The Origin of Kombucha: A Journey to the Millennia-Old Roots of the Living Beverage

Kombucha, this fermented drink with numerous health benefits, is increasingly appealing to modern consumers seeking natural alternatives. This fermented sweet tea, based on microorganisms, is renowned for its digestive and immune-boosting properties.  

However, long before it appeared in our fridges and was praised for its probiotics, kombucha established itself over the centuries. Originating from a fermentation at room temperature, with the help of kombucha mushrooms (SCOBY), this millennia-old beverage finds its roots in Asia.  

Let's explore its fascinating history together, from the Chinese imperial courts to modern tables, where drinking kombucha has become a daily habit, often accompanied by a glass a day for its health benefits. 

The Legendary Beginnings of Kombucha 

Ancient China and the Qin Empire 

The history of kombucha begins over 2,000 years ago, under the Qin Dynasty in China, around 220 B.C. At that time, it was called "tea of immortality," and this fermented drink, often made from green or black tea, was highly prized for its health benefits. Kombucha was consumed for its purifying properties, promoting longevity and bodily balance. This drink was obtained thanks to a SCOBY, a complex ecosystem of microorganisms, that transformed sweet tea into a living elixir. 

According to legends, Emperor Qin Shi Huang, in search of immortality, regularly drank this fermented tea at room temperature, believing it would help preserve his youth and protect him from diseases. This obsession with longevity reflects the importance placed on fermentation processes, seen at the time as an almost magical act, where simple ingredients such as tea and sugar were transformed into a drink filled with vitality. 

A Drink for Emperors 

Kombucha, made from black or green tea, was at that time reserved for the elite. It was considered a refined beverage whose preparation required time and expertise. Chinese emperors and their court regularly consumed it, due to its healing virtues. Not only did it purify the body with its probiotic properties, but it was also believed to strengthen immunity and prolong life. 

Kombucha consumption ceremonies took place at specific times, where this fermented tea was served in porcelain or jade bowls. This ritual, rooted in ancient Chinese culture, made kombucha a noble and sacred drink, transcendent in its power to maintain bodily and spiritual balance. 

An Elixir with Many Paths: Geographic Diffusion

From China to Japan: The Story of Doctor Kombu 

One of the earliest documented stories of kombucha outside of China comes from Japan in the 5th century. The legend recounts that a Korean doctor, Kombu, brought this fermented drink to the court of the Japanese Emperor Ingyō, who was suffering from digestive troubles. The fermented tea, made from green tea, improved his health and kombucha quickly became popular in Japanese society. Today, "kombucha" literally means "tea of Kombu" in Japan, in homage to this doctor. 

Samurai also incorporated kombucha into their daily diet, believing it enhanced their vitality and endurance before battles. To this day, some historians view this adoption of kombucha as an early example of consuming kombucha for its health benefits and its presumed ability to improve physical performance. 

The Transition to Russia and Eastern Europe

In the 19th century, kombucha spread to Russia and Eastern Europe via trade routes. In Russia, the drink adopted the name "Tchaï Kvass," referencing kvass, another fermented drink made from bread. The local population used it as a natural remedy to boost the immune system and aid digestion. The fermented drink, often made from black tea and sugar, was stored in glass jars at room temperature, a process that produced a slightly sparkling beverage. 

At the turn of the 20th century, Russian scientists began to explore the health benefits of kombucha. They discovered that the drink contained organic acids, vitamins, and probiotics that could have beneficial effects on digestion and immunity. At that time, kombucha consumption in Russia was widespread in rural areas, where it was prepared artisanally at home. 

A Breakthrough in the West 

In the 20th century, the popularity of kombucha reached Western Europe and the United States. During the 1960s, the drink gained notoriety among alternative health movements and was embraced by the counterculture. Then, in the 1990s, kombucha resurfaced in the United States with the rise of functional health and probiotic foods. 

Modern kombucha, often available in a variety of flavors (ginger, lemon, mango…), is appreciated for its digestive benefits and potential to improve gut health thanks to the probiotics it contains. An increasing number of consumers are drinking a glass a day, seeking to strengthen their gut microbiome and support their immune system naturally. 

A Beverage Rooted in Science and Modern Well-Being 

Scientific Discoveries 

Recent research has focused on the health benefits of kombucha. Thanks to fermentation at room temperature, the drink develops a rich concentration of beneficial microorganisms, such as probiotics, organic acids, and enzymes. These components help balance the gut flora, promoting better digestion and strengthening immunity. Studies show that kombucha also contains antioxidants, particularly when made from green tea, which can help protect the body against oxidative damage. 

Furthermore, acetic acid, one of the products of kombucha fermentation, has antimicrobial properties, reducing the growth of certain pathogenic bacteria in the gut. The health benefits of kombucha are numerous, but it is essential to consume this fermented drink in moderation, as it also contains acids that may irritate the stomach if consumed excessively. 

To learn more about the health benefits of Kombucha: the study here  

Between Tradition and Innovation

Today, kombucha has adapted to modern tastes while retaining its traditional roots. The consumption of kombucha has expanded with the emergence of new flavors and variations, such as kombucha with black tea or fruits, offering consumers greater diversity. Modern fermentation techniques allow for controlling the process to produce alcohol-free kombucha or with low sugar content, even sugar-free. 

The benefits of kombucha are now recognized worldwide, and the growing popularity of fermented beverages aligns with a general trend towards promoting natural health. Whether you choose green tea, black tea, or even a fruity infusion, drinking kombucha has become synonymous with a holistic approach to well-being. 

Kombucha is a millennia-old beverage that has withstood the test of time while evolving over the years. Whether you are drawn to its digestive benefits, probiotic content, or refreshing taste, drinking kombucha today, whether made from green or black tea, perpetuates an ancestral tradition. With its deep roots in China, its spread to Japan and Russia, and its reinvention in the modern world, kombucha continues to captivate enthusiasts of fermented beverages seeking natural well-being. A glass a day, and you enjoy a millennia-old tradition, with all the benefits that this fermented drink has to offer