Lemon and Elderberry Kombucha

Unpasteurized – Live Probiotics – Organic Sencha Green Tea

Eastern fermentation tradition meets Mediterranean floral scents: a refreshing living elixir

Lemon and Elderberry Kombucha by CodesProbiotics and Floral Aroma

Kodai Lemon and Elderberry Kombucha is a live probiotic fermented drink that represents the most classic and poetic interpretation of traditional kombucha: fermentation of organic Sencha green tea (a prized Japanese variety characterized by young steam-treated leaves that preserve chlorophyll, antioxidant catechins, and that delicate vegetal herbaceous umami flavor typical of Japanese green teas) enriched with elderflower extract (highly scented creamy-white inflorescences of Sambucus nigra, a European plant traditionally used in herbal medicine for its antiviral, sudorific, expectorant properties, and in cooking for syrups, liqueurs, pancakes), fresh lemon peels that provide vibrant citrus essential oils (limonene, citral) and natural citric acidity, refreshing balsamic mint, and a touch of citric acid that balances pH and enhances freshness, creating an extraordinarily refreshing, elegant floral-citrus-herbaceous aromatic profile that evokes summer gardens, sunny afternoons, sophisticated cold herbal teas, and that effervescent lightness that makes kombucha an irresistible healthy alternative to sugary industrial soft drinks with no functional benefits.

Traditional kombucha is born from the fermentation of sweetened tea (black or green) by a SCOBY (Symbiotic Culture Of Bacteria and Yeast) – a gelatinous “mother” composed of bacterial cellulose that traps a complex community of acetic acid bacteria (Komagataeibacter, Gluconacetobacter, Acetobacter) and yeasts (Saccharomyces, Brettanomyces, Zygosaccharomyces) that collaborate metabolically: the yeasts ferment sugars producing ethyl alcohol + CO2 (natural carbonation), the acetic acid bacteria oxidize the alcohol into acetic acid (characteristic refreshing acidity similar to delicate vinegar) + other beneficial organic acids (gluconic, lactic, glucuronic) that confer detoxifying, digestive, and alkalizing properties that are paradoxical despite the perceived acidity.

Kodai production follows a controlled artisanal process: purified water is infused with high-quality organic Japanese Sencha green tea (young leaves rich in the calming amino acid L-theanine, antioxidant catechins EGCG with proven anticancer, cardiovascular, neuroprotective properties, detoxifying chlorophyll, moderate caffeine 20-30mg per cup less than black tea), organic white cane sugar is dissolved, providing nourishment to the microorganisms (approximately 60-70% will be consumed during fermentation, leaving only 4,4g of residual sugar per 100ml), the mixture is cooled to room temperature, then a kombucha starter (SCOBY + mature liquid rich in active bacteria/yeasts) is inoculated, starting fermentation that proceeds for 7-30 days at a controlled temperature of 20-28°C.

During fermentation, symbiotic magic happens: yeast and bacteria transform a sweet, neutral, sweetened tea into a sparkling, tangy, probiotic beverage rich in organic acids, digestive enzymes, B vitamins synthesized by microorganisms, immune-boosting polysaccharides, and billions of live bacteria and yeasts beneficial to the gut microbiota. Once the optimal sweet-acid balance is reached (typically pH 2,5-3,5), elderflower extract (a concentrated infusion or artisanal syrup that imparts a sweet, floral scent with delicate honey-musk notes) is added, along with freshly grated or infused lemon peel that releases bright citrus essential oils, fresh or dried mint that adds a mentholated balsamic freshness, and citric acid (a natural organic acid found in citrus fruits, added here to standardize acidity and enhance citrus notes).

The kombucha is then bottled cold without pasteurization (which would kill probiotics and negate its health benefits) or aggressive microfiltration (which would eliminate live bacteria), maintaining a LIVE, slowly evolving beverage that requires constant refrigeration to slow fermentation and maintain balance. The resulting beverage has a pale yellow-greenish color (from green tea and lemon), a delicate natural effervescence, an enchanting floral-citrus aroma where sweet elderflower meets vibrant lemon and refreshing mint, and a complex, layered flavor of tart-sweet-floral-herbaceous notes where acetic acidity and refreshing citric acidity balance with the residual sugary sweetness and floral scent of elderflower. It also has a clean, minty finish that leaves the mouth feeling fresh and inviting.

Natural sediment (precipitated yeast, SCOBY fragments, lemon/mint peel particles) may be present, which are perfectly normal and beneficial and testify to the unfiltered, artisanal authenticity. Some people shake gently before drinking to redistribute the sediment, while others pour it, leaving a sediment at the bottom, depending on their personal preference.
 
 
 

The roots of elderberry are rooted in the European pharmacopoeia and in herbal tradition

Elderberry (Sambucus nigra) is a widespread shrub in Europe, North Africa, and Western Asia. It grows wild along forest edges, along streams, and in country hedgerows. In spring (May-June), it produces fragrant umbels of creamy-white, five-petalled flowers, followed by glossy, purplish-black berries in autumn. The plant has been used for millennia in European folk medicine: elderflower infusions (herbal teas) are traditionally used for fevers, colds, and flu due to their sudorific (stimulating perspiration, lowering body temperature), expectorant (facilitating the expulsion of bronchial mucus), antiviral (inhibiting the replication of influenza viruses), and diuretic properties. Ripe berries are cooked (NEVER raw, as they contain toxic compounds that are destroyed by cooking) for jams and immunostimulant syrups rich in vitamin C and antioxidant anthocyanins.

The combination of elderberry and lemon in kombucha creates a sublime aromatic synergy: the elderberry provides a soft floral sweetness that balances the acetic acidity of the fermentation + the citrusy acidity of the lemon, the lemon adds a vibrant citrus brightness that enhances freshness, and the mint reinforces the final cleansing, creating a drink that is at once digestive, refreshing, sophisticated, and deeply rooted in European herbal traditions reinterpreted through the Eastern fermentation lens of kombucha.
 
 
 

Choosing Lemon and Elderberry Kombucha means probiotics + green tea catechins + floral phytonutrients

This kombucha offers extraordinary nutritional synergy resulting from three beneficial components: live probiotics (billions of acetic acid bacteria + beneficial yeasts per CFU/ml) that temporarily colonize the intestines, supporting the microbiota, improving digestion, strengthening immunity, and producing B vitamins and beneficial metabolites; organic acids (acetic, gluconic, lactic, glucuronic, citric) with detoxifying properties (glucuronic acid supports phase II liver detoxification by binding toxins for elimination), paradoxical alkalizing, antimicrobial against intestinal pathogens, digestive stimulants, and gastric secretions; Green tea catechins (primarily EGCG epigallocatechin gallate), powerful antioxidants with proven anticancer properties (inhibits tumor cell proliferation, induces tumor cell apoptosis), cardioprotective properties (reduces LDL oxidation, improves endothelial function), neuroprotective properties (protects neurons from degeneration, improves cognitive function), and thermogenic properties (accelerates metabolism, facilitating weight control); L-theanine, a unique amino acid in green tea with calming and anxiolytic properties that balances caffeine by creating a state of "relaxed alertness" (mental focus without nervousness); elderflower polyphenols with antiviral and immunostimulant properties; limonene, an essential oil from lemon peel with anti-inflammatory and detoxifying properties; menthol from mint with digestive, antispasmodic, and refreshing properties.

Scientific studies show that regular consumption of kombucha + green tea can: improve digestion and intestinal regularity, reduce chronic systemic inflammation, support detoxifying liver function, improve lipid profile (reduced LDL cholesterol/triglycerides, increased HDL), regulate blood sugar (organic acids + catechins slow carbohydrate absorption), strengthen immunity (probiotics + polyphenols), and protect against oxidative stress (multiple synergistic antioxidants).

The calorie content is very low (26 kcal per 100 ml, approximately 65-85 kcal for a typical 250-330 ml bottle) derived from unfermented residual sugars (4,4 g per 100 ml, approximately half of the initial sugar has been consumed by microorganisms). Protein and fat content are negligible, and sodium is minimal. Traces of alcohol (<0,5% vol.) derive from fermentation but are legally and practically irrelevant (a ripe fruit juice contains similar traces).
 
 
 

How to Best Use: Lemon Elderberry Kombucha

• DAILY REFRESHING AND DIGESTIVE DRINK
  Drink Lemon-Elderberry Kombucha cold as a thirst-quenching summer alternative to sugary soft drinks. Perfect for breakfast as a morning probiotic booster or as an energizing afternoon snack. Excellent before or after meals as a digestive that stimulates gastric enzymes. Use as a detox drink in cleansing programs.
• BASE FOR FLORAL COCKTAILS AND PROBIOTIC SPRITZES
  Use Kombucha as a base for sophisticated non-alcoholic cocktails: mix with prosecco (alcoholic version) or sparkling water (non-alcoholic) for a probiotic spritz. Add fresh herbs (basil, thyme, rosemary), fruit (strawberries, raspberries, cucumber). Use in elegant aperitif mocktails.
• FUNCTIONAL INGREDIENT AND MARINADES
  Use Kombucha in green smoothies for probiotic fizz (mix with spinach, banana, ginger). Use to marinate delicate fish (acidity + probiotics). Add to floral vinaigrettes. Freeze in cubes for summer drinks. Gently reduce for a probiotic floral syrup.

The Producer: Kodai di Tioli Jacopo e C. Snc

Kodai is an artisanal Italian producer specializing in unpasteurized live kombucha. It combines traditional Eastern fermentation rigor with Italian aromatic creativity. It uses quality botanical ingredients (organic Japanese Sencha green tea, European elderflowers, fresh citrus peels, aromatic herbs, and spices) to create a range of kombuchas that are both functional, healthy beverages rich in live probiotics and sophisticated, poetic taste experiences that evoke flower gardens, elaborate herbal teas, and botanical cordials. Rejecting pasteurization, which would make the product shelf-stable but negate its probiotic benefits, Kodai demonstrates a commitment to authentic functionality rather than commercial convenience, producing live beverages that require constant refrigeration and conscious consumption by the recommended dates. Each bottle is an artisanal fermented elixir that celebrates the synergy between beneficial microorganisms and select botanicals.
 
 
 

Ingredients

Water, organic white cane sugar, kombucha starter (SCOBY + acetic acid bacteria + yeast), elderflower extract, mint, citric acid, organic Sencha green tea, lemon peel.
 
 
 

Nutritional Values ​​(per 100ml of product)

• Energy: 112 kJ / 26 kcal
• Fat: <0,5g (of which saturated <0,1g)
• Carbohydrates: 4,5g
• Sugars: 4,4g (of which polyols 0g)
• Protein: <0,5g
• Salt: <0,01g

Rich in live probiotics (acetic acid bacteria + yeasts, billions of CFU/ml), beneficial organic acids (acetic, gluconic, lactic, glucuronic, citric), antioxidant catechins (EGCG) from green tea, calming L-theanine, digestive enzymes, B vitamins, polyphenols from elderflower, limonene from lemon peel, menthol from mint. May contain traces of alcohol (<0,5% vol.).
 
 
 

Product Features

• Type: Probiotic fermented drink (kombucha)
• Base: Organic Japanese Sencha Green Tea
• Flavoring: Elderflower extract + lemon peel + mint
• Fermentation: Natural with SCOBY (acetic acid bacteria + yeasts)
• Status: NOT pasteurized, NOT microfiltered (LIVE probiotics)
• Carbonation: Natural from CO2 fermentation
• Color: Pale greenish-yellow
• Aroma: Floral-citrus-herbaceous (elderberry + lemon + mint)
• Taste: Sour-sweet-floral refreshing complex
• pH: Typically 2,5-3,5 (acidic, normal)
• Alcohol: Traces <0,5% vol.
• Sediments: Possible and normal (beneficial)

Food container

STORE IN THE REFRIGERATOR at +6°C. Refrigeration is ESSENTIAL to slow continuous fermentation and preserve optimal acid-sweet-floral balance.
 
 
 

Natural sediments

Any sediment on the bottom, floating layers, or suspended particles (yeasts, bacteria, SCOBY fragments, lemon/mint peels) are normal and beneficial. DO NOT filter. Shake gently before drinking to redistribute the liquid, or pour, leaving a sediment as desired. The presence of sediment is evidence of artisanal authenticity.
 
 
 

Taste profile

Kombucha is naturally acidic (fermentative organic acids + added citric acid). This refreshing acidity is NORMAL and BENEFICIAL (antimicrobial, digestive, detox, alkalizing properties). Elderberry provides balancing floral sweetness, lemon provides citrus brightness, and mint provides a refreshing finish. Together, they create a sophisticated refreshing synergy.
 
 
 

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