The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace.
The word kombucha, while sounding Japanese to foreign ears, is a misnomer when applied to this beverage. In fact, Kombucha (昆布茶) in Japanese refers to a tea-like infusion (cha) (actually, more of a thin soup) made from kelp (kombu), usually served to patients in convalescence. The Japanese refer to 'kombucha' as kōcha-kinoko (紅茶キノコ), which literally means black tea mushroom.
Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols. Each strain of kombucha may contain some of the following components depending on the source of the culture:
Acetic acid, which mainly inhibits harmful bacteria and so is used as a preservative. It is also what gives Kombucha that 'kick' to its smell and taste.
Butyric acid, produced by the yeasts and when working with gluconic acid, and in help combat yeast infections such as candida.
Gluconic acid, effective against many yeast infections such as candidiasis and thrush.
Lactic acid, found in kombucha in its most potent form, L-lactic(+).
Malic acid, also used in the body's detoxification process.
Oxalic acid, encourages the cellular production of energy and is a natural preservative.
Usnic acid, a potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity.
Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.
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