OUR PROCESS | ZESTEA 康普茶製作過程
滿滿益生菌的神奇康普茶（Kombucha）是怎麼被釀造出來的呢？在歐美人的餐桌上，少不了提升風味的「乳酪、優格」，在日本人的佐餐食物中的靈魂上要角，非「味噌、納豆」莫屬，台灣人早餐愛喝粥必配的「泡菜、豆腐乳」，這一些食物都是屬於「發酵食物」家族，而康普茶也是發酵飲品的一種。
Fermented foods have been part of human diets for centuries. You will find cheese and yogurt on the tables of Europeans and Americans. Similarly, miso and Kimchi play important roles in the Asian cuisines. These foods belong to the "fermented food" family, and kombucha is also a type of fermented drink.
Zestea 康普茶製作原料
康普茶是將共生菌（SCOBY, symbiotic colony of bacteria and yeast）和加了糖的茶混合， SCOBY 裡頭的醋酸菌和酵母菌，會和甜茶作用，使發酵後的茶帶有酸味與微氣泡感，生成對人體有益的飲品。
Kombucha is a fermented beverage made with brewed tea, sugar and SCOBY (Symbiotic Colony of Bacteria and Yeast) packed with probiotics, vitamins, and enzymes. Kombucha delivers both the benefit of a tea and a probiotic.
Zestea 主張使用在地原料生產，因此在台灣使用的是南投蜜香紅茶，加上巴西的原蔗糖，煮成甜茶加入菌種一起發酵 20-30 天。在發酵期間，酵母菌和醋酸菌會吃掉 90% 以上的糖，將甜茶轉換成酸酸甜甜、微氣泡和益生菌的康普茶。
Zestea sources locally, so we use black tea from Nantou, raw cane sugar from Brazil, brewed and fermented for 20-30 days. Over 90% of the sugar will be consumed by yeast and bacteria during fermentation, turning sweet tea into sweet and sour, bubbling and probiotic kombucha.
特別的是，Zestea 希望把茶香和草本植物風味分享給大家，因此透過長時間的發酵，能將茶和草本植物的原本的風味轉換、帶出意想不到的新滋味。茶葉本身自帶的香甜回甘在嘴裡迴盪，整體的風味更上一層樓！
We at Zestea aim to create a taste that is authentic, natural, and refreshing using our special fermentation method that can take tea and herbal flavors to new, unexpected flavors.
全程 0-4°C 直送保護活菌
Zestea 在擁有 HACCP 、ISO22000 合格證照的工廠生產，其中都經過嚴格的檢測。經歷長達 20-30 天發酵後，一瓶充滿活蹦亂跳的益生菌、有機酸、抗氧化劑的康普茶就此誕生！由於 Zestea 是 100% 精釀而成的康普茶，所以裝瓶後我們使用低溫冷藏車，全程 0-4°C 直送到冷藏庫。
Zestea is produced in a facility with both HACCP and ISO22000 certifications. Zestea Kombucha is bursting with probiotics, organic acids, and antioxidants after fermentation for 20-30 days! Zestea is 100% handcrafted Kombucha, which we transport in a low-temperature refrigerated truck and then store in cold storage at 0-4°C.
你可能會問：「康普茶沒有高溫殺菌嗎？」
"Is Zestea kombucha Pasteurized?"
沒錯的，因為高溫殺菌會讓益生菌活菌減少，因此我們堅持不使用高溫殺菌。Zestea 以嚴謹程序發酵，在裝瓶、運送過程也使用最高規格方式進行。每一瓶 Zestea 康普茶，全程使用攝氏 0-4 °C 冷藏配送到你手中，也是為了確保瓶子裡珍貴的益生菌活菌可以保持在有生命的狀態，讓大家喝的安心自在。
Our Kombucha is not pasteurized because it reduces the number of live probiotics. Zestea Kombucha is fermented according to strict guidelines and the highest standards. We deliver every bottle of Zestea Kombucha to you in a cold chain delivery under 4°C, preserving live probiotics for you!
康普茶現在也可以在家 DIY
Now brew your own Kombucha at home
今年八月，我們決定公開 Zestea 的配方，包含原味康普茶的原料、配方、製作流程，我們會將每一種原料用了幾克、如何製作、以及製作的器皿、溫度、時間等等，全部都會分享給大家。
這樣一來，你就能透過實作知道，你所喝到的 Zestea 康普茶是怎麼被製作、為什麼這麼好喝，而且還可以享受過程中的樂趣！馬上來體驗看看吧！
Making kombucha at home has never been this easy! Zestea also started from home brew, and wants to share our experience with you. Inside this kit, you will find all the essentials and the Zestea SCOBY needed to get brewing. Let’s start your kombucha journey and have fun!
