History of kombucha

Kombucha originated in what is now Manchuria, north-east China, around 220 BC,  where it was awarded during the dynasty Ts’in for its energizing and detoxifying properties. In 414 AC, doctor Kombu brought the tea fungus to Japan and used to treat digestive problems of Emperor Inky.

Following the path of trade routes, the fermented tea was expanding worldwide. First came to Russia, and later in the twentieth century in Germany. In 1950, it began to be consumed in France and in its colonies in North Africa.

During World War II it was discontinued because there was not enough tea and sugar. In the postwar years, became famous in Italy and later in Switzerland. It was there in the ’60s, researchers began to study the beneficial effects of the consumption of kombucha.

The kombucha which is made in Japan has little to do with western. It is made from kombu seaweed, regular or powder, which is mixed with green tea and poured over with hot water. The word Kombucha  literally translates as “kombu seaweed tea”, rich in minerals and umami, turning tap water into a drink full of taste.

Today, the consumption of kombucha is very extended in the United States, Australia, New Zealand, South Africa and the UK.