Kombucha mushroom tea, once an ancient fermented beverage, has recently experienced a surge in its popularity since its revival over recent years. Produced from a tea fungus (SCOBY) that creates a symbiotic colony of bacteria and yeast over two weeks to convert sugar into organic acids, enzymes, vitamins, bubbles, flavor profiles similar to new wine, apple cider or rose wines and can be enjoyed hot or cold!

Kombucha mushroom is a gelatinous cellulose mat that forms during fermentation process in tea, floating within it during its inflorescence stage and developing various colors from white to dark brown depending on type of tea used. It gets its name from legend regarding Korean doctor Kombu who in 414 AD used this secret recipe to heal Emperor Inkyo of stomach pain with this remedy.

Kombucha drinks can be created with black, green or white tea and should always be prepared using non-chlorinated boiling water. Sugar should be dissolved into the liquid before steeping the tea leaves for one hour before discarding them and adding a starter culture of kombucha for fermentation for seven days minimum.

Kombucha drink can be produced during this period and stored in bottles with tight lids before being chilled in the refrigerator, where it becomes fizzy and filled with various enzymes, B vitamins and organic acids that offer many health benefits to drinkers. Many claim kombucha supports digestion, detoxification and immune system function as well as helping reduce stress levels and improving skin tone; although its health claims have yet to be proven scientifically. Though some may contest kombucha’s validity based on limited scientific evidence; regular drinkers will usually stand by this beverage!

Make Kombucha at Home Benefits of making Kombucha at HomeThere are numerous advantages of creating homemade kombucha yourself, particularly when using organic ingredients and controlling the process. However, one of the key advantages is having access to a live and proactive tea fungus not found commercial beverages – finding this in store may cost between 30 and 40 Euros; by contrast, when creating it at home you have complete control over type and quality of tea, fermentation period length, as well as your very own unique tea fungus! Furthermore, homemade kombucha tastes much livelier than commercial counterparts sold by beverage stores PLUS you can grow your own tea fungus any time!