The Quirky Kombucha Comes To Town
Slightly effervescent, slightly alcoholic, and completely fermented sweetened green or black tea, Kombucha. Also called ‘Tea of Immortality’, “Elixir of Life”, tea mushroom, or only mushroom by Booch lovers, and brewers, all over the world.
A-live fermented tea.
Where does Kombucha originate from?
While it is difficult to exactly pinpoint where Kombucha is said to have originated from, however, ancient texts or evidence do point towards its Chinese roots. This fizzy and bubbly ‘tea of immortality’, as many call it, was first brewed by Emperor Qin Shi Huangdi of the Qin Dynasty way back in 220 BCE. Like many other stories, this story probably starts to pique our interest.
People from china are very well known for their fermented cuisines and tea, and can probably eat anything in the name of health and longevity. Considering that traditional Chinese medicine does date back to more than 5000 years, it would not be surprising to know that they were the ones to ‘discover’ this health elixir.
Having said this, if you jump centuries ahead, around the 1960s the drink started recognized by many new names and was found in almost every traditional Chinese home. ‘Sea treasure’ or ‘Haibao’ or ‘Stomach treasure’ or ‘sea mushroom’, et cetera, this brew was consumed by most.
Another popular tale about the origins of Kombucha points to Dr. Kombu, a Korean doctor, who concocted this magical cure or remedy for the Japanese Emperor Inyoko in 414 BCE. There are references in ancient Japanese texts that talk about this Korean doctor and the drink that he called ‘komu-ha’ or ‘kon-mu’. Now that’s close to what we refer to today, isn’t it?
In Japan, Kombu is a brownish looking seaweed that is often soaked in hot water and enjoyed as a tea.
With so many tales that talk about the evolution of Kombucha, it sure seems like it made a difference to the people back and continues to make a difference today too.
Moving ahead. We have spoken in short excerpts about the origins of Kombucha. Now, this drink is home-brewed, professionally-brewed, sold and marketed by dozens of companies around the globe.
How does Kombucha become that irresistible tangy fizzy beverage that celebrities and commoners love to devour upon?
- This drink is probiotic and alive. The microorganisms of kombucha help boost digestion and aid several other body processes.
- It is sweetened black or green tea that is made by fermenting it for nearly 3 to 4 weeks.
- Kefir, Kombucha, Kimchi, etc. are amongst many fermented foods that have been a part of people's diet for a very long time now. Be it the West or the East, we have most certainly had someone sipping on this vinegary tea blend.
- It is also popularly called ‘Booch’. In Japan, Kombucha literally translates into ‘kelp tea’ and is quite au contraire there. It is a mild tea there, rather than a bubbly or fermented beverage.
- Made with “SCOBY” which is an acronym for ‘Symbiotic Culture of Bacteria and Yeast’, the magic Kombucha ingredient or element that makes your Booch go ‘oooooh’
From the likes of Cher to Kirsten Dunst, Madonna to Meg Ryan, Indian celebrities like Malaika Arora Khan and hordes of other celebrities worldwide have been sipping Kombucha for its benefits.
Is Kombucha Healthy?
As a group of curious cats, when we first started brewing our batch of Booch in Delhi, India, there were a lot of questions that cropped in front of us. One of them being - Is it healthy?
To answer that-
- It is a great probiotic. (and everyone knows that probiotics work wonders on your gut)
- High in antioxidants.
- Great energy booster. (so now you have a better excuse to leave that soda)
- And yes it does increase immunity too.
In the words of Dr. Michelle Cook, best-selling author and blogger of Cultured Cook, ‘Choose Kombucha over Soda—Skip the sugar-laden soft drink and instead enjoy a naturally-sparkling kombucha (a probiotic-rich beverage).’
How is “The Better Fizz” made?
Kombucha is authentically crafted with black and green tea, and SCOBY. We never heat, decontaminate, or process the Kombucha to maintain the viability of the living product.
- Our Kombucha is made from only organic Black tea sourced from the Meghalayas.
- It is brewed with sugar to start the actual process of making this health tonic.
- To this, we add SCOBY and let the brew sit and ferment in a warm environment for a couple of weeks. (usually between 2 to 4 weeks)
- Before we bottle our final product, we craft different flavors by pairing our brew with organic real ingredients such as fruits, spices, herbs, and flowers. None of our Kombucha has artificial flavors, colors or preservatives added to it.
We long for a society where everyone prioritizes for their and the environment's, health and a better tomorrow.
Try Kombucha, served in reusable glass bottles, full of friendly probiotics!