It is believed that kombucha first appeared over two thousand years ago in Ancient China, during the reign of the Qin Dynasty (around 221 BC). At that time, the drink was called the “Tea of Immortality” or the “Elixir of Life” due to its reputed ability to “purify the body and spirit.”
According to legend, Emperor Qin Shi Huang, in his quest for eternal life, ordered his healers to create a remedy that would promote health and longevity. It was then that an unusual drink appeared in the imperial palace — fermented tea made with a special starter culture. It was served in golden cups, and the recipe was kept secret among court alchemists.

One of the most popular legends about the origin of the drink’s name takes us to Ancient Japan in the 5th century AD. According to this legend, a Korean physician named Kombu was invited to the court of Japanese Emperor Ingyō (around 414 AD) to cure him of a serious illness.
Kombu brought with him a mysterious beverage made from fermented tea. After several weeks of drinking it, the emperor felt significant improvement and ordered that the drink be prepared regularly. In gratitude, he named it after the physician — Kombu-cha (literally: “Kombu tea”).
Interestingly, the word cha (茶) means “tea” in both Chinese and Japanese, while Kombu can be read as either a name or a title.

From China and Japan, kombucha gradually spread along the Silk Road to Korea, Mongolia, and then to Russia and Eastern Europe.

• In Russia, at the end of the 19th and the beginning of the 20th century, it was simply called “tea mushroom” and was grown at home. Jars with a thick SCOBY layer in kitchens were a common sight.
• In Germany and other European countries, the drink became known in the first half of the 20th century. Kombucha was especially popular during World War II, used as a means to boost immunity and compensate for vitamin deficiencies.
• In the United States, the beverage gained popularity in the 1990s thanks to the health and wellness movement, and by the 2010s it had become part of the mainstream.

One of kombucha’s main advantages is its richness in probiotics, which are formed during fermentation.

• Probiotics are beneficial bacteria that help restore the gut microbiota.
• They improve food digestion, reduce bloating, and promote regular bowel movements.
• Probiotics may also have anti-inflammatory effects and play a role in synthesizing B vitamins.

🧬 Fact: The gut is often called the “second brain,” and its condition directly affects not only digestion, but also immunity, stress levels, and mood.

Kombucha contains:

• B vitamins (especially B1, B2, B6, B12), important for energy metabolism and nervous system protection;
• Vitamin C, a powerful antioxidant;
• Enzymes and trace minerals that support immunity at the cellular level.

In addition, a healthy gut microbiota is directly linked to the body’s resistance to infections, since about 70% of immune cells are located in the gastrointestinal tract.

Kombucha contains:

• Organic acids (acetic, glucuronic, gluconic, and others) that help the body eliminate toxins;
• Tea polyphenols with antioxidant activity, protecting cells from free radicals and premature aging.

Thanks to its content of:

• B-complex vitamins;
• A small amount of natural caffeine (from tea);
• Trace amounts of alcohol and natural carbonation (from fermentation) —

Kombucha can gently energize, improve concentration, and enhance mood without overloading the nervous system.

• 💡 Some people replace their morning coffee or sugary sodas with kombucha during the day.

Animal studies suggest that kombucha may:

• Lower levels of “bad” cholesterol (LDL);
• Raise levels of “good” cholesterol (HDL);
• Improve overall vascular health due to its antioxidant content.
• ⚠️ However, these effects have not been sufficiently studied in humans and should not be considered a standalone treatment.