Kombucha Tea is a Beneficial Fermented Beverage

You've likely come across at least one claimed advantage of kombucha. However, you may still have lingering inquiries if you need more clarification on this beverage. Is it classified as tea, soda, or wine, or does it fall into an entirely different category altogether? Well, dating back to as early as 220 B.C., Kombucha is a remarkable ancient culinary creation.
Brewers use a blend of tea, sugar, bacteria, and yeast to craft this fermented drink meticulously. This intricate process gives birth to a delightful drink enriched with the tang of vinegar, an array of B vitamins, and a host of other chemical compounds. With its effervescent nature and low-calorie profile, kombucha emerges as an exquisite beverage boasting various flavors.
It offers a unique experience reminiscent of soda, with a subtle hint of vinegar that adds a distinctive touch to its taste. Read on to discover more about Kombucha Tea.

Kombucha Ingredients

You need the following ingredients to make tasty kombucha:

Water - Using de-chlorinated water is crucial as chlorine can adversely impact the desired microbial growth. Tap water typically contains chlorine, which you can hardly remove with a regular water filter. Thus, eliminate chlorine by boiling the water and allowing it to cool or letting it sit in a bowl overnight to dissipate the chlorine naturally.
Tea - Most people favor black tea, as it provides the nutrients preferred by the scoby. It yields a rich, fruity flavor that many enjoy. Still, some individuals opt for a combination of different teas, such as a mixture of black, green, or white tea. Whether you use tea bags or loose tea is up to you.
Sugar - Typically, regular cane sugar is the go-to option, although you can use less refined sugars with potential flavor alterations. Sugar is an indispensable ingredient when brewing kombucha. It nourishes the yeast and bacteria, enabling them to multiply, generate a fresh scoby, and transform sweet tea into vitamins, acids, and carbonation.
Scoby - Ensure that the source of your scoby is reliable and that it has not been dehydrated or refrigerated. The scoby’s size and shape are insignificant, as a small one will work for a small batch and a medium-sized one for a medium batch.
Starter Liquid - When making a fresh batch of kombucha, it is essential to incorporate starter liquid, typically obtained from the previous brew's top layer, comprising approximately 10% of the new batch's volume. This addition effectively reduces the tea’s pH.

Health Benefits of Kombucha

Potential Probiotics’ Source - During the fermentation process, kombucha generates various probiotic microbes. When present at appropriate levels, these probiotic bacteria actively contribute to balancing gut bacteria and enhancing digestion.
Source of Antioxidants - Tea, notably green tea, contains various antioxidants known as polyphenols. Nonetheless, several factors, such as the used tea and fermentation duration, can impact kombucha’s antioxidant characteristics.
Improve Heart Health - Animal research indicates that kombucha consumption could enhance cholesterol control. Plus, when combined with the beneficial polyphenols present in tea, mainly green tea, it might lower the likelihood of heart disease development.
Fungus Fighting Characteristics - As kombucha ferments, it generates acid as a by-product, which, along with compounds found in green and black tea, can actively inhibit the growth of unwanted bacteria and yeast. They can also encourage the growth of more good strains.
Provide Minerals and Vitamins - When yeast metabolizes sugars during fermentation, kombucha generates small amounts of vitamins and minerals, including vitamin C and various B vitamins such as B1, B6, and B12.

Risks and Limits of Kombucha

Kombucha's classification as a functional food stems from its potential benefits when included in a varied and balanced diet. However, it may be unsuitable for some individuals, and certain risks should be considered. For instance, doctors advise pregnant or breastfeeding women and those with compromised immune systems to avoid consuming kombucha.

It is essential to emphasize that there have been limited human clinical studies to establish its safety and effectiveness. Some reports suggest excessive kombucha consumption can result in unpleasant side effects such as stomach pain, nausea, and dizziness. Extended fermentation is risky due to the potential accumulation of harmful organic acid levels.

Since fermented foods like kombucha contain high histamine levels, individuals with histamine intolerance should exercise caution, as it may worsen their symptoms. If you have concerns about incorporating kombucha into your diet or experience any adverse effects after consumption, you should consult your doctor.