We’re back with another blog. We got a lot of o questions about our Mountaindrop Kombucha lately, so we thought it would be handy if we made a blog about it, right? Either way, this ancient drink deserves some spotlight, and learning is always fun. Let’s dig in. 


The first thing you should know about kombucha, is that its made via a fermentation process, one of the oldest food preparation processes in history. Stretching back as far as human history itself, the origins of fermentation are hard to track down. However, historians have traced signs of fermentation in food and beverage preparation way back earliest days. Almost every culture and geography appears to have embraced fermentation for millennia. People have been teaming up with natural microbes for much longer than we know!

Early humans then began to embrace this partnership with microbes because of its benefits, namely: more digestible food, food that kept longer, was less likely to make you sick (as in the case of fermented beverages compared to water until the turn of the last century) or simply tasted better than unfermented foods. 

Even before humans developed fermented alcoholic beverages, we were fermenting food with notoriously poor holding qualities – dairy. Mainly, the milk of camels, goats, sheep, and cattle was naturally fermented as far back as 10,000 BCE. Likely, the fermentation occurred spontaneously, rather than intentionally, due to naturally existing microflora present in the milk.

In the last 40 years, extensive research has been conducted examining the health benefits of consuming friendly bacteria. There appear to be linkages between consuming these friendly bacteria and improved digestion and detoxification, among other areas. Our modern food culture reflects these findings in the popularization of “probiotic” products.

Kombucha with a waterfall in the background


Fermentation is an anaerobic process, which means it occurs in an airless environment. The desirable bacteria thrive in this oxygen-free environment digesting sugars, starches, and carbohydrates and releasing alcohols, carbon dioxide, and organic acids (which preserve the food). The undesirable bacteria that cause spoilage rotting and food decay can’t survive in this anaerobic environment.

Fermentation can also increase the availability of vitamins and minerals for our bodies to absorb. Additionally, by boosting the beneficial bacteria in your gut, you are promoting their ability to manufacture B vitamins and synthesize vitamin K. A large proportion of the immune system is housed in the gut, and a lot of scientific research has linked a healthy gut to better overall health. 

Kombucha is a traditional fermented tea whose consumption has increased in recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. At Mountaindrop, it is made with tea, sugar and fermented with a Scoby (symbiotic-culture-of-bacteria-and-yeast). In this process, the tea transforms from a plain sweet tea to a tea that is literally full of life.

As we mentioned, Mountaindrop organic kombucha is made from fermented yerba mate tea. It is said that it has the strength of coffee, the health benefits of tea, and the joy of chocolate. Yerba mate tea may enhance physical performance, boost energy levels, improve mental focus, help you lose body fat, and even boost your immune system! It also has significant antioxidant properties, which make it seems to lower cholesterol. 

Kombucha May also Help Manage Type 2 Diabetes. Type 2 diabetes affects over 300 million people worldwide. It is characterized by high blood sugar levels and  insulin resistance. A review study of almost 300,000 individuals found that green tea drinkers had an 18% lower risk of becoming diabetic.

Kombucha, especially when made with green tea, appears to have antioxidant effects in your liver. Kombucha made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and . These antimicrobial effects suppress the growth of undesirable bacteria and yeasts, but they do not affect the beneficial, probiotic bacteria and yeasts involved in kombucha fermentation. 

Impressive list, right? 

However, human studies on the effects of kombucha are few and the evidence for its health effects is limited. In contrast, there is ample evidence for the benefits of tea and probiotics, both found in kombucha. We firmly believe that this is more than enough proof of how beneficial kombucha is. Humans have created this drink so long ago even though they didn’t know it contains from a chemical point of view. However, it is no coincidence that it made them feel better and be healthier. Once again, nature wins. 

  1.  Jars of kombucha during fermentation

  4. Good for your health and gut, it proves once again why it’s been used for human consumption since ancient times. Now is the perfect chance if you ever want to try what this magical bubbly drink tastes like.
    All of the flavors in Mountaindrop Kombucha come from organic pieces of mint and lime. It is lightly carbonated, preservatives free and comes in an easy to open glass bottle.


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