· By Merle von KOMBUCHERY
What is Kombucha? The fermented tea briefly explained for beginners!
Where did kombucha originate??
The legends and myths surrounding the tea beverage are just as extensive as the different flavors. The western world is still a little strange with the tea drink. In other parts of the world, the potion with the name that takes some getting used to and its diverse effects is no longer a secret. There is general agreement that kombucha originated in East Asia, Japan or China.
“Kombucha a tradition that becomes a healthy legend..”
For one thing, a Chinese legend says that fermented tea beverages were invented around 247 BC. - 221 BC arose. It is possible that the Japanese doctor Kombu is also the namesake. The name Kombucha could also come from a Japanese seaweed tea „Kombu" - seaweed + "cha" - tea = "kombucha" be derived. It is possible that the Japanese samurai in the 10th century AD also used kombucha to fuel themselves for the next battle. According to legend, the samurai wore the miracle drink on their hips even back then.
What is kombucha?
Put simply: it is a fermented tea drink. Various types of sweetened tea, such as black tea, are fermented with the Support of a tea fungus. The so-called tea fungus (also called Scoby) is a community of various microorganisms, bacteria and yeasts. During fermentation, tea and sugar are metabolized into a refreshing drink in just a short time. This not only tastes delicious, but is also very healthy.
The tea drink offers a delicious naturally carbonated alternative to lemonade or other soft drinks with a sweet and sour taste. Various vitamins and organic acids and many other important nutrients can be produced during fermentation.
An overview of the health-promoting ingredients that can result from the fermentation of kombucha:
- amino acids
- antibiotic substances
- succinic acid
- butyric acid
- caprylic acid
- decanoic acid
- Various types of yeast and bacteria and enzymes
- acetic acid
- folic acid
- glucaric acid
- glucuronic acid
- gluconic acid
- catechins and other polyphenols
- octanoic acid
- oxalic acid
- pangic 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
Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.