Key facts
- Beverage.name
- Kombucha
- Beverage.type
- Flavored cold tea drink with fermentation byproducts
- Beverage.image
- Kombucha Mature.jpg
- Beverage.caption
- Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed
- Beverage.image_alt
- Glass jar filled with brown kombucha beverage, including the floating culture
- Beverage.origin
- China
- Beverage.color
- Cloudy, commonly pale or dark brown and sometimes green
- Beverage.abv
- <0.5% (commercial)
- Beverage.proof
- <1 (commercial)
- Beverage.flavor
- Fermented, effervescent
- Beverage.related
- Water kefir, kefir, kvass, beer, iced tea
- Beverage.ingredients
Article
15 sectionsContents
- History
- Etymology and terminology
- Composition and properties
- Biological
- Chemical composition
- Nutritional content
- Production
- Hard kombucha
- Health claims
- Adverse effects
- Caffeine
- Other uses
- See also
- References
- External links
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) is a fermented, effervescent and sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of alcohol.
Kombucha is believed to have originated in China and Japan, where the drink is traditional. While it is named after the Japanese term for kelp tea in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion .