What is Kombucha? All About This 'Immortality Tea'
Kombucha is more than just a drink; it's a fermented tea packed with micro-organisms, probiotics and other healthy substances. But how do you make it, and why do people call it an "Immortality Tea”? Dive into the fascinating world of kombucha and discover more about Yugen kombucha in the process.
WHAT IS KOMBUCHA?
Kombucha is a fermented drink made from black or green tea, sugar, and a culture of bacteria and yeast known as SCOBY. The fermentation process takes about a week and results in a drink with slight carbonation, altered flavour and added health benefits.
HEALTH BENEFITS OF KOMBUCHA
Antioxidants: Kombucha, especially when made from green tea, is packed with antioxidants. These antioxidants play a crucial role in protecting our cells from free radical damage, which contribute to ageing and disease.
Stomach and bowel function: The fermentation process of kombucha creates healthy bacteria. These probiotics promote healthy gut flora, which is essential for optimal digestion and overall health.
Digestion: The enzymes and acids produced during kombucha's fermentation process support digestion, helping break down food and leading to more efficient nutrient absorption.
Anti-inflammatory: The acids and enzymes in kombucha also have anti-inflammatory properties, making it particularly beneficial in reducing intestinal inflammation.
Immune system: Kombucha is rich in vitamins, especially B and C. Combined with improved gut health, they help strengthen the immune system, making the body more resistant to disease.
Skin: It helps cleanse, refresh and revitalise the skin, leading to a healthier and more radiant complexion.
ORIGINS AND HISTORY
Kombucha may feel like a modern trend, but its story stretches back thousands of years. Its exact origins are unclear, though many historians trace it to the Far East - possibly Manchuria, China, around 220 BC.
From there, kombucha travelled along ancient trade routes, appearing in Japan’s imperial courts by the fifth century and later spreading through eastern and western Europe. Even Russian babushkas were brewing it during the Soviet era.
Our favourite legend is simpler - and more magical. A Tibetan monk left a pot of sweet tea outside to cool. Wild mountain yeast drifted in on the breeze, the tea was forgotten, and fermentation took over. What emerged was kombucha.
Discovered by chance and shared for its invigorating effects, it became known as 'The Immortality Tea.'
In the 1960s and ’70s, kombucha made its way to the US. The hippie movement - drawn to all things natural and authentic - embraced the drink, nicknaming it “hippie tea.” That love carried on. Hippies passed kombucha down to their children, and demand grew. By the 1990s, kombucha went commercial.
Enter GT’s Kombucha - founded by George Thomas Dave and now one of the world’s largest kombucha producers.
HOW TO CHOOSE THE BEST KOMBUCHA?
For the most authentic experience, you can brew kombucha at home - but it requires precision, time, and a sterile setup. Our ultimate brewing guide walks you through the process.
When buying kombucha, the key choice is pasteurised vs. unpasteurised. Pasteurisation extends shelf life and removes the need for refrigeration, but it also reduces many of kombucha’s natural benefits. Unpasteurised kombucha retains its live cultures and functional properties, making it the better option for those seeking maximum health value.
THE BOTTOM LINE:
Kombucha is a healthier alternative to sugary soft drinks. Whether homemade or store-bought, it’s a simple way to add a functional, flavourful drink to your routine.
