Its distinctive, tangy initial taste, vinegar-like acidity, combined with a subtle sweetness and abundant fizz has made Kombucha the newest health craze – with bottle packaging boasting its use as a gut-health aide. 

While there are many legends and historical events that people believe to be the real origin of kombucha, it is most commonly accepted that Kombucha’s origin is traced to China, where tea culture first emerged. Kombucha is believed to have originated in Northeast China around 220 B.C. (Troitino, 2017). The Chinese are renowned for their holistic medicinal inventions and initially regarded it as “The Remedy for Immortality” (Zhang, 2019). Its medicinal effects became even more accepted following the myth of “Dr.Kombu”, a Korean doctor who brought the magical fermented drink to Emperor Ingyō of Japan in 414 CE to cure the emperor’s illness. Ancient Japanese scrolls documenting the country’s history even align with this myth, and suggest the name of the drink came from this alleged doctor, his real name possibly being closer to “Komu-ha” or “Kon Mu”.  

Spreading through the Eurasian trade route collective known as the Silk Road, its popularity rose in Eastern Europe, especially Russia. It is speculated that even Genghis Khan’s armies might have carried it during conquests (Kombucha Kamp, 2024). History traces its use in Eastern Europe into the 1800s and early 20th century. In 1913, a Russian scientist conducted the earliest known scientific study on kombucha, collecting samples across Russia to analyze the yeast and bacteria in the “tea mushroom”. Following this, the range of studies continued to expand, trying to link the drink to potential health benefits including cancer therapy, diabetes, rheumatism, and digestion. A 1960’s study in Switzerland drew comparisons between the effects of yogurt and the effects of kombucha, which most closely characterizes the accepted benefits of drinking kombucha in today’s America. 

As its effects continued to be published, Kombucha made its way into the hippie scene of the U.S. Home-brewing took America by storm, as did holistic health. In the 1980’s rumors spread of the drink’s ability to boost T-cell count and improve the immune system of HIV/AIDS patients (Swiers, 2022). In 1995 GT’s Synergy Raw Kombucha was released to the market and the commodity of kombucha was no longer confined to the hippie home-brewers of the past decades. Now, bottles of kombucha list its active probiotic bacteria and boast facts of its digestive health benefits.

Producing kombucha begins with the creation of a sweetened tea, such as black or green tea. Next, a symbiotic culture of bacteria and yeast, better known as a SCOBY. The SCOBY is used as the method of fermenting the tea (A.K.A the starter) and turning it into the fizzy, tangy, and sweet drink known and loved in the U.S today. SCOBY consists of lactic acid (an organic acid), acetic acid (an organic compound), and yeast. The yeast in SCOBY plays an essential role in fermentation, strains such as saccharomyces (sugar fungus) and brettanomyces (“Brett”, which contributes to flavor profiles) convert the tea’s sugars into alcohol and carbon dioxide.

Acetic acid bacterias convert the alcohol produced by the yeast into acids, mainly acetic acid, which gives kombucha its distinct, vinegar-like flavor. Strains of lactic acid bacteria (LAB) such as lactobacillus also work to ferment glucose and convert it into lactic acid – a product known for its probiotic properties. Lactic acid contributes to lowering the pH of kombucha, making the environment inhospitable to harmful pathogens while supporting beneficial microbes. By supporting microbiome diversity, it can promote gut health and improve gut flora balance (Lee et al., 2022).

This promoted promise of improved gut health has been a major selling point to consumers, and the balanced smooth, yet tart taste developed from implementation of lactic acid and acetic acid into the sweet tea keeps consumers coming back. According to Matthew Walker from the University of Maine in his research study, Consumer Characteristics, Acceptance and Knowledge of, and Preferences for Kombucha, in an online survey of 2,149 participants, 30.2% of respondents reported their motivation for consumption as the health benefits (Table 4.6). Additionally, with participants able to pick more than one answer, the belief of kombucha’s ability to improve gut health was selected 597 times, and the ability to improve immune health was selected 522 times. Additional perceived health benefits were also selected by consumers including “Weight loss”, “Protective against chronic disease”, and “Liver and/or Kidney health” (Table 4.8). 

While scientific research on kombucha’s health benefits remain limited, future research could help clarify kombucha’s role in digestive health by conducting trials on its probiotic effects, impact on gut microbiome diversity, and potential metabolic benefits. Such a conclusion could be made that consumer perceptions of kombucha could be based majorly on marketing techniques, and a desire for these effects to be apparent. 

As our society moves more towards health-conscious food and drink options, kombucha has transitioned from a niche drink for home-brewing hippies to a product marketed to the mass media. A review titled Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research delves into this evolution, highlighting that the rise of kombucha consumption directly correlates with the demand for functional beverages that offer health benefits beyond basic nutrition (Kim & Adhikari, 2020). 

For example, in the food marketing company The Missing Ingredient’s analysis of the digital marketing trends of the kombucha brand Brew Dr. Kombucha, the emphasis on quality ingredients has allowed the brand to position itself within the health-conscious segment of the market (Luna, 2024). However, while consumer demand continues to drive kombucha’s popularity, scientific research on its actual health benefits remains limited. Many of the health claims surrounding kombucha are based on traditional beliefs, marketing strategies, and anecdotal evidence rather than rigorous clinical trials. 

As we continue to explore kombucha’s probiotic properties and potential metabolic effects through research, consumers should remain critical of health claims and seek evidence-based information. Regardless of whether kombucha’s benefits fully align with its marketing, its growth reflects a larger trend in the food and beverage industry—one where consumers increasingly prioritize natural, functional, and fermented foods. Plus, it’s tasty!