From Brew to Gut

Kombucha tea, believed to have originated in China or Japan, is gaining attention as a potential source of probiotics, contributing to growing interest in its health benefits. This fermented tea is crafted by introducing specific strains of bacteria, yeast, and sugar to black or green tea, allowing it to ferment for a week or more. The resulting product forms a mushroom-like film on the liquid’s surface, earning its nickname, ‘mushroom tea’.

This living symbiotic colony, known as a SCOBY, is a combination of bacteria and yeast and plays a key role in fermenting new batches of ‘kombucha tea’. The fermentation process yields acetic acid, trace levels of alcohol, and carbonation. While scientific evidence for the probiotic benefits of kombucha tea is still lacking, it contains lactic-acid bacteria, suggesting potential probiotic functionality.
Probiotics, found in kombucha tea, contribute to gut health by introducing healthy bacteria. This can positively impact digestion, inflammation, and weight loss.
“The tea, particularly when made from green tea, may offer additional health benefits such as weight loss and blood sugar management, paralleling the advantages of green tea consumption,” says Ali Faraaz, nutritionist.

“Moreover, kombucha tea made from green tea is believed to enhance its benefits further, given that green tea has been linked to a reduced risk of heart disease and lower blood sugar levels,” adds the nutritionist.

As the interest in health-conscious choices grows, incorporating kombucha tea into one’s diet may offer a flavourful and potentially beneficial addition to overall well-being.