History

The origins of this unique symbiotic beverage are steeped in legend and mystery. Referred to as the "Remedy of Immortality" and the "Elixir of Life," Kombucha is thought to have originated in Asia during the Chinese Tsin dynasty in 221 BC. When trade routes expanded, it was spread to India and Russia by travelers and traders.

One legend references a Korean country physician by the name of "Kombu" who introduced Kombucha in Japan in 415 AD by healing a powerful emperor using his homemade fermented tea ("cha").

Kombucha reemerged in Japan between the Wars after a Japanese visitor to Kargasok, Russia found that many of the town’s residents were not only unusually healthy but also well over 100 years old. The visitor determined that this fermented tea drink was responsible for the populations' revitalized health, longevity and well-being.

Surrounded in myth, Kombucha is now known throughout the world and enjoyed by millions of people who believe in its effervescent healing magic. 

Kombucha 101

Kombucha is a sparkling, sweet-and-sour tonic created by a unique fermentation process that utilizes a self-propagating Symbiotic Colony Of Bacteria and Yeast, or SCOBY. When added to sweetened black tea, the SCOBY quickly consumes most of the sugar – producing a fermented “Kombucha tea” with a range of nourishing organic acids and a pleasant effervescence. This combination of beneficial acids with Kombucha’s naturally occurring probiotic microorganisms makes it an exceptionally healthy and revitalizing beverage. 

Traditionally, Kombucha has been thought to assist with stimulating metabolism, increasing energy levels, burning body fat, detoxifying the liver, strengthening the immune system, aiding in digestion, decreasing allergies, helping relieve arthritis, improving the health of skin and hair and many other benefits. Today, Kombucha drinkers crave the enlightening sense of clarity and energized feeling (sometimes called the "Kombucha Buzz") it provides.