“When I started drinking kombucha, it was almost like a sour, slightly sweet tonic that gave me energy, balanced my blood sugar, made me lose weight, dropped my cholesterol levels and [made] my Vitamin B sky high,” she explains.
Elizabeth fell in love with the benefits of kombucha, and decided that she wanted to share it with people. She quit her day job and started brewing the fermented drink and thus, Tea of Life was born. This week, we joined Elizabeth and her employees at the Tea of Life Brewing Factory in Capricorn Park, Muizenberg.
“Kombucha is a fermented tea which is made from a culture [that] is a symbiosis of bacteria and yeast, and that ferments with the sugar and the tea,” explains Elizabeth, “it kind of eats the sugar and the caffeine from the tea then makes a lot of acids. This is the fermentation process and all those bacteria that’s in this culture are very good for your gut.”
Made with real ginger and lemons, no artificial flavours or colourants, the natural, unfiltered, unpasteurised product is a hit at Craig Holmes’ café – Hang Ten Café.