some history on Kombucha:

There are different versions as to the origin of the European name Kombucha. The most likely eponym is a Japanese algae-drink made of kelp, which has carried this name for centuries now. It would seem that this is the origin of the designation for the tea beverage (which is made trough fermentation using sweetened green tea and specific yeast- and bacteria cultures) that is so popular in Europe.

The Kombucha-Fungus itself probably originates in Eastern Europe/Asia, but there are several dissenting opinions on the internet. Often it is said, that the Kombucha fungus had already been used 2000 years ago in China. It is also said to have existed for a long time now in Japan and Korea.

Kombucha has been re-put to intensive use in our spheres only some years ago. I have learnt that in the area of Silesia even before WW II in many households Kombucha fungus had to be constantly supplied with black tea and sugar. It is quite conceivable that due to the shortage of nutrition during WW II the tea fungus became less important. To my knowledge Kombucha had been used sporadically in the 70’s in the former GDR (German Democratic Republic).

By the end of the 90’s various bottled Kombucha drinks appeared on the market. At the time many wanted to try producing Kombucha themselves and so the search for living culture mediums began. The reason for this seems to have been twofold. Firstly, the price for the Kombucha drinks was considerable (up to 5 Euro) and secondly, fermenting and distributing the Kombucha in an industrialized manner deprived it of its full positive impact.

Proceed to : application of Kombucha