Fermented food and drink are everywhere right now, but appreciating fermentation is nothing new. Long before it was a trend, fermented drinks were treated as something precious.
A drink with a disputed origin
Where kombucha actually comes from is still debated - China, Japan, Korea or Russia. What is striking is that in all of those cultures this fermented tea was held in high regard. As we have changed over the centuries, so has fermentation, or rather our understanding of it.
The gut microbiome
Our digestive system is home to up to 100 trillion microorganisms - an entire ecosystem that science is still working through. The gut is sometimes called our "second brain". Research into the microbiome is very active at the moment, and a great deal of it is still open.
What is actually in kombucha
Kombucha is made by fermenting green or black tea, or both. Acids and living cultures form during that process, which is exactly why ours is unpasteurised. That is how we brew - it is not a promise about what the drink will do for you.
Staying honest
As much as we would like to say otherwise: there is no solid scientific evidence that kombucha cures illness. What we can say is that it is a living, fermented drink that tastes good and fits well into a varied diet. The rest we leave to research, and to your own palate.