Kombucha: A Short History

Kombucha is an effervescent tea-based beverage. It is often consumed for its anecdotal health benefits. Kombucha is available commercially and can be bought at many health food stores, including Whole Foods, for nearly $5 a bottle! Luckily, it can be made at home for much cheaper. 

One makes kombucha at home by fermenting tea using a visible, solid mass of yeast and bacteria that forms the kombucha culture. This mass is often referred to as a SCOBY (Symbiotic Culture of Bacteria and Yeast) or a 酵母 ("yeast mother").

Yum!

What can Kombucha do for me?

Yeast and bacteria in kombucha at 400x

Although there is little published research on the health benefits of kombucha, proponents claim that it aids digestion, helps with cancer and joint recovery,  increases energy, sharpens eyesight and improves skin elasticity. In my experience, I always feel a jolt of energy after imbibing a bottle. I've also found that kombucha helps settle the stomach.

The scientific research that has been conducted about the health benefits of kombucha mostly focuses on glucuronic acid, a compound that is used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. The glucuronic acid present in kombucha assists the liver by supplying more of the substance during detoxification. So, essentially, kombucha is the miracle elixir for hangovers.

Who created Kombucha?

[courtesy of San Francisco Chinese Historical Museum]

There is a legend saying that Doctor Kombu, supposedly from Korea, brought the fungus to Japan in 415 CE to heal the dying emperor, Ingyō. The Emperor was healed and from that time the bacteria was labelled Kombu-cha (cha means tea) in honor of Dr. Kombua and his magic cha. 

Kombucha has been popular in Japan for centuries, praised and respected as a wonder of nature. Japanese geishas drank kombucha to maintain slim figures and smooth skin.

From Asia, it traveled via the Silk Road to Russia and consequently all of Europe. The most definite recorded history of kombucha began in Ukraine and Russia during the late 19th century. In Russian, the kombucha culture is called čajnyj grib (literally “tea mushroom”), while the beverage itself is known as grib (“mushroom”) or “tea kvass”. 

Kombucha was very popular in Russia and Europe until World War II, when sugar and tea were rationed, making them difficult to come by for the average family. Being as they are most important ingredients, it is easy to understand why the practice was lost. Fortunately, enough preserved the tradition, and after the war, it enjoyed a resurgence among the Italian elite, then began its ascent again through Eastern Europe.

Kombucha came to the Western world via G.T. Dave. When Dave's mother was diagnosed with breast cancer in 1995, he was desperate to help. After doing research, he started brewing the pungent-tasting cultured tea, which she began drinking regularly. She beat cancer and credited her success to Dave's concoctions. Flash-forward 15 years and G.T. Dave is the king of kombucha with a net worth of $75M. 

Last year, kombucha sales made up 1% of Whole Foods' total annual revenue.
That's a lot of money.

G.T. Dave's kombucha is popular with Western audiences.