The History of Kombucha

The exact origin of fermented tea known as kombucha is unknown. However, it likely emerged in China, around 220 B.C., spreading to Japan in 414 A.D.  Kombucha was introduced to Korea, Russia, and worldwide, especially the United States in the late 20th century. 

Kombucha has been traditionally used as a health tonic that anecdotally has been claimed to lower cholesterol and blood pressure, improve arthritis, reduce cancer, alleviate hangovers, reduce hair loss and even greying hair, etc. However, few formal clinical trials have been conducted to verify those claims.

What is Fermentation?

Fermentation is the transformative process of microorganisms to preserve food, increase nutrient absorption, improve food safety, and enhance flavor. 

Microorganisms are living beings that are too small to be seen by the naked eye, such as bacteria, viruses, and fungi (like yeast). Humans and their ancestors have co-evolved with microorganisms over millions of years. They surround us and are within us, on almost everything we touch, the soil, the air we breathe; they are in every bodily niche such as our eyes, mouth, nose, skin, and especially our gut. 

The human microbiome, or collection of microorganisms in the body, is comprised of microbiota specific to each area. While modern food production and science have made a practice of essentially eliminating microorganisms, the Art of Fermentation has long been used since at least 7000 B.C. to stimulate the growth of beneficial bacteria and yeasts while suppressing detrimental or pathogenic ones. 

It is one of the oldest methods of food preservation and has been practiced by every known culture and civilization for millennia. These advantageous microbes that benefit human health and wellbeing are called probiotics, which come from the Greek meaning “pro-” (enhancing ) “biota” (life).

For our purposes, there are two basic types of fermentation using beneficial microbes or probiotics: one uses a starter culture of a prepared population of bacteria and yeasts, vs. wild fermentation by bacteria and yeasts that are native to the food being fermented. 

Bunny Turtle Ferments Bangkok Kombucha uses starter cultures for its fermented teas, which are Symbiotic Cultures of Bacteria and Yeast (or SCOBY) unique to each kind of drink. 

These starter cultures imbue each drink with a probiotic profile of live, active microbes that digest sugars while making more of themselves and creating healthy secondary byproducts like enzymes, antioxidants, organic acids, and vitamins B’s and K. 

Fermentation Process

Our Bangkok Kombucha is made by fermenting sweetened tea with a starter culture called a Kombucha SCOBY, or Symbiotic Culture of Bacteria and Yeast. Kombucha, in general, is typically made with white, green, or black tea sweetened by sugar. We use black Assam tea and sugar to make our Bangkok Kombucha. 

Kombucha SCOBY is present in two ways: throughout the fermented tea itself and the pellicle, a cellulose biofilm made by bacteria that acts as a protective layer on the surface of the fermenting tea.  

Kombucha is typically sour and tart, although it can sometimes be vinegary and served as a sparkling beverage. Depending on the brewer, it can also be presented flat (uncarbonated). 

Variation in the final product can occur due to differences in parameters such as location, temperature, ferment cycle length, ingredient types, ratios, individual differences in culture, and even the unique microbial fingerprint of the brewer. 

You’ll find that our Bangkok Kombucha is sour and tart. We stop the fermentation process before it gets to a vinegary state, making it much more palatable to drink and enjoy with food.  

Health Benefits of Kombucha

There is a growing body of literature on in vitro and animal studies about the potential health benefits of kombucha. However, human studies are still scarce, and further research needs to be conducted. 

What exists, however, points to potential probiotic benefits due to possible antioxidant, anti-inflammatory, the antiviral, antimicrobial, anti-carcinogenic, and hepatoprotective activity of those microbes and their secondary byproducts. 

Add Kombucha to Your Diet

Kombucha is a great aid to help with gut motility, improve your health, and help settle an upset stomach. The key is to drink some Kombucha regularly to get its health benefits consistently.  

You’ll find our Bangkok Kombucha is great to drink alone or paired with a meal. You can also mix the Bangkok Kombucha with some soda water to create a refreshing sparkling drink. Try our Bangkok Kombucha today!