Kombucha Tea Benefits

Kombucha tea benefits are believed to be helpful in fighting a wide array of ailments and diseases, although there is as yet not enough scientific evidence to determine how exactly kombucha tea may be used for medicinal purposes.


Known by various nicknames as fungus japonicus, mushroom infusion, kwassan, and even 'the champagne of life', kombucha tea is typically made by placing a kombucha culture (called a SCOBY or "symbiotic culture of bacteria and yeast") in a sweetened tea base, usually black tea, green tea, or white tea.
A combination of teas is also sometimes used as a base to achieve a more balanced flavor, as well as more diverse tea benefits.


The kombucha culture is composed of different species of yeast and bacteria, as well as different organic acids, active enzymes, amino acids, and the antioxidant polyphenols produced by these microbes.


The sweetened tea base typically uses a ratio of 1 cup of sugar per 1 gallon of tea. Different kinds of sugar sources may be used as a fermenting agent for the kombucha. Among these are refined white sugar, cane juice, brown sugar, glucose/fructose syrups, molasses or pasteurized honey. Artificial sweeteners, stevia, xylitol or lactose are not be used.


The kombucha and tea base are then left to ferment for about 10 days, after which the bacteria and yeast will have metabolized the sugar, thus excreting a host of compounds as by-products.

Kombucha tea benefits are largely derived from the components in the final kombucha mix that typically has the following:

acetic acid
alcohol
butyric acid
B-vitamins
gluconic acid
lactic acid
malic acid
oxalic acid
usnic acid


Kombucha tea is classified as a non-alcoholic brew due to its content of less than 0.5% alcohol. Older samples of the tea may contain higher levels of alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.


When brewing kombucha tea, it is important that a clean environment, proper temperature, and low pH (acidic) environment be observed. If a kombucha culture becomes contaminated, it is likely to be identifiable as common mold which is often colored green, blue, or black.


Kombucha tea generally possesses an amber color, a tart and tangy (almost vinegar-like) taste and a sweet, herbal flavor. It is available in a variety of forms - from ready-to-drink tea bottles, to teabags, to capsules and extracts.

The following are the kombucha tea benefits attributed to this brew:

Kombucha tea is believed to help detoxify the body.

Kombucha tea is thought to help support liver health.

Kombucha tea is claimed to help energize and refresh the mind.

Kombucha tea may help boost metabolism and support good digestion.

Kombucha tea is thought to help enhance the eyesight.

Kombucha tea is believed to aid in faster recovery from cancer treatment.

Kombucha tea is thought to help enhance skin conditions by improving its elasticity.

Kombucha tea is believed to help boost the immune system.


Some reports have suggested that consumption of kombucha tea may be related to some health risks for individuals undergoing hormone replacement, those taking medical drugs, those suffering hyperacidity problems, or those with ulcerative colitis. Some risks may also be due to unsanitary fermentation conditions.