While Kombucha may often be confused for mushroom tea, this name likely stems from its production process using a SCOBY (Symbiotic Culture of Bacteria and Yeast). The circular brown and tan colored SCOBY used to make Kombucha has no relation with mushrooms despite appearing similar.

SCOBYs belong to the Fungi Kingdom, not Mushroom Kingdom. Fungi are distinct from plants and animals and include molds, mildews, and fungus – it may even have saved Alexis Solzhenitsyn’s life while in Siberia! It has even been speculated that tea fungus may have played an essential part in his legendary survival tale!

Kombucha may have its roots in China as early as the Qin Dynasty (221 BCE). According to legend, Genghis Khan introduced it into Europe via his army’s journey across Russia and Central Europe. Kombucha is widely recognized as an effective antibacterial and detoxifying beverage which may support immunity, digestion, reduce joint pain and protect against cancer.

Though not yet scientifically established, many people assert that kombucha can bring many health advantages and be used to treat various medical conditions. While kombucha contains healthy bacteria such as probiotics, its high sugar and acidity content may lead to digestive issues in some individuals and isn’t appropriate for everyone – please discuss its use with your doctor prior to beginning any new supplement regimens or health practices.

Kombucha has become immensely popular in the US, and can be found at most health food stores. Brewing it yourself at home using an easy recipe and the necessary equipment is also possible; just remember that as with any living organism, kombucha needs constant care to grow successfully! When doing so it is critical to always use fresh ingredients and use only clean utensils during its production process.

Kombucha’s most straightforward recipe requires 6 tablespoons of black or green tea and one cup of sugar, along with a kombucha starter from most health food stores. Organic tea bags should only ever be used; tap water may contain chlorine that kills your SCOBY, rendering this drink unsuitable for use when making Kombucha.

Once your kombucha has finished brewing, it is recommended that it is stored in small glass bottles with tight lids for best results. You can customize its flavors to your tastes using fruit juice or puree. Furthermore, adding ginger for digestion assistance or pieces of reishi mushroom to provide anti-cancer benefits are additional ways of customizing its taste and appearance. Should your kombucha begin smelling or looking unpleasant it is wise to discard and start again from scratch.