Kombucha (Medusomyces gisevii Lindau)-
Kombucha is made by fermenting tea and sugar with the Kombucha culture or SCOBY (Symbiotic Culture Of Bacteria and Yeast). The Scoby is made up of strands cellulose produced by the Kombucha bacteria and yeast which transforms the tea into a living effervescent and refreshing brew.
All though its origins are unknown, the first documented use of Kombucha was in China in 221 BC during the Tsin Dynasty where it was called “The Tea of Immortality.” In 415 AD a Korean doctor named Kombu treated the Japanese Emperor Inyko with the brew and thereafter the “cha” — which means tea in Japanese — was named after the doctor, hence Kombucha.
It’s use spread over the centuries from Asia to Russia and eventually into Europe where Dr. Rudolph Skelnar used Kombucha for its health benefits.
Kombucha is a source of probiotics which support digestive flora. It also has many organic acids that support a vibrant metabolism.
“These statements are for informational purposes only. Alcoholic beverages are not health products by FDA and are no substitute for a healthy lifestyle and diet. People with medical conditions should consult their physician prior to consuming alcoholic beverages.