What really is kombucha?

I was planning on writing another post this month – something clever involving the historical tie between opium and tea – but necessity required that I do a little research on kombucha instead.  I have been getting sick off and on now for months.  I am not opposed to drinking anything – such as kombucha – that has a probiotic organism content of one billion, along with antioxidants, organic acids, amino acids, and 20% of one’s daily value of five different Vitamin Bs. 

 But my question was: “Is kombucha a tea?”  I have heard it called one, but just how accurate was that assertion?  It was time to do some research.

The verdict?  Although kombucha is considered a fermented tea, it is mainly a Symbiotic Colony Of Bacteria and Yeast (or SCOBY).  Kombucha is formed when yeast produces a small amount of alcohol, which contributes to the bacteria’s production of acetic acid.  As a result of its acidity and slight alcohol content, kombucha is not easily contaminated by mold or bacteria.   

I decided to buy a glass canning jar and use some starter kombucha to create my own SCOBY so I won’t have to buy in the store.  This is my plan:

1. Pour my store-bought kombucha into a glass canning jar.
2. Cover the jar with a paper towel or cloth.  The SCOBY will start to form after about four days.
3. Add sweet black tea to promote growth (use a cup of water, a little sugar, and one tea bag).  The SCOBY will be ready in another ten days.
4. If it is too strong, use your new SCOBY to make another batch.

I figure it’s worth a try, right?  More to come on the outcome.

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