Heard about ‘kombucha’ but never tried it? We take a look at what it is and what it may be able to do for you…   Kombucha has become something of a buzzword in the food and drink world recently, but it’s far from a new innovation – its origins are thought to date back more than 2000 years. But while it has been enjoyed in the Far East for centuries, it is only in the last century or so that this fizzy, fermented drink has started to make an impact in Europe and, since the 1990s, it has been popping up on the shelves of US stores. Now, alongside the likes of sourdough, miso and kefir, kombucha is right at the forefront of the fermented foods trend in the UK too.  SCOBY Do Made by fermenting tea with sugars and bacteria (in the form of a disc known as a SCOBY, or symbiotic culture of bacteria and yeast), the flavour of kombucha can vary depending on the type of tea used and the length of the fermentation process. Some commercially available kombucha drinks even add extra flavours.

Sweet, fruity, sometimes sour… kombucha can be a real treat, especially on a hot summer’s day. However, it’s not just for its taste that kombucha has taken off in the West. The drink is considered to have a number of health benefits, due to the vitamins, acids and especially the probiotics it contains. It has even been called a ‘health elixir’. Any health claims should, of course, be treated with caution, but a number of studies into kombucha and its effects have been carried out which point to several advantages. How do these sound?

  1. Digestion. The probiotics and enzymes in kombucha are said to be the key to its properties as a digestive aid. Its good bacteria can help fight yeast infections, and it is thought that drinking kombucha can also be good for stomach ulcers. It is also packed with antioxidants, which counter harmful free radicals in the digestive system.
  2. Energy Boosting. Kombucha’s B-vitamins are good for energy levels, and so is the iron which is formed during the fermentation of black tea (although you can still make kombucha with green, white or oolong teas too).
  3. Detox. They say kombucha is extremely detox-friendly. It’s thought that the antioxidants can counter oxidative stress, which in turn makes it useful in fighting liver diseases where this is a key factor.
  4. Immunity. As well as probiotics, kombucha can boast vitamin C and a special antioxidant, DSL, which is a result of the fermentation process. These are thought to protect against tumours, cell damage and general damage to the immune system.
  5. Weight Loss. Can drinking kombucha really help you lose weight? Some people think so. Studies have found links with improved metabolism and fat accumulation, and elsewhere, acetic acid and polyphenols – found in kombucha – have been shown to help with weight loss.

SCOBY Don’t You may be able to buy a SCOBY disc from a health food shop, if you fancy making your own kombucha, but be careful: it tends to be homemade kombucha which can lead to health problems rather than benefits. This is due to the increased risk of bacterial contamination when using unsterilised equipment or low quality ingredients, and those in at-risk groups with already low immunity need to be mindful of the possibility of harmful bacteria causing illness. Kombucha also has minimal levels of caffeine and alcohol and high levels of acid, so those with intolerances or sensitivity to these may need to steer clear too. For the rest of us, it’s a good idea to start with a low quantity of commercially produced kombucha to make sure there are no ill effects. If it works for you, you might just become an advocate of the drink everyone is talking about.Our Newby Tea Ambassador, chef Adam Handling, has been busy brewing up a fine kombucha menu for his new restaurant, The Frog E1 – all made with Newby loose-leaf teas, of course! Join us here next week when we hop along to the launch of this new venture.