Home What is Kombucha Kombucha History How to Make Kombucha Tea - Brewing Process with Photos Kombucha Culture Problems Kombucha Recipes Kombucha Health Benefits - Healthy Digestive Tract FAQ's Kombucha Books Shipping Kombucha	kombucha Kombucha History It is thought that Kombucha mushroom, a fermented yeast enzyme tea, originated in Asia during the Chinese Tsin dynasty in 212BC. This Eastern Tea was referred to as the Remedy for Immortality or the tea of Immortality. With the extension of trade routes it spread to India and Russia through travelers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD. Today the tea - once routinely used by Samurai - is widely used again in Japan. Kombucha appeared in Germany about the turn of the century from Russia. This fermented tea drink became quite popular across Europe until World War II with the shortage of tea and sugar. For hundreds of years a tea has been made from Chaga (a birch-tree mushroom) by the Russian peasants of the Alexandrove district near Moscow to cure cancer. There is speculation that the Kombucha mushroom is related to the Birch-tree mushroom. Wherever this tea originated from it is now known throughout the world. Kombucha Mushroom tea has been known by many names in many cultures. In 18th century Russia it was known as Cajnyj Kvas, in China as Cha Gu, in Germany as Heldenpilz. Over all these years many stories have been told of how this fermented tea beverage, Kombucha has appeared to have performed miracles. Hence names such as miracle fungus, magical fungus, elixir of life and gout tea. There are reports from several different countries of the use of Kombucha tea. The fungus is given local names in various countries such as: Russian Fungus, Japanese sponge, the Divine Tsche, Mongolian wine, Indian wine, Fungus Japonicus, Pichia fermentans, Cembuya, Orientalis, Combuchu, Tschambucco, Volga Spring, Mo Gu, Champignon de longue vie, Teekwass, Kwassan, pseudo lichen and Kargasok Tea, Scoby, kochakinoko.
< back	Kombucha in Australia - Contact - Links - Disclaimer - Testimonials
	You may reproduce portions of this website if you include the following acknowledgement with the hyperlink: "Kombucha Tea ...get your Kombucha Culture" http://www.kombuchacultures.com

kombucha

Kombucha History

It is thought that Kombucha mushroom, a fermented yeast enzyme tea, originated in Asia during the Chinese Tsin dynasty in 212BC. This Eastern Tea was referred to as the Remedy for Immortality or the tea of Immortality. With the extension of trade routes it spread to India and Russia through travelers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD. Today the tea - once routinely used by Samurai - is widely used again in Japan. Kombucha appeared in Germany about the turn of the century from Russia. This fermented tea drink became quite popular across Europe until World War II with the shortage of tea and sugar.

For hundreds of years a tea has been made from Chaga (a birch-tree mushroom) by the Russian peasants of the Alexandrove district near Moscow to cure cancer. There is speculation that the Kombucha mushroom is related to the Birch-tree mushroom.

Wherever this tea originated from it is now known throughout the world. Kombucha Mushroom tea has been known by many names in many cultures. In 18th century Russia it was known as Cajnyj Kvas, in China as Cha Gu, in Germany as Heldenpilz.

Over all these years many stories have been told of how this fermented tea beverage, Kombucha has appeared to have performed miracles. Hence names such as miracle fungus, magical fungus, elixir of life and gout tea.

There are reports from several different countries of the use of Kombucha tea. The fungus is given local names in various countries such as: Russian Fungus, Japanese sponge, the Divine Tsche, Mongolian wine, Indian wine, Fungus Japonicus, Pichia fermentans, Cembuya, Orientalis, Combuchu, Tschambucco, Volga Spring, Mo Gu, Champignon de longue vie, Teekwass, Kwassan, pseudo lichen and Kargasok Tea, Scoby, kochakinoko.

< back

Kombucha in Australia - Contact - Links - Disclaimer - Testimonials

You may reproduce portions of this website if you include the following acknowledgement with the hyperlink:

"Kombucha Tea ...get your Kombucha Culture"
http://www.kombuchacultures.com

For more stories on the History of Kombucha follow the links:

History of Kombucha - The history and spread of Kombucha - The History of Kombucha and Helpful tips -