Kombucha is the name of the beverage attained from the fermentation of tea, mainly black tea (there are also other varieties that can be used as a base for its preparation, such as oolong tea, also known as blue tea, and green tea); with added sugar as a substance for fermentation. Although this beverage has essentially been prepared using tea, it is likely to find variations made with infusions like lemon balm, jasmine or mint. The taste of the beverage is slightly carbonated and slightly acidic, which sgenerat greater acknowledgement among consumers.

Preparation of Kombucha

Kombucha is prepared by fermenting sugared tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). Its flavour is slightly sweet and sour at the same time, plus it may contain traces of carbon dioxide.

The typical production of Kombucha is based on green, black or oolong tea. For its production, 5 grams of tea leaves per litre of water may be used, then, sugar is added, which will act as a substance for tea fermenting yeasts and bacteria. Approximately 50 grams of sugar per litre of water is sufficient. Before adding the SCOBY or a bit of prepared Kombucha, the beverage should be at a temperature close to 20 degree C. It is highly important to work in clean areas and use sanitized utensils while making Kombucha, in order to have control over the growth of microorganisms and to prevent unwanted filth. Likewise, it is important to control pH levels during fermentation of Kombucha, and preferably stop this process when a pH level of 4.2 is attained.


Kombucha fermentation period is particularly known to require a minimum of 4 days to a maximum of 60 days, depending on cultural practices. The fermentation of Kombucha is carried out at room temperature, optimizing fermentation time. Sucrose is used as the main carbon source in a concentration of 5 – 20%, providing the nutrients and media essential for microorganism development. A SCOBY or the resulting liquid at a 10% concentration from a previous fermentation may be used as starter culture for fermentation.

Health Benefits


Because Kombucha is a fermented product, the nutrients are broken down and more easily absorbed by the skin. For people with sensitive skin, it may help with less irritation than other products because of fewer preservatives. Due to the enzymatic, probiotic, and acidic concentration, a benefit for rosacea and acne may also be noticed.

Digestive Health

Most people choose to drink Kombucha because it contains probiotics, which may help improve digestion. It can also most likely destroy harmful candida yeast from the gut.


Kombucha can also have a detoxifying effect on the body because it is rich in acids and enzymes, which can boost your liver and pancreas. Some researchers claim that its detoxifying powers, along with other lifestyle changes, have even helped to ward off disease.

Immune Health

This fermented tea also contains antioxidants, which are known to give your immune system a healthy support. Since it also contains B and C vitamins, it’s an especially in high demands during the winter months when cold and flu rates are at the highest.

Joint Health

Kombucha also contains glucosamine, an amino sugar that is said to both prevent and repair joint damage by preserving collagen in the joints. This can be particularly favourable for people with arthritis.

Provides the Benefits of Green Tea

Green tea is one of the healthiest beverages on the planet. This is because green tea contains many bioactive compounds, such as polyphenols, which function as potent antioxidants in the body.

Kombucha made from green tea contains many of the same plant compounds and naturally boasts some of the same benefits. Researches show that consuming green tea regularly can increase the number of calories you burn, improve cholesterol levels, reduce belly fat, help with blood sugar control and more.

Studies also show that green tea drinkers have a reduced risk of breast, prostate and colon cancers.

May Reduce Heart Disease Risk

Heart disease is the world’s leading cause of death.

Various researches show that Kombucha can remarkably enhance two markers of heart disease, “bad” LDL and “good” HDL cholesterol, in as few as 30 days. Even more importantly, Kombucha protects LDL cholesterol particles from oxidation, which is thought to contribute to heart disease. In fact, people who consume Kombucha has only a 30% lower risk of developing heart disease.

May Help Manage Type 2 Diabetes

Type 2 diabetes affects over 200 million people worldwide. It is distinguished by high blood sugar levels and insulin resistance. Research brought out the fact that Kombucha slows down the digestion of carbs, which decreases blood sugar levels. It also improved kidney and liver function.

Kombucha made from green tea is likely to be even more favourable, as green tea itself has been shown to reduce blood sugar levels. In fact, a review of a study of almost 3, 00,000 individuals found that green tea drinkers had a 15% lower risk of being diabetic.

May Help Protect Against Cancer

Cancer is one of the world’s leading causes of death. It is characterized by cell mutation and uncontrolled cell growth.

In test-tube studies, Kombucha helped prevent the growth and spread of cancerous cells due to its high concentration of antioxidants and tea polyphenols. It is thought that the polyphenols block the growth of cancer cells and gene mutation while also promoting cancer cell death. For this reason, it is not surprising that regular Kombucha tea consumers are much less likely to develop cancer.

The Final Thoughts

Researchers believe that Kombucha helps aid all sorts of chronic health issues. However, it must be emphasized that concentration of the drink’s active components will vary depending on the SCOBY and elaboration methods. If you decide to try homemade Kombucha, make sure it’s properly and satisfactorily prepared, and always seek the suggestion of a healthcare professional before you add Kombucha tea to your daily diet.