Though kombucha may have recently gained newfound attention, this fermented tea has been around for centuries – in fact it is one of the oldest known drinks. There have been many legends and stories related to its creation by doctors named Komu who used it to cure an emperor of illness; indeed its name derives from Japanese words for kelp (kombu) and tea (cha).

Kombucha tea contains beneficial bacteria, enzymes, amino acids and vitamins essential to human health. Furthermore, Kombucha may help lower cancer risks, heart disease risk and blood pressure by helping digestion speed up metabolism and decrease infections caused by bacteria. Furthermore, Kombucha can aid digestion, speed metabolism up and even help fight bacteria infections!

Kombucha has long been touted as having anti-aging benefits, such as helping reduce grey hairs and increasing energy levels. Many believe it can even detoxify their bodies!

Kombucha tea is created using black or green tea combined with sugar. After fermentation has taken place, yeast and bacteria begin to flourish together to form what is known as the “SCOBY,” also commonly referred to as the “Mushroom.”

People often confuse the relationship between bacteria and yeast as being mutualistic; however, this is far from accurate as they compete for dominance. When yeast populations increase rapidly, they begin to crowd out the bacteria until oxygen runs out causing their oxygen supply to deplete quickly causing them to produce alcohol as a byproduct which fuels mushroom growth.

The Mushroom Tea

Kombucha’s foundation – its symbiotic culture of bacteria and yeast called a SCOBY, or Symbiotic Culture Of Bacteria And Yeasts – is known by many names but without actual mushrooms present; perhaps because its texture resembles mushrooms. Although not intended, some misinterpret the name as mushroom tea; though not actually true! However, the name may have originated due to this similarity between it and real mushrooms! SCOBYs can also be used as ingredients in other recipes like cakes or even used as acid-loving plants like roses and evergreen trees!

Once your brew is properly prepared, it should be safe for consumption. To be on the safe side, check that it is clean with no fuzzy or dry mold growing on it; any signs of this should be immediately discarded. Most books on kombucha advise tasting to ensure it does not contain too much sweetness or tartness – if necessary allow longer fermentation or add other ingredients such as fruit or herbs until you find one you like! Once your beverage has the ideal balance between taste and natural health benefits.