The Kombucha Market Is In Full Swing, What Is So Special About Health-Ade?

Healthy Edelkamp Tea was founded in 2012 by Dana Trout, her husband Justin and her good friend Vanessa Drew. They sold their products at farmers’ markets. Distribution then gradually expanded to traditional supermarkets, clubs and convenience stores, 

becoming the third largest brand in the market.

To date, the Torrance, California-based company has raised $29.1 million through three rounds of funding, with investors including CAVU Venture Partners.
Production scales up, traditional craftsmanship stays the same

In the early days, Trout special recalls, the economics of handmade organic kombucha were not very good; 

“We made it for $10 and sold it for $5.” That is, until scale and automation changed the paradigm.

In the past, Health Ade needed to buy filtered water from Whole Foods and use manual bottling. Now the company has its own reverse osmosis special system with a high-speed filling line capable of filling up to 700 bottles per minute.

 health Ade filters the water through the reverse osmosis system to remove chlorine, fluoride, antibiotics and other substances that prevent damage to the microorganisms used to produce kombucha. The filtered water is then used to brew organic green and black teas, sweetened, 

cooled and poured into 2.5 gallon glass bottles, SCOBY (a symbiotic strain of bacteria and yeast) is added and the bottles are covered with T-shirt fabric and fermented at 80-85˚F for one week while sugar levels, pH, flavor and other factors are monitored.

The first fermentation will produce alcohol (yeast in the culture converts to sugar in ethanol), carbon dioxide (spills out of the bottle), acetic acid (slightly fermented, tart) and other organic acids such as malic acid, glucuronic acid, tartaric acid, and gluconic acid.

 In this process, a new scoby is born. At special this point, the tea is free of air bubbles and full of complex acids, which are mixed with the cold pressed juice and then enter the water tank and piping system in the bottling room.
After a short secondary fermentation in the filled bottles, the remaining yeast converts the sugar in the juice, and some of the remaining sugar in the tea, into more alcohol and carbon dioxide, while the

 bacteria convert some of the alcohol into acid. This time, the carbon special dioxide cannot escape and forms a foam. After a period of time, the product is refrigerated (preventing or significantly slowing down the remaining fermentation process in the bottle) and delivered to the user via the cold chain.

Health Ade focuses on providing consumers with the best flavor and highest quality Kombucha in a natural way. It is unique in that it uses all-glass containers for fermentation and packaging, thus avoiding leaching of metallic materials and plastics during production and storage; small batch sizes of 2.5

 gallons for optimal fermentation quality; a cold-pressing process that uses the best ingredients for only the best taste; and a return to the truth, brewing a true fermented product using 100% traditional techniques.

To date, Health Ade has released 14 different flavors of Kombucha beverages, including Sparkling Rose, Chili, Kiwi, Peach Cucumber, Blood Orange, Carrot, Ginger, Lemon, Apple, Pomegranate, Lemon, Beet, California Grape, and Original, all of which are non-GMO, gluten-free, non-toxic, pesticide-free, 

fertilizer-free, and USDA certified special organic. Each bottle includes two sizes, 8 oz. and 16 oz. and retails for $3-$4.
In recent years, Kombucha has seen tremendous potential and rapid growth, especially at the high end. Health Ade’s unique glass bottles, organic positioning, traditional production methods and distinctive flavors have firmly captured the high-end market. 

The slightly sour Kampot tea is not for everyone, but its sugar content, unique fizzy form and interesting taste are lower than that of soda water. It has managed to capture the consumer orientation of a new generation of shoppers. 

More and more people are willing to try bolder tasting beverages. In coastal America, high-income millennials are the primary special target group for health education. More and more consumers are rejecting high sugar and non-functional beverages in favor of probiotic-rich Kombucha.

 Trout says that women make up 2/3 of Health Ade’s current consumer demographic and that clicks on Kombucha ads show a 50/50 male/female consumer intent.
Although the natural fermentation process of Kampot tea has been shortened special by many companies with the advancement of science and technology, 

Health Ade has always adhered to the traditional production method for the most authentic and natural production through the first and second fermentation process.
Truth comes first, and health has its own value