Kombucha is a fermented tea beverage which dates back thousands of years to ancient China. In Eastern cultures kombucha is traditionally known as the “Tea of Immortality” and is revered for its healing properties. In 414 CE a physician named Kombu introduced the fermented drink into Japan, where he used it to cure Emperor Inkyo’s digestive issues. Then in the early 20th-century kombucha was brought to Russia and Germany and then France, where it was brewed in millions of homes as a health and digestive aid. Kombucha’s popularity increased among health and wellness enthusiasts after a 1960s Swiss study compared kombucha’s probiotic health benefits to that of yoghurt. Today kombucha is sold around the globe in a variety of flavours as a popular mainstream beverage enjoyed for its unique taste and health benefits.
Kombucha is regarded as a functional beverage due to its many beneficial health properties. It is known for its ability to support gut health and digestion, improve immune function and boost vitality and overall wellbeing. Studies have suggested kombucha consumption may offer protection against a number of chronic diseases such as type-2 diabetes, cancer and joint disease.
How is kombucha made?
Kombucha is a healthy fermented beverage made from green or black tea (or both), together with yeast and sugar. This nutritious, tart and slightly sweet drink has an effervescent fizz, and can be made with a variety of fruit juices or herbs. The tea and sugar is fermented by a SCOBY (symbiotic culture of bacteria and yeast), which is a slimy, disc-shaped “tea fungus” needed for the production of kombucha.
This story is from the Issue #29, 2020 edition of Eat Well.
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This story is from the Issue #29, 2020 edition of Eat Well.
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