Kefulls

Kefulls are a type of fermented tea beverage that originated in the Caucasus region, particularly in Georgia. The name "keful" is derived from the Georgian word "kefeli," which means "to ferment." The beverage is made from a mixture of tea leaves, water, and a specific type of yeast, often referred to as "keful yeast." This yeast is naturally present in the tea leaves and is responsible for the fermentation process.

The preparation of kefulls involves steeping tea leaves in hot water, allowing them to cool, and then adding the keful yeast. The mixture is left to ferment at room temperature for several hours, during which the yeast consumes the sugars in the tea and produces alcohol and carbon dioxide. The resulting beverage has a tangy, slightly effervescent flavor and a frothy texture.

Kefulls are traditionally consumed as a refreshing drink, often served chilled. They are also used as a base for various dishes, such as salads and soups, due to their tangy flavor and potential health benefits. Some proponents of kefulls claim that they have probiotic properties, similar to kombucha, which may aid in digestion and boost the immune system. However, scientific evidence supporting these claims is limited.

The popularity of kefulls has grown in recent years, with many people exploring this traditional beverage as a healthier alternative to sugary drinks. Despite its growing recognition, kefulls remains a niche beverage, primarily enjoyed in its region of origin and among those interested in traditional fermented beverages.