Kombucha has long been considered a healthful fermented beverage, dating back centuries in China during the Tsin Dynasty when its immortality-boosting qualities were recognized.

Tea mushroom (an active microorganism) forms the basis for this drink, producing many beneficial substances that help balance out your pH level for healthier living.

Health Benefits

Kombucha mushroom tea has long been enjoyed as a delicious and natural beverage, and for good reason: studies have shown its many health benefits ranging from heart and brain health to gut health, and can even assist with acid reflux, boost immunity, reduce cholesterol and lower levels of cholesterol. Kombucha contains probiotics – beneficial bacteria and yeasts which line the digestive tract while supporting your immune system to fight off disease and infection in your body.

Kombucha tea is a fermented combination of black or green tea, sugar and SCOBY, the symbiotic culture of bacteria and yeast that assists the fermentation process. During this phase, bacteria break down sugars and starches from the tea into acetic acid; which then breaks down proteins in it to produce a fruity and sour-tasting beverage which is packed full of vitamins and minerals.

Kombucha tea has been shown in laboratory studies to inhibit angiogenesis, the growth of new blood vessels that feed tumors and other forms of cancer. Furthermore, it’s been proven to possess antibacterial properties against common foodborne pathogens like Staph aureus, E coli O157:H7, Sh. Sonnei Salmonella strains as well as Campylobacter jejuni that cause food poisoning worldwide.

Studies have indicated that drinking kombucha tea may help alleviate some symptoms of depression. This may be in part because optimal gut health is necessary for mood regulation, and its bacterial compounds have been linked with increasing serotonin levels.(6)

Ginger is one of the key components used in making kombucha. Known for its ability to aid digestion and prevent nausea, ginger has long been utilized as an ingredient within Traditional Chinese Medicine as an aid, laxative and an anti-inflammatory for colds and flu; additionally it also relieves pain related to arthritis or rheumatism.

Jiaogulan is another highly sought-after ingredient, famous for its ability to improve blood circulation. Furthermore, it serves as a potent antioxidant which may protect against cardiovascular disease and cancer as well as help lower cholesterol and triglycerides while increasing HDL cholesterol and decreasing peroxide production.

Yeast

Kombucha is made by mixing tea, sugar and bacteria and yeast together in order to produce a fermented beverage, producing vinegar, B vitamins and other beneficial chemicals. Although often referred to as mushroom tea due to its appearance of having mushrooms as its culture source, its unique relationship between bacteria and yeast (SCOBY – Symbiotic Colony of Bacteria and Yeast) makes kombucha truly special.

Fermentation involves creating an ecosystem in which bacteria and yeast work in harmony to form a symbiotic colony that reproduces itself by producing new SCOBYs from their mother tea surface, as well as other beneficial compounds including organic acids, enzymes and vitamins that support health benefits; yet their studies remain limited and further investigations must be conducted.

Lactic acid bacteria involved in kombucha fermentation typically fall under the Lactobacillus or Gluconobacter or Saccharomyces genera; their exact presence depends on temperature and tea type used during production. For the initial few days of production, their number increases quickly; after 14 days this decreases substantially.

As the lactic acid bacteria increase their numbers, they produce a gelatinous pellicle which floats on top of fermenting tea. Its shape and colors may differ depending on what kind of tea was used – sometimes it even looks like seaweed or mushrooms! This structure is known as a Kombucha SCOBY and it can be used to produce the next batch of kombucha.

Kombucha relies on the synergy between bacteria and yeast for its health benefits, turning tea into a high-end fitness drink while producing many enzymes, organic acids, and vitamins that support physical fitness.

Attracting bacteria and yeast, sugar in brew attracts them and provides fuel for their alcohol fermentation process, creating byproducts such as alcohol that aren’t absorbed by our bodies and help support population growth of both microorganisms, thus creating equilibrium among them all.

Fermentation Process

Kombucha fermentation takes roughly 30 days and involves breaking down sugar into lactic acid through bacteria and yeast action, with additional acids such as citric and gluconic also contributing. After its fermentation is complete, 12-25 ounces per day from an average 1 gallon ferment can be enjoyed – either on its own, mixed with fruit for flavoring purposes such as lemonade, iced tea or soda mix, or taken straight as is!

Kombucha tea has long been enjoyed across different cultures throughout history. The first recorded consumption dates back to 220 BCE in Manchuria, northeast China; it became a favorite beverage of ancient Chinese emperors before eventually spreading to Japan through 414 CE via Korean doctor Kombu (from whom its name derives).

Kombucha tea has quickly become a global health craze in recent years, being made at home from a symbiotic blend of bacteria and yeast called a SCOBY, often referred to as the “mother”. This complex biological relationship allows bacteria to compete against and suppress yeast growth thereby inhibiting it and creating acetic acid which acts as a natural preservative, keeping your kombucha fresh for consumption.

For optimal kombucha production, it is critical not to disturb the SCOBY during its formation process. Symbiotic fermentation of kombucha tea requires oxygen to continue; should you stir your brew or remove its mother, this vital organism may die leaving your final product with an unpleasant vinegary aftertaste.

To make Kombucha at home, boil water and steep tea for 1-5 minutes depending on desired strength of tea. Combine tea, SCOBY and sugar into a sanitized glass container. Cover it with either cheesecloth, cloth towels or large coffee filters secured over its opening with rubber bands if possible to block out light and prevent fruit flies – then allow to ferment in dark cool place for 7-10 days before enjoying!

Storage

Kombucha can be made at home and has become an international favorite since its invention in North Eastern China over one hundred years ago. Commonly referred to as mushroom tea due to the SCOBY (Symbiotic Culture Of Bacteria And Yeast), which forms on top of each batch and contains multiple species of yeast and bacteria as well as organic acids, active enzymes, and amino acids – kombucha is enjoyed all around the globe!

Homebrewing kombucha requires keeping a SCOBY and starter tea together in a glass jar with a tight fitting lid – known as a “Scoby Hotel” – which serves to house, nourish and protect it. Pests must be kept out by using cloth or paper towel as well as rubber bands to secure its seal on top of the jar; place in an area away from direct sunlight where pests won’t find shelter; feed every six weeks using half cup of sweet tea starter liquid (aka “Feed your SCOBY Hotel”).

Dehydrating SCOBYs for long term storage may be tempting, but this process should be avoided as this makes the SCOBY hard and leathery like beef jerky and can increase mold growth significantly. Furthermore, live SCOBYs are easier to find at beverage stores while dehydrated versions don’t taste quite as pleasant.

Refrigerating is the ideal place for storing kombucha as this will slow the fermentation and protect it against harmful organisms, while some drinkers prefer keeping their fizzy-tasting batch on the counter instead. Unfortunately, too long on the counter can result in too much acidity being produced which makes using it again in another batch impossible.

Kombucha can be prepared at home, however its production should only be undertaken by those familiar with food safety issues and who have experience in working with fermented beverages (4, 33). Consumers unfamiliar with this style of cooking should consult a professional in order to help with brewing process and take all safety measures (digital pH meters or pH strips and thermometer). Furthermore, consumers are also encouraged to monitor kombucha’s fermentation progress with these tools to ensure its integrity isn’t compromised by foodborne pathogens (4, 33).