The history of Kombucha- journey from ancient China to global popularity
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Kombucha is not only a trendy drink, but it is also a drink with a century-old history. Kombucha, also known as the “Tea of Immortality”, has travelled across countries, adapting to flavours, various cultures, and traditions. Knowing its history helps us to enjoy and appreciate each fizzy sip!
The Origin in Ancient China
- It is believed that Kombucha was first discovered in northeastern China in 220 B.C.
- It was referred to as Chajun (tea fungus) and also considered a remedy of healing tonic.
- It was appreciated by people as being long-lasting, energising and digestive. The initial form of Kombucha was fermented natural tea sweetened with wild yeast.
Spread to Russia and Europe
- At the beginning of the 20th century, the Kombucha reached Russia and Eastern Europe.
- It was called Tea Kvass, and it became more popular as a folk drink.
- SCOBY cultures were frequently transmitted through families.
- The recipes were different depending on the area, with the local teas, herbs, and flavours.
Kombucha in the Modern Era
- Kombucha came to the Western wellness market in the 90s.
- It is now being sold in supermarkets, health shops, and cafes all over the world.
- Modern forms include variations such as flavoured Kombucha, homebrew kits and commercial bottles.
- Kombucha has turned into a lifestyle beverage, renowned for both taste and health benefits.
Why History Matters
Each bottle of Kombucha takes you back to:
- Old healing traditions.
- Cultural heritage across different countries.
- DIY fermenting has been passed down through generations.
Kombucha is not just a question of taste; it is a taste of the past.
