What is Kombucha? Properties, Benefits, and Contraindications at a Glance!
Among people looking for natural ways to improve their health and wellbeing, kombucha is gaining increasing interest. This refreshing drink prepared from sweetened tea subjected to fermentation using tea fungus has gained particular popularity especially in East Asian countries.
Knowledge about kombucha fell into oblivion for a long time. However, the return to natural food has reawakened interest in this preparation. What is kombucha and what properties does it have? Can the drink from fermented tea be made independently at home? Is kombucha healthy?
Table of Contents
- Kombucha - What Is It?
- Kombucha Drink From Tea Fungus - Basic Information
- Application Of Tea Fungus
- What Are The Health Benefits Of Kombucha Drink?
- How To Make Kombucha Drink?
- Recipe For Kombucha – Step By Step Preparation Of Fermented Tea Drink
- What Are The Contraindications To Drinking Kombucha?
- Is It Worth Drinking Kombucha? Conclusions And Key Information
Kombucha - What Is It?
Kombucha is a fermented, slightly sour drink obtained in the fermentation process of sweetened tea through a specially prepared symbiotic culture of yeast (SCOBY - Symbiotic Culture of Bacteria and Yeast) and acetic acid bacteria for this purpose. Its name is a combination of two words: Kombu (the name of a Korean doctor who brought the drink to Japan) and Cha (meaning drink in Japanese language).
Kombucha originates from north-eastern China, specifically from Manchuria, where it was valued as a drink with energizing and body-cleansing properties. It quickly gained popularity in Japan, Korea, Russia, and even in North Africa.
Kombucha reached Europe relatively late, as it was only in the 19th century. In Poland, it probably appeared together with tea. It was eagerly consumed until the 1970s. Currently, for some time now, it's conquering our palates again.
Kombucha Drink From Tea Fungus - Basic Information
Kombucha drink is created as a result of aerobic fermentation of sweetened tea, which occurs under the influence of a symbiotic culture of yeast and bacteria, the so-called SCOBY. A key role in this process is played by tea fungus constituting a cluster of bacterial species from the Acetobacter and Gluconobacter genus and yeasts from the Saccharomyces, Schizosaccharomyces, Mycoderma, Dekkera, Torulospora and Koleckera genera, which break down sugar and synthesize ethanol.
Kombucha tea fungus, also known as Japanese fungus, contains acetic acid bacteria that synthesize ethanol and organic acids, which makes the drink have a characteristic taste and numerous health properties. In the fermentation process, glucuronic acid is also created, which supports liver health and shows the ability to bind with toxins and drug metabolites.
Moreover, kombucha is rich in:
- b vitamins
- vitamin c
- folic acid
- lactic acid
- enzymes
- carbon dioxide
Thanks to organic acids, vitamins and mineral components, kombucha - tea fungus shows a wide spectrum of properties. This makes it increasingly become a valuable alternative to sweetened carbonated drinks that burden the human body.
Application Of Tea Fungus
Tea fungus has been used in natural medicine for centuries. Thanks to great vitality and developed regeneration ability, it was used in China as medicine already 2000 years ago. Due to the presence of living microorganisms, it positively affects the digestive system, immunity and health of the host. It also supports cleansing the body from toxins, contributes to lowering cholesterol levels and delays processes related to body aging.
In Far Eastern countries, Japanese fungus was used mainly for the production of fermented drinks and dishes, but in reality its application is much broader. Kombucha enthusiasts present it as a miraculous preparation for many ailments.
As if that wasn't enough, kombucha has antibacterial properties, smooths and softens the epidermis, and also removes harmful microorganisms living on the skin. For this reason, it's a frequent ingredient in creams, toners, scrubs and balms supporting epidermis reconstruction and accelerating the healing of minor wounds.
What Are The Health Benefits Of Kombucha Drink?
The high content of bioactive compounds, including organic acids, vitamins and minerals, makes kombucha a drink with many health-promoting properties. It can be consumed not only to refresh and strengthen the body. Kombucha also shows refreshing, detoxifying, and gut-supporting effects.
What does kombucha help with? Here are the most important properties of kombucha:
- it strengthens the immune system
- due to its high content of glucuronic acid it has strong detoxifying effects
- it has a positive influence on the intestinal bacterial flora
- it supports proper functioning of the digestive system
- it detoxifies the liver
- it cleanses the bladder
- it normalizes appetite
- it helps in treating yeast-related diseases
- it eases the effects of allergies
Some studies suggest that kombucha also has antioxidant properties. For this reason, it may help fight free radicals, which can damage the cells of our body. The antioxidant activity depends on the type of tea infusion before fermentation and the composition of the SCOBY culture.
Although many scientific analyses point to kombucha’s healing properties, it is important to remember that its consumption cannot replace a well-balanced diet or professional therapy in case of illness.
How To Make Kombucha Drink?
Both green tea and fermented teas (black, yellow, red) can be used for kombucha production. However, black tea and white sugar are considered traditional and at the same time the best ingredients for this beverage. A vital tea fungus, consisting of various strains of bacteria and yeast, is also needed.
Preparing kombucha at home is absolutely possible, though it requires hygiene and patience. Sterile conditions are very important, because the lack of them may lead to contamination with harmful fungi and even fungal infections of the digestive tract. The fermentation process usually takes from 3 to 14 days and should be carried out in proper conditions (the optimal temperature is 23–28 degrees).
Ready kombucha drink can be consumed directly or subjected to secondary fermentation, which allows achieving different flavors and additional health properties.
Recipe For Kombucha – Step By Step Preparation Of Fermented Tea Drink
For homemade kombucha, traditional black tea works best. The choice of container is also important – it should be glass. During fermentation acids are formed that can dissolve enamel or cause corrosion of metal vessels.
To prepare a ready-to-drink kombucha at home:
- brew a strong infusion with about one liter of water and a few teaspoons of tea,
- add sugar and leave it to cool down to room temperature,
- pour the infusion into a glass vessel, put in the tea mushroom together with liquid from the previous fermentation,
- cover with gauze and leave for 7–14 days, until a lightly carbonated, sweet and sour drink is formed,
- after fermentation is finished, pour the liquid into bottles.
Once you gain practice, you can use green tea, white tea, or even herbal tea to make kombucha. The obtained drink is best stored in the refrigerator. While stored in cool conditions, another mushroom may even form on the surface of kombucha, since fermentation is not stopped, only slowed down by the low temperature.
What Are The Contraindications To Drinking Kombucha?
Kombucha is becoming an increasingly popular drink among people interested in natural medicine and healthy food. However, it is important to remember that not everyone should drink it.
Kombucha is not recommended for children, pregnant women, breastfeeding women, and people with weakened immune systems. It should also be avoided in diseases such as diabetes, rheumatism, liver damage, and oxalate kidney stones (due to its oxalic acid content).
Possible side effects include allergic reactions and stomach problems (bloating, abdominal pain, diarrhea). There are also rare cases of life-threatening conditions, where, due to excessive consumption, two women were hospitalized with severe lactic acidosis. For this reason, it is not recommended to drink more than 150–250 ml of kombucha daily. It is best to start its consumption with very small amounts (for example, one teaspoon per day).
Is It Worth Drinking Kombucha? Conclusions And Key Information
Kombucha is a refreshing beverage with a long tradition, which, thanks to organic acids, vitamins and probiotics, can positively affect the digestive system, immunity and liver health. Regular consumption in moderate amounts can be an interesting addition to a healthy diet.
On the other hand, people with contraindications should completely avoid it. Remember that drinking kombucha does not replace treatment and its effects are not always scientifically confirmed. That is why you should treat it as a dietary supplement, not as a miracle remedy for everything.
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