High Point Kombucha is a sole proprietorship by me, Laura Valasakos, born out of a love for kombucha and kombucha brewing. The name "High Point" lends itself to my enjoyment of being in the mountains and hiking, particularly to the top of a hill or peak. Getting to a high point and taking in the view is an especially great feeling, and it can be a grounding experience that can carry into daily life. To feel small in the face of nature is an important perspective in life as well as with our health and what we eat.
Kombucha is a beverage made by fermenting sweetened tea with a culture of beneficial yeast & bacteria, also known as a SCOBY. The finished brew tastes tangy-sweet, is lively and effervescent, and is a natural source of probiotics, organic acids, enzymes, and antioxidants. Traditional kombucha contains a trace amount of alcohol as a byproduct of the natural fermentation.
Anyone who is looking for a boost in digestion, immunity, and overall gut health can benefit from kombucha. Kombucha is not a substitute for a healthy diet, nor is it intended to treat or prevent disease...rather it is a great (and delicious) option to add more fermented foods to your diet. The best way to get the maximum healthful benefits of kombucha is to drink it regularly as part of a diet rich in whole foods.
If you are new to drinking kombucha, start slow! It's very common to get an upset stomach if you are not used to eating fermented foods and take in too much to start. It's best to start with a few ounces per day and work your way up.
If you love to drink kombucha, it's also a great idea to learn to brew at home! If you'd like to learn more about this I am always available to help you get started.
WHAT MAKES HIGH POINT KOMBUCHA
THE GOOD STUFF?
High Point Kombucha is a small single-batch, 100% raw, unfiltered, and naturally-carbonated product. All flavors are created using whole fruits, vegetables, and herbs, never using juices or concentrates. Flavors are developed to showcase the Lehigh Valley's seasonal harvests, and new flavors are always being explored. My on-going mission is to make kombucha approachable, delicious, healthful, and a responsible part of the Lehigh Valley food culture. With a passion for health and local food, I strive to always improve with the goal of making the most locally-sourced, wholesome bottle of kombucha I can!
to learn more, visit some great sources about kombucha: