With rising popularity in developed countries in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and pubs. Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods. Having an alcohol content of less than 0.5%, kombucha is not a federally regulated beverage in the United States. Its consumption increased in the United States during the early 21st century. The drink was consumed in Russia and from there entered the rest of Europe. Kombucha most likely originated in the Bohai Sea district in China. It is not recommended for therapeutic purposes. The beverage has caused rare serious adverse effects, possibly arising from contamination during home preparation. Numerous health benefits have been claimed to correlate with drinking kombucha there is little evidence to support any of these claims. The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink. Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat ". The yeast component generally includes Saccharomyces cerevisiae, along with other species the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids). The microbial populations in a SCOBY vary.
Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast ( SCOBY) commonly called a "mother" or "mushroom". The global kombucha market was worth approximately US$1.7 billion as of 2019. Kombucha is now homebrewed globally, and also bottled and sold commercially. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is thought to have originated in China, where the drink is traditional. Juice, spices, fruit or other flavorings are often added. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture Latin name Medusomyces gisevii) is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Water kefir, Kefir, Kvass, Beer, Iced tea May leak or gush if unrefrigerated.Kombucha tea, including the culture of bacteria and yeast, which is not usually consumedįlavored cold tea drink with fermentation byproductsĬloudy, commonly pale or dark brown and sometimes green Organic Standards Agency Logo: USDA united states department of agricultureĭo not shake. Organic Standards Agency: USDA united states department of agriculture Organic Certifying Body: Oc organic certifiers, inc. Kosher Certifier: Kosher certification service Live and Active Cultures Certified by the National Yogurt Association: yes Gt's kombucha* (kombucha culture*, black tea*, green tea*, kiwi juice*), fresh pressed watermelon juice*, cherry juice*, fresh pressed lime juice*, and 100% pure love!!!Ĭontains: Alcohol, Amino acids, Probiotics bottle of watermelon wonder organic kombucha
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