無糖康普茶? | Sugar free Kombucha?
當談到康普茶時，很多人都會好奇其中是否含有糖，或者是否提供無糖選項。今天，Zestea想與大家分享糖與康普茶之間的關係。
When it comes to Kombucha, many people wonder if it contains sugar or if there's an option for sugar-free. Today, I'd like to share the relationship between sugar and Kombucha.
糖是一個廣泛的概念
The concept of sugar is broad糖是一個廣泛的概念，包括多醣體如蔬菜中所含的糖分，以及碳水化合物中的糖。全穀物和蔬菜有助於平衡血糖，而精緻碳水化合物如白米飯、白麵包和麵食則更易於消化，但會導致血糖迅速上升。糖對人體至關重要，它們能夠在人體內消化、分解成葡萄糖，為身體提供能量，助力大腦運轉。
The concept of sugar is broad, including polysaccharides found in vegetables and sugars present in carbohydrates. Whole grains and vegetables help balance blood sugar levels, while refined carbohydrates like white rice, white bread, and pasta cause a rapid spike in blood sugar. Sugar plays a vital role in our bodies, as it can be digested and broken down into glucose, providing energy and fueling our brains.
甜味成為了人類本能的喜好
Sweetness naturally became a favored taste
約有8萬年前，人類很少有機會品嘗水果的甜味，因為大部分水果在成熟時都會被動物食用。所以當人類首次品嘗到成熟水果的甜味，並感受到能量提升時，甜味與能量之間建立了緊密的聯繫。因為人們瞭解只有甜味才能帶來能量，成為他們生存的動力，久而久之，甜味成為了人類本能的喜好。
Approximately 80,000 years ago, humans rarely had the chance to taste the sweetness of fruits, as most of them were devoured by animals when ripe. So, when humans first experienced the sweetness of ripe fruits and felt the surge of energy, a strong connection between sweetness and vitality was established. As humans realized that sweetness equaled energy, becoming their driving force for survival, sweetness naturally became a favored taste.
瞭解正確糖的攝入方式比一味拒絕糖分更為重要
Understanding the right way to consume sugar is more important than merely cutting it off
工業時代的興起讓糖分變得非常容易獲得，一杯可樂或一包餅乾就能讓我們享受到甜味。然而，眾所周知，過量攝入糖分會對健康造成威脅，糖成為「頭號公敵」。政府開始徵收糖稅，學校和醫院不再自動售賣糖果飲料，專家建議將糖從日常飲食中剔除。然而，過度的糖分攝入可能適得其反：可能會導致人們攝入更高熱量的食物，比如用脂肪替代糖分烹飪。人們可能會混淆含有添加壞糖但缺少其他必需營養物質的食品和飲料（如汽水），而排斥富含好糖的健康食品（如水果）。因此，瞭解正確的糖的攝入方式比一味拒絕糖分更為重要。
The rise of the industrial age made sugar easily accessible, with a single can of soda or a pack of cookies providing instant sweetness. However, we are well aware that excessive sugar intake poses health risks, making sugar the "public enemy number one." Governments imposed sugar taxes, schools and hospitals stopped vending sugary drinks, and experts advised cutting sugar from our diets. However, eliminating sugar completely from our diet may not always be the best approach. It might lead to substituting sugar with higher-calorie options, like using fats instead. This confusion might lead people to reject healthy foods rich in good sugars, such as fruits, while consuming unhealthy foods and drinks loaded with added sugars, like soda.
糖與康普茶也有密不可分的聯繫
Sugar and Kombucha are also closely related
糖與康普茶也有密不可分的聯繫，因為康普茶的菌種需要糖分才能成長。Zestea康普茶使用來自巴西的有機原蔗糖，富含豐富的礦物質和維生素。在發酵初期，我們會加入大量的有機原蔗糖，而發酵過程中大約90％的糖分會被菌種消耗掉，所以在飲用康普茶時，你不會感到過於甜膩。發酵完成後，每100毫升的Zestea原味康普茶中大約含有4克糖。相比之下，同等份量的鮮榨橙汁含有約8克糖，碳酸汽水則含有約10.5克糖。
Sugar and Kombucha are also closely related, as the culture of Kombucha needs sugar to grow. Zestea Kombucha uses organic raw cane sugar imported from Brazil, which is rich in minerals and vitamins. During the fermentation process, a considerable amount of organic raw cane sugar is added in the initial stages, and about 90% of the sugar is consumed by the culture. This is why drinking Kombucha doesn't leave you with an overwhelmingly sweet taste. After fermentation, approximately 4 grams of sugar remain in 100 milliliters of Zestea Original Kombucha. In comparison, the same amount of freshly squeezed orange juice contains about 8 grams of sugar, and carbonated sodas contain about 10.5 grams.
康普茶成為一種更為健康的選擇，因為它不僅提供了獨特的風味，而且糖分攝入較低。所以，對於那些希望降低糖分攝入的人來說，康普茶是一個理想的選擇。記住，選擇適量的糖與康普茶，讓你在享受美味的同時保持健康!
Kombucha becomes a healthier option as it offers unique flavors with a lower sugar intake. So, for those looking to reduce their sugar intake, Kombucha is an ideal choice. Remember, moderate consumption of sugar with Kombucha allows you to savor its delightful taste while maintaining your health.
Zestea康普茶秉持著創造真實、有機、全天然、不過度加工的飲品理念，我們使用在地精選原料，並以小批量方式在宜蘭精釀25-30天。每一杯Zestea康普茶都蘊含豐富的維生素B群、有機酸和益生菌，並帶有滑順、酸甜且帶有微氣泡的豐富口感。我們希望透過顛覆現代人對飲料的印象，為大家帶來健康潮流且美味的全新飲品選擇。
Zestea Kombucha exist to create real, organic, raw, and all-natural beverages that consumers can have a better choice when they are not drinking water. We carefully select local ingredients and crafted them in small batches, undergoing a 25-30 day fermentation process in Yilan. Every bottle of Zestea Kombucha is enriched with abundant B-vitamins, organic acids, and probiotics, and it offers a smooth, sweet and tangy taste with delicate bubbles.. Our mission is to revolutionize the modern perception of beverages and provide everyone with a trendy and delicious new choice for a healthy drink.