Yeah! But it’s not just interesting—it’s a li�le weird, too. Kombucha is created by (and creates) a “culture mass” called a Symbiotic Colony Of Bacteria and Yeast, or SCOBY for short. This looks like a flat, pale, floating mushroom: rubbery and a li�le squishy. OK, so it’s totally weird—but also sort of amazing. All SCOBYs are unique, but most produce...

ALRIGHT, SOUNDS INTERESTING...

We love it because it’s all-natural and tastes great—but many believe it also has significant health benefits, including the following, for example:

Some call it a magical health elixir, but like anything claimed to be “magical” that’s just silly. In fact, to date there have been no peer-reviewed scientific studies that back up any specific health claims made for kombucha.

ENHANCEmentalclarity

promotelongevity

CURE ANY & ALLDISEASES

MAINTAINPROBIOTIChealth

OK, what the heck is

presents:THE TREMENDOUSNESS COLLECTIVE

Kombucha?“kom·BOO·cha” RUSSIAN: CHAYNYY GRIB (ЧАЙНЫЙ ГРИБ) / CHINESE: CHÁJŪN (茶菌)

KOREAN: BEOSEOTCHA (버섯차) / JAPANESE: KŌCHA-KINOKO (紅茶キノコ)

PROVIDEAN ENERGY

BOOST

AID INDetox

PROCESS

KOMBUCHA

At Tremendousness, rarely a day goes by without us one of downing a fresh bo�le of kombucha—a festively fizzy, strangely sour, and slightly sweet natural drink. So we decided to send some of the love we have for it back out into the world by explaining what it is.

Kombucha is a fermented drink made from tea, first recorded in Asia more than 2,000 years ago. In a pioneering display of international cooperation, legend has it that a Korean physician

healed a Japanese emperor with this Chinese beverage, thus: “Kombu” (the physician’s name) + “cha” (tea).

*

*

beneficial bacteria needed for nutrient absorption & digestion

PROBIOTICs

ANALGESICS

anti-microbial properties

stabilizes blood sugar

acetic acid

&

aids in cell regenerationnucleic acid

oxalic acid

proteins that speed up biochemical reactions

enzymes

fights yeast infections like thrush and candida

Gluconic acid

the building blocks of protein for muscles

amino acidS

�e SCOBY is a living organism. Its digestive processes feed on sugar, turning tea into a fermented, effervescent drink.

So What’sthe bigdeal?Kombucha’s big claim to fame is as a probiotic. It helps restore the “good” bacteria in the body and enhances gut health.But...

...and it aids in Detox.Kombucha contains a variety of organic acids that bind with toxins to help the digestive system more easily remove

them from the liver and digestive tract.

It’s astringent, sour, and fizzy, making it a great alternative to soda. Properly fermented, it has fewer calories and less sugar—and no added

chemicals when made with organic ingredients.

...It’s Healthier Than Soda...

...It also containS Vitamins...

helps the detox processmalic acid

essential for digestionlactic acid

encourages cellularenergy production

is a natural preservative&

provide pain relief

Plus, it’s basically the perfect combination of the beneficial buzz of tea and the fizzy fun of soda (it even has caffeine—yay)!

38g sugar

140 calories

soda

FIZZYFIZZ

2g sugar

30 calories

KOMBUCHA

SIMPLE kombucha recipeGREAT! HOW CAN I MAKE IT?

It SEEMS trickyto “brew”at home,

but WE’VE GOT A

STARTHERE

KOMBUCHA

LET COOL!

COVER5STORE & FERMENT6

REMOVE SCOBY7BOTTLE 8

ENJOY & REPEAT 10

12JANUARY

ADD 1 CUP SUGAR2

Infographic by The Tremendousness Collective. Visit us at www.tremendo.us.

Use 8 bags black tea (or 2 tablespoons loose tea)

Now that you’ve bo�led, divide the SCOBY and start a

couple new batches— or give one to a friend

Note: as a fermented drink, kombucha can contain a small

amount of alcohol, �pically 1/2 to 2%, but to be honest we

have never, ever noticed the slightest effect (regular beers

contain 3-6% alcohol)

Any clean, breathable fabric will work; secure with rubber band

DROP IN SCOBY3 Let the water cool, then pour into a large jar (be sure to sterilize your hands and utensils with vinegar)

Keep at 68-75ºF for 7-12 days

Carefully place itin a sterile bowl

Pour & store in tightly sealable

containers (again, use vinegar to

sterilize things)

Generic white sugar is fine, but you can experiment

BREW 3.5 QUARTS OF TEA1

ADD FLAVORING 9Optionally, at this point you can add

fruits, juices, honey, herbs, and/or spices,

then store sealed for 3-5 more days

ADD 1-2 CUPS STARTER KOMBUCHA4 Pour in some from last batch or use store- bought, unpasteurized, unflavored kombucha

We visualize information to drive understanding. Everything we design helps a person, a group, an organization, a country, or a planet communicate something they consider important to another planet, country, organization, group, or person. Tremendousness has offices in Saint Louis, Missouri and Washington D.C., and really does like kombucha (well, some of us).

Actually, this is a pre�y straightforward process. Once you get the hang of it, bo�ling a batch of kombucha can be done in about 20 minutes every 7-10 days.

Want a printable version? Go here!tremendo.us/go/k2

STERILIZE!

INgrEdientS

BLAck tea

Sugar & wateR

scoby WIth kOMBUcha

FLAvOriNGs (opTIonal)

1 2

B