In the last few years, chances are you have heard of kombucha. If the name of the beverage wasn’t enough to intrigue you, the funky-looking floating mass in the bottle should stir some intrigue – even raise eyebrows. We’ll get to that later, though, which brings us to the “what” of kombucha.
What is kombucha?
In its simplest form, kombucha is a fermented tea. And despite its trending popularity, kombucha has been here for quite some time, dating back to East Asia, where it was then “introduced into Germany at the turn of the century.”
Comprised solely of sweetened black tea and yeast and bacterial cultures, kombucha is chock-full of nutrients.
Many people consume kombucha for its believed weight-management and immune-boosting benefits. This comes as no surprise since kombucha earned the moniker ‘Tea of Immortality’ in the Chinese culture. An added perk? As a tea-based beverage, kombucha serves as an energy booster, giving you the benefits of tea with added nutrients.
How is kombucha Made?
Now it’s time for the fun part! This fermented tea has an unusual production process. Though simple, kombucha is produced when the sweetened tea ferments with what can only be described as a spongy-looking pancake called “SCOBY.” There’s more than meets the eye, though. This floating mass is comprised of various yeast and bacterial species. The byproduct of this fermentation process is –you guessed it—kombucha.
Although research to support the perceived benefits of kombucha is inconclusive, this age-old fermented beverage continues to grow in popularity. In fact, “the kombucha market projects to grow to $500 million this year.”
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