Kombucha tea is a green or black tea made from sugar-sweetened water to which a cultivated yeast and bacteria colony, or culture, has been added. The culture could be mistaken for a mushroom, hence the oft-used but misleading term, "kombucha mushroom tea." During the course of a week or two, the microorganisms in the culture feed on the sugar mixture and create gases that cause the tea to ferment. The strained tea is believed to have nutritional and medicinal benefits.
History
Although the origins of kombucha tea are unknown, it might have originated in ancient China as a healing beverage before becoming popular in Japan, Russia and Eastern Europe. In Japan, the tea was named Kombucha after a Korean doctor named Kombu, who served the "cha," or tea, to the emperor. In Russia, it became known as the tea made from a Japanese mushroom. Only in modern times has kombucha tea been used in the United States.
Culture
Kombucha starter culture is a gelatinous, off-white mass that resembles a mother culture often seen in an aging bottle of vinegar. To make kombucha tea, you must begin with an established culture, which in turn will beget fresh cultures for future use. Kombucha starter cultures are often passed along by friends with instructions for making tea or is purchased in starter kits in health foods stores and online markets.
Preparation
Carefully follow the directions that come with your starter culture. Generally, directions will tell you to add sugar to a large glass jar of hot brewed green or black tea. When the tea cools to room temperature, the starter culture is added along with some of the liquid that comes with it. Cover the jar with a clean cloth and fasten the cloth to the neck of the jar with a rubber band. Place the jar in a quiet place where it won't be disturbed to ferment at room temperature for one to two weeks.
For an ongoing supply of tea, the culture is removed from the original batch along with some of the fermented tea to start a batch of fresh tea. The original batch is strained, set aside for several days and kept in a cool place for up to a couple of months. Avoid using ceramic, lead crystal or painted containers because the acid in kumbucha tea can draw lead from these materials.
Benefits
Many benefits have been attributed to drinking kombucha tea, though none have been scientifically proven. Some of the claims for medicinal benefits include cancer prevention and treatment, arthritis relief and immune system support. Government surveys have shown that as a result, the population of people who drink kombucha tea includes older adults and people with compromised immune systems.
Warning
Although kombucha tea is considered safe for healthy people when consumed in typical amounts of about 4 oz. a day, several circumstances have led experts at the Food and Drug Administration to advise caution. Because kombucha cultures and teas are fermented in homes, there is a risk of contamination from unsterilized handling. Reports have surfaced of upset stomach and allergic reactions, according to experts at the Mayo Clinic, which recommends avoiding kombucha tea until clearer information on the risks and benefits becomes available.
In 1995, two Iowa women, ages 48 and 59, who had been drinking kombucha tea prepared from the same parent culture for the previous two months, reported to an emergency room with breathing difficulties and ultimately suffered cardiac arrest. Both had lactic acidosis, which is a high acidity in the blood from a buildup of lactic acid, which is found in fermented foods. Although the original tea was analyzed and found to be free of toxins, government officials who investigated the case suspected an association between these illnesses and consumption of the tea.
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