Kombucha, the Funny Named Tea With Healthy Benefits

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The fermented tea is all the rage among health enthusiasts.

Kombucha is sold next to sport drinks in the grocery store and I’ve heard its mixture has medicinal qualities, is a probiotic, and contains sugar, alcohol, and SCOBY.

What is it?

In a nutshell, it is a fermented drink: a blend of black or green tea, sugar, and SCOBY. SCOBY is a symbiotic culture of bacteria and yeast. It looks strange, and can be off-putting in appearance, but is necessary for the fermenting process.

Where did it come from?

It may have come from an Ancient Chinese around 212 BC, and the concoction of mushroom and fermented yeast was used for immortality. As trade routes expanded to India and Russia, the fermented tea grew in popularity. Perhaps Dr. Kombu, a Korean physician, introduced it in Japan, and became the genesis of the name we call it today. Russian peasants used it near Moscow as a cure for cancer. It’s origin carries some mystique, and it has probably been around thousands of years. Today it is popular among health enthusiasts as an elixir of life with healing properties.

Why use it?

  • It detoxifies the body: It will eliminate “bad” bacteria
  • Joint care: It is noted for lessening Fibromyalgia symptoms and athlete aches.
  • Aids digestion and gut health: it is a probiotic
  • Immune boosting: It is antioxidant rich and can boost energy
  • Cancer Prevention: This is of dispute. Here are testimonies.

Make Your Own

To begin brewing I bought a starter package of Kombucha tea, cane sugar, SCOBY, and cheesecloth. I’m kind of a detail gal and was insecure of my abilities early on. I brew 5 tablespoons of tea, and add the appropriate amount of sugar for a 2.5 gallon container brew. After it cools to room temperature I add the SCOBY, and covered the top with cheesecloth because the SCOBY needs to breathe.

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Nicole Akers

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