What is Kombucha?

Kombucha is a fermented tea traditionally made with black or green tea. As kombucha has become more popular, brewers have experimented with using many different kinds of tea as the base for kombucha. It is classified as a functional beverage, which is a non-alcoholic drink that contains vitamins, amino acids, and other nutrients that promote health. The process of preparing kombucha generally involves a double fermentation process where a SCOBY, also known as a symbiotic culture of bacteria and yeast, is placed in a tea mixture and left to ferment at room temperature for 1-3 weeks, It is then bottled or canned for 1-2 weeks to contain released CO2 and to allow time for carbonation. The SCOBY is typically round and jelly-like, resembling a mushroom cap and is sometimes referred to as “the mother.” From there, kombucha is placed in a refrigerated environment to slow the carbonation and fermentation processes.

Kombucha is thought to have originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. The word for tea in Chinese is “Cha,” hence the word “kombu-cha.” Eventually, the tea was brought to Europe as a result of trade route expansions in the early 20th century, appearing in Russia (as "Kambucha") and Germany (as "Kombuchaschwamm"). Despite a dip in popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt. The first commercially available brand in the United States was started in 1995 with the brand GT’s Living Foods.