Grossaufnahme Kombucha Teepilz in Kombucha Abdecktuch

What is Kombucha? The fermented tea briefly explained for beginners!

Where did Kombucha originate??

The legends and myths surrounding the tea drink are just as extensive as the different taste variations at the end. The western world is still a little strange with the tea drink. In other parts of the world, the drink with the name that takes getting used to and its diverse effects has long been no secret. There is consensus that Kombucha has its origins in East Asia, Japan or China.

“Kombucha a tradition that has become a healthy legend..”

For one thing, a Chinese legend says that fermented tea drink was made around 247 BC. BC - 221 BC Was created. The Japanese doctor Kombu may also be the namesake. The name Kombucha could also come from a Japanese algae tea „Kombu "- alga +" Cha "- tea =" Kombucha " be derived. It is possible that the Japanese samurai in the 10th century after Christ used kombucha to fuel their energy for the next battle. According to a legend, the samurai wore the miracle drink on their hips even then.

What is kombucha?

Simply put: it is a fermented tea drink. With the Support of a tea mushroom, different types of sweetened tea, e.g. black tea, are fermented. The so-called tea fungus (also called scoby) is a community made up of various microorganisms, bacteria and yeasts. During fermentation, tea and sugar are metabolized into a refreshing drink in just a short time. This not only tastes delicious, but is also very healthy.

The tea drink offers a delicious, naturally carbonated, sweet and sour alternative to lemonades or other soft drinks. During fermentation, various vitamins and organic acids and many other important nutrients can be produced.


Drei Flaschen Kombucha Zweitfermentierung mit Apfelstuecken

An overview of the health-promoting ingredients that can result from the fermentation of kombucha:

  • amino acids
  • Antibiotic substances
  • Succinic acid
  • Butyric acid
  • Caprylic acid
  • Decanoic acid
  • Various types of yeast and bacteria and enzymes
  • acetic acid
  • Folic acid
  • Glucaric acid
  • Glucuronic acid
  • Gluconic acid
  • Catechins and other polyphenols
  • Niacinamide
  • Octanoic acid
  • Oxalic acid
  • Pangamic acid
  • Phenethyl alcohol
  • Probiotic lactic acid bacteria
  • Propionic acid
  • Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B12, Vitamin C, Vitamin D, Vitamin K
  • citric acid
KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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