The Kombucha drink is thought to be about 2,000 years old. However, the exact origin is vaguely the same as everything else that has such a long history. Among the most popular theories about the origin of Kombucha is the theory that the Kombucha drink appeared on the territory of ancient China (Manchuria). According to this theory, the composition was Dr. Kombu (a famous Korean doctor of the time. In Chinese, tea is “cha” and thus came the name-Kombucha. Except in the homeland of China, kombucha drink was especially accepted in Japan. Samurai believed that it is the drink of immortality or the elixir of life.That is why samurai carried the kombucha potion in every fight.The potion with the kombucha mushroom eventually spread to Vietnam, East Russia and Korea and the rest of the world.Otherwise the stories of the magic potion that cures all diseases follow kombucha for hundreds of years. In the West, kombucha has found a particularly suitable soil for enjoying anecdotes about miraculous healing.Industrial Kombucha is a fermented beverage obtained from green or black tea, white sugar and symbiotic cultures of various bacteria and fungi.During fermentation, chemical processes take place.The end product is functional and medicinal It is rich in various nutrients suitable for human physical health. Kombucha does not replace the diet but is a healthy addition to any menu. A significant insight into the popularity of this drink is the data from market analyzes. Analyzes predicted that the largest increase in kombucha sales would be from 2015 to 2020 (in the functional beverages segment). This humble beverage has become part of expensive health food retail chains, elite bars and restaurants mostly thanks to the loyalty of kombucha drink consumers.
Kombucha Market by Types (Bacteria, Yeast, Mold, Others), by Flavors (Herbs & Spices, Citrus, Berries, Apple, Coconut & Mangoes, Flowers, Others) & by Region-Forecasts to 2020.
Making a medicinal drink from kombucha mushroom is a very interesting process. It can be easily done at home. You need a jar, shoot/spool kombucha, tea, white sugar (it must be white sugar because it is kombucha food) or a taste of your choice (turmeric, ginger, elderberry, plum). You need to heat 2 liters of water with 100 grams of white sugar to the boiling point. Remove the pan from the stove. Add green or black tea. The benefits of green and black tea have long been known. They are rich in antioxidants. They stimulate fat melting. Tea is anticancer due to its high pH value. Cool the tea to room temperature. Add the mushroom kombucha and the liquid in which the mushroom was. Cover the jar with gauze. Keep for 7-10 days in a dark place. After only 5 days, a new and fresh shoot/spool should appear on top of the old shoot/spool. Use a new shoot/spool to prepare a new drink with kombucha mushroom. Since the old shoot/spool is still active, you can donate a new shoot/spool. Try the drink with a small spoon every day until you are satisfied with the obtained taste.
There are no special recommendations for the use of kombucha drink or restrictions. People need to “listen” to their body and gradually add kombucha to their diet. You need to be moderate and start with small intakes of kombucha to allow the body to adapt. For some people, 1 decilitre of daily intake of kombucha drink is enough, while some people like to drink 2 or 3 bottles of drink. You should definitely pay attention to your diet and enrich your diet with this healthy refreshment.
Kombucha is a simple and delicious drink. It is a healthy micro-world in one drink. In many factory recipes, it all starts with candied tea (black or green) and kombucha shoot/spool floating on the surface of the liquid. A shoot/spool is the main ingredient of the whole drink. Other important ingredients are yeast and acetic acid. The fermentation process is interesting because two processes take place. Yeast feeds on sugar from tea. It converts it to carbon dioxide and alcohol. Acetic acid (pro-biotic) and alcohol are converted into a substance healthy for the human body. This process takes 7-10 days. The final product is a medicinal soft drink.