Kombucha (Medusomyces gisevii Lindau), or tea mushroom, has become increasingly popular worldwide due to its purported health benefits. A symbiotic colony of yeast and bacteria, commonly referred to as SCOBY, is added to sweetened tea for fermentation purposes and then consumed!

The end product looks and tastes similar to a mixture of apple cider and champagne.

Benefits

Kombucha (commonly referred to as tea mushroom or tea fungus) is a fermented beverage produced from sweetened black or green tea combined with bacteria and yeast cultures from Manchuria over two millennia ago, and touted for its probiotic benefits and claimed cures such as memory issues, arthritis and hypertension. Kombucha has long been touted as both a detoxifier and energy booster; however, none have ever been scientifically demonstrated.

Kombucha has often been described as tasting like champagne and apple cider; its name derives from its symbiotic culture of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). When added to sweetened black or green tea leaves and allowed to ferment, the end product is often described as tasting similar to beer or apple cider; sometimes adding juice, fruit or other flavors enhances its taste further.

SCOBYs don’t actually grow inside of tea; rather, they form a slimy bacterial mass known as zooglea that sits atop it. Fungus feeds on sugars and other nutrients in the mixture before producing acids that ferment it further. Once fermentation has completed, both parts are separated; with the former returning to be reused while the latter can either be consumed or sold.

Homebrew SCOBYs can be grown at home, though care must be taken as this process is time-consuming and may lead to infection for those unfamiliar with it. Metal containers should not be used since their acid can react with the acid produced in SCOBY. Furthermore, long-term storage may degrade its protective cellulose skin leading to mold growth or other unpleasant results.

Origins

Kombucha tea’s exact origins remain unclear; however, it is thought to have originated in Manchuria around two millennia ago and then slowly spread across Asia and Europe via trade routes. Written evidence of its consumption dates back only as far as 1913 although the tea fungus may have been consumed much sooner; over the centuries its name has included Tea of Immortality, Russian Jelly-fish Tea, Mo-Gu Mushroom Tea Champagne of Life Manchurian Mushroom to name just a few names – among others!

During the Cold War in the Soviet Union, tea fungus became immensely popular as gifts. This brown mass often took on a jellyfish-like appearance in its three-liter jar of rusty liquid and could grow as big as an infant if given periodic sugar feeds; consequently it moved around like an organic nomad between people’s homes like an unwelcome guest.

At the turn of the 20th century, tea fungi began gaining prominence in Germany. It may have been introduced by returning Russian soldiers or captured Germans who brought it with them, then avidly consumed throughout Konigsberg (Kaliningrad) and parts of Saxony including Halle, Merseburg and Quedlinburg.

By the late 20th century, tea fungus had also become immensely popular in Japan. While its exact cause remains unclear, one likely explanation may lie with Japanese physician Kombu who introduced it there in 414 AD; there have even been legends involving Emperors receiving cures made with tea fungus for their various ailments through drinking potions made of this mushroom.

Kombucha is a fermented beverage, meaning it contains microorganisms that cause it to produce carbon dioxide bubbles and cause its acidity. The taste is often described as sour-acidic with notes of vinegar or lemon; fruit juice, juice concentrates or spices may be added for extra flavor enhancement. Kombucha uses culture made up of bacteria and yeast as its core ingredient and mixed with black or green tea, sugar and water in order to form its brew; then left for several weeks as the microorganisms produce carbonic and acidic carbonic compounds from this fermentation process that results in its characteristic bubbles and acidity.

Medicinal Uses

Kombucha (commonly referred to as tea mushroom, Manchurian mushroom tea or fungus tea) is a fermented beverage created by adding a symbiotic culture of bacteria and yeast to black or green tea with sugar. The resultant beverage has a tart, sour-tasting resembling sparkling apple cider in taste; hence its name “kombucha.” Kombucha takes its name from being said to look like mushrooms; any cellulose mat that forms on top should be removed before drinking is removed prior to drinking the beverage before its consumption.

SCOBY (culture of bacteria and yeast), more commonly referred to as mushroom because it resembles small red fungus, is also often referred to as tea fungus due to similarities in Chinese and Japanese words for mold, fungus or mushroom. However, due to these similarities between cultures it may also be called Manchurian mushroom tea or tea fungus.

SCOBYs are believed to nourish and protect the body’s natural immune system, with some people believing kombucha tea to prevent cancer, treat arthritis, aid digestion and increase energy levels – some even claim it can cure serious illnesses such as AIDS.

Kombucha tea has been found to be beneficial for increasing levels of beneficial bacteria in the gut and skin, and may also prevent collagen breakdown – both key elements for healthy skin. Studies have revealed its antimicrobial, antioxidant and other health properties; however more research needs to be completed before its benefits can be fully confirmed.

Precautions

Kombucha tea, also referred to as Manchurian mushroom tea, kwassan tea, spumonto, tschambucco or Champagne of Life tea, contains a culture of yeasts and bacteria which produces fermented liquid broth with health-promoting compounds that may assist with health promotion or healing.

Never use metal containers to grow kombucha; its acid can corrode aluminum or stainless steel over time. A plastic container with secure covers is best.

Fungi are often mistakenly called mushrooms; however, technically speaking they’re more accurately described as cellulose mats with yeasts and bacteria present similar to what’s found in bread starter. Kombucha tea is produced when fermented black or green tea and sugar are combined, yielding a beverage with sour notes that also offers numerous health benefits.