Kombucha: Part 1

Kombucha has been referred to by many as “The Elixir of Life” – or “The Tea of Immortality” by the ancient Chinese – and is also commonly labeled “Mushroom Tea” due to the SCOBYs resemblance of a fungus. The stories of its origin are as varied as its names and the health claims that its advocates tout. There are speculations that kombucha is the “fermented, vinegary beverage” that was carried around by Genghis Khan and his armies as they traveled long distances. Lore says that this beverage gave the armies strength and stamina during their extended marches. Of all the speculations surrounding its history and health claims what is for certain is that, kombucha is full of B vitamins, probiotics, amino acids, electrolytes and antioxidants. The moderate caffeine content is also certain to give you a little pick me up if you are feeling sluggish.

So what is Kombucha?

It is a tea that has been fermented in a process of anaerobic (without air) metabolism (production of energy). The tea (most commonly Black, Green or Oolong) is provided with an energy source (sugar). A SCOBY (Symbiotic Colony of Bacteria and Yeast) is then introduced to the brew. The colony of bacteria and yeast feed on the sugar converting it to alcohol and in the process a plethora of amino acids and probiotics are produced. The alcohol content is very minimal and it is therefore not an intoxicant. On average, the alcohol percentage is around 0.5%. This is below the legal limit of what would be required to list it as an alcoholic beverage if sold commercially. In fact, 0.5% is the average alcohol content in Non-Alcoholic beers – or that jug of orange juice that has been in the fridge a little longer than it should have been.

According to the nutritional label of a commercial produced kombuch – GT’s Organic Raw Kombucha – it contains: Probiotic Bacillus coagulans GBI-30 6086 (1 billion organisms), S. Boulardii (1 billion organisms), Polyphenols (10 mg), Glucuronic Acid (10mg), L(+) Lactic Acid (25 mg), Acetic Acid (30 mg) per 16oz bottle and only 2 grams of sugar per 8oz serving.

As mentioned above, kombucha has a wide and varied history. There is a reason why it has been around for so long and is showing a resurgence of popularity in recent times. Not only is it a healthy alternative to sugary sodas but if brewed right it can have a very appealing taste. I will also say that without a doubt it balances me out when I am feeling out of sorts.

This will be a 3 part post -Edit Part 2 is now published- diving deeper into the health claims and Part 3 being a step by step tutorial of how to easily brew kombucha at home; saving yourself money, lowering waste and giving a connection to a live food that you have grown yourself. If you would like to be notified when Part 2 and Part 3 are published, please leave a comment stating so and I will tag you in a comment of the next two installments. As always, thank you for the read!

Resource - Kombucha Revolution; By Stephen Lee with Ken Koopman

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