Grossaufnahme Kombucha Teepilz in Kombucha Abdecktuch

What is Kombucha? The fermented tea briefly explained for beginners!

Where did Kombucha originate?

Just as extensive, as in the end the various flavors are also the legends and myths that entwine around the tea drink. The western world is partly still a bit strange with the tea drink. In other parts of the world, the drink with the name that takes some getting used to and its manifold effects has long since ceased to be a secret. It is generally agreed that Kombucha has its origins in East Asia, Japan or China.


"Kombucha - a tradition that is becoming a healthy legend."

On the one hand, a Chinese legend says that fermented tea drink originated around 247 BC - 221 BC. However, it is also possible that the Japanese doctor Kombu gave the name. The name Kombucha could also be derived from a Japanese algae tea "Kombu" - algae + "Cha" - tea = "Kombucha ". Possibly also the Japanese Samurai in the 10th century after Christ refuelled with Kombucha strength for the next battle. According to legend, the samurai wore the miracle drink on their hips even back then.


What is Kombucha?

Simply put, it is a fermented tea drink. With the help of a tea fungus, various sweetened tea varieties, e.g. black tea, are fermented. The so-called tea fungus (also called scoby) is a community of various microorganisms, bacteria and yeasts. During fermentation, tea and sugar are metabolized in a short time to a refreshing drink. This not only tastes super delicious, but is also very healthy.

The tea drink offers a delicious naturally carbonated, sweet and sour tasting alternative to sodas or other soft drinks. Fermentation can produce various vitamins and organic acids, along with many other important nutrients.

Drei Flaschen Kombucha Zweitfermentierung mit Apfelstuecken

An overview of the health-promoting ingredients that can be produced during the fermentation of kombucha:

  • Amino acids
  • Antibiotic substances
  • Succinic acid
  • Butyric acid
  • Caprylic acid
  • Decanoic acid
  • Various yeast and bacteria species and enzymes
  • Acetic acid
  • Folic acid
  • Glucaric acid
  • Glucuronic acid
  • Gluconic acid
  • Catechins and other polyphenols
  • Niacinamide
  • Octanoic acid
  • Oxalic acid
  • Pangamic acid
  • Phenethyl alcohol
  • Probiotic lactic acid bacteria
  • Propionic acid
  • Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B12, Vitamin C, Vitamin D, Vitamin K
  • Citric acid
KOMBUCHERY Blog Autor Merle

Thanks for reading!
For more of my articles from A, like alcohol-free kombucha cocktails to Z, like lemon-ginger kombucha, check out our KOMBUCHERY blog. Let's learn more about kombucha together!
Merle from KOMBUCHERY

Note: This article is intended for informational purposes only and should not be construed as professional analysis, advice or medical information, but contains the author's personal opinion based on researched literature and personal experience on the subject.

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