Curious Kombucha
- what on earth is it?


It is believed Kombucha originated in northeast China around 2000 years ago and has been consumed as a health drink in Asia, Russia and Eastern Europe ever since.  It is commonly accepted that it journeyed along old trade routes and developed regional variations along the way.

‘Mushroom Tea’ has been recorded in Russia for around 100 years, mainly as a homemade drink. The ‘mushroom’ refers to the pellicule which develops during fermentation. Kombucha contains no fungus.
Kombucha has various names and variations, for example, in Japan it is often referred to as ‘The Tea of Immortality’.

What's in Kombucha?

Organic green tea, spring water, white cane sugar and a Symbiotic Culture Of Bacteria and Yeast (Scoby) are all that is necessary to create Kombucha. In a nutshell the yeast consumes the sugars and forms ethanol, then bacteria converts the ethanol to acetic acids.  Kombucha contains only a few ingredients, however fermentation enables the evolution of myriad bacteria and yeasts. 

Secondary flavours can enhance the flavour profile of the drink and various fruits, spices and herbs are used. Kombucha then goes through a secondary fermentation during which carbon dioxide develops as the remaining sugars are converted by the yeast. 

Each kombucha will have its unique cultures but will typically contain acetic acid, bacteria and yeast such as saccharomyces, brettanomyces, kombuchaensis, and zygosaccharomyces. 

Kombucha also contains B Vitamins and Vitamin C.

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