in national and international markets.Currently there are three varieties in the Blighty Booch range – Original, Cherry, and the intriguingly-named Blood Tonic. Not all kombucha is created equal; we brew our Kombucha traditionally, in small batches, allowing it to double ferment for over 3 weeks. It is unpasteurised, full of prebiotics, living probiotics and cleansing postbiotics, Certified Vegan, Organic, and never force carbonated.
Organic Ginger Kombucha – Blighty Booch
The kombucha tonics also claim to bring with them a variety of other beneficial nutrients, including vitamin C, vitamin B12 and folic acid. And Liz is a big fan, especially of the Rosehip flavour. Mark is now working with Aberystwyth University, via Project HELIX, to substantiate some of kombucha’s health claims. Says Cywain development manager, Llior Radford, “It’s been great working with Mark at Conwy Kombucha with this innovative soft drink, bringing in a bit of Stateside to North Wales.” Blighty Booch Kombucha is brewed traditionally in small batches using Blighty Brew Organic Loose Leaf Tea. Their traditional, small-batch kombucha is available in a number of flavours, offering a fun and tangy low alcohol alternative. Delightfully refreshing!Last week Blighty Booch made its debut at the Blas Cymru/Taste Wales international trade event in Newport. Mark hopes the experience will introduce his brand to an audience that is craving change.
Kombucha hits UK non alcoholic drinks market New Welsh Kombucha hits UK non alcoholic drinks market
Blighty Booch was founded by Mark Pavey, a former music manager and recording artist from Llandudno. There is much general interest in the health benefits associated with consuming traditional fermented products. Blighty Booch Kombucha is engaged in a “Future Foods” research product at Aberystwyth University IBERS dept looking at how the evidence for this may be established. Mark is determined his label will sit at the top of its product category. Its design deliberately echoes those of bottled beers - the product is targeting the “social lubricant” niche.We are passionate about Organic Kombucha and our search for the drink in the UK led us to make our own. Blighty Booch Kombucha has 4 flavours, Original OG, OG Ginger, Cherry and Blood Tonic. Blighty Booch Kombucha and Blighty Brew Organic Loose-leaf Tea started in 2018. We import our organic tea from the High Mountains of Hunan China and use it to make our traditionally, slow and small-batch brewed Kombucha. Blighty Brew Organic Teas are selected to have an elevated L-Theanine level, which is believed to be a long-term energy substance. Kombucha – the slightly-fizzy fermented tea drink that’s become a firm-favourite in our fridge – has boomed in popularity in the West in recent years. Our Blighty Booch Kombucha requires refrigeration/cellaring through bottle conditioning and secondary fermentation within its 12-month fridge-life. Kombucha’s acidity makes it “safe” indefinitely with the flavour drier and fizzier as the sugars transform into beneficial acids. It should not be shaken or stirred, just carefully opened and poured.
Kombucha Benefits – Blighty Booch Kombucha Benefits – Blighty Booch
There are currently three varieties in the Blighty Booch range – Original, Cherry, and the intriguingly-named Blood Tonic. Mark hopes that Blighty Booch’s launch at the Blas Cymru/Taste Wales showcase trade event in Newport next week (March 20th & 21st) will help his young company attract attention from a wide audience. What’s that little floaty bit in the bottle? That’s the SCOBY (symbiotic culture of bacteria & yeast). It is completely edible & proof that the drink is full of living bacteria. It has helped make things happen very fast for us. The assistance grows with your business and the relationship with Cywain remains a keystone for us as we grow.” Steeped in the traditions of Ancient China, Go Kombucha handcrafts small batch batches of the gut friendly elixir in the tranquil Sussex countryside. Their kombucha is unfiltered, unpasteurised and naturally effervescent, stored in elegant glass bottles to avoid the polymers sometimes associated with aluminium cans.
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Using only the finest organic ingredients, Momo Kombucha is brewed the old fashioned way in small 8l batches. They also ferment their kombucha entirely in glass and is always unfiltered, meaning you get more of the good stuff with every sip. Plus their sustainable amber glass bottles protect all the gut-supporting probiotics within.
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