Kombucha: cultured tea drinking
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Legend has it that over 4,500 years ago the leaves of a certain plant
(Camellia sinensis) blew into the water that a Chinese Emperor was boiling over the fire. Whether
the Emperor was actually boiling his own water or not, the resulting brew is said to have been the
world’s first cup of tea.
Although the Chinese and Japanese have a very long history of tea-drinking, and have evolved
intricate tea ceremonies, it only moved into the Western hemisphere in the last five centuries.
Throughout its history tea has been linked with health benefits and a wide range of claims have
been made for its medicinal properties.
Fermenting tea
Fermented drinks and tonics have also long been used for health
purposes so what about fermenting tea?
While the process of making black tea from green leaves is often referred to as fermentation it is
actually only an oxidation process and not true fermentation. However, there is a truly fermented
tea drink that is gaining a significant fan-base and that is Kombucha tea.
Although its origins are not entirely certain it was developed in the east with the first recorded
mention of it in China during the Tsin Dynasty, over two hundred years B.C. Referred to as ‘the
elixir of life’ and ‘the tea of immortality’ it was obviously considered something of a wonder.
The benefits
There is a wide range of health benefits claimed for Kombucha tea
by adherents. However, as with many of these products, the vast majority of evidence is
experiential and certainly less formal research has been done on Kombucha than on fermented milk
products.
But experience strongly suggests that Kombucha can be very beneficial. Many
of the claims relate to increased vigor and energy levels. Other claims involve improved metabolism
and digestion, as well as positive effects on allergies, cancers, stress and other conditions, even
eyesight.
Many people have also used it in topical applications easing stinging and burning skin, and eczema
and other skin conditions. It apparently makes a soothing foot soak and is claimed to have
excellent effects on hair.
So what exactly is Kombucha tea?
Basically it is a
mixture of tea and sugar that is fermented using the Kombucha culture. The culture forms a
mushroom-like plaque on the fermenting mixture leading to the misguided notion that Kombucha is a
mushroom.
Rather, it is a probiotic mix of bacteria and yeasts that is continually reproducing, as with
yoghurt and sourdough cultures. While the exact composition of species may vary somewhat the
resulting drink and its effects appear consistent.
To make Kombucha tea you make a sweet tea solution using black, green or a combination of teas.
Once this has cooled to around 20-30°C the Kombucha culture can be added. Adding the culture when
the tea is still hot will kill the culture.
The brew must then be left undisturbed for about a week in a warm place. During this time it will
ferment and a new baby culture will develop so that you will have two mushroom-like cultures. When
the brew is ready it can be bottled and the bottles left at room temeerature for a further five
days before refrigerating.
Because it is a fermentation process the Kombucha tea is probably more like a sparkling cider than
one would expect, and there are low levels of alcohol in the drink. There will be some bacteria in
the tea but whether these would be in sufficient number to be considered of probiotic value once
ingested is uncertain.
Probiotic organic acids
However, the Kombucha culture ferments the sugars in the tea producing a range of organic acids, as
well as vitamins, amino acids and enzymes.
The organic acids present in Kombucha tea, including lactic acid, acetic
acid, glucuronic acid and others, are considered to be probiotic organic acids. The word probiotic
could be directly translated ‘for or with life’, and in contrast to antibiotics, which kill
microorganisms, probiotics encourage them.
The organic acids in Kombucha tea play important roles within the body by
enhancing detoxification, inhibiting harmful bacteria and encouraging the growth of healthy
bacteria, and aiding digestion.
Kombucha tea can be cultured and fermented yourself and there are a number of websites offering
cultures. Alternatively it can be bought fairly widely ready to drink.
It would appear that the benefits can be different for different people and the best approach is
often to research extensively for yourself and perhaps give it a go, but always check out the bad
as well as the good so that you can make an informed decision.
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