Kombucha
Kombucha
Kombucha (pronounced: kom-boo-cha) is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.
Etymology
The term "Kombucha" is of Japanese origin, derived from the words "kombu" meaning "seaweed" and "cha" meaning "tea". However, the drink does not traditionally contain any seaweed components.
History
Kombucha is believed to have originated in Northeast China (historically known as Manchuria) around 220 B.C. and was initially used for its supposed health benefits. From there, it spread to Russia and then to the rest of the world.
Preparation
Kombucha is made by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process usually takes about one to two weeks. The resulting beverage contains vinegar, B vitamins, and a number of other chemical compounds.
Health Benefits
While there is limited scientific evidence supporting the health benefits of Kombucha, it is commonly consumed for its potential probiotic effects. Some studies suggest that it may promote healthy gut bacteria and aid in digestion. However, more research is needed to confirm these claims.
Related Terms
See Also
External links
- Medical encyclopedia article on Kombucha
- Wikipedia's article - Kombucha
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