kombucha

Also known as kombucha tea, Kombuchas

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: Tea, sugar, bacteria, yeast
Beverage.variants: Fruit juices or spices added

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,453 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 30 kcal
Fat: 0.1 g
— of which saturates: 0 g
Carbohydrates: 7 g
— of which sugars: 5.4 g
Fibre: 0.7 g
Protein: 0.2 g
Salt: 0.03 g

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via Open Food Facts · ODbL

Research

648 papers

Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review.Critical reviews in food science and nutrition · 2023
Understanding Kombucha Tea Fermentation: A Review.Journal of food science · 2018
Kombucha: Formulation, chemical composition, and therapeutic potentialities.Current research in food science · 2022
Kombucha: Production and Microbiological Research.Foods (Basel, Switzerland) · 2022
Kombucha: A review of substrates, regulations, composition, and biological properties.Journal of food science · 2022

via PubMed

Wikidata facts

Image: Kombucha Mature.jpg

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Commons category: Kombucha

Sources (4)

via Wikidata · CC0

~16 min read

Article

15 sections

Contents

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 .