description Kombucha Overview
Kombucha is a sweetened black or green tea fermented by a symbiotic culture of bacteria and yeast (SCOBY), with documented origins in northeastern China around 220 BCE and spread to Russia and Europe centuries later.
help Kombucha FAQ
What exactly is a SCOBY in kombucha brewing?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast, which is the living, rubbery disc used to ferment kombucha. It floats on top of sweetened tea, consuming the sugar to produce acids, trace alcohol, and carbon dioxide.
Where did kombucha originate?
Kombucha has documented origins dating back to northeastern China around 220 BCE during the Tsin Dynasty. The beverage was later carried along trade routes to Russia and Eastern Europe, where it became a popular folk drink.
What types of tea are used to make kombucha?
Authentic kombucha requires real tea leaves to provide essential nutrients for the SCOBY, most commonly utilizing sweetened black or green tea. Herbal teas, which lack the necessary nitrogen and caffeine, cannot be used alone for the primary fermentation process.
Is kombucha naturally carbonated?
Yes, traditional kombucha is naturally carbonated as a byproduct of the yeast consuming the sugar during fermentation. When bottled, this trapped carbon dioxide gives the drink its signature fizz without the need for artificial carbonation.
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