Kombucha 101

       Kombucha Tea

 

 

What is Kombucha Tea???

 

   Kombucha Tea is black or green tea that has been fermented with sugar, water and a culture called a Symbiotic culture of bacteria and yeast or a S.C.O.B.Y. for short. The SCOBY looks like a light tan to brown lily pad or a pancake floating on top of the tea. 

   People have been making and using Kambucha for thousands of years and legends abound as to where it came from. It goes by many names like “Booch” Booshy” Sea monster” Sea Dragon” “Tea Kavas” and countless others. Most folks like to call the SCOBY a mushroom or “Mother and baby mushrooms” which can be confusing. The name Kombucha comes from the Japanese word for kelp (Kombu) because the SCOBY looks kind of like seaweed. The proper name in Japanese for Kombucha is Kocha Kinoko, which literally means “Red Tea Mushroom”. In Chinese it’s Hongchajun “Red Tea Fungus” or Chameijun “Tea Mold” or Hongchagu “Red Tea Mushroom.”

   The Chinese were said to be the first to use Kombucha supposedly around 221 B.C. although there is no record in history to show this. It was slowly passed on through Asia and into Russia by the 1800’s. It finally made it to The U.S. by the 20^th century. I was given my SCOBY in 1996 when I lived in Washington State. The Pacific North West seems to be one of the first places Kombucha got popular in America.

    For the last twenty years at least, Doctors and scientists in Russia and the U.S. have been studying Kombucha. They have found that it is chuck full of gut friendly probiotics, enzymes, B vitamins, and amino acids, as well as antioxidants and polyphenols. (All good things!)

   Friendly bacteria found in Kombucha generally belong to the genus Acetobacter known for their ability to oxidize sugars and alcohols, metabolizing acetic acid. This is used to make vinegars, spirits and wines.

   Yeasts in Kombucha can include, Brettanomyces bruxellensis, Candidia Stellata, Schizosaccharomyces Pombe, Torulaspora Delbruecki and Zygosaccharomyces Bailii. Many of these are used to make wine.

   Kombucha usually contains less than 1% alcohol and, although it’s made with sugar, it has only about 3 grams of simple sugars, per 100 grams and even less if it is left to ferment for a longer time to make “tea vinegar.” It still contains caffeine however, unless you use decaf tea, as herbal teas are not good for the SCOBY. Some people use herbal tea for a while and then switch back to real tea for a while to “revive” the SCOBY I do not recommend this. Herbal tea and other flavorings can be added during a second ferment with out your SCOBY, keeping it safe from harm. Keep your SCOBY safe in its black or green tea brew.   

 

Why do people drink this stuff???

 

 

  People drink Kombucha for it’s legendary health benefits. I drink it because it’s loaded with probiotics and B vitamins and minerals. I just feel better when drink it. I think it’s because it helps with my digestion and keeps me “regular.”

  There are many, many folks out there that say that Kombucha is the great “cure all” they say that it cures every thing from gray hair and baldness to cancer. These claims have never been proven. Scientists have been looking into it and so far all they have found is that has good for you things in it. It is believed that the antioxidants and all of the vitamins, coupled with the probiotics and enzymes help to support your body so that it can heal it’s self. And let’s face it, if you are looking into drinking Kombucha Tea you are already on the path to wellness and or prevention, so you are most likely already doing things to help your healing along. Kombucha is just another stepping-stone.

 

 Kombucha Has:

 

Enzymes, amino acids, polyphenols

Acetic acid- (which is mildly antibacterial)

Butyic Acid (good for the gut)

B Vitamins

Ethanol (Less then 1%)

Gluconic Acid (helps to support the liver)

Lactic acid

Malic Acid

Oxalic Acid

Usnic Acid

And if made with organic cane sugar and spring or good well water it has lots of trace minerals.

 

 

 

Medical Warnings:

 

 

     As with any thing we do safety should come first.

    Wikipedia states: “A review of the published literature on the safety of Kombucha suggests no specific oral Toxicity in laboratory animals.” However you should consult with your doctor before drinking or using Kombucha.

   Wikipedia also states: “ there has been suspicion in isolated incidents of it’s effect on the central nervous system, liver, metabolic acidosis and toxicity in general. Acute conditions, such as lactic acidosis, caused by drinking Kombucha are more likely to occur in persons with pre-existing medical conditions. It could also cause allergic reactions, and could interact badly with prescription drugs.”

   It has been noted that some of the side effects that have been reported could have been caused by unsanitary conditions during the fermentation and bottling process. This is why it is so important to keep things clean and use your best judgment when making your brew.

   I have not had any side effects while using Kombucha my self other than problems with the caffeine, which was remedied by using decaf tea. Also in all of the years that I have been making and drinking the stuff I have never met or heard of any body getting sick from drinking or using it.

   Still it is a good idea to ask your doctor about it just to be sure, especially if you take any kind of prescriptions or have any health problems.

 

Note: I think that the caffeine might cause some of the problems that folks might be having with Kombucha. I’m no doctor, but it has been my experience that caffeine can really do strange things to you. I have had dizziness, nausea, forgetfulness, headaches, and believe it or not the feeling of being intoxicated. All on top of not being able to sleep! I know it is the caffeine and not Kombucha because I can’t drink regular coffee any more OR EAT CHOCOLATE!!! As soon as I switched to decaf every thing went back to normal.

   Sadly I am the only person that I know of that makes decaf Kombucha. May be you should try it. The SCOBYs will never know the difference.