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What is Kombucha Tea?
submitted by Virginia Hudecki
Kombucha is alternately known as a Chinese tea, a plant or a mushroom.
The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as "The Tea of Immortality". Kombucha is really a living culture of beneficial microorganisms, and in Kombucha's case,the whole is infinitely greater than the sum of its parts. Kombucha is delicately cultured--some liken it to fermentation - for 30 days. During this period, essential nutrients form like active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality. Kombucha has been used for hundreds of year throughout the world as a daily health tonic. The culture resembles a light brown, tough, gelatinous disk - and because it is a living, growing entity, it can regenerate and create new cultures with every batch.
Kombucha has been used in Eastern Europe, Russia and Japan for several centuries. It is from Japan in 415 AD that the name kombucha is said to have come. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, ''Kombu'' and ''cha'' mean tea.
Russia has a long tradition of using a healing drink called ''Tea Kvass" made from a ''Japanese Mushroom''. From Russia it spread to Prussia, Poland, Germany and Denmark but it seem to have died out during World War II.
After the war, Dr. Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes. Nobel Prize winner Alexander Solzhenitsyn wrote in his autobiography that drinking Kombucha helped him survive the Siberian slave camps of the former Soviet Union.
Kombucha tea may be known by many different names in other parts of the world, including Manchurian Tea, Manchu Fungus, Tea Kvass, Mo-Gu, Fungus japonicus, Kwassan and others.
Kombucha Tea in the News! Read more about one person's experience with brewing her own special Kombucha blend here.
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In the Media on Tea!
Kombucha is steeped in controversy
The fermented tea drink looks like 'probiotic' health food to some, moldy risk to others
By Laura Vozzella
The Baltimore Sun
June 23, 2010
Herbal teas, including all the teas discussed in these pages, should not be consumed by persons who are pregnant or nursing, unless approved by your health care provider. Herbal teas may vary in their ingredients and some herbal tea components may interfere with other important medications. For example, there is some concern that green tea ingestion during pregnancy may reduce the absorption of folate, an important nutrient in fetal nervous system development.
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Masala Indian Spiced Tea, Moroccan Tea, Mint Tea, Lemongrass Tea, Yerba Tea, Kombucha Tea
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